Candied Brussels Sprouts (Maple Roasted, No Bacon) - Gluten-Free & Vegan

A tasty side dish that will please everyone! These candied Brussels sprouts contain no bacon and are even a hit with kids! The maple-roasted Brussels sprouts contain only 5 ingredients, are simple to make and come out indulgent, slightly crispy, and far more like candy than a cruciferous vegetable. Hence, maple Brussels sprouts are the perfect addition to your dinner table.

These candied Brussels sprouts are a serious game-changer! While everyone loves broccoli and cauliflower, Brussels sprouts haven't always been a hit.

Due to the fact that most people remember them simply boiled as a kid and let's be honest- gross.

The first trial of maple-roasted, vegan Brussels sprouts I didn’t make enough. They were devoured and everyone was angry I didn’t have more- hubby and toddler included! Consequently, this recipe makes them crunchy and sweet, which most people don’t associate with Brussels Sprouts.

Now, they've literally become a staple. Both my kids actually ask for candied Brussels Sprouts.

Don't want to tread? JUMP to the recipe!

Why You'll Love These Candied Brussels Sprouts Without Bacon

Most moms struggle to get enough veggies into their kiddos (check out my tips on how to get kids to eat healthily!). Even more, it's rarer that a kid loves cruciferous veggies. But these candied Brussels sprouts will be the change. 

We love them because:

• Kids love them
• They're simple to make (only five ingredients)
• They pair well with anything
• They're crispy and sweet, almost indulgent
• It's another cruciferous veggie we're taking in
• Gluten-free and vegan

While lots of people consume veggies, most people don’t binge out on cruciferous ones. But you should! Cruciferous veggies come with a host of anti-cancer properties, they’re high in antioxidants and they can help alleviate pain and depression. Thus, these veggies rock.

So I am always on the hunt to find new ways to get them into our diet (check out this cauliflower rice!) that doesn’t involve just steaming them.

How To Make The Vegan Brussles Sprouts Crispy

This is a trick that actually took me a bit to figure out. Being that part of the reason people don't like Brussels sprouts is the thick texture that needed to be fixed-flavor aside.

To have the candied Brussels sprouts crisp up in the oven, you need to first de-stem them. To do this, simply cut the bottom off the Brussels sprouts (when raw) but take more than you need to.

Some of the leaves should fall off and that's exactly what you want!

Then, slice them in half and into quarters. You want them small.

Finally, when they're in the bowl, toss them a bit with your hands. The more leaves that fall off and the smaller the actual sprouts, the crispier the maple-roasted Brussels sprouts will come out.

Choice Of Nuts

The majority of candied Brussels Sprouts opt for bacon to pair with them. Though I love bacon, it just didn't work for me flavor-wise. Likewise, I wanted some crunch.

Adding in some nuts gives the sprouts some texture (and keeps them vegan). As well as a dose of healthy fats too.

Plus, you end up with candied nuts- yum!

You can use any nut you want to but our favorite is pecans. Candied pecans are always a hit around the Holidays. Moreover, they turn this Candied Brussels Sprouts dish from simple to elegant.

How To Use The Maple Roasted Brussels Sprouts

Though you would think this is pretty obvious, there are more ways to use these vegan Brussels Sprouts than just setting them on the table!

• they make a great side dish on a busy weeknight as well as a family gathering and Holiday dinner
• they add some extra crunch when added to a Buddha Bowl (learn how to make these bowls in just seven steps!)
• use leftover sprouts in a chicken pasta the next night and just add oil and chili flakes for the sauce
• whip up a batch and just let kiddos munch on them- mine eat them like chips!

Making Weeknight Dinners Simple

If you’re looking for even easier, healthy dinner recipes, check out The Busy Moms E-Cookbook, where I’ve gathered 30 healthy dinner recipes that can be made in thirty minutes or less.

From easy vegan tacos to beef and quinoa chili, simple chicken pasta to a bok choy and mushroom bowl. Likewise, these dinner recipes share a few things in common:

• They are healthy and simple to make
• All of the recipes are dairy-free or could easily be made dairy-free
• The majority of the recipes are gluten-free
• All of the recipes are real-food based and focus on nutrients not fillers
• They’re all tasty!

To make dinner-time even LESS stressful, I’ve also included several bonus tips on food prep, pantry staples, and how to make healthy eating simple. Grab your copy of The Busy Mom’s E-Cookbook

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Ingredients In The Maple Roasted Brussels Sprouts

• 6 cups de-stemmed & quartered Brussels Sprouts (about 40 sprouts)
• 1 cup nuts, chopped*
• ¼ cup maple syrup
• 4 tablespoons olive oil
• ⅛ teaspoon sea salt

Note: I used almonds and walnuts mixed for this recipe and it’s delicious! However, use whatever nuts (not peanuts) that you have on hand.

How To Make Them

Preheat the oven to 350 degrees. If you haven’t already, remove the stem from the sprouts and slice them in quarters.

Then, whisk together the syrup, olive oil, and sea salt. Toss everything in a bowl and mix until all sprouts are coated.

Finally, line a baking tray with parchment paper and pour the sprouts on top in one even layer.

Bake for 18 minutes. Remove pan and stir/flip the sprouts moving the middle ones to the outer layer and vice versa.

Bake for another 15 minutes. Turn the oven off and let cook/cool for 5-10 more minutes before serving.

Serves 4 people as a side

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Candied Brussels Sprouts-Gluten-free & Vegan

Fit as a Mama Bear

Sticky, crunchy and utterly addictive these maple roasted Brussels Sprouts will convince any kid that they love vegetables.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 35 mins

10 mins

Total Time 50 mins

Course Side Dish

Cuisine American

Servings 4

Calories 449 kcal

Equipment

• Large baking tray

Ingredients

  

1x2x3x

• 6 cups Brussels Sprouts about 40 sprouts, de-stemmed & quartered
• 1 cup nuts chopped
• ¼ cup maple syrup
• 4 tablespoons olive oil
• ½ teaspoon sea salt

Instructions

 

• Preheat the oven to 350 degrees. If you haven’t already, remove the stem from the sprouts and slice them in quarters. Whisk together the syrup, olive oil, and sea salt. Toss everything in a bowl and mix until all sprouts are coated.
• Line a baking tray with parchment paper and pour the sprouts on top in one even layer.
• Bake for 18 minutes. Remove pan and stir/flip the sprouts moving the middle ones to the outer layer and vice versa.
• Bake for another 15 minutes. Turn the oven off and let cook/cool for 5-10 more minutes before serving.

Nutrition

Calories: 449kcalCarbohydrates: 35gProtein: 11gFat: 33gSaturated Fat: 4gSodium: 330mgPotassium: 774mgFiber: 8gSugar: 15gVitamin A: 995IUVitamin C: 112mgCalcium: 103mgIron: 3mg

Keyword brussels sprouts, candied brussels

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These gluten-free, vegan, maple-roasted Brussels sprouts are perfect for picky kids (and husbands!) who won’t eat their vegetables.

Made without bacon, these vegan sprouts come out slightly sticky, crunchy, and sweet- you just can’t stop eating them. Thus, make a big batch and munch on them or use them as a topper for a buddha bowl or salad- either way, make them!