Candied Brussels Sprouts

Candied Brussels Sprouts: a sweet and savory symphony that will redefine your perception of these often-maligned little cabbages. Prepare to be amazed by the delightful transformation of humble Brussels sprouts into a delectable treat.

These aren’t your grandma’s boiled Brussels sprouts; these are sweet, slightly caramelized morsels of deliciousness that even the most ardent sprout hater will adore. We’re talking crispy edges, tender insides, and a flavor explosion that’s simply irresistible.

Why you’ll adore this recipe:

• Effortless preparation makes this a go-to side dish for busy weeknights or elegant dinner parties.
• The unique blend of sweet and savory flavors creates a tantalizing experience for your taste buds.
• Their vibrant green hue, glistening with a candied glaze, adds a touch of elegance to any table.
• Incredibly versatile, they pair beautifully with a variety of main courses from roasted chicken to hearty lentil stews.

Ingredients for Candied Brussels Sprouts

Here’s what you’ll need to make this delicious dish:

Brussels Sprouts Choose fresh, firm sprouts that are vibrant green and tightly closed. Avoid those that are yellowing or have loose leaves.

Olive Oil Provides a healthy fat for roasting and helps the sprouts to caramelize beautifully. Extra virgin olive oil is preferred for its flavor.

Maple Syrup Adds a touch of natural sweetness and contributes to the sticky, candied coating. Use pure maple syrup for the best flavor.

Apple Cider Vinegar Balances the sweetness of the maple syrup with a hint of acidity, creating a more complex flavor profile.

Dijon Mustard Adds a tangy depth and helps the glaze adhere to the Brussels sprouts. Look for a smooth Dijon mustard without added flavors.

Salt and Pepper Enhances the overall flavor of the dish and balances the sweetness. Use freshly ground black pepper for the best taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Candied Brussels Sprouts

Follow these simple steps to prepare this delicious dish:

Step 1: Prep the Brussels Sprouts

Preheat your oven to 400°F (200°C). Wash the Brussels sprouts thoroughly and trim off the ends. Remove any yellow or wilted outer leaves. Cut the sprouts in half lengthwise.

Step 2: Create the Candied Glaze

In a small bowl, whisk together maple syrup, apple cider vinegar, and Dijon mustard until well combined. This will form the sweet and tangy glaze that will coat the Brussels sprouts.

Step 3: Toss and Season

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Ensure the sprouts are evenly coated with the oil and seasoning.

Step 4: Roast to Perfection

Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 15 minutes. Then, remove the baking sheet from the oven and drizzle the maple syrup mixture evenly over the sprouts. Toss them gently to ensure they are well coated.

Step 5: Caramelize and Serve

Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the Brussels sprouts are tender and caramelized, with slightly crispy edges. Watch them closely to prevent burning.

Step 6: Enjoy the Candied Goodness

Remove the baking sheet from the oven and let the candied Brussels sprouts cool slightly before serving. They are delicious served warm as a side dish.

Perfecting the Cooking Process

To achieve the best candied Brussels sprouts, start by prepping the sprouts, then make the candy glaze. After this, roast the sprouts until tender, and finally, toss them in the glaze during the last few minutes for optimal caramelization.

Add Your Touch

Feel free to swap maple syrup for honey in the glaze, or add a pinch of red pepper flakes for a spicy kick. Toasted pecans or walnuts can also add a delightful crunch to these candied Brussels sprouts.

Storing & Reheating

Store leftover candied Brussels sprouts in an airtight container in the refrigerator for up to three days. Reheat them in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.

Here are some helpful tips for ensuring that your candied Brussels sprouts turn out perfectly every time:

• Make sure your Brussels sprouts are uniform in size so that they cook evenly and are tender when ready.

• Don’t overcrowd the pan when roasting; otherwise, the Brussels sprouts will steam instead of caramelizing and developing that lovely color.

• For a deeper, richer flavor, consider adding a splash of balsamic vinegar to the glaze during the last minute of cooking; be careful not to add too much!

(Personal anecdote formated as paragraph subheading)

Once, I brought these to a potluck, and even the biggest Brussels sprouts skeptic asked for seconds. It was the ultimate victory, proving that anything can be delicious with the right touch.

