Candied Brussels Sprouts

This easy recipe is vegan and gluten free. It's made without bacon and features a two-ingredient candied glaze with maple syrup and balsamic vinegar.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 175kcal

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!
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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.