Ingredients
This sautéed Brussels sprouts with molasses recipe requires just a handful of simple ingredients that work together to create an irresistible side dish. You’ll find most items in your pantry already.
For the Brussels Sprouts:
- 1½ pounds fresh Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- ½ medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Molasses Glaze:
- 3 tablespoons molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon butter
- ¼ teaspoon red pepper flakes (optional)
Optional Garnishes:
- ¼ cup toasted pine nuts or chopped walnuts
- 2 tablespoons crumbled bacon
- Fresh thyme leaves
Select Brussels sprouts that feel firm and heavy with bright green outer leaves. Avoid any with yellowing leaves or soft spots. The molasses should be unsulfured for the best flavor profile. Regular balsamic vinegar can substitute for apple cider vinegar if needed. Fresh garlic delivers superior taste compared to pre-minced varieties from jars.
Equipment Needed
A large skillet or sauté pan serves as your primary cooking vessel for this sautéed Brussels sprouts with molasses recipe. You need a pan that measures at least 12 inches in diameter to accommodate all the Brussels sprouts without overcrowding. Cast iron or stainless steel pans work exceptionally well for achieving proper caramelization.
Sharp kitchen knives become essential for preparing your vegetables efficiently. You require a chef’s knife for halving the Brussels sprouts and dicing the onion. A paring knife helps with trimming any tough stem ends from the sprouts.
Cutting boards provide stable surfaces for your prep work. You want separate boards for vegetables to maintain food safety standards. Bamboo or plastic cutting boards clean easily after use.
Measuring spoons ensure accurate portioning of your seasonings and liquids. You need these for the molasses, apple cider vinegar, salt, and pepper measurements. Proper measuring prevents oversalting or undersweetening your dish.
A wooden spoon or heat-resistant spatula allows gentle stirring without scratching your pan surface. These tools help distribute the molasses glaze evenly while preventing the Brussels sprouts from sticking.
Small prep bowls organize your ingredients before cooking begins. You can measure out the molasses, vinegar, and seasonings ahead of time for smooth cooking execution.
A colander assists with washing and draining your Brussels sprouts after trimming. Clean vegetables cook more evenly and taste better in the finished dish.
Prep Work
Proper preparation sets the foundation for perfectly sautéed Brussels sprouts with molasses. Taking time to clean and prepare your ingredients ensures even cooking and optimal flavor development.
Cleaning and Trimming Brussels Sprouts
Start by rinsing the Brussels sprouts under cold running water to remove any dirt or debris. Pat them completely dry with paper towels since excess moisture will cause splattering during cooking.
Remove any yellowed or damaged outer leaves by peeling them away with your fingers. Trim approximately 1/4 inch from the stem end using a sharp paring knife. Make a shallow X-shaped cut into the stem end to help the sprouts cook evenly throughout.
Cut larger Brussels sprouts in half lengthwise through the stem end. Leave smaller sprouts whole to maintain consistent cooking times. Place the prepared sprouts in a bowl and set aside while you prepare the remaining ingredients.
Preparing the Molasses Glaze
Measure 3 tablespoons of unsulfured molasses into a small prep bowl. Add 2 tablespoons of apple cider vinegar and whisk the mixture until smooth and well combined.
The molasses should coat the back of a spoon when properly mixed. This glaze will caramelize beautifully when added to the hot Brussels sprouts during the final cooking stage.
Keep the molasses mixture at room temperature until ready to use. Having this glaze prepared in advance allows you to add it quickly when the Brussels sprouts reach the perfect level of caramelization.
Instructions
Transform your prepped Brussels sprouts into a caramelized masterpiece with these straightforward cooking steps. The key to perfect results lies in proper heat control and timing for each stage.
Sautéing the Brussels Sprouts
Heat 2 tablespoons of olive oil in your large skillet over medium-high heat until it shimmers. Add the halved Brussels sprouts cut-side down in a single layer without overcrowding the pan. Allow them to cook undisturbed for 3-4 minutes until the cut surfaces develop a golden brown color.
