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.
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
- 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.
Slice off a tiny bit of the ends and cut the Brussels sprouts in half lengthwise.
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.
While the Brussels sprouts are roasting, make the balsamic and maple syrup glaze.
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.
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
Candied Brussels Sprouts
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
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone liner.
- Prepare the Brussels sprouts for roasting. Wash them under cold running water, pat dry, and remove any damaged or wilted leaves. Slice off the ends, and then slice in half lengthwise. Keep any very small sprouts intact and cut any very large ones into quarters.
- Drizzle the Brussels sprouts with olive oil and toss to coat. Spread them out in a single layer on the baking sheet cut side down, making sure they aren't too crowded to prevent them from steaming each other as moisture releases during roasting. Season with salt and pepper.
- Roast for 25 to 30 minutes or until they are cooked to your liking. If you want crispier sprouts, put them under the broiler for a couple minutes after roasting.
- While the sprouts are roasting, prepare the balsamic and maple syrup candy glaze. Combine the ingredients in a saucepan and bring to a boil over high heat. Reduce heat to medium and cook, stirring frequently, for 7 to 10 minutes or until the glaze thickens. You'll know it's ready when it easily coats the back of a spoon. Remove from heat.
- Drizzle the roasted Brussels sprouts with the glaze, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- These are best enjoyed right away. However, leftovers can be stored in an airtight container in the fridge for 2 to 3 days. Reheat in the oven at 300 degrees F for about 10 minutes or in a skillet over medium heat to maintain crispiness.
Nutrition
Enjoy nature’s “candy” – Lizzie
Leave a Reply