Easy Brown Sugar Brussel Sprouts
on Dec 06, 2025
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These simple roasted brown sugar brussel sprouts may turn everyone into a fan! They’re sweet – but not too sweet – and caramelized, with a hint of warm and savory fresh thyme. These are a perfect easy-but-classy dish for Thanksgiving or Christmas, but there’s a good chance you’ll be making them all winter!
Easy prep, big flavor
When it comes to a vegetable like brussel sprouts, which, let’s face it, can divide a room, it helps if they are lightly crisp, sweet and caramelized – just like these easy brown sugar brussel sprouts.
Perfect for a special occasion or a midweek family dinner, this dish takes very little time to prepare but delivers big on flavor. Sweet, but not too sweet, even the kids might be asking for seconds!
📌Recipe snapshot
- Prep: 5 to 10 minutes
- Cook time: 25 minutes
- Key ingredients: brussel sprouts, olive oil, brown sugar, fresh or dried thyme, salt & pepper
- Why you’ll love them: lightly crisp, sweet and caramelized, kid-friendly, quick and easy holiday side dish, add optional finishes and/or festive twists
About the ingredients
You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.
Brussel sprouts: Wash, trim and halve or quarter them so that they cook all of the way through.
Olive oil: Since there are only a few ingredients, it’s nice to use a good quality and flavorful olive oil.
Brown sugar: You can use either light or dark brown sugar. It might not seem like much, but it’s enough to give the vegetables a light caramelized sweetness and crisp.
Fresh thyme: I do like to use fresh thyme in this recipe. You can even lay a few extra sprigs over the top of the finished dish to make it look nice. However, it’s also fine to use dried thyme instead. I really like the fresh, earthy herbal note that thyme adds to this simple recipe, but you can easily substitute with another herb such as rosemary, oregano, or mixed Italian herbs.
Salt and pepper: I do suggest an amount in the recipe, but you can taste and adjust the seasoning after the dish is cooked.
How to make brown sugar brussel sprouts
With just a few easy steps to make these brussel sprouts with brown sugar, it couldn’t be easier to impress your guests!
First, preheat the oven while you prep the brussel sprouts. I usually remove any old or battered leaves, trim the end with the stalk, then halve or quarter depending on how big they are.
Then simply toss well with all of the other ingredients – oil, sugar, thyme, and salt and pepper. You’ll find that the brown sugar will start to melt into the oil.
Scatter the sprouts over a large baking sheet lined with baking paper.
Roast for around 20 to 25 minutes, or until the brussel sprouts are crisp, browned and caramelized. Toss them around half way through cooking.
Enjoy immediately while they are still hot and crisp.
Helen’s Top Tips
- After washing, blot the brussels sprouts dry with kitchen paper to help them crisp in the oven.
- Don’t overcrowd the baking sheet. It’s better to roast two batches than to overcrowd and risk the vegetables steaming rather than roasting.
- Toss through 1 or 2 cloves of crushed garlic a few minutes before the end of cooking (if you like).
- For a festive twist, toss through dried cranberries and pecans during the last 5 minutes of cooking (you don’t want them to burn).
- If you like, you could drizzle the dish with a little balsamic vinegar or glaze just before serving.
Recipe FAQs
Yes, but they might not get as crisp. Roast for 25 to 35 minutes at a slightly higher temperature (425F/220C in a fan or convection oven, or 445/230C in a regular oven). Add the brown sugar halfway through to prevent burning.
You can, but the brussel sprouts might not get quite as crisp and caramelized. I would also recommend tossing these through half way through cooking as they burn quite easily.
Yes, you can. Air fry at 375F/190C for 12 to 15 minutes, shaking half way through.
Serving ideas
I love to serve these roasted brussel sprouts at a holiday dinner. They’re great with air fryer rotisserie chicken or air fryer chicken thighs, with Greek lamb chops, or any kind of roasted meat or fish.
Also try my roasted cauliflower mashed potatoes (absolutely delicious, and easy to make ahead), creamy garlic parmesan potatoes, or roasted cauliflower and carrots.
For a quick midweek dinner, try them with air fryer chicken burgers, crustless quiche, or creamy chicken pesto parmesan.
More easy but classy vegetable dishes
- Same time and effort by roasting two veggies on the same pan with these amazing roasted brussel sprouts and carrots.
- Sauteed frozen vegetables are the genius side dish to pull out of the hat at the last minute, not to mention save oven space. Choose between sauteed frozen corn, sauteed frozen green beans, or sauteed frozen broccoli.
- These easy, cheesy, creamy baked artichoke hearts will blow your guests’ minds at your next dinner party.
Easy Brown Sugar Brussel Sprouts
Ingredients
- 1 pound brussel sprouts
- 2½ tablespoons olive oil
- 1½ tablespoons brown sugar, (dark or light)
- 1½ teaspoons fresh thyme leaves, (or ½ teaspoon dried)
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon pepper, (a large pinch – or to taste)
Instructions
- Preheat the oven to 390F/200C (in a fan/convection oven) or 425F/220C (in a regular oven). Also line a large baking sheet with baking paper.
- Prep the brussel sprouts: Wash, trim the ends, remove any tough or dirty outer leaves, and cut them into halves or quarters (depending on how big they are).1 pound brussel sprouts
- Season: In a large bowl, toss the brussels sprouts well with the olive oil, brown sugar, thyme, salt and pepper.2½ tablespoons olive oil, 1½ tablespoons brown sugar, 1½ teaspoons fresh thyme leaves, ¼ teaspoon salt, ⅛ teaspoon pepper
- Roast: Spread the coated brussel sprouts over the lined baking sheet, making sure they are well spread out. Roast for 20 to 25 minutes, tossing half way through, or until caramelized and crisped on the edges.
- Serve: Pile into a serving dish.
Helen, love your recipes they are well worth having a go, love the chicken and leek one.
Happy and Healthy New year.
I’m so thrilled to hear this, Patricia. What an encouragement for the start of the year. I’m so glad you enjoyed the brussel sprouts, and the chicken and leek pie, too. Thank you so much and I hope you have a very happy new year!