A stalk of brussels sprouts ready to create Caramelized Brussels Sprouts Crostini.

Caramelized Brussels Sprouts Crostini

This Caramelized Brussels Sprouts Crostini is nothing like the mushy brussels sprouts you remember from childhood. I’m sure this recipe will lead you to welcome brussels sprouts back to the dining table again!

A stalk of brussels sprouts ready to create Caramelized Brussels Sprouts Crostini.
Caramelized Brussels Sprouts Crostini

Possibly the most misunderstood vegetable, people love to hate on Brussels Sprouts. No one enjoys mushy vegetables, but these are incredibly good IF cooked properly. I’ve got you covered with this Caramelized Brussels Sprouts Crostini. Whether you’re looking for a side dish or an appetizer, this recipe fits the bill for both.

Artistic shot showing how brussels sprouts grow on their stalk.

One of my very favorite vegetables has reappeared, welcoming autumn in a most beautiful way. Hello, brussels sprouts. I mean, look at these little guys!

Don’t groan. Even if you don’t (yet) share my love for these adorable buds, you must concede, they are quite pretty, especially when you can find them still on the stalk. Just look up close, and see the gorgeous colors.

A close up shot of brussels sprouts clinging to the stalk.

I would love it if I could convince the Brussels sprouts haters in the world to give it another chance. If your taste buds have been tainted by tasteless, mushy, bitter sprouts in the past, I understand, really, I do. But I know if you try them again, you might change your mind. For me, the pivotal moment was when I tried cooking Brussels Sprouts myself. Brussels Sprouts with Pancetta was one of the first recipes I posted on this site (my photography will attest – please don’t laugh), and my family continues to enjoy it.

Caramelized Brussels Sprouts Crostini Recipe

In keeping with my love for Brussels sprouts and bacon, I have for you today Caramelized Brussels Sprouts Crostini. Salty, sweet, and tangy, I am happy enough eating it without the bread as a side dish, but if you are entertaining, it’s a unique appetizer that will definitely turn heads. It may even convert you.

A plate of Caramelized Brussels Sprouts Crostini.

How My Friends Cook Brussels Sprouts

Crispy Fried Brussels Sprouts with Honey and Sriracha – food52
Shaved Brussels Sprouts with Parmesan and Truffle Oil Crostini – Authentic Suburban Gourmet
Shredded Brussels Sprouts with Lemon, Walnuts and Shaved Parmesan – Lemons and Lavender

More Brussels Sprouts Inspiration From My Kitchen

Brussels Sprouts with Pancetta
Potato Pesto Pizza with Brussels Sprouts and Yellow Squash
Shredded Brussels Sprouts Salad with Bacon, Apple and Gorgonzola
Brussels Sprouts and Baby Greens Feta Pie
Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

Caramelized Brussels Sprouts Crostini

Brussels Sprouts when cooked properly, are the perfect tender green vegetable. This recipe combines them with pancetta and onions, then caramelizes them into a flavorful dish – perfect for eating on their own, or combining with sliced baguettes for a scrumptious appetizer.
Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8
Calories 194kcal


  • 2-3 tablespoons olive oil divided
  • 1 tablespoon butter
  • 1 red onion thinly sliced
  • 1 teaspoon brown sugar
  • 2 oz pancetta minced
  • 2-3 garlic cloves minced
  • 3-4 cups shredded Brussels sprouts
  • 2 tablespoons balsamic vinegar divided
  • kosher salt
  • freshly ground black pepper
  • goat cheese crumbled
  • baguette sliced


  • Preheat the broiler. Brush the baguette slices with olive oil and toast in the broiler on both sides until golden, about 3-5 minutes per side.
  • In a heavy pan over medium-low heat, melt the butter, then add 1 1/2 tablespoons olive oil.
  • Add the red onion, season with salt and pepper, and stir. Cook for 5 minutes, then add sugar. Let it cook until the onions are tender.
  • Add 1 tablespoon of balsamic vinegar and remove from heat.
  • Meanwhile, in a separate pan, heat the remaining olive oil, and brown the pancetta until crispy.
  • Add the garlic and cook for 1 minute. Add the Brussels sprouts and season with salt and pepper. Cover, and stir periodically. When the Brussels sprouts are a vibrant green and tender, stir in the remaining tablespoon of balsamic vinegar. Then remove from heat.
  • Combine the red onions with the Brussels sprouts.
  • Assemble the crostini by topping each baguette slice with the Brussels sprouts and sprinkle crumbled goat cheese.
  • If you wish, melt the cheese in the broiler. Serve immediately.