Flip the Brussels sprouts using your wooden spoon or spatula and cook for another 2-3 minutes. The outer leaves should begin to crisp while the centers remain tender. Add the diced yellow onion to the pan and stir gently to combine with the sprouts.
Continue cooking for 2 minutes until the onion starts to soften and become translucent. Add the minced garlic and stir constantly for 30 seconds to prevent burning. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper while stirring to distribute evenly.
Adding the Molasses Glaze
Pour your prepared molasses and apple cider vinegar mixture over the Brussels sprouts. Toss everything together using your wooden spoon to coat the vegetables completely with the glaze. The mixture will bubble and steam initially as the acidic vinegar hits the hot pan.
Reduce the heat to medium and continue cooking for 3-4 minutes while stirring frequently. Watch as the molasses caramelizes and creates a glossy coating on the Brussels sprouts. The liquid should reduce and thicken slightly during this process.
Test a Brussels sprout for doneness by piercing it with a fork. It should be tender but still maintain some firmness rather than becoming mushy. If needed cook for an additional 1-2 minutes until you achieve the desired texture.
Final Seasoning and Finishing
Remove the skillet from heat and immediately add 1 tablespoon of butter. Stir gently as the butter melts and creates a rich finish to the glaze. Taste and adjust seasoning with additional salt and pepper if needed.
Transfer the sautéed Brussels sprouts to your serving dish while they’re still hot. Sprinkle with your chosen garnishes such as toasted nuts crumbled bacon or fresh thyme leaves. Serve immediately while the Brussels sprouts retain their optimal temperature and texture.
Serving Suggestions
Your sautéed Brussels sprouts with molasses pair beautifully with roasted meats and hearty proteins. Serve alongside roasted chicken thighs or pork tenderloin to complement the sweet and savory flavors. The molasses glaze creates an ideal balance with grilled salmon or pan-seared duck breast.
Holiday dinners benefit from this versatile side dish. Place the Brussels sprouts next to roasted turkey or glazed ham during Thanksgiving or Christmas meals. Your guests will appreciate how the caramelized vegetables add depth to traditional holiday spreads.
Weeknight dinners become more exciting with this flavorful accompaniment. Pair the dish with simple grilled steak or baked cod for an elevated everyday meal. The rich molasses coating transforms ordinary weeknight proteins into restaurant-quality dinners.
Vegetarian meals gain substance when you serve these Brussels sprouts over quinoa or wild rice. Add crumbled goat cheese or toasted walnuts to create a complete plant-based entrée. Your vegetarian guests will enjoy the complex flavors and satisfying textures.
Brunch menus welcome this unexpected addition. Serve the warm Brussels sprouts alongside eggs Benedict or breakfast hash. The sweet molasses notes complement morning flavors while adding nutritious vegetables to brunch plates.
Wine pairings enhance the dining experience with your molasses-glazed Brussels sprouts. Choose a medium-bodied Pinot Noir or crisp Sauvignon Blanc to balance the sweet and earthy flavors. Beer enthusiasts should select amber ales or porter styles that complement the caramelized notes.
Portion sizes work best at approximately half cup servings per person. Your family-style serving bowl should accommodate the entire batch while keeping the Brussels sprouts warm throughout the meal. Garnish with fresh thyme sprigs or toasted pecans just before bringing to the table.
Storage and Reheating Tips
Store leftover sautéed Brussels sprouts with molasses in an airtight container in your refrigerator for up to 4 days. The molasses glaze will thicken slightly as it cools but maintains its rich flavor throughout the storage period.
Transfer cooled Brussels sprouts to glass containers or food-safe plastic containers with tight-fitting lids. Avoid storing the dish while it’s still hot as this creates condensation that can make the sprouts soggy. Allow the vegetables to reach room temperature before refrigerating.
