A rich citrus and brown sugar reduction coats each deliciously crispy morsel of brussels sprouts and is topped with sliced almonds and dried cranberries in this vegan candied brussels sprouts recipe.
Every one of my family members has told me BOLDLY to my face that they don’t eat brussels sprouts – that is, until they try these bad boys. My recipe for candied brussels sprouts are vegan friendly which make them the ultimate crowd-pleaser.
First I nearly cut the cooking time in half by quartering the brussels sprouts instead of halving them. Then I make the brown sugar sauce that includes orange juice, lemon juice, sautéed red onions and seasoning that is reduced down until thick and sticky. The reduction is poured over the crispy brussel sprouts and topped with a bit of crunch from the sliced almonds and dried cranberries. With these deliciously rich brussels a little goes a long way.
When are Brussels Sprouts in season?
Brussels sprouts peak season is from September to February. They are a slow-growing vegetable, taking 26 to 31 weeks to mature and produce a crop. However, they can be found year-round, fresh or frozen in your local grocery market.
How to trim Brussels Sprouts?
Using a paring knife, trim ¼ of the base of the brussels sprouts. Remove loose, rigid, damaged, or insect bitten leaves; you should be left with a tight head. Trim another ¼ of the base. Cut the Brussels in half vertically, starting at the base.
Can I use frozen Brussels Sprouts to roast?
Sure, but let me warn you they won’t taste as good as fresh. The freezing and thawing process breaks down the integrity of brussels sprouts, making it harder to achieve a crispy exterior. Before roasting, I recommend letting them thaw out thoroughly using a paper towel to absorb as much excess moisture as possible.
How to store roasted Brussels Sprouts?
Simply put them in an airtight storage container or storage bag and refrigerate. To reheat, use the method mentioned earlier.
More Amazing Vegetable Recipes
- Crispy Brussels Sprouts with Blackberry Reduction
- Rodney Scott’s Grilled Vegetable Salad Recipe
- Moroccan-Spiced Carrot & Radish Salad
- Garlic & Sea Salt Carrot Fries
Roasted Brussels Sprouts
- 2 lb fresh brussels sprouts trimmed & quartered
- 3 tablespoons olive oil divided
- 2 teaspoons kosher salt
Brown Sugar Reduction
- 1 ½ cups brown sugar
- 3 tablespoons orange juice
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1½ tablespoons orange zest
- ⅓ cup almonds
- ¼ cup dried cranberries
- 1 tablespoon lemon zest
- Adjust oven rack to upper position and preheat the oven to 400 degrees.
- Cut the brussels sprouts in quarters and toss in a bowl with 2 tablespoons olive oil and 2 teaspoons kosher salt. Cover 2 large rimmed baking sheet with foil and spread the sprouts out on the pans so that there’s just a single layer without them overlapping each other.
- Transfer pans to oven to roast side by side for 15-20 minutes, shaking the dish every 5 minutes until dark and caramelized. Watch cooking time since it can vary based on the size of the sprouts.
- While roasting, in a small saucepan over medium heat, add 1 tablespoons of olive and red onion and sauté until tender (approximately 5 minutes). Stir in remaining ingredients for the brown sugar reduction and reduce until sugar dissolves and the sauce has thickened.
- Remove from brussels sprouts the oven and place in a heat-resistant bowl or serving tray. Slowly add in the sauce and toss them, a little at a time, to ensure they stay nice and crispy.
- Top with sliced, almonds, dried cranberries and orange zest.
*Nutrition information is a rough estimate.
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