Candied Brussel Sprouts
Crispy, sweet, and deeply caramelized candied Brussels sprouts tossed in a rich maple-balsamic glaze. This is the ultimate side dish that actually makes everyone love sprouts.
- Preheating the baking sheet creates an immediate sear, locking in moisture while browning the flat edges.
- Adding the maple-balsamic glaze in the last 5 minutes prevents the sugars from burning while ensuring a sticky coating.
- A pinch of cayenne pepper balances the intense sweetness with a subtle, warming back-heat.
I used to think I was a decent cook until Thanksgiving 2018, when my cousin quietly scraped my soggy, gray Brussels sprouts into her napkin.
It was humiliating. I had spent twenty minutes standing over a hot stove, my forearms aching from shaking a heavy cast-iron skillet, only to produce bitter, mushy little cabbages that tasted like lawn clippings.
Here is the thing I wish someone had told me back then: sprouts fail because of water.
When you crowd the pan or roast them at a low temperature, the moisture trapped inside the leaves boils instead of evaporating. This triggers a chemical reaction that releases bitter sulfur compounds, turning what should be a crispy, sweet vegetable into a soggy disaster. If you want a simpler side, you can always make classic Roasted Brussels Sprouts, but today we are going sweet and sticky.
The simple fix is blasting them at 425°F.
This high heat triggers the Maillard reaction, while a late-stage addition of maple syrup and balsamic vinegar creates a sticky, lacquered glaze that clings to every single charred leaf. This technique is similar to how we handle Balsamic grilled vegetables with a touch of garlic flavor to keep them from getting soggy.
Bear with me here, because the technique is everything.
We are going to roast them cut-side down on a preheated baking sheet to get that deep, dark caramelization before we even think about adding the sweet stuff. If you love this sweet-and-savory vibe, you should also check out my Honey Glazed Carrots and Green Beans for your next holiday spread.
Candied Brussel Sprouts
Ingredients
- 1.5 lbs Brussels sprouts, trimmed and halved
- 2 tbsp extra virgin olive oil
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp freshly cracked black pepper
- 3 tbsp pure maple syrup
- 1 tbsp balsamic vinegar
- 2 slices thick-cut bacon, cooked and crumbled (optional)
- 1/4 tsp cayenne pepper
Directions
- Preheat your oven to 425°F (218°C) and place a large rimmed baking sheet inside to heat up.
- Toss the trimmed and halved Brussels sprouts with olive oil, Diamond Crystal kosher salt, and black pepper in a large bowl until evenly coated.
- Carefully remove the hot baking sheet from the oven and arrange the sprouts cut-side down in a single layer.
- Roast for 15 to 20 minutes until the bottoms are deeply browned and the outer leaves are crispy.
- While roasting, whisk together the maple syrup, balsamic vinegar, and cayenne pepper in a small bowl.
- Drizzle the glaze over the sprouts, toss to coat, and return to the oven for 5 more minutes until sticky and caramelized.
- Transfer to a serving dish and top with crumbled bacon if using.
Notes
- I highly recommend using Diamond Crystal kosher salt; if you only have fine table salt, cut the measurement in half (use 1/2 teaspoon instead of 1 teaspoon) to avoid over-salting.
- Balsamic vinegar provides essential acidity that breaks down the complex sugars in the maple syrup, preventing the glaze from tasting cloyingly sweet while enhancing the Maillard reaction.
- Do not add the maple-balsamic glaze at the beginning of roasting. The high sugar content will burn to a bitter black crust long before the sprouts cook through.
- Leftovers stored in the fridge will lose their crispiness as the sprouts absorb the glaze, but they reheat beautifully into a jammy, tender side dish.
Serving Suggestions
These sweet and savory sprouts are incredibly versatile, making them the perfect companion for rich meats or cozy holiday spreads.
- Pair with a juicy roasted turkey or chicken to cut through the savory gravy.
- Serve alongside creamy mashed potatoes for a delightful texture contrast.
- Toss with toasted pecans or walnuts just before serving for an extra crunch.
- Drizzle with a touch of extra balsamic glaze for a beautiful, glossy presentation.
Storage and Reheating
Let's be honest about leftovers. Once these hit the fridge, that shatteringly crisp exterior is gone. The sprouts will absorb the maple glaze, turning soft and jammy.
But don't throw them out. They are still delicious.
To reheat, avoid the microwave at all costs unless you want a sad, mushy pile of sweet cabbage. Instead, toss them back into a hot skillet with a tiny splash of olive oil over medium heat until they are warmed through and the edges start to sizzle again.
Ingredient Substitutes
If you need to swap things out based on what is in your pantry, here are the easiest conversions.
- Pure maple syrup can be replaced with honey or brown sugar.
- Balsamic vinegar can be swapped with apple cider vinegar for a brighter, fruitier tang.
- Olive oil can be substituted with avocado oil or melted ghee.
I hope these sweet, caramelized little gems bring as much joy to your table as they do to mine—and hey, if anyone tries to hide them in a napkin, you have my full permission to gently educate them on the physics of roasting.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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