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.
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.