Simple Recipes for Every Day
Candied Brussels Sprouts
- Serves: 6
- Prep Time: 10 min
- Cook Time: 45 min
Ingredients
- 1½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons brown sugar
- 3 tablespoons maple syrup
- 1 tablespoon fresh lemon juice (from 1 lemon)
- ½ teaspoon sea salt, plus more for serving
- Pinch of cayenne
- ¼ cup chopped hazelnuts, almonds or pecans (optional)
Ingredients
- 1½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons brown sugar
- 3 tablespoons maple syrup
- 1 tablespoon fresh lemon juice (from 1 lemon)
- ½ teaspoon sea salt, plus more for serving
- Pinch of cayenne
- ¼ cup chopped hazelnuts, almonds or pecans (optional)
Method
Preheat the oven to 375°F with a rack in the center. Place a rimmed sheet pan in the oven.
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.
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.
Transfer to a serving platter, sprinkle with additional salt to taste and serve warm.
Note: 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!