These candied Brussels sprouts come out of the oven glossy and sticky, with dark caramelized edges and a tangy-sweet bite. The glaze is just a quick mix of maple syrup, balsamic, and soy sauce, but it clings to every half and turns the pan into a sheet of crunchy little gems.

If you are used to steamed or boiled sprouts, this is the opposite. The high heat does all the work, and you get little charred leaves that taste like vegetable candy.

Why These Brussels Sprouts Win Me Over

The outsides get almost crisp, while the insides stay tender, and the balsamic keeps the sweetness from being flat. The soy sauce adds a quiet saltiness that rounds everything out.

They look fancy enough for a holiday table but simple enough for a Tuesday. I have made them next to roast chicken, and even a fried egg, and they never feel out of place.

Ingredients

1 ½ lbs Brussels sprouts, trimmed and halved (about 4 cups): pick ones that feel tight and firm.
3 tbsp olive oil: helps the edges crisp.
2 tbsp maple syrup: real maple syrup has the best depth.
1 tbsp balsamic vinegar: plus a tiny extra for finishing.
1 tbsp soy sauce: tamari works for a gluten-free option.
2 cloves garlic, minced: use a microplane so it disappears into the glaze.
½ tsp kosher salt: the soy sauce is already salty, so start here.
¼ tsp black pepper: freshly cracked gives a little warmth.
pinch of crushed red pepper flakes (optional): just enough to cut the sweetness without reading as spicy.

Variations / Substitutions

Brown sugar instead of maple: use 2 tbsp light brown sugar and a splash of water so it dissolves.
Add bacon: cook 2 strips until crisp, crumble them over the sprouts before serving, and use ½ tbsp of the bacon fat in place of some olive oil.
A nutty crunch: toss in a handful of toasted pecans or walnuts during the last 5 minutes of roasting.
Brighter finish: finish with a scatter of fresh parsley or a few lemon zest curls.
Dairy-free note: this recipe is already dairy free as written.

Creamy Shrimp Carbonara is a great main dish to serve alongside these sprouts.

How to Make Candied Brussels Sprouts

Step 1: Whisk the Glaze

In a small bowl, whisk together the 2 tbsp maple syrup, 1 tbsp balsamic vinegar, 1 tbsp soy sauce, minced garlic, ½ tsp salt, ¼ tsp black pepper, and the red pepper flakes if using. This takes less than a minute and will smell immediately like a sticky glaze.

Step 2: Toss and Coat the Sprouts

Set your oven to 400°F (200°C) with a rack in the middle. Line a large rimmed baking sheet with parchment for easier cleanup. In a large bowl, drizzle the halved Brussels sprouts with the 3 tbsp olive oil and toss until every surface is shiny. Pour the glaze over them and toss again, using your hands or two spoons, until the halved sprouts are well coated.

The glaze looks thin at this stage, but it will concentrate in the oven. Spread the sprouts out in a single layer with the cut sides down as much as you can. That flat contact with the hot pan is what builds the deepest caramelization.

Step 3: Roast Until Caramelized

Slide the pan into the hot oven and roast for 15 minutes. Pull the pan out, use a spatula to stir the sprouts, and spread them back into a single layer. A few loose leaves will get dark and crispy; that is exactly what you want. Return the pan and roast another 10 to 15 minutes, until the sprouts are deeