Easy Candied Brussels Sprouts: Your New Favorite Sweet & Savory Side Dish

Transform humble Brussels sprouts into an irresistible side dish that’s a perfect balance of sweet and savory. These candied Brussels sprouts caramelize beautifully in olive oil, then get coated in a delightful glaze of maple syrup, Dijon mustard, and apple cider vinegar. They’re bursting with flavor and incredibly simple to make, making them ideal for weeknight dinners and special holiday feasts alike!

For many, Brussels sprouts evoke childhood memories of bitter, mushy vegetables. I was certainly one of those skeptics! It wasn’t until I truly embraced cooking them as an adult that I discovered their incredible potential. Now, whether I’m making them spicy with sriracha or deliciously sweet and savory like in this recipe, Brussels sprouts are a staple in my kitchen. Forget everything you thought you knew about these cruciferous gems; these candied Brussels sprouts are about to become your new obsession.

These maple-glazed Brussels sprouts are a game-changer. They offer the perfect harmony of flavors, combining the slight bitterness of the sprouts with the rich sweetness of maple syrup, the tangy kick of Dijon, and the bright acidity of apple cider vinegar. This combination not only enhances their natural taste but also ensures a vibrant, appealing side dish that complements nearly any meal. And the best part? They come together in under 15 minutes, making them perfect for a casual weeknight dinner yet elegant enough to grace your Christmas table or any special occasion!

Why You’ll Love These Maple Glazed Brussels Sprouts

This recipe isn’t just easy; it’s designed to bring out the very best in Brussels sprouts. Here’s why it stands out:

• Quick & Easy: With only a few simple steps and less than 15 minutes of cooking time, you can have a gourmet-tasting side dish on your table in no time.
• Perfect Balance: The magic lies in the interplay between the sweet maple syrup, the savory caramelization, and the zesty tang of Dijon and apple cider vinegar. It’s a flavor profile that satisfies every palate.
• Versatile Side: These sprouts pair beautifully with a wide array of main courses, from roasted chicken and pan-seared salmon to holiday ham or a vegetarian lentil loaf.
• Nutrient-Packed: Brussels sprouts are incredibly healthy, packed with vitamins, fiber, and antioxidants, making this a delicious way to boost your daily nutrient intake.
• Impressive Presentation: The deep caramelization and glossy glaze give these sprouts a restaurant-quality appearance that will impress your guests.

Key Ingredients for Candied Brussels Sprouts

Achieving perfectly candied Brussels sprouts relies on a few core ingredients working in harmony. Here’s a closer look at what you’ll need and why each component is essential:

• Brussels Sprouts: The star of our show! These mini cabbages are not only incredibly versatile and delicious when cooked properly, but they’re also packed with health benefits, including high levels of Vitamin K, Vitamin C, and fiber. When selecting Brussels sprouts, look for firm, bright green heads with tightly packed leaves. Avoid any with yellowing leaves or soft spots. Brussels sprouts can vary significantly in size, from small marbles to golf ball-sized. For even cooking and optimal caramelization, it’s crucial to trim off the tough, chewy ends and cut them in half lengthwise. If your sprouts are particularly large, quartering them will ensure they cook through faster and achieve that desirable tenderness without becoming mushy.
• Maple Syrup: This is the key to our “candied” effect. Real maple syrup (Grade A Amber or Dark, Robust Taste are excellent choices) offers a complex sweetness with subtle caramel notes that white sugar simply can’t replicate. Beyond its delicious flavor, maple syrup also contains some beneficial minerals and antioxidants, making it a slightly more nutritious alternative to refined sugars. Just remember, while it offers advantages, it’s still a sweetener and should be enjoyed in moderation.
• Dijon Mustard: I typically use Grey Poupon, but any quality Dijon mustard will do. You can opt for classic smooth Dijon or country-style (stone-ground) Dijon, which offers a slightly coarser texture and a hint of extra sweetness and spice. Dijon mustard plays a crucial role here by adding a savory depth and a tangy counterpoint to the sweetness of the maple syrup. It also helps to emulsify the sauce, ensuring it coats the sprouts beautifully.
• Apple Cider Vinegar (ACV): A splash of apple cider vinegar is essential for balancing the richness and sweetness of the sauce. The acidity brightens the overall flavor profile, preventing the dish from becoming overly cloying. It cuts through the sweetness and fat, making the sprouts taste fresh and vibrant.
• Kosher Salt: Never underestimate the transformative power of salt! It enhances all the other flavors in the dish. I prefer kosher salt or sea salt for all my cooking. Their larger crystal size makes it easier to control seasoning, preventing accidental over-salting, and they impart a cleaner, more nuanced flavor compared to standard table salt.
• Olive Oil: Essential for achieving that coveted deep brown caramelization on the Brussels sprouts. A good quality extra virgin olive oil works wonderfully here, providing a fruity richness and helping to develop a crispy exterior. The oil also conducts heat efficiently, ensuring even cooking.

