Charlie's Sweet Island Brussels Sprouts

Charlie's Sweet Island Brussels Sprouts
  • PREP TIME
    15 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    25 mins
  • SERVING
    6 People
  • VIEWS
    94

Escape to a tropical paradise with these Sweet Island Brussels Sprouts. This dish transforms humble Brussels sprouts into an exotic and flavorful side, balancing sweetness with a gentle Caribbean spice. Perfect for brightening any meal!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    18 g
  • Cholesterol
    20 mg
  • Fiber
    6 g
  • Protein
    6 g
  • Saturated Fat
    6 g
  • Sodium
    314 mg
  • Sugar
    6 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
2 mins

In a large skillet, melt butter with olive oil over medium heat. (2 minutes)

02

Step
3 mins

Add the Brussels sprouts, jerk seasoning, curry powder, brown sugar, and garlic powder. Stir to combine, ensuring the sprouts are evenly coated. (3 minutes)

03

Step
10 mins

Cook, stirring occasionally, until the Brussels sprouts are tender and slightly caramelized. (5-10 minutes)

For a deeper flavor, try using browned butter.
Adjust the jerk seasoning to your preferred level of spice.
Serve immediately for the best texture and flavor.
Consider adding toasted nuts for extra crunch.

Alexa Swift

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 31 Ratings)
Total Reviews: (6)
  • Godfrey Mayert

    I added a squeeze of lime juice at the end for extra zing!

  • Simeon Stehr

    The jerk seasoning really makes this dish special.

  • Rogelio Klein

    The balance of sweet and spicy is perfect. This is my new go-to side dish.

  • Margarita Rippin

    Easy to follow recipe and the results were amazing.

  • Ed Pfeffer

    These Brussels sprouts were a revelation! My kids actually asked for seconds.

  • Julian Okeefe

    I never thought I could love Brussels sprouts this much!

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