Equipment Needed
- Large baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl
- Small bowl for whisking glaze
- Skewers (wooden or metal)
Step-by-Step Instructions
My process begins with prepping the sprouts. I trim off the dry stem ends and remove any loose or yellowed outer leaves. Then, I slice each sprout in half from top to bottom. For any particularly large sprouts, I might even cut them into quarters to ensure everything is roughly the same size. I’ve learned that uniformity is the secret to even cooking; nothing is worse than a skewer with some burnt pieces and some hard, raw centers. I toss all the halved sprouts into my large mixing bowl. At this point, my kitchen already starts to smell fresh and green.
Next, I make the simple, magical glaze that will transform these vegetables. In a small bowl, I whisk together the olive oil, maple syrup, balsamic vinegar, minced garlic, thyme, salt, and pepper. The mixture will look separated at first, but keep whisking until it emulsifies into a glossy, dark sauce. I pour this over the Brussels sprouts in the mixing bowl. Using my hands or a large spoon, I toss everything together, making sure every single sprout half is thoroughly coated. The smell of the garlic and thyme mixing with the sweet maple is already hinting at the deliciousness to come. I let this marinate for at least 15 minutes if I have time—it really helps the flavors sink in.
Now for the fun, festive part: skewering! I line my baking sheet with parchment paper. If I’m using wooden skewers, I’ve already soaked them in water for 30 minutes to prevent burning in the oven. I start threading the marinated Brussels sprout halves onto the skewers, placing them cut-side down on the baking sheet as I go. I aim for 4-5 halves per skewer, leaving a little space between each one so hot air can circulate. Arranging them cut-side down is a tip I learned the hard way—it gives the flat surface maximum contact with the hot pan, leading to that perfect, deep caramelization we’re after.(See the next page below to continue…)