Photo: Becky Luigart-Stayner; Styling: Jan Gautro
6 servings (serving size: about 2/3 cup)

A touch of brown sugar helps the vegetables caramelize in the oven.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Arrange Brussels sprouts on a jelly-roll pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 15 minutes. Add shallots, pepper, salt, and pancetta to pan; toss well. Bake at 400° for 10 minutes. Add sugar and vermouth; toss to coat. Bake an additional 10 minutes or until caramelized.

Ratings & Reviews

ekvalencia's Review

January 05, 2012
Everyone in my family loves this recipe, from my carnivore husband to my skeptical (about veggies) 7 year old. I love it because it is easy to make... just some chopping and pop it in the oven. I don't know about "worthy of a special occasion" though, its more homey, good for a chilly week night.

toshaniznik's Review

December 24, 2011
I never knew I liked brussel sprouts until I had this!

carolsuich's Review

November 28, 2011

CMLucas's Review

January 25, 2011
Delicious. I used bacon instead of the pancetta but otherwise followed the recipe. I will definitely make this again. This is my go to recipe for brussel sprouts.

Thymekeeper's Review

November 25, 2010
After reading all the great reviews on this recipe, I was underwhelmed in its outcome for Thanksgiving yesterday. The brussels sprouts did not caramelized, and the flavor, although it was okay, it just lacked the oomph I was hoping for. There is plenty of leftover, as no one else was wowed by it either.

KKonrad's Review

November 22, 2009
My partner hates cabbage and cabbage related vegetables, but he loved these! I used sweet red vermouth, which I always have on hand for Manhattans, it adds an extra note of sweetness.

Kate09's Review

March 08, 2009
A great way to serve brussel sprouts. I used white wine instead of vermouth. It's also perfect without the pancetta for the vegetarians out there.

MerBear22's Review

March 07, 2009
I made this for a dinner date who had never had brussel sprouts. I cut all ingredients in half except for the sugar/vermouth mixture, and it turned out very well. This has a great balance of savory and just a touch of sweet.

reubli's Review

February 22, 2009
My kids are still not sold on brussel sprouts, but my husband and I couldn't stop eating these. The sweetness of the sugar sauce really tempers the sprouts natural bitterness. We had this with herb-roasted pork and steamed veggies. I've added it to our "definitely make-again" list.

Shawnee's Review

January 20, 2009
This was such a delicious recipe. I have made this several times since I first found it since it was such a huge hit. My mom doesn't even like brussels sprouts and LOVED these. She keeps asking me to send her the recipe. I will definitely continue to make this recipe as it is definitely a dish that doesn't taste like it is light.