Calories: 194kcal | Carbohydrates: 21g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 426mg | Potassium: 212mg | Fiber: 2g | Sugar: 4g | Vitamin A: 350IU | Vitamin C: 29mg | Calcium: 61mg | Iron: 2mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante


Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. sports announcers blunders

    A sport is a very good diversion for students who are getting bored
    in their academic life. Now comfortable jerseys made up by international brands are worn by
    the star players of different clubs of baseball.
    So, there you have it.

  2. Beth Michelle

    Your photos are beautiful. Just stunning. I am a recent lover of brussel sprouts but my husband hates them! Perhaps this delicious looking recipe will turn him around. If not, more for me!

  3. Lori

    I’m so excited that Brussels sprouts are back in season. I have yet to see them in my farmers markets, but as soon as they are I have big plans for them! Thank you for the link love – very much appreciated. And you made the humble little Brussels sprouts look very pretty against the dark background!

  4. A Little Yumminess

    Brussels sprouts are quite the new favorite around here and I used to really dislike them. This is a good one…I will have to try it out…

  5. Monet

    One of my favorite vegetables…I broke my arm…so I can’t type much but wanted to know that I’m still reading your lovely blog. You make me smile, as always. Blessings and love!

  6. Norma

    I love my sprouts…we call tem “repollitos”. I mae them once with chestnuts. Your pictures are winners.

    Have a wonderful weekend.

  7. kita

    Amazing shots. We have been trying to fall in love with brussels sprouts in my household. We’re still leaning – but as pretty as you make these I really want to try again soon!

  8. Anna

    Indeed, autumn has sprouted! Love the photos! Thanks for posting your recipe. Now, I can use brussels sprouts other than pairing it with the skewer and the grill…

  9. Ann

    What a great recipe and I LOVE brussels sprouts on the stalk. The first time I ever cooked with them that way was Christmas last year and they were amazing!

  10. Vanille

    I was surprised when I saw for the first time brussel sprouts still on the stalk and I concede that’s a very original and cute plant. As for the buds, I leave them all to you ;)

  11. Kimmi

    I love this! Your pictures are fantastic and show the natural beauty of these great little veggie nibbles. I love brussel sprouts and from the comments above, I see I’m not alone. I like how you used it as a bruschetta on top of bread. great idea.

  12. kankana

    Oh Those photos are so beautiful! I love brussel sprouts .. sharing ur love here :) Never tried on crostini though .. but i can say it will taste awsm.

  13. Liz

    Amazing photos! The best Brussels sprouts I’ve eaten were made with bacon and leeks…so I know I’d love your version~

  14. Maria

    I am with you! I love Brussels sprouts! In fact, I think this dish could convince anyone to love them :-)

  15. Stephanie

    Every time someone touts their hatred for brussels sprouts, I secretly die a little inside. They’re too delicious to hate. ESPECIALLY when combined with pancetta. How could you go wrong? Lovely presentation!

  16. Kathryn | Dramatic Pancake

    I always hated brussel sprouts growing up, but now they are one of my favorite vegetables. They’re soo good pan fried with just a little butter, garlic, salt and pepper (which is what I usually do with them), but your recipe sounds WAY more interesting! I agree with Patty above, these would make for a great Thanksgiving appetizer!

  17. patty

    This brussels sprouts stalk is so very photogenic in your very competent hands!
    I will try these as an appetizer, maybe at Thanksgiving?? They look delicious and of course beautiful;-)

  18. Mindy

    I was a Brussels sprout hater growing up, for the reason you mentioned. Then as an adult, I discovered the beauty of roasting them. Or sauteing them with a pork product as you’ve done here. Amazingly good. I just saw an idea the other day for putting them on a skewer and grilling them. It was a, now why didn’t I ever think of that, moment. I’m looking forward to eating them every which way this season.

  19. Lisa { AuthenticSuburbanGourmet }

    Liren – those photos of brussels are simply stunning!!! I too am in love with them – in fact had them roasted last night at a dinner party with a lemon greek dipping sauce. They are also on the menu for tonight. Love, love, love your crostini recipe – you know how I love a great appetizer. Nicely done! Happy Sunday. { BTW – Thanks for the link shout out :-) }

Kitchen Confidante®