Candied brussels sprouts are a tasty, healthy side dish to put on the dinner table. They're made with simple ingredients and are so good my husband Zach almost eats the entire bowl himself!
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These crispy roasted brussels sprouts rival any brussels on a restaurant menu. They're one of my favorite ways to make brussels because they're full of caramelized flavor, making them the perfect side dish to a main entrée like sous vide pork tenderloin. I love making these during the holiday season and pair them with butternut squash pasta or on gameday with pecan crusted chicken tenders!
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Equipment
- Baking sheet - a large baking sheet (at least 12x17") is ideal for this recipe! You want to be able to spread the brussels sprouts out in an even layer for optimal crispiness.
- 2-cup measuring cup - this makes measuring the maple syrup and balsamic vinegar easy, and you can pour the mixture directly onto the brussels once they're ready!
- Tongs - I like to use tongs to toss the brussels, olive oil, and seasonings right on the baking sheet for easiness and efficiency.
- Small whisk, spoon, or fork - simply to mix the vinegar and syrup!
Ingredients
Full ingredients, measurements, and instructions can be found in the recipe card at the bottom of this post.
- Fresh brussel sprouts - these mini cabbages are PACKED with nutrients. One cup of cooked brussels contains ~90mg vitamin C (for reference - the recommended daily allowance for women is 75mg and 90mg for men). They are also good sources of vitamin K, folate, beta-carotene, and fiber.
- Olive oil - olive oil is a great unsaturated, heart-healthy fat. I recommend using olive or avocado oil when making this recipe.
- Balsamic vinegar - a star ingredient in this recipe! The balsamic and maple syrup cook down as the veggies roast, creating almost a balsamic glaze over the crispy brussels sprouts. Note: this recipe uses regular balsamic, not balsamic glaze!
- Pure maple syrup - I always recommend using pure maple syrup (check the ingredients label! A lot of maple syrups use primarily corn syrup instead of real maple syrup). This adds a subtle sweetness to the veggies.
- Sea salt & black pepper - a must in any savory recipe, in my opinion! You can use table salt instead of sea salt, and feel free to use fresh ground black pepper if you prefer.
How to Make Caramelized Brussels Sprouts
Step 1: Spread brussels sprouts in a single layer on a sheet pan lined with foil or parchment paper for optimal crispiness. Roast in the oven for 15 minutes at 400 degrees.
*Keep the outer leaves! These are my favorite part because they get extra crispy 🙂
Step 2: While the brussels roast, make the maple syrup mixture by combining the maple syrup and balsamic vinegar.
Step 3: Take brussels out of the oven and evenly pour the syrup mixture over them and toss until they're evenly coat. Place back in the oven for 15-20 minutes.
Step 4: Remove the brussels from the oven and let cool 5-10 minutes. Place in a serving dish and enjoy!
Recipe Substitutions & Variations
Sugar: I haven't tried this recipe with brown sugar, but I know that's a common candied brussels sprouts recipe ingredient! I prefer pure maple syrup because it's a little more natural.
Vinegar: Balsamic vinegar cooks down to create a beautiful balsamic glaze making these the perfect brussels sprouts. I've tried them with white balsamic and they were still good but not as good as regular balsamic! Apple cider vinegar may be a good substitute but I would recommend regular balsamic first.
Herbs: A sprinkle of fresh rosemary on top or added while tossing the brussels in oil and seasonings would compliment them well. Rosemary would make this recipe perfect for holiday meals!
A fun flavor variation are these crispy Thai brussels sprouts with a sweet and salty sauce, fresh mint, crunchy peanuts, and spicy red jalapenos!
Pro Tips to Make The Ultimate Candied Brussels Sprouts
- To cook them properly, you want to make sure you're using enough oil and evenly disperse it. I use a squeeze bottle to drizzle oil over the sprouts and have found this allows for even distribution. You could also toss the sprouts in oil before spreading on the sheet!
- It's also important to cut the brussels into similar sizes. Smaller, bite-sized pieces get the optimal crispness. The bigger the pieces, the longer they'll need to cook. If you prefer larger pieces, no problem! Just make sure the pieces are uniform in size - if you have some small and small huge pieces, they won't cook as evenly.
