Caramelized Brussels Sprouts Skewers with Walnut Honey

Description

These Caramelized Brussels Sprouts Skewers with Walnut Honey turn a simple vegetable into an irresistible sweet-and-savory side dish. Brussels sprouts are lightly seasoned with olive oil, garlic, smoked paprika, salt, and black pepper, threaded onto skewers, then roasted until tender inside with deeply golden, caramelized edges. The finishing touch is a warm walnut-honey glaze made with honey, toasted walnuts, butter, Dijon mustard, and a splash of balsamic vinegar. The combination delivers sweetness, nuttiness, tang, and a subtle smoky flavor in every bite. These beautiful skewers are perfect for holiday dinners, summer gatherings, weeknight meals, or serving alongside grilled chicken, salmon, steak, or other Mediterranean-inspired dishes.

Ingredients For the Brussels Sprouts Skewers

• 2 lbs fresh Brussels sprouts
• 3 tbsp extra-virgin olive oil
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• ¾ tsp salt
• ½ tsp freshly ground black pepper
• ¼ tsp crushed red pepper flakes, optional
• 8–10 wooden or metal skewers

For the Walnut Honey Glaze

• ½ cup walnuts, roughly chopped
• ¼ cup honey
• 2 tbsp unsalted butter
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove, finely minced
• ½ tsp fresh lemon juice
• Pinch of salt
• Freshly ground black pepper

For Garnish

• Extra toasted walnuts
• Fresh thyme or parsley, optional
• Crushed red pepper flakes, optional
• Flaky sea salt, optional

Step-by-Step Instructions

1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil.
2. If using wooden skewers, soak them in water for approximately 20–30 minutes before assembling.
3. Trim the tough stem ends from the Brussels sprouts and remove any damaged outer leaves.
4. Cut larger Brussels sprouts in half. Smaller sprouts can remain whole, although similarly sized pieces will cook more evenly.
5. Bring a large pot of lightly salted water to a boil.
6. Add the Brussels sprouts and blanch them for approximately 3–4 minutes. This slightly softens them and makes threading them onto skewers easier.
7. Drain thoroughly and pat the Brussels sprouts completely dry with paper towels.
8. Transfer them to a large mixing bowl.
9. Add olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and optional red pepper flakes.
10. Toss until every Brussels sprout is evenly coated.
11. Carefully thread the seasoned Brussels sprouts onto the prepared skewers, leaving a tiny amount of space between them.
12. Arrange the skewers in a single layer on the prepared baking sheet.
13. Roast for approximately 15 minutes.
14. Carefully turn each skewer and continue roasting for another 10–15 minutes, or until the sprouts are tender with deeply browned, caramelized edges.
15. While the Brussels sprouts roast, place the chopped walnuts in a dry skillet over medium-low heat.
16. Toast for approximately 2–3 minutes, stirring frequently, until fragrant. Remove them temporarily from the skillet.
17. Add butter, honey, balsamic vinegar, Dijon mustard, minced garlic, lemon juice, salt, and black pepper to the same skillet.
18. Cook over low heat, stirring continuously, until the butter melts and the glaze becomes smooth.
19. Return most of the toasted walnuts to the skillet.
20. Stir gently and cook for another minute. Avoid overheating the honey.
21. Remove the Brussels sprouts from the oven once they’re tender and beautifully caramelized.
22. Brush the warm walnut-honey glaze generously over each skewer.
23. Return the glazed skewers to the oven for approximately 2–3 minutes to help the glaze cling and lightly caramelize.
24. Watch carefully because honey can burn quickly at high temperatures.
25. Transfer the finished skewers to a serving platter.
26. Spoon any remaining walnut-honey glaze over the top.
27. Scatter with the reserved toasted walnuts.
28. Finish with fresh herbs, flaky sea salt, black pepper, or crushed red pepper flakes if desired.
29. Serve immediately while the Brussels sprouts are warm and caramelized.

Tips

• Dry the Brussels sprouts thoroughly after blanching. Excess moisture prevents proper caramelization.
• Choose similarly sized sprouts so they cook evenly.
• Don’t overcrowd the baking sheet. Space allows the vegetables to roast rather than steam.
• For maximum caramelization, position halved Brussels sprouts with some cut surfaces touching the hot baking sheet.
• Toasting the walnuts before adding them to the glaze creates a deeper nutty flavor and crunchier texture.
• Add the honey glaze near the end of cooking because honey can burn if exposed to high heat for too long.
• For a savory contrast, sprinkle the finished skewers with crumbled feta or goat cheese.
• If you prefer more heat, add additional red pepper flakes to the glaze.

Notes

The Brussels sprouts can be trimmed and blanched several hours ahead, but make sure they’re thoroughly dried before refrigerating. The walnut-honey glaze can also be prepared ahead and gently reheated before serving. For the best texture, roast and glaze the skewers shortly before eating. Refrigerate leftovers promptly in an airtight container for up to 3–4 days. Reheat them in a hot oven or air fryer to help restore their caramelized texture.

Q&A

Can I make these without skewers?
Yes. Roast the seasoned Brussels sprouts directly on a baking sheet and toss them with the walnut-honey glaze near the end.
Can I cook them in an air fryer?
Yes. Air-fry the Brussels sprouts at approximately 380°F (193°C) until browned and tender, turning occasionally, then toss or brush with the glaze.
Can I substitute maple syrup for honey?
Yes. Pure maple syrup works well and gives the glaze a slightly deeper flavor.
What can I use instead of walnuts?
Pecans, almonds, pistachios, or hazelnuts are excellent alternatives.
What should I serve with these skewers?
They pair beautifully with roasted chicken, grilled salmon, steak, turkey, Mediterranean grain bowls, or other roasted vegetables.

Servings

Makes approximately 8–10 skewers / 6 servings

Nutrition (Approx. Per Serving)

• Calories: 285
• Protein: 7g
• Carbohydrates: 30g
• Fat: 17g
• Saturated Fat: 4g
• Fiber: 7g
• Sugar: 14g
• Sodium: 340mg
• Potassium: 610mg
  Nutritional values are estimates and may vary depending on the amount of glaze, walnuts, olive oil, Brussels sprouts, and portion size.