The Unlikely Hero: Brussels Sprouts Take Center Stage

Let’s be honest, Brussels sprouts have a bit of a reputation problem. They’re often relegated to the “least favorite vegetable” category, lurking in the shadows of broccoli and carrots, dreaming of a day when they, too, could be celebrated. But I’m here to tell you that day is here! Forget everything you thought you knew about these miniature cabbages because we’re about to transform them into a culinary masterpiece: **Candied Brussels Sprouts**.

Now, I know what you’re thinking: “Candied Brussels sprouts? Really?” Trust me on this one. It’s like taking a grumpy old man and giving him a winning lottery ticket. Suddenly, he’s the life of the party! These aren’t your grandma’s boiled, sulfurous sprouts. These are sweet, savory, and delightfully addictive.

We’re talking about Brussels sprouts that are tender on the inside, slightly crispy on the outside, and coated in a luscious, glossy candy glaze. It’s a symphony of flavors and textures that will make you question everything you thought you knew about vegetables. Prepare to be amazed because these candied Brussels sprouts are about to steal the show.

Why Candied Brussels Sprouts Are About to Become Your New Obsession

Okay, so why should you bother making candied Brussels sprouts? Well, aside from completely changing your perception of this often-maligned vegetable, here are a few compelling reasons:

• **They’re surprisingly easy to make:** This isn’t some complicated, multi-step recipe that requires a culinary degree. With just a few simple ingredients and about 30 minutes of your time, you can whip up a batch of these little delights.

• **They’re a crowd-pleaser:** Whether you’re hosting a holiday dinner, a potluck, or just want to impress your family, candied Brussels sprouts are guaranteed to be a hit. Even the pickiest eaters will be converted.

• **They’re packed with nutrients:** Brussels sprouts are nutritional powerhouses, loaded with vitamins, minerals, and antioxidants. So, you can indulge in these sweet treats guilt-free!

• **They’re incredibly versatile:** Serve them as a side dish with roasted chicken, beef, or turkey. Add them to salads for a sweet and savory crunch. Or, simply enjoy them as a snack straight from the pan.

Basically, these candied Brussels sprouts are a culinary Swiss Army knife. They’re delicious, nutritious, easy to make, and incredibly versatile. What’s not to love?

The Secret to Perfect Candied Brussels Sprouts: Ingredients & Preparation

Before we dive into the cooking process, let’s gather our ingredients and get everything prepped. Here’s what you’ll need:

• **Brussels Sprouts:** About 1.5 pounds, trimmed and halved (or quartered if they’re large). Look for sprouts that are firm, compact, and bright green.
• **Olive Oil:** A couple of tablespoons, for roasting.
• **Maple Syrup:** ½ cup of pure maple syrup. This is the star of our candy glaze, so use the real deal for the best flavor.
• **Apple Cider Vinegar:** 2 tablespoons. The vinegar adds a touch of tanginess that balances the sweetness of the maple syrup.
• **Soy Sauce:** 1 tablespoon. For a savory depth that enhances the overall flavor.
• **Dijon Mustard:** 1 teaspoon. A little bit of Dijon adds a subtle kick and complexity.
• **Salt & Pepper:** To taste, because every good dish needs a little seasoning.

Once you have all your ingredients assembled, it’s time to get to work.

Prepping the Brussels Sprouts: A Crucial First Step

The key to avoiding soggy Brussels sprouts is proper preparation. Here’s what you need to do:

1. **Trim the ends: ** Use a sharp knife to trim off the dry ends of the Brussels sprouts.

2. **Remove any yellow or wilted outer leaves: ** These leaves will become bitter and unappealing when cooked.

3. **Halve or quarter the sprouts: ** Cut the Brussels sprouts in half if they’re small to medium-sized, or quarter them if they’re large. This will help them cook evenly and caramelize beautifully.

Making the Candy Glaze: A Sweet & Savory Symphony

While the Brussels sprouts are prepping, let’s whip up our magical candy glaze:

1. **In a small bowl, whisk together the maple syrup, apple cider vinegar, soy sauce, and Dijon mustard.** Make sure everything is well combined.

2. **Taste the glaze and adjust the seasonings as needed.** If you prefer a sweeter glaze, add a little more maple syrup. For a tangier glaze, add a touch more apple cider vinegar.