How to Make Candied Brussels Sprouts: A Step-by-Step Guide

While Brussels sprouts can be steamed or roasted, I find that sautéing them yields the most delicious results, thanks to the rich caramelization it creates. This method ensures tender interiors and perfectly browned, flavorful exteriors. Follow these steps for candied Brussels sprouts perfection:

1. Prepare the Maple Dijon Glaze.

In a small bowl, combine the maple syrup, Dijon mustard, apple cider vinegar, a generous pinch of kosher salt, and one tablespoon of olive oil. Whisk everything together thoroughly until well combined. Set this flavorful sauce aside – it will be added at the very end to prevent burning and ensure a beautiful glaze.

2. Heat Your Skillet Properly.

This step is crucial for achieving that desirable caramelization. Place a large 12-inch skillet over medium to medium-high heat. Add the remaining 1.5 to 2 tablespoons of olive oil. Do NOT add the Brussels sprouts until the pan and oil are thoroughly heated. You want to hear a distinct sizzle when the sprouts hit the pan, indicating a hot surface ready for browning. Plopping vegetables into a lukewarm pan will result in steaming rather than caramelizing, leading to a less flavorful and less crispy outcome. A nonstick or stainless steel skillet will work well, just ensure it’s large enough to avoid crowding the pan, which also leads to steaming.

3. Sauté the Brussels Sprouts for Caramelization.

Add the trimmed and halved Brussels sprouts to the hot pan. Use a spatula to arrange them in an even layer, ensuring as many cut sides as possible are face down. This is crucial for maximum surface contact with the hot pan, promoting the Maillard reaction – the chemical process responsible for that delicious browning and savory flavor. Resist the urge to stir them for the first 4 minutes. This undisturbed contact time allows the sprouts to develop a deep golden-brown crust. Season generously with kosher salt.

4. Continue Cooking and Achieve Tenderness.

After the initial 4 minutes, give the sprouts a good stir, flipping them to expose other sides to the hot pan. Continue cooking for another 3 to 5 minutes, stirring only occasionally (once or twice) to allow more surfaces to caramelize. The cooking time will depend on the size of your sprouts and your preferred level of tenderness. They should be fork-tender but still retain a slight bite, not soft or mushy. If your sprouts are larger, they might need a minute or two extra. Taste a piece to ensure perfect doneness.

5. Add the Maple Syrup Mixture.

Once the Brussels sprouts are nearly cooked through and beautifully caramelized, it’s time to add the prepared maple Dijon glaze. Pour the mixture directly into the pan with the sprouts. Stir continuously for 2 to 3 more minutes, ensuring every sprout is evenly coated in the glossy, flavorful sauce. Be mindful not to cook the sauce for too long before adding it, as the sugars in the maple syrup can burn easily if exposed to high heat for an extended period. The goal here is to warm the sauce and allow it to cling to the sprouts, creating that irresistible candied finish.

6. Serve and Enjoy!

Once glazed, immediately transfer the candied Brussels sprouts to a serving plate or bowl. These are best enjoyed hot, when their caramelized exterior and tender interior are at their peak. Prepare for compliments – this dish is a guaranteed crowd-pleaser!

Recipe Tips for Perfect Candied Brussels Sprouts

Even though this recipe is straightforward, a few key tips can elevate your candied Brussels sprouts from good to absolutely phenomenal:

• Don’t Overcrowd the Pan: This is arguably the most important tip for crispy, caramelized sprouts. If you want to double this recipe for more servings, always work in batches. Overcrowding the skillet lowers the pan’s temperature and traps moisture, causing the sprouts to steam rather than brown, resulting in a soggy texture. Give them space to breathe and develop that irresistible crust.
• Adjust for Sprout Size: Brussels sprouts vary greatly in size. My local grocery store often sells smaller sprouts, which cook quickly. If your Brussels sprouts are on the larger side, it’s best to cut them into quarters instead of just halves. This increases the surface area for browning and ensures they cook through evenly and become tender in the same timeframe. Alternatively, if you prefer to keep them halved, simply extend the cooking time until they reach your desired tenderness.
• Resist the Urge to Stir Constantly: Patience is a virtue when caramelizing vegetables! Leaving the Brussels sprouts undisturbed against the hot skillet is what allows the Maillard reaction to occur, creating that desirable deep brown color and complex savory flavor. Stir only when necessary to ensure even cooking and prevent burning, typically every 3-4 minutes.
• High Heat is Your Friend: Make sure your pan is truly hot before adding the sprouts. A well-heated pan seals in moisture and kickstarts the caramelization process immediately.
• Trim Properly: Always cut off the tough, woody ends of the Brussels sprouts. These can be unpleasantly chewy and detract from the overall texture.

