Candied Brussels Sprouts

A spoonful of candied brussels sprouts on a baking sheet

5 from 1 review

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!


Units Scale
  • 6 cups (412g) fresh brussels sprouts
  • 1/2 cup (110g) olive oil
  • 1/3 cup (65g) balsamic vinegar
  • 1/4 cup (61g) pure maple syrup
  • 1/2 Tablespoon garlic powder
  • 1 teaspoon table or sea salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 400°F. Line baking sheet with parchment paper or aluminum foil and spray with nonstick cooking spray.
  2. Chop brussels sprouts into quarters. Spread onto baking sheet.
  3. Drizzle olive oil on top. Season with garlic powder, salt, and pepper.
  4. Roast in oven for 15 minutes.
  5. While brussels roast, mix balsamic vinegar and maple syrup in a 2-cup liquid measuring cup.
  6. Take brussels out of oven and evenly drizzle vinegar mixture on top.
  7. Put back into the oven for 15-20 minutes, or until the tops and loose leaves are crispy.
  8. Let cool for 5-10 minutes, toss, and enjoy!


  • 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.





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