These candied Brussels sprouts are made with four main ingredients and will make anyone fall in love with this green veggie. Seasoned and then oven roasted to crispy and chewy perfection, then drizzled with a delicious maple balsamic glaze.
If you'd love more easy veggie side dishes, make sure to check out these Roasted Brussels Sprouts with Coconut Bacon, Easy Sautéed Delicata Squash, Air Fryer Frozen Brussels Sprouts, Air Fryer Asparagus and Vegan Instant Pot Collard Greens next.
❤️ Why you'll love this recipe
- These caramelized Brussels sprouts are the perfect side dish during the holiday season or a weeknight dinner.
- Perfectly crispy on the outside and chewy on the inside. No more mushy, bland Brussels sprouts!
- Made with simple ingredients that are easy to find.
🧂 Ingredient notes
Make sure to scroll to the recipe card for full list of ingredients.
Brussels sprouts - make sure to trim off any outer leaves that may look wilted or have any brown spots.
Balsamic vinegar - using a high quality balsamic vinegar really makes a difference. It's something I don't mind splurging on, since it's used in so many different recipes. I don't recommend substituting with another type of vinegar, since the balsamic really gives it a distinct flavor, but if you're in a pinch, you can use apple cider vinegar.
Maple syrup - you can also use brown sugar or coconut sugar.
Smoked paprika - this gives a smoky balance to the sweetness that is a fantastic substitute for smoky bacon.
Pecans - this is optional, but adding roasted pecans gives a nice crunchy, fatty balance and nutty flavor to the brussels sprouts, especially since these are made without bacon.
Oil - I really love the taste of coconut oil in this recipe. Coconut oil makes these candied Brussels sprouts taste even richer. Olive oil and avocado oil also work well.
🔪 Step by step instructions
Make sure to scroll to the recipe card for full step-by-step instructions.
Step one: Rinse the Brussels sprouts and pat dry with paper towels. Tear off any outer leaves that are wilted or have any spots on them. Trim the woody ends off, then cut in half. Quarter the larger sprouts.
Step two: Add the sprouts and any loose leaves to a large bowl and drizzle over oil, salt, black pepper and smoked paprika. Lay the sprouts on a greased baking sheet with the cut sides down and roast at 400 degrees for 25 minutes.
Step three: Take the sprouts out of the oven and add them back to the bowl. Add in chopped pecans and the balsamic maple glaze. Stir well.
Step four: Oil the pan again if needed and add the sprouts back to the pan and roast for another 5-10 minutes, or until they caramelize. Add a pinch of kosher salt right when they get out of the oven.
👩🍳 Expert tips
Roast in a single layer - To make sure these come out perfectly crispy and chewy and not soggy, it's important to give enough space between each brussels sprout. This ensures that they roast, instead of steam.
Quarter the larger Brussels sprouts - The more surface area exposed to the heat in the oven, the crispier the sprouts become and the quicker they roast. Halving them is a must, but quartering is an even better option for the larger or late-season sprouts.
Oil your baking sheet - This will make sure the candied Brussels sprouts don't stick to your pan, and it also helps the sprouts to roast and caramelize even more.
Use aluminum foil for easier clean up - Once we add the maple syrup mixture, the baking tray can become pretty messy. If you'd like to make the pan easier to clean up, add a layer of aluminum foil or a silicone baking sheet.
Roast with cut side down - The flat surfaces in contact with the baking sheet creates the most crispy, caramelized texture. Roasting with the cut side down maximizes this flat surface are.
Pat the Brussels sprouts dry - Moisture is the enemy of a crispy sprout with rich caramelization. If you don't pat the sprouts dry, they will steam instead of roast.
♨️ Storing and reheating
Fridge - store in an airtight container in the fridge for 3-5 days. These are best eaten right out of the oven, when they're at their crispy max, but the flavors do soak in a bit the next day.
Reheating - Reheat on a baking sheet in the oven at 300 degrees F for 10-15 minutes. This helps get some of the crispiness back. You can also oil a frying pan on the stove and heat on medium heat for 5-10 minutes.
🥔 Serving suggestions
Candied Brussels sprouts make the perfect side dish to the holiday table. Serve these with Creamy Vegan Mashed Potatoes, roasted potatoes, Dairy Free Green Bean Casserole. Don't forget the Vegan Brown Gravy for those potatoes!
Yes! Follow the same directions as roasting in the oven, but air fry for 20-25 minutes at 400 degrees, then add the maple balsamic glaze. Air fry for another 5 minutes, or until the glaze caramelizes.
Depending on the size of your air fryer, you may need to do this in batches. Air fry in a single layer, to give the sprouts room to roast.
Blanching Brussels sprouts before roasting is an optional step. While blanching can help to partially cook the sprouts and make them tender, it's not necessary for roasting. You can roast Brussels sprouts directly without blanching for a different texture—crispy on the outside and tender on the inside. The choice depends on your preferred texture and taste.
To get crispy Brussels sprouts when roasting, remember to:
-Avoid overcrowding the baking sheet.
-Pat the sprouts dry before roasting.
-Preheat your oven to a high temperature.
-Ensure even oil coverage.
-Place halved sprouts cut side down.
-Roast until fully crispy, which may take longer.
-Use a baking rack for better air circulation.
-Season well and use fresh sprouts for the best results.
🎃 More vegan holiday sides
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Maple Balsamic Candied Brussels Sprouts
- 1 pound fresh brussels sprouts
- 1 tablespoon oil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ cup maple syrup
- 2 tablespoons balsamic vinegar
- ¼ cup raw pecans (chopped)
- Rinse the Brussels sprouts and pat dry with paper towels. Tear off any outer leaves that are wilted or have any spots on them. Trim the woody ends off, then cut in half. Quarter the larger sprouts.1 pound fresh brussels sprouts
- Add the sprouts and any loose leaves to a large bowl and drizzle over oil, salt, black pepper and smoked paprika. Lay the sprouts on a greased baking sheet with the cut sides down and roast at 400 degrees for 25 minutes.1 tablespoon oil, ½ teaspoon smoked paprika, ½ teaspoon salt
- Take the sprouts out of the oven and add them back to the bowl. Be careful, since the pan will be HOT! Add in chopped pecans and the maple syrup and balsamic vinegar. Stir well.¼ cup maple syrup, 2 tablespoons balsamic vinegar, ¼ cup raw pecans
- Oil the pan again if needed and add the sprouts back to the pan and roast for another 5-10 minutes, or until they caramelize. Add a pinch of salt right when they get out of the oven.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.