Vegan Candied Brussels Sprouts Recipe
User Reviews
5
Vegan Candied Brussels Sprouts Recipe
Description
This recipe for Vegan Candied Brussels Sprouts starts by de-stemming and quartering about 40 Brussels sprouts to ensure even, crispy roasting. The sprouts are tossed thoroughly in a whisked mixture of maple syrup, olive oil, and sea salt, which coats them evenly and adds a sweet-savory glaze. They are spread in a single even layer on a parchment-lined baking tray to promote crispiness and prevent steaming.
The sprouts bake at 350 degrees for 18 minutes before being stirred and repositioned on the tray to ensure even browning. After another 15 minutes of roasting, the oven is turned off, and the sprouts are left in the warm oven for 5 to 10 minutes to finish cooking and develop deeper caramelization. The result is tender but crisp sprouts with a maple-sweet glaze, complemented by chopped nuts for crunch.
Key preparation details include removing the tough stem ends, cutting the sprouts small enough for proper roasting, and tossing with care to encourage some leaves to fall off, which crisps up during cooking. Monitoring closely in the final minutes prevents burning, allowing control over the caramelization level. This dish works well as a sweet and savory side or snack.
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 salt 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
- Cut sprouts into quarters after removing the stem to help them roast evenly and crisp.
- Spread sprouts in a single layer on the baking sheet to avoid steaming and ensure crisp edges.
- Stir and reposition the sprouts halfway through baking for balanced caramelization.
- Watch closely in the final minutes to prevent burning while achieving browning.
- Tossing with hands to break leaves off encourages crispier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 35g | 12% |
| Protein | 11g | 22% |
| Fat | 33g | 51% |
| Saturated Fat | 4g | 20% |
| Sodium | 330mg | 14% |
| Potassium | 774mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 995IU | 20% |
| Vitamin C | 112mg | 124% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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