A tasty side dish that will please everyone! These candied Brussels sprouts are bacon-free and are even a hit with kids! The maple-roasted Brussel 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 brussel 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 the bigger meals of the year like Easter and Thanksgiving. They;ll become a staple in no time.
As a Certified Nutrition Coach I love them because:
- makeskKids love brussel sprouts
- 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
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 fr 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 brussel 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!
Step By Step Photos
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.
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.
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!