These Caramelized Brussels Sprouts with Butter Beans are packed with cozy, savory flavor. The Brussels sprouts are pan-fried until golden around the edges, then tossed with smoky paprika, balsamic vinegar, a touch of agave, creamy butter beans, and juicy tomatoes.
Finished with toasted chestnuts, fresh parsley, and a squeeze of lemon, this easy skillet recipe works beautifully as a holiday side dish but is substantial enough to serve as a simple meal, too.
Quick Recipe Overview
- Flavor & texture: Smoky, savory, and subtly sweet with caramelized sprouts, creamy beans, and toasted chestnuts.
- Time: Ready in about 30 minutes.
- Method: Brown the Brussels sprouts in a skillet, add the seasonings, then simmer with butter beans and tomatoes.
- Top tip: Let the sprouts sit cut-side down without stirring for a few minutes to get those deeply golden edges.
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❤️ Why You’ll Love This Recipe
- Plenty of texture: You get caramelized Brussels sprouts, soft butter beans, and lightly crisp chestnuts in every serving.
- Big flavor from simple ingredients: Smoked paprika, balsamic vinegar, garlic, and agave create a rich, savory-sweet base without a complicated sauce.
- Perfect for the holidays: The Brussels sprouts, chestnuts, and cranberries-on-the-side kind of vibe fits right into a Thanksgiving or Christmas spread.
- Easy enough for a weeknight: Everything comes together in around 30 minutes and mostly in one skillet.
🌱 Ingredients & Notes
Brussels sprouts - Trim and halve them so the cut sides can caramelize properly in the skillet.
Butter beans - Drain and rinse before using. In the US, these may also be labeled as large lima beans.
Canned plum tomatoes - Break them up with a spoon as they simmer to create the sauce.
Roasted chestnuts - Use cooked, peeled chestnuts and roughly chop them before toasting.
Smoked paprika, agave & balsamic - These create the smoky-sweet flavor base.
Lemon & parsley - Added at the end for freshness.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔥 How to Get Properly Caramelized Brussels Sprouts
The key to deeply caramelized Brussels sprouts is giving them enough contact with a hot skillet. Arrange them cut-side down in the pan and leave them undisturbed for a few minutes before tossing. If you move them around too often, they’ll soften before they get those golden, browned edges.
It also helps to use a large skillet and avoid overcrowding the pan. Too many sprouts packed together will trap steam and make them cook more softly instead of caramelizing. If your pan is on the smaller side, brown them in two batches.
🍽️ Serving IDeas
Serve these caramelized Brussels sprouts as part of a holiday spread with roasted potatoes, stuffing, vegan gravy, or your favorite vegan roast.
Thanks to the butter beans, they’re also filling enough to work as a simple weeknight meal - especially with some crusty bread for scooping up the smoky tomato sauce
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❓ Frequently Asked Questions
Fresh Brussels sprouts work best because they contain less moisture and caramelize much more easily.
Frozen sprouts can be used in a pinch, but thaw and dry them thoroughly first and expect them to have a softer texture.
Yes. Butter beans and lima beans come from the same type of bean, although the term butter beans is often used for the larger, mature cream-colored beans. For this recipe, canned butter beans or large lima beans both work.
Yes. Prepare the Brussels sprouts and butter bean mixture, let it cool, and refrigerate it in an airtight container. For the best texture, keep the toasted chestnuts separate and add them after reheating.
🧊 Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium heat or in the microwave until hot, adding a small splash of water if the sauce has thickened too much.
For the best texture, store any leftover toasted chestnuts separately and add them after reheating.
🔜 More Vegan Holiday Recipes
Looking for more cozy recipes to serve alongside these Brussels sprouts? Try some of my other vegan holiday favorites.
Did you make this recipe? If so, will you do me a huge favor and leave a review and star rating & let me know how you liked this recipe? THANK YOU! ❤️
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Caramelized Brussels Sprouts with Butter Beans
Equipment
- large skillet
- Small skillet
- sharp knife
- cutting board
- wooden spoon or spatula
Ingredients
- 1.1 lb Brussels sprouts 500g, trimmed and halved
- 1 14-oz can butter beans 400g tin, drained and rinsed
- 1 14-oz can whole peeled plum tomatoes 400g tin
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 tablespoon agave nectar
- 1 tablespoon balsamic vinegar
- salt and black pepper to taste
- 1 tablespoon fresh lemon juice or juice of ½ lemon
- fresh parsley chopped
- 3.5 oz cooked chestnuts 100g, roughly chopped
Instructions
- Toast the chestnuts: Add the chopped chestnuts to a small dry skillet over medium heat. Cook for 3-4 minutes, stirring occasionally, until lightly toasted. Remove from the heat and set aside.
- Caramelize the Brussels sprouts: Heat the olive oil in a large skillet over medium-high heat. Add the Brussels sprouts, arranging as many as possible cut-side down. Season with salt and black pepper and cook undisturbed for 4-5 minutes, until deeply golden underneath. Toss and cook for another 3-4 minutes.
- Add the seasonings: Reduce the heat to medium. Add the garlic and smoked paprika and cook for about 30 seconds, until fragrant. Add the agave nectar and balsamic vinegar and toss to coat.
- Add the beans and tomatoes: Stir in the butter beans and tomatoes, breaking the tomatoes into smaller pieces with your spoon. Simmer for 5-8 minutes, until the Brussels sprouts are tender and the sauce has reduced slightly.
- Finish and serve: Remove from the heat and stir in the lemon juice and parsley. Taste and adjust the seasoning, then top with the toasted chestnuts and serve warm.
Notes
- Brussels sprouts: Fresh Brussels sprouts give you the best caramelization. Dry them well after washing and avoid overcrowding the skillet.
- Butter beans: The 14 oz (400 g) measurement refers to the full can before draining. Large lima beans can also be used.
- Tomatoes: Break the whole peeled tomatoes up directly in the skillet as they cook.
- Chestnuts: Use cooked, peeled chestnuts such as vacuum-packed roasted chestnuts. Toast them separately and add them just before serving.
- Make ahead: The Brussels sprout and butter bean mixture can be prepared ahead and refrigerated. Reheat gently and add the toasted chestnuts just before serving.
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