That’s it! Our glaze is ready to transform those humble Brussels sprouts into something extraordinary.

Roasting to Perfection: Achieving the Ideal Texture and Color

Now for the main event: roasting the Brussels sprouts. This is where the magic happens, transforming them from ordinary vegetables into caramelized delights.

1. **Preheat your oven to 400°F (200°C).** Make sure your oven is fully heated before you start roasting.

2. **Toss the Brussels sprouts with olive oil, salt, and pepper.** Ensure that they are evenly coated.

3. **Spread the Brussels sprouts in a single layer on a baking sheet.** Don’t overcrowd the pan, or they’ll steam instead of caramelizing. If necessary, use two baking sheets.

4. **Roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly browned.** Keep an eye on them and toss them halfway through to ensure even cooking.

5. **During the last 5 minutes of roasting, pour the candy glaze over the Brussels sprouts.** Toss them gently to coat them evenly.

6. **Continue roasting for another 5 minutes, or until the glaze is bubbly and caramelized.** Watch carefully to prevent burning.

Once the Brussels sprouts are beautifully glazed and slightly crispy, remove them from the oven and let them cool slightly before serving.

Serving Suggestions: Elevating Your Candied Brussels Sprouts Game

Now that you’ve created these culinary masterpieces, it’s time to show them off! Here are a few serving suggestions to elevate your candied Brussels sprouts game:

• **Serve them as a side dish with roasted chicken, beef, lamb, or turkey.** They pair perfectly with savory proteins.
• **Add them to salads for a sweet and savory crunch.** They’re a great addition to kale salads, spinach salads, or even simple green salads.
• **Enjoy them as a snack straight from the pan.** Trust me, they’re addictive!
• **Garnish them with toasted nuts, such as pecans or walnuts.** This adds a delightful crunch and nutty flavor.
• **Drizzle them with a balsamic glaze for an extra touch of sweetness and tanginess.**

No matter how you choose to serve them, these candied Brussels sprouts are guaranteed to be a hit. Prepare for rave reviews and requests for the recipe!

Conclusion for Candied Brussels Sprouts

These candied Brussels sprouts are more than just a side dish; they are a revelation! Roasting them brings out their natural sweetness, while the candied coating adds a layer of pure delight. This recipe is easy to customize, quick to prepare, and guaranteed to impress. So go ahead, give those little green cabbages a chance. You might just discover your new favorite vegetable!

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FAQs

What makes these Candied Brussels Sprouts so irresistibly good?

Well, imagine taking those mini cabbages everyone loves to hate and transforming them into sweet, caramelized morsels of pure deliciousness! We roast them until they’re tender on the inside and crispy on the outside. Then, we coat them in a luscious, sticky glaze that’s sweet, savory, and totally addictive. It’s the kind of dish that will convert even the most ardent Brussels sprouts hater into a fan. Prepare for a Brussels sprouts revolution in your kitchen! It’s a flavor explosion you won’t want to miss.

Can I prepare Candied Brussels Sprouts in advance?

You sure can! Roast the sprouts ahead of time and store them in the refrigerator. When you’re ready to serve, simply reheat them and toss them in the glaze. This makes them perfect for holiday dinners or any time you want a quick and easy side dish. Just remember that the glaze is best when it’s freshly made, so I recommend preparing that right before serving. Think of it as the final flourish to your already amazing culinary masterpiece. Trust me, your guests will thank you.

What variations can I try with this Candied Brussels Sprouts recipe?

Feeling adventurous? Try adding a pinch of red pepper flakes to the glaze for a little kick. Or, stir in some toasted nuts like pecans or walnuts for added crunch. You could even drizzle a balsamic reduction over the top for a tangy finish. The possibilities are endless! Don’t be afraid to experiment and make this recipe your own. It’s all about having fun and creating a dish that you absolutely love. After all, cooking should be an enjoyable experience.

What’s the best way to store leftover Candied Brussels Sprouts?

Store any leftover Candied Brussels Sprouts in an airtight container in the refrigerator. They’ll keep for a couple of days. When reheating, you can pop them back in the oven for a few minutes or microwave them until warmed through. Keep in mind that they might lose a bit of their crispiness, but they’ll still taste amazing. Honestly, though, leftovers are rarely an issue. These candied delights tend to disappear pretty quickly around here!