- You want the oven to be at the right temperature and to cook the brussels long enough to get crispy and crunchy. Depending on your oven, you may need shorter or longer! Peep in the oven and check periodically so you take them out at the right time.
- Let the layers flake off! These individual layers will roast perfectly and make brussels sprouts "chips" that are honestly addicting. Trust me.
Storage & Reheating
Storage: I recommend storing these in an airtight container in the refrigerator for up to 5 days. I love making a big batch for meal prepping purposes! You can also freeze them for up to 2 months.
Reheating: In order to revive the amazing crispiness, I recommend reheating these brussels in the oven at 375 for 10-15 minutes or in the air fryer.
Recipe FAQ
To summarize, you drizzle ample olive oil over cut brussels sprouts. Season with salt, pepper, and any other seasonings you'd like, and roast at 400 for 15 minutes. While roasting, mix maple syrup and balsamic vinegar. Pour syrup mixture over brussels and roast again for 15-20 minutes.
I highly recommend it because this allows faster and more even cooking, plus optimal crispiness!
Healthier ways to eat brussels sprouts are roasted or steamed. These methods will retain as many nutrients as possible while cooking! Frying brussels sprouts will increase fat content and thus calories.
Other Veggie Recipes You Might Like
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PrintCandied Brussels Sprouts
Candied brussels sprouts are a tasty, healthy side dish to put on the dinner table. They're made with simple ingredients and are so good my husband Zach almost eats the entire bowl himself!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 3 cups 1x
- Category: Appetizer, Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
- 6 cups (412g) fresh brussels sprouts
- ½ cup (110g) olive oil
- ⅓ cup (65g) balsamic vinegar
- ¼ cup (61g) pure maple syrup
- ½ Tablespoon garlic powder
- 1 teaspoon table or sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F. Line baking sheet with parchment paper or aluminum foil and spray with nonstick cooking spray.
- Chop brussels sprouts into quarters. Spread onto baking sheet.
- Drizzle olive oil on top. Season with garlic powder, salt, and pepper.
- Roast in oven for 15 minutes.
- While brussels roast, mix balsamic vinegar and maple syrup in a 2-cup liquid measuring cup.
- Take brussels out of oven and evenly drizzle vinegar mixture on top.
- Put back into the oven for 15-20 minutes, or until the tops and loose leaves are crispy.
- Let cool for 5-10 minutes, toss, and enjoy!
Notes
- To cook them properly, you want to make sure you're using enough oil and evenly disperse it. I use a squeeze bottle to drizzle oil over the sprouts and have found this allows for even distribution. You could also toss the sprouts in oil before spreading on the sheet!
- It's also important to cut the brussels into similar sizes. Smaller, bite-sized pieces get the optimal crispness. The bigger the pieces, the longer they'll need to cook. If you prefer larger pieces, no problem! Just make sure the pieces are uniform in size - if you have some small and small huge pieces, they won't cook as evenly.
- You want the oven to be at the right temperature and to cook the brussels long enough to get crispy and crunchy. Depending on your oven, you may need shorter or longer! Peep in the oven and check periodically so you take them out at the right time.
- Let the layers flake off! These individual layers will roast perfectly and make brussels sprouts "chips" that are honestly addicting. Trust me.
- Storage: I recommend storing these in an airtight container in the refrigerator for up to 5 days. I love making a big batch for meal prepping purposes! You can also freeze them for up to 2 months.
- Reheating: In order to revive the amazing crispiness, I recommend reheating these brussels in the oven at 375 for 10-15 minutes or in the air fryer.
Nutrition
- Serving Size: ½ cup
- Calories: 265
- Sugar: 13
- Sodium: 426
- Fat: 19
- Saturated Fat: 3
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 4
- Protein: 4
- Cholesterol: 0
Keywords: Best candied brussels sprouts recipe, candied brussels sprouts without bacon, caramelized brussels sprouts, perfect brussels sprouts, perfect side dish
Ellie says
The perfect side dish. The outer leaves get so crispy and delicious.
Lauren says
I may or may not stand over the oven eating the crispy pieces hahaha they're so good!