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"
Jocelyn says
Glad I came across this recipe. It was a great way to trick my kids into eating veggies. It was crunchy, sweet, and delicious and pairs really well with the roasted chicken I made. I think this is my new side dish for family dinners.`
fitasamamabear says
Haha isn't it the best?!
Hanna says
Sprouts are my son's favorite vegetable at the Christmas table. I wanted to try something new this year and this recipe came at the perfect time! Never though of putting nuts with sprouts. They were delicious!
fitasamamabear says
It makes them so yummy!
Lily says
The maple syrup was definitely a surprising twist. The kids loved them and didnt mind at all. Very easy to make with a few simple ingredients. This is a new favorite at my house.
fitasamamabear says
Maple syrup is a life saver!
Gabby says
Made these for Christmas as a side and they were quick to disappear! Maple syrup for the win!
fitasamamabear says
Yay!!!
Eunice says
Wow, this Brussels sprouts recipe tastes great! The fact that I could make this recipe using only 5 ingredients is the best thing about it 🙂
fitasamamabear says
So happy you loved them!
Ana says
Roasted brussels... ahhhh! They really are yummy! I really like the simplicity of the ingredients, but awesome flavors <3. A really perfect dish for a busy weeknight 🙂
fitasamamabear says
Glad you love them!
Bea says
These maple-roasted Brussels sprouts are a family favorite in our house now! The crunchiness and hint of sweetness from the maple syrup make them irresistible.
fitasamamabear says
It's so nice when they're crunchy right?1
Davi says
My 2 year old gobbled these right down. The were even a hit with my mother in law who insisted she didn't like brussels sprouts.
fitasamamabear says
Ahh best win of the day yet!
Lea says
I made this for my family and they devoured it in minutes. The maple syrup added a nice sweetness and caramelization that balanced the bitterness of the Brussels sprouts. I guess that's why my kid didn't even mind it was a vegetable. I'm glad to see him enjoying his food. Thanks for this great recipe!
fitasamamabear says
Haha total parent win!
Kat says
I think the sweet maple glaze is the secret weapon that turns even the pickiest eaters into veggie lovers. Love this recipe. Thanks for sharing.
fitasamamabear says
Maple syrup is a life staple in my house lol
Leigh says
This was delicious! So sweet and crispy. It pairs really well with my oven-baked turkey. Will be making this again this Thanksgiving!
fitasamamabear says
Yay! Glad you have a new favorite!
LIsa says
I was a bit skeptical at first about candied Brussels sprouts, but wow, what a pleasant surprise! They turned out crispy and the sweet glaze was a perfect contrast. Even my kids, who are usually not fans of veggies, asked for seconds. Thank you for this recipe!
fitasamamabear says
Happy it was a good twist for you!
Remy says
If you'd asked me as a child if I would voluntarily make brussels sprouts for dinner I'd have thought you were crazy. But there's something about that savory flavor of the browned edges of brussels sprouts mixed with the sweet and crunchy in this recipe. It's so good! I enjoy this side just as much as my main.
fitasamamabear says
Haha same! But when they taste like candy I'm all over it.
Janna says
They were a hit with my picky kiddos! I never thought Brussels sprouts could be so delicious! I'm thinking of serving them as an appetizer for our family gathering next time.
fitasamamabear says
Always a huge parent win!
Faye says
Sticky, crunchy, and addictive, these maple-roasted delights is a winner for both kids and adults. Healthy and delicious!
fitasamamabear says
Haha the best combo!