Name: Candied Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1.5 pounds Brussels sprouts (sliced in half lengthwise); 1 tablespoon extra virgin olive oil; Salt (to taste); Freshly ground black pepper (to taste); ¼ cup balsamic vinegar; 1 tablespoon maple syrup

Jump to Recipe Print

This easy candied Brussels sprouts recipe has no bacon and instead uses just four main ingredients! It’s a vegan and gluten free option that makes a great, hassle-free side dish. You’ll love the maple balsamic quick sauce that tastes like “candy” without any brown sugar.

candied brussels sprouts on a rectangular platter with a bowl of glaze

Brussels sprouts have one of the greatest comeback stories of all time. What used to be considered a mushy, gross vegetable is now totally on trend. The key to Brussels sprouts’ recent rise in popularity? Major upgrades to how they’re prepared.

Roasted Brussels sprouts that are crispy on the outside and tender on the inside are 100 times better than steamed, soggy Brussels sprouts. Add a quick, flavorful sauce, and BOOM. Your sprouts can be the star of any meal.

I’m totally a sucker for ordering Brussels sprouts, usually roasted or fried with a sweet and spicy sauce, anytime I see them on a restaurant menu. So naturally, I’m all about creating similar recipes in my own kitchen. See my Sautéed Honey Sriracha Brussels Sprouts and Apple Cider Brussels Sprouts for examples.

This latest creation, candied Brussels sprouts, is so incredibly easy but packed with flavor. Thanks to a two-ingredient maple syrup and balsamic glaze, every lil’ sprout is like an explosion of flavor in your mouth. You should totally make these as a side dish for dinner ASAP (or even for Thanksgiving).

Jump to:

Ingredients and Substitutions
Instructions
Roasting Tips
Storage and Reheating
More Brussels Sprouts Recipes
📖 Recipe
💬 Comments

raw Brussels sprouts spread out on a counter next to bowls of maple syrup and balsamic

Ingredients and Substitutions

Brussels sprouts: Use fresh sprouts for best results, but you could substitute frozen ones in a pinch. See my post on making roasted frozen Brussels sprouts for more tips.
Balsamic vinegar: Balsamic has a pretty specific flavor, so I don’t recommend substituting with another type of vinegar.
Maple syrup: You could sub equal amounts of honey or use brown sugar (but add an extra tablespoon if you do).
Extra virgin olive oil, salt, and pepper: For roasting the sprouts.

Instructions

The full recipe card for candied Brussels sprouts, with complete instructions and ingredient quantities, can be found at the end of the post.

Brussels sprouts being sliced in half on a cutting board

Slice off a tiny bit of the ends and cut the Brussels sprouts in half lengthwise.

Brussels sprouts baked on a baking sheet lined with foil

Toss the sprouts in olive oil, salt, and pepper, and spread them out on a lined baking sheet. This image shows foil as the liner, but I typically prefer parchment paper or my Silpat. Roast the sprouts until browned to your liking.

spoon with balsamic maple glaze over a saucepan cooking on a stove

While the Brussels sprouts are roasting, make the balsamic and maple syrup glaze.

roasted Brussels sprouts being tossed in a balsamic maple glaze in a bowl

Toss the roasted Brussels sprouts in the glaze. Enjoy!

Roasting Tips

For best results, place the Brussels sprouts cut side down on the baking sheet. Make sure they are spread out enough and aren’t too crowded to allow for moisture to release without causing the Brussels sprouts to “steam” each other. Both of these tips will help make the Brussels sprouts as crispy as possible. If you want them crispier, you can put them under the broiler for a few minutes after roasting.

candied brussels sprouts with a maple syrup balsamic glaze on a serving platter

Storage and Reheating

Candied Brussels sprouts are best enjoyed right away, but you can keep leftovers in an airtight container in the refrigerator for 2 to 3 days. For best results, reheat on a baking sheet in the oven at 300 degrees F for about 10 minutes. Alternatively, you can reheat them in a skillet over medium heat until warmed through. These methods helps them stay crispy.

More Brussels Sprouts Recipes

I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

📖 Recipe