Candied Roasted Brussels Sprouts

– 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


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!

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