Beef Jam Brussels Sprouts

This beef jam Brussels sprouts dish is the ultimate savory sweet combo for cool weather dinners or holiday gatherings. Roasted Brussels sprouts pair beautifully with a jammy topping loaded with crispy beef caramelized onions maple and just a touch of tang. Every bite gets an irresistible medley of crunch richness and a pop of brightness.

My family never cared much for Brussels sprouts until I brought this to a potluck. Now it is the most requested holiday side dish every year and even picky eaters grab seconds.

Ingredients

• Brussels sprouts: look for firm bright green heads that feel heavy for their size. Cutting them in half helps them caramelize evenly
• Extra virgin olive oil: brings out the natural sweetness in roasted vegetables – pick one with a fruity peppery aroma
• Kosher salt: pure and chunky so it melts in for better seasoning
• Black pepper: freshly ground has the most aroma
• Thick-cut beef: choose a good quality cut with some marbling for maximum crispy texture
• Yellow onions: select onions that feel fresh and have no soft spots for deep flavor
• Shallots: milder than onions they build complexity in the base
• Garlic: always use fresh cloves for punchy flavor
• Light brown sugar: lighter than dark brown for subtle molasses notes and the best jam consistency
• Maple syrup: look for pure maple syrup not imitations for sweetness without overpowering
• Apple cider vinegar: adds just the right acidity to cut through the richness of the jam
• Chili powder: entirely optional but a little goes a long way to wake up the flavors if you like
• Choose fresh produce and good-quality cured meats: for best results

Instructions

Prep the Brussels sprouts:

Clean and trim the Brussels sprouts removing any tough outer leaves. Cut each one in half from top to stem for even roasting.

Season and arrange the sprouts:

Whisk the olive oil kosher salt and black pepper in a small bowl until combined. Drizzle over the Brussels sprouts directly on a parchment-lined baking sheet then toss thoroughly to coat every sprout. Place them cut side down in a single layer for maximum crisping.

Roast to perfection:

Bake the Brussels sprouts in a preheated 450 degree oven for twenty to twenty five minutes. Check after fifteen minutes and rotate the pan if necessary so they brown evenly. The goal is tender centers and deeply caramelized edges. Set aside when done.

Crisp the beef:

While the sprouts are roasting cook the diced thick-cut beef in a large skillet over medium heat. Stir frequently and let it get golden and crisp about eight to ten minutes. Transfer the beef to a plate lined with paper towels to drain but keep about four tablespoons of the flavorful beef fat in the pan for the next step.

Caramelize onions and shallots:

Reduce the skillet heat to medium-low and add in your finely chopped onions and diced shallots. Stir them often and take your time over fifteen to twenty minutes until they are soft translucent and golden brown. This caramelization step is essential for sweetness and depth so do not rush.

Make the jam:

With the onions and shallots fully caramelized mix in the minced garlic light brown sugar maple syrup and apple cider vinegar. Add chili powder if using. Stir and let this simmer gently until glossy thick and syrupy about five to eight minutes. The mixture should coat a spoon nicely.

Finish the dish:

Gently fold the crispy beef back into the jammy onion mixture. Toss the roasted Brussels sprouts with spoonfuls of the warm beef jam either on a platter or just before serving. Enjoy right away while everything is still hot and fragrant.

I am obsessed with the maple syrup in this recipe because it gives just enough sweetness without overpowering the roasted flavors. One year my nephew surprised us by eating half the serving bowl before dinner even started because he could not resist the crispy beef jam.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet to revive the crispy bits. This dish will lose its crunch in the microwave but the flavors meld and get even richer on day two.

Ingredient Substitutions

If you are cutting back on red meat you can use thick-cut turkey bacon or vegetarian bacon alternatives. Shallots can be replaced with extra onion or a few thin slices of leek. Brown sugar can be swapped for coconut sugar for a subtle caramel flavor.

Serving Suggestions

This recipe is a star on holiday spreads especially along with roast turkey or glazed ham. It also makes an easy dinner topped with a poached or fried egg. For a special touch serve it as a warm salad on a bed of arugula and toasted pecans.

Cultural and Seasonal Context

Brussels sprouts are a late fall harvest vegetable and were once overlooked at my family gatherings. Now this beef jam version celebrates the best of winter produce and special occasion flavors. The combination of maple cider vinegar and caramelized onion echoes flavors from northern European comfort food.

Seasonal Adaptations

Try mixing in dried cranberries for a festive touch Swap out maple syrup for honey in early spring Add toasted walnuts for extra crunch in autumn

Success Stories

A close friend asked for seconds after insisting she did not like Brussels sprouts. People are always surprised how addictive the jam is. I even use any leftovers as a sandwich topping the next day.

Freezer Meal Conversion

Make the jam ahead and freeze it for up to one month. Thaw in the fridge and reheat gently then toss with fresh roasted Brussels sprouts for an effortless side dish that tastes like you spent hours in the kitchen.

This side dish always disappears fast at family parties and adds a wow factor to any meal. It is the perfect combination of comfort food and impressive holiday fare.

Recipe FAQs

→ How do you achieve crispy Brussels sprouts?

Roast halved sprouts cut-side down at 450°F on a parchment-lined baking sheet. Toss with olive oil, salt, and pepper to encourage even browning and crispy edges.

→ What type of beef works best for this dish?

Thick-cut beef diced into small pieces delivers crispiness and robust flavor. Look for cuts with good marbling, such as chuck or brisket, for best results.

→ Why are onions and shallots used together?

Combining both creates deeper, sweeter caramelized flavors. Onions provide base richness while shallots add delicate, mild notes.

→ How is the sweet jam glaze prepared?

Brown sugar and maple syrup are simmered with apple cider vinegar and aromatics until thickened. This coats the beef and vegetables with a sticky, tangy glaze.

→ Can leftovers be reheated?

Yes, reheat gently in a skillet to preserve texture. Avoid microwaving, as sprouts may lose their crispness.