A tasty side dish that will please everyone! These candied Brussels sprouts are bacon-free and are even a hit with kids! The maple 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. The perfect addition to your dinner table.
Stop putting yourself through the torture of boiled brussels sprouts and ENJOY these candied ones instead!
This candied Brussels sprouts recipe is a serious game changer of crispy perfection.
Use them as a weeknight side dish or on the table for bigger meals like convection oven Turkey during times of the year like Easter and Thanksgiving. They'll become a staple in no time.
As a Certified Nutrition Coach, I love them because:
- makes kids love Brussela sprouts
- They're simple to make (only five ingredients)
- They pair well with anything (like slow cooker BBQ chicken thighs)
- They're crispy and sweet, almost indulgent
- It's another cruciferous veggie we're taking in
- Gluten-free and vegan
Ingredients You'll Need
These brussel sprouts contain minimal ingredients (and no bacon!) which makes them an easy, healthy side dish to whip up!
Brussels Sprouts: you'll want about 40 sprouts and make sure you de-stem and quarter them for maximum crispiness.
Nuts: any nut will work but I find that pecans give the dish the best flavor.
Maple syrup: the sugar in the maple syrup helps candy the Brussels sprouts while keeping this dish vegan.
Olive oil: you can use avocado oil instead as it has a higher heat point but olive oil is the staple!
Sea salt: All you need is a pinch but it makes all the difference!
How To Make Them
- Quarter the Brussels sprouts and measure the ingredients
- Toss the Brussels sprouts in the maple syrup and chopped nuts
- Bake at 350F for roughly 30 minutes (you want them crispy).
Step By Step Photos
How To Make The Vegan Brussels 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 Roast 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 dinners (especially on the side of something like a smoked Thanksgiving Turkey, or a roster oven turkey) and paired with keto cranberry sauce).
- 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!
If you're making these for Thanksgiving, make sure to use this Thanksgiving scavenger hunt to keep the kiddos busy while you cook!
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Frequently Asked Questions About Maple Candied Brussel Sprouts
Tossing them in maple syrup and baking gives the Brussels sprouts a candied flavor. As the sugar absorbs from the maple syrup and cystalizes the sprouts themselves get crispy and candy-like.
These Brussels sprouts taste best when made fresh. Making them and reheating them will cause them to lose some of their flavor.
Other Gluten-Free Recipes You'll Love
- Dairy-free macaroni salad
- Sheet pan steak fajitas
- Easy venison chili
- Dairy-free chicken alfredo
- Baked teriyaki chicken thighs
- One pot sausage and tomato pasta
- 30 minute teriyaki meatballs
- Slow cooker teriyaki chicken
- Chicken fajita bowls
- Creamy slow cooker Tuscan chicken
- Thai quinoa stir fry
- 30-minute meals
Candied Brussels Sprouts-Gluten-free & Vegan
- Large baking tray
- 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
- 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.
- 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.
Nutrition values are estimates only, using online calculators. Please verify using your own data"
These gluten-free, vegan, maple syrup-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!