Maple Balsamic Candied Brussels Sprouts

Candied brussel sprouts in a white bowl.

5 from 2 votes

Maple Balsamic Candied Brussels Sprouts

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.

Prep Time5

Cook Time35

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Calories: 185kcal

Author: Maria

Ingredients

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

Instructions

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.

Notes

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.

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.

Air fryer directions - 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 and pecans. Air fry for another 5 minutes, or until the glaze and sprouts caramelize and crisp back up. Depending on the size of your air fryer, you may need to cook them in batches. Air fry in a single layer, to give the sprouts room to roast.

Store in an airtight container in the fridge for 3-5 days, with the best crispy texture right out of the oven. For reheating, use the oven at 300°F for 10-15 minutes or a frying pan on medium heat for 5-10 minutes.

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