Ingredients
- Brussels sprouts, trimmed and halved: 1 pound
- Olive oil: 2 tablespoons
- Maple syrup: 1/4 cup
- Balsamic vinegar: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Brown sugar: 1 tablespoon
- Salt: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, balsamic vinegar, Dijon mustard, brown sugar, salt, and pepper. Ensure the sprouts are evenly coated.
- Step 3: Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down.
- Step 4: Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and caramelized, flipping halfway through for even cooking.
- Step 5: Remove from oven and serve immediately. The sprouts will be hot and slightly sticky.
Notes
- Store leftover candied Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- To reheat, spread the sprouts on a baking sheet and warm in a 350°F (175°C) oven for about 5-10 minutes until heated through.
- These candied Brussels sprouts make a delightful side dish alongside roasted chicken or pork, offering a sweet and savory counterpoint.
- For extra caramelization and less sticking, make sure your baking sheet is truly non-stick, or use a silicone baking mat instead of parchment paper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American