Candied Brussels Sprouts

Looking for more Brussels sprouts recipes?

• Creamed Brussels Sprouts

• Brussels Sprouts Gratin

• Spatchcocked Roast Chicken with Shredded Brussels Sprouts and Bacon

• Shaved Brussels Sprout Salad with Creamy Maple Dressing

Crispy candied brussels sprouts

This recipe is an excellent case for why not to boil Brussel Sprouts. We almost never advise a boiled Brussels sprouts recipe, because the best texture comes from a good roast in the oven tossed in an easy dressing of sorts. If you’re looking for more tasty candied recipes, follow us this way for Candied Pecans, Candied Walnuts, and Candied Yams with Honey and Brown Sugar.

Ingredients For Easy Roasted Brussels Sprouts

• Pantry: Extra-virgin olive oil, brown sugar, maple syrup, sea salt, cayenne

• Fresh: Brussels sprouts (trimmed and halved) lemon juice (from 1 lemon)

• Nuts: hazelnuts, almonds or pecans (optional)

How to Make Easy Candied Brussel sprouts

1. Preheat the oven to 375°F with a rack in the center. Place a rimmed sheet pan in the oven.

2. Make the dressing. In a large bowl, combine the olive oil, brown sugar, maple syrup, lemon juice, salt, and cayenne. Add the Brussels sprouts and toss until fully coated.

3. Roast the Brussels sprouts. Remove the hot sheet pan from the oven. Carefully arrange the sprouts, cut sides down, in a single layer. Roast for 25 minutes. Remove the sheet pan from the oven. Toss the sprouts and sprinkle with the nuts (if using). Return to the oven until the sprouts are tender and golden and the nuts are toasted, 10-15 minutes more.

4. Transfer to a serving platter, sprinkle with additional salt to taste and serve warm.

How to Store Leftovers + Tips

• When trimming your sprouts, remove any yellow or brown outer leaves before trimming. Be sure to reserve any of the green leaves that fall off during the prep–they get nice and crispy in the oven!

• Some special tricks for improving the caramelization of the Brussels sprouts come with preheating the sheet pan, and placing the Brussels sprouts cut side down. This surface area contact is what you’re looking for, and will deliver a nice roasty brown color all over.

• Thinking about candied brussels sprouts with bacon? Go ahead and throw some cooked, chopped bacon crunchies into the candied Brussels when you add the nuts or try our Maple Bacon Brussels Sprouts.

• Leftovers are best within 3-4 days. We don’t love reheated from frozen Brussels sprouts because the texture changes somewhat unpleasantly.

• Check out more of our Brussels sprouts tips in our recipe for Roasted Brussels Sprouts.

More Tasty Vegetable Side Dishes From The Modern Proper

• Bacon Wrapped Asparagus

• Roasted Fennel

• Creamed Spinach

• Broccolini

Crispy Brussel Sprouts Galore + More

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