Substitutions & Variations to Customize Your Sprouts

This candied Brussels sprouts recipe is fantastic as is, but it’s also wonderfully adaptable! Feel free to experiment with these suggestions to match your taste or what you have on hand:

• For a Spicy Kick: If you love a little heat, add a few dashes of your favorite hot sauce or sriracha to the maple Dijon mixture. Red pepper flakes can also be added directly to the pan with the sprouts for a subtle warmth.
• Alternative Sweeteners: If you’re out of maple syrup, light agave nectar or honey can be used as a substitute. Keep in mind that honey has a distinct flavor profile, and brown sugar could also work, though it might make the glaze a bit thicker and sweeter.
• Add Aromatics: Sauté minced garlic or finely chopped shallots with the Brussels sprouts during the last few minutes of initial cooking for an extra layer of flavor.
• Herb Infusion: Fresh herbs like thyme or rosemary sprigs can be added to the pan during the sautéing process for an aromatic boost. Remove them before serving.
• Nutty Crunch: For added texture and flavor, toast some chopped pecans or walnuts in a dry skillet for a few minutes before adding them to the finished sprouts.
• Bacon Bliss: For a more indulgent version, crisp up some bacon pieces in the skillet before adding the Brussels sprouts. Remove the bacon, sauté the sprouts in a little of the rendered bacon fat (draining excess), then crumble the bacon back in with the sauce.
• Different Vinegars: While apple cider vinegar is ideal, balsamic vinegar or red wine vinegar can also be used for a slightly different tangy note. Balsamic will add a deeper, sweeter acidity.

Storage Tips for Leftovers

While these candied Brussels sprouts are undeniably best fresh off the skillet, you might find yourself with a few leftovers (though I doubt it!). Here’s how to store and reheat them:

• Storage: Allow any leftover Brussels sprouts to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 4 days.
• Reheating: For best results and to regain some of their crispness, reheat the maple Brussels sprouts in a skillet over medium heat for a few minutes, stirring occasionally, until heated through. You can also reheat them in the microwave in 20-second increments. They won’t be as crispy as fresh, but they will still retain their fantastic flavor! Avoid freezing cooked Brussels sprouts, as their texture can become quite mushy upon thawing.

FAQs About Candied Brussels Sprouts

Why aren’t my Brussels sprouts crispy?

There are a few common culprits if your Brussels sprouts aren’t achieving that desired crispy, caramelized texture:

• Pan Temperature: The most frequent issue is a pan that isn’t hot enough. Your skillet should be set to medium-high and sizzling hot when you add the sprouts. A lukewarm pan will steam the vegetables instead of browning them.
• Overcrowding: If you add too many Brussels sprouts to the pan at once, they release moisture, lowering the pan’s temperature and causing them to steam. Work in batches if you’re making a larger quantity.
• Too Much Stirring: Resist the urge to constantly stir! The Brussels sprouts need undisturbed contact with the hot surface of the pan to properly caramelize and crisp up. Allow them to sit for several minutes before stirring.
• Moisture: Ensure your Brussels sprouts are thoroughly dry after washing them. Excess moisture can hinder browning.

How do I choose the best Brussels sprouts at the store?

Look for Brussels sprouts that are bright green, firm to the touch, and have tightly packed leaves. Avoid any that are yellowing, soft, or have loose leaves. Smaller sprouts tend to be sweeter and more tender.

Can I roast these instead of sautéing?

Absolutely! Roasting is another excellent method. Toss the trimmed and halved sprouts with 1.5-2 tablespoons of olive oil and a pinch of salt. Roast at 400°F (200°C) for 20-25 minutes, flipping halfway, until tender and lightly browned. Then, remove from the oven, toss with the prepared maple Dijon mixture, and return to the oven for another 5 minutes until glazed. The texture will be slightly different (more uniformly tender) but still delicious.

Are candied Brussels sprouts healthy?

Yes, they can be! Brussels sprouts are incredibly nutritious, packed with Vitamin C, Vitamin K, fiber, and antioxidants. While this recipe includes maple syrup for sweetness, it’s used in moderation and provides a more natural sweetener than refined sugar. Enjoying this flavorful side dish is a great way to incorporate more vegetables into your diet.

What can I serve with these Brussels sprouts?

These versatile candied Brussels sprouts pair well with almost anything! They’re fantastic alongside:

• Roasted chicken or turkey
• Pan-seared salmon or cod
• Pork tenderloin or chops
• Steak or prime rib
• Vegetarian main dishes like lentil loaf or quinoa bowls
• Holiday meals like Thanksgiving or Christmas dinner

Other Recipes You Might Like

If you enjoyed these sweet and savory sprouts, you’ll love these other flavorful side dishes:

• Balsamic Caramelized Mushrooms
• Crispy Tenderstem Broccoli
• Roasted Butternut Squash with Brown Sugar
• Easy Sautéed Butternut Squash
• 10-minute Sauteed Kale & Spinach
• Crispy Roasted Purple Cabbage