One Dish Caramelized Brussels Sprouts With A Simple Avocado Spread

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Caramelized brussels sprouts (stovetop or in the oven) served over a layer of honey mustard avocado cream sauce. Turns a simple side dish into a vegetable vehicle to scoop up a smooth avocado spread.

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Forget sad and soggy sprouts. This is the dish you wish you had growing up.

Pan or oven caramelized brussels sprouts served over an avocado cream sauce. A simple side dish that’s ready for you to dip into.

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How to cut brussels sprouts

These are one of those vegetables that you want to trim before cleaning.

If you’re sprouts are sold loose or pre-packaged, the bottoms are likely dry and beginning to brown. Slice off this stem along with any discolored areas and remove damaged leaves.

Ever see sprouts sold on the stalk? They’re huge and hard to miss. Trader Joe’s often has them during the Fall/Winter seasons. Since you’ll have to harvest these yourself, they’re less likely to brown and the stems might not need to be removed. You should still inspect them for damaged leaves.

One at a time, position a Brussels sprout on its side with the stem visible and perpendicular to the cutting board. Slice in half through the core. Repeat with the remaining sprouts until you’ve halved them all.

For this recipe, you want the sprouts cut in half. But you can continue cutting them smaller for other recipes. Use thinly sliced (“shredded”) brussels sprouts this grain free salad recipe

How to clean brussels sprouts

Fill a larger bowl ~¾ way full with cold water. Add a couple splashes of distilled white vinegar. Do this in the sink to minimize the mess from any accidental spills.

Soak brussels sprouts in this vinegar bath (2-5 minutes). Drain and rinse under cold water. Transfer to a kitchen towel and dry well.

All clean. Now they’re ready to cook.

Ingredients

• Brussel sprouts – trimmed and cut in half
• avocado oil – added when seasoning the Brussel sprouts and again to coat the pan
• spices – including black pepper, kosher salt, paprika and granulated garlic
• mashed avocado – from either prepackaged containers or fresh. You’ll likely need 1-2 small ones (per the bag of tiny avocados from Trader Joe’s) that weight about 75-100 grams each. It’s good to have an extra in case there are brown spots that need to be removed.
• whole milk yogurt
• honey mustard

How to make caramelized brussels sprouts with a honey mustard avocado cream sauce

Start with clean and halved brussels sprouts, using the method described above.

Mix spices for brussel sprouts

In a large bowl, toss the halved brussels sprouts with oil and spices until evenly coated.

Cast iron brussels sprouts

Transfer Brussels sprouts to a preheated and greased cast iron pan. Flip each piece so that the cut side is facing down.

Since we want that contact with the bottom of the pan, add the enough to keep them in a single layer. It’s okay if they are close together or touching. If necessary, do this in batches to avoid overcrowding the pan.

Cook 15 minutes over medium heat. Then use tongs to flip each piece over. Continue cooking for another 10-20, until tender and caramelized to your liking.

Sheet pan brussel sprouts

Another way to cook these is in the oven. Skip the stovetop instructions above and add the seasoned sprouts (with the remaining oil) to a large sheet pan.

Bake in a 400°F oven for about 25 minutes.

Avocado cream sauce

Meanwhile, in a small bowl, mix together the mashed avocado, yogurt and mustard.

With a ripe avocado, this can all be done by hand. A small food processor could be used as well.

This avocado spread is best right after it’s made. If you must prep it in advance, leave it in layers and wait to mix it. Keeping the mashed avocado on the bottom (topped with the yogurt and mustard) will help prevent browning.

Ready to plate

When ready to serve spread the avocado crema on a platter. Top with a layer of the Brussel sprouts.

If you think you’re going to have leftovers, keep the avocado and Brussel sprouts separated. Either serve the avocado spread on the side or plate a smaller portion (an amount you’ll likely finish).

This makes it easier to store afterwards and reduces food waste. Any avocado coated Brussel sprouts will easily brown in the fridge. So to extend the life of this dish, refrigerate individually. The sprouts wrapped/in a container and the avocado in an airtight container.

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