Candied 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!

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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!

Jump to:

• Equipment
• Ingredients
• How to Make Caramelized Brussels Sprouts
• Recipe Substitutions & Variations
• Pro Tips to Make The Ultimate Candied Brussels Sprouts
• Storage & Reheating
• Recipe FAQ
• Other Veggie Recipes You Might Like
• Candied Brussels Sprouts

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

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

Other Veggie Recipes You Might Like

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