Caramelized Brussels Sprouts Christmas Skewers with Walnut Honey
I love stubborn little Brussels sprouts — give them a hot pan, a dab of sweet, and they go from misunderstood to downright festive (my granny would approve, though she’d still say “eat your greens” with the kindness of someone who grew hers on a hillside off Route 19). The kitchen fills with a warm caramel aroma and just a whisper of toasted walnut; if you like the savory-sweet thing, these skewers are basically Christmas on a stick.
Quick note: these are great alongside salt-forward mains (think the texture of honey-glazed roasted brussels sprouts with turkey bacon — you know the type), and they travel well to potlucks.
Why these little skewers shine
- Caramelized edges give a sweet-savory pop that even sprout skeptics notice.
- Walnut honey drizzle adds crunchy texture and a rustic tail of flavor (no fancy equipment required).
- Skewering makes them party-friendly and easy to pass around — no forks, no fuss.
- They pair nicely with warm bread; if you want a homey loaf idea, learn how to make honey-wheat bread at home and bring it along.
A tiny kitchen moment
I roasted a tray while the kids decorated cookies — one batch vanished before the ornaments were hung. It felt like a small holiday miracle (and a legitimate excuse to make more).
Well-loved Ingredient list
1 lb (450 g) Brussels sprouts, trimmed and halved
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) pure maple syrup or honey
1/2 tsp (2–3 g) sea salt
Simple step-by-step Directions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the trimmed and halved Brussels sprouts with olive oil, maple syrup or honey, and sea salt until well coated.
- Place the Brussels sprouts on a baking sheet in a single layer.
- Roast in the oven for about 20-25 minutes, or until they are caramelized and tender, tossing halfway through.
- Once done, remove from the oven and let cool slightly.
- Thread the Brussels sprouts onto skewers and drizzle with extra walnut honey if desired. Serve warm. (If you’re assembling for a crowd, set the walnut honey in a small pourer so people can add more as they like.)
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A little Top Tip from my pantry
Toast the walnuts lightly before making the honey drizzle — it deepens the flavor and gives you that toasty, slightly smoky note that reads as “fancy” but is really just patience and a warm pan; don’t rush it, watch the color, and stir, stir, stir.
A gentle nudge: try them with a tart cranberry chutney or at the end of a weeknight dinner when everyone needs a little sweet-salty comfort.
FAQ for quick answers
Yes — thaw and pat dry first so they caramelize instead of steam, and roast a few minutes longer if needed.
Warm honey gently and stir in finely chopped toasted walnuts; let sit so the flavors marry, then drizzle.
Absolutely — cut small or leave whole depending on age, and the sweet note usually wins them over.
You can trim and toss the sprouts with oil the day before; roast and skewer just before serving.
They pair with savory breakfasts or bold sides — if you’re curious about contrasting flavors, check out a hearty spread like a Korean breakfast with traditional dishes for inspiration.
Daily Calorie Needs — quick check
Estimate how these skewers fit into your day with a simple calorie needs calculator.
Caramelized Brussels Sprout Skewers
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the trimmed and halved Brussels sprouts with olive oil, maple syrup or honey, and sea salt until well coated.
- Place the Brussels sprouts on a baking sheet in a single layer.
- Roast in the oven for about 20-25 minutes, or until they are caramelized and tender, tossing halfway through.
- Once done, remove from the oven and let cool slightly.
- Thread the Brussels sprouts onto skewers and drizzle with extra walnut honey if desired. Serve warm.
