Last updated on March 25th, 2019
Candied Brussels Sprouts- GF/V
Most moms struggle to get enough veggies into their kiddos (check out my tips on how to get kids to eat healthy!). And it’s even more rare that a kid loves cruciferous veggies. But these candied Brussels sprouts will be the game changer!
For years, every time I mentioned Brussels sprouts my hubby would get a look of panic on his face. I finally asked him why the eff it kept coming up.
His family, like most, ate their Brussels sprouts because they had to. Because they are good for you. They ate them steamed with maybe a little salt. And didn’t like them.
I have yet to meet someone who actually enjoys eating Brussels sprouts this way. To me it’s just boring.
Eventually (after many efforts of mind changing) I convinced him that Brussel Sprouts were awesome.
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. 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.
And this brussels sprouts recipe is officially the answer.
These candied sprouts should be the new official staple when you think “how to cook Brussels sprouts”.
The first trial of these I didn’t make enough. They were devoured and everyone was angry I didn’t have more. The recipe makes them crunchy and sweet, which most people don’t associate with Brussels Sprouts.
On the second trial, I used 6 cups of sprouts and my toddler and I put back five cups worth! It was insanity. They’re addictive, delicious, allergy friendly and the perfect solution to get kids to fall in love with veggies!
Ingredients In The Candied Brussels Sprouts
- 6 cups de-stemmed & quartered Brussels Sprouts (about 40 sprouts)
- 1 cup nuts, chopped*
- ¼ cup maple syrup
- 4 tablespoons olive oil
- 1/8 teaspoon sea salt
Note: I used almonds and walnuts mixed for this recipe and it’s delicious! Use whatever nuts (not peanuts) that you have on hand.
How To Make The Brussels Sprouts
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.
Serves 4 people as a side
Don’t forget to pin these candied Brussels Sprouts
Grab Your Printable
Sticky, crunchy and utterly addictive these candied Brussels Sprouts will convince any kid that they love vegetables. 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.Candied Brussels Sprouts-GF/V
Ingredients
Instructions
These gluten free, vegan brussels sprouts are perfect for picky kids (and husbands!) who won’t eat their vegetables. They’re slightly sticky, crunchy and sweet and you somehow can’t stop. Make a big batch and munch on them or use them as a topper for a buddha bowl or salad- either way, make them!
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