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Caramelized Brussels Sprouts Skewers with Walnut Honey Recipe
Ben Carraoli

Caramelized Brussels Sprouts Skewers with Walnut Honey Recipe

I have to tell you, making these Caramelized Brussels Sprouts Skewers with Walnut Honey completely changed how I see this humble vegetable. After roasting the sprouts to golden perfection and drizzling them with a sweet walnut honey glaze, I couldn’t stop tasting them.
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Prep Time 10 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • Brussels sprouts 1 lb / 450 g: Choose firm, vibrant green sprouts. Halved, they caramelize beautifully while staying soft inside.
  • Olive oil 2 tbsp: Helps sprouts roast evenly and enhances natural flavors. Extra-virgin gives a slightly peppery, richer taste.
  • Maple syrup or honey 1 tbsp: Adds natural sweetness and helps caramelize the edges. Maple syrup makes it vegan-friendly.
  • Sea salt ½ tsp: Balances sweetness and enhances roasted flavor.
  • Black pepper ¼ tsp: Adds subtle heat and depth.
  • Toasted walnuts ⅓ cup: Adds crunch and a nutty aroma. Toasting intensifies their flavor.
  • Honey 2 tbsp: Forms the sticky glaze that clings beautifully to the skewers.
  • Apple cider vinegar 1 tsp: Balances sweetness with a mild tang.
  • Fresh thyme optional: A fragrant garnish that adds elegance.
  • Wooden skewers 8–10: For serving and presentation.

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment. Trim and halve your Brussels sprouts, removing any discolored leaves. This ensures even roasting and a clean presentation.
  2. Toss the halved sprouts with olive oil, maple syrup or honey, sea salt, and black pepper. Make sure each sprout is evenly coated to create crisp, caramelized edges during roasting.
  3. Arrange sprouts cut-side down on the baking sheet. Roast for 25–30 minutes, flipping halfway through. They should be tender inside with golden, crispy edges that smell irresistible.
  4. While sprouts roast, toast the walnuts in a dry skillet over medium heat for 2–3 minutes, stirring often. Toasting enhances flavor and aroma, making your glaze extra special.
  5. Warm honey and apple cider vinegar in a small saucepan until bubbling. Stir in the toasted walnuts, then remove from heat. The glaze should coat the back of a spoon and cling to the skewers beautifully.
  6. Thread 4–5 roasted sprouts onto each wooden skewer. Their caramelized edges and vibrant green color make them visually striking, perfect for a festive table.
  7. Drizzle the warm walnut honey glaze over the skewers and sprinkle with fresh thyme if desired. Serve immediately for maximum shine and flavor.

Notes

  • I always select small, firm Brussels sprouts—they caramelize faster and taste sweeter.
  • Don’t overcrowd the baking sheet; each sprout needs space to crisp.
  • Toast walnuts carefully; they can burn in seconds.
  • I like to drizzle the glaze just before serving to keep it glossy.
  • A pinch of sea salt on top after glazing really elevates the flavor.