Made without bacon but crisped up with a salted maple flavor, these maple candied Brussels sprouts are made with only 5 ingredients and are the perfect side dish for any dinner table.
"Even my kids love these! Great recipe 🙂" - Stacy
Stop putting yourself through the torture of boiled Brussels sprouts and ENJOY these candied Brussels instead! I hated Brussels sprouts as a kid because they were always smelly and soggy. As a mom, I vowed never to do that to my kids.
But, this roasted Brussels sprouts recipe is a serious game changer of crispy perfection.
As a Certified Nutrition Coach, I personally love that these Brussels are sweetened with only maple syrup, so they're a healthier variation of the traditional recipe. That, and my 7-year-old actually ASKS for them!!
Use them as a weeknight side dish or on the table for bigger meals like convection oven Turkey or maple cranberry chicken thighs during times of the year like Easter and Thanksgiving. They'll become a staple in no time.
Why Candied Brussel Sprouts?
Easy to make: With only 5 ingredients, these maple-coated Brussels are simple to whip up.
Kid Approved: Their sweet flavor and crispy, crunchy texture make them a hit with kids.
Healthy: The recipe is naturally dairy-free, gluten-free, paleo, and even vegan.
Versatile: They work just as well for a weeknight dinner on the side of slow cooker BBQ chicken thighs) as they do a Holiday dinner.
Ingredients You'll Need
These maple candied Brussels 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 give the Brussels sprouts a sweet, candied taste that crisps up while keeping this dish vegan. Just like this gluten-free sweet potato casserole.
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!
Make them nut-free: If you need to skip the nuts, use pumpkin or sunflower seeds instead. This way, you still get the added crunch.
Easy Variations
Savory maple: For a more savory flavor, mix in 1-2 tablespoons of balsamic vinegar and garlic powder into the maple syrup before tossing the Brussels sprouts.
Deliciously cheesy: Toss them in parmesan cheese or nutritional yeast if you can't have dairy.
Spicy: Add a bit of red pepper flakes to the Brussels either before or after cooking for a pop of heat.
How to Make the Candied Brussels Sprouts Recipe
Step 1: Quarter the Brussels sprouts and measure the ingredients
Step 2: Toss the Brussels sprouts in the maple syrup and chopped nuts
Step 3: Layer them on a baking tray in a single layer.
Step 4: Bake for roughly 30 minutes until crispy.
How To Keep Them 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 needs 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 candied Brussels sprouts will come out.
Expert Tips
Make sure to spread the candied Brussels sprouts in just a single layer on the baking sheet. Too many piled on top of each other means that they won't crisp up and take forever to cook.
Keep an eye on them cooking in the last 3 minutes. You want them to start turning brown but not burn.
Let them sit for 5 minutes on the pan before serving.
How To Store Them
Store leftover candied Brussels sprouts once cooled in the fridge in an airtight container for 2-3 days. To reheat them, lay them on a lined baking tray and heat on top until they crisp up again. Then, enjoy them as-is or in a Poke bowl. They're delicious the next day tossed into a pasta, like all roasted vegetables
I do not recommend freezing the Brussels sprouts as they don't thaw well.
How To Serve Them
There are more ways to use these maple candied 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 roasted 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 along with maple cranberry chicken thighs, make sure to use this Thanksgiving scavenger hunt to keep the kiddos busy while you cook! And know that something like breaded mushrooms makes for a tasty appetizer.
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FAQ's
Tossing them in maple syrup and baking gives the Brussels sprouts a candied flavor. As the sugar absorbs from the maple syrup and crystallizes, the sprouts themselves get crispy and candy-like.
These candied Brussels sprouts taste best when made fresh. Making them and reheating them will cause them to lose some of their flavor.
If you're struggling to get crispy Brussels, it's normally due to two reasons. The first is that you're not separating the leaves. Make sure to quarter the sprouts and let some of the leaves fall off; this is what crisps up. Second, ensure you're roasting the sprouts in just a single layer on the baking tray. Over-stuffing means that they won't crisp up.
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 Recipe (Vegan)
Video
Equipment
- Large baking tray
Ingredients
- 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 Burssels 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.
Notes
- 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 the Brussels sprouts are 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.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Claire says
I love Brussels but my kids have never been big fans. But they loved this recipe. I thought it would have been the sweetness that they loved (which was amazing), but my youngest said it was the texture. He said they weren't all solid. That is thanks to your tip about cutting off the end and cutting them in half. Before I found your recipe I always just use to put a cross in the bottom like my mom always did. Cutting them small and removing the stalky bit is a game changer. THANK YOU
fitasamamabear says
Thank you for this- you made my day! Honestly the crunch on them makes my kids think they're chips haha it's such a freaking win. Happy to hear your son loved them!
Ali says
We loved these so much - from how quick and easy they're to make to how delicious they tasted. Thank you!
fitasamamabear says
Glad you enjoyed them!
Jessica says
I know this is supposed to help kids like brussels sprouts, but honestly it has helped me (nearly 40!) enjoy them too. I actually look forward to digging in rather than struggling through them to set a good example for my children.
fitasamamabear says
Haha same goes for my hubby, he likes them now too!
Angela says
This recipe to make brussels sprouts is one of my favorites, I love the sweetness and crunchiness! I make them very often when with my family we watch TV, for a healthy snack!
fitasamamabear says
They're so easy to munch on!
Jenn says
I love these! They take all of my favrioute parts of maple syrup sprouts, and make them crispy! Im thinking of packing them as a snack for work, as they are not messy, and so fun to eat!
Ksenia says
These were so yummy and enjoyable! The sweet flavor was perfect without being overwhelming. And so quick and easy to make!
fitasamamabear says
So happy you lived them!
Nicole says
This made brussles sprouts haters turn into HUGE fans in our house. Amazing!
fitasamamabear says
Haha my girls too, it's the best!
Giangi Townsend says
An amazing side dish that we all crave. Easy to make and packed with flavor. It has become a staple at our house. Thank you.
fitasamamabear says
Nice twist on a classic eh?
Elizabeth S says
These are amazing! I love the crispy, sweet, earthy flavor of these. Will be making at least once a week.
fitasamamabear says
The crispiness is the best part!
Susan says
Every ingredient is a favorite, so this has to be a win. Can't wait to try it!!!
fitasamamabear says
Haha yes! They come out so crispy and tasty, you'll love em!
Donny says
This is so genius! Loved every bite.
Megan says
Gosh, these look INCREDIBLE!! I can't wait to make them!! 🙂 🙂
fitasamamabear says
They're such a yummy twist on a veggie!
Kelly says
Everybody in the family is going to love these!! That delicious roast flavor and that yummy maple!! So good!
fitasamamabear says
Honestly, the roasted maple just makes them delicious- so much more indulgent! Great for fall 🙂
linda says
I love roasted brussels, in fact it's the only way I will eat them!
fitasamamabear says
Me too! I never liked them until I tried them roasted.
Stacey says
Even my kids love these! Great recipe 🙂
fitasamamabear says
Haha it's such a win when kids devour them!
Rose says
These candied brussels tasted so good! My whole family enjoyed them..
fitasamamabear says
So happy to hear it!