Reheat your Brussels sprouts using the stovetop method for best results. Place them in a large skillet over medium heat and add 1-2 tablespoons of water or vegetable broth. Cover the pan and heat for 3-4 minutes until warmed through. This gentle steaming prevents the sprouts from drying out while reviving their tender texture.
Microwave reheating works as a quick alternative though it may soften the sprouts more than desired. Place the Brussels sprouts in a microwave-safe dish and cover with a damp paper towel. Heat in 30-second intervals stirring between each interval until thoroughly warmed.
Avoid freezing sautéed Brussels sprouts with molasses as the vegetable’s cellular structure breaks down during freezing and thawing. This results in mushy textures that compromise the dish’s appeal. The molasses glaze also separates when frozen which affects both taste and appearance.
Refresh reheated Brussels sprouts by adding a small pat of butter or drizzle of olive oil before serving. A light sprinkle of fresh herbs like thyme or a few toasted nuts can restore the dish’s original vibrancy and make leftovers taste freshly prepared.
Recipe Variations
Transform your sautéed Brussels sprouts with molasses into exciting new dishes by exploring different flavor combinations and additions. These variations maintain the core recipe while introducing fresh elements that complement the sweet and savory base.
Sweet and Savory Additions
Add dried cranberries or chopped dates during the last 2 minutes of cooking for bursts of concentrated sweetness that pair beautifully with the molasses glaze. Toasted nuts elevate the dish’s texture and flavor profile. Pecans work exceptionally well with the molasses while walnuts provide a slightly bitter contrast that balances the sweetness.
Incorporate crumbled bacon or pancetta for a smoky element that transforms the side dish into something more substantial. Cook the bacon first in your skillet then remove it before cooking the Brussels sprouts. The rendered fat adds incredible flavor while the crispy pieces provide textural contrast when stirred in at the end.
Fresh herbs create bright finishing touches that cut through the rich molasses coating. Chopped sage leaves complement the earthy Brussels sprouts while fresh thyme adds aromatic complexity. Rosemary works particularly well with roasted dinner presentations.
Consider adding a splash of bourbon or rum to the molasses glaze for depth and warmth. The alcohol cooks off during the sautéing process leaving behind complex flavors that enhance the caramelization. Orange zest brightens the entire dish and pairs naturally with molasses while providing citrus notes that prevent the sweetness from becoming overwhelming.
Protein Pairings
Transform your Brussels sprouts into a complete meal by adding cooked proteins directly to the skillet. Diced ham or leftover roasted chicken work exceptionally well when stirred in during the final minutes of cooking. The proteins absorb the molasses glaze while adding substance to create a satisfying one-pan dinner.
Crumbled goat cheese or feta cheese provide tangy contrast to the sweet molasses while adding creamy richness. Add these cheeses after removing the skillet from heat so they soften without completely melting. Blue cheese creates an bold flavor combination for adventurous palates.
Cooked Italian sausage pairs naturally with Brussels sprouts and molasses. Remove the sausage casings and brown the meat before adding the Brussels sprouts to the same pan. The rendered fat enhances the vegetable’s flavor while the seasoned meat adds protein and spice.
For vegetarian protein options consider adding toasted chickpeas or white beans during the last few minutes of cooking. These legumes absorb the molasses glaze while providing plant-based protein and fiber. Chopped hard-boiled eggs create another protein option that works particularly well for brunch presentations.
Conclusion
This molasses-glazed Brussels sprouts recipe proves that simple ingredients can create extraordinary results. You’ll find yourself reaching for this dish again and again whether you’re hosting holiday guests or preparing a casual weeknight dinner.
The beauty lies in its versatility – you can easily adapt the recipe with your favorite add-ins while maintaining that perfect balance of sweet and savory flavors. Your family and friends will be amazed at how delicious Brussels sprouts can taste.
Give this recipe a try and watch as it becomes a staple in your cooking repertoire. You’ll never look at Brussels sprouts the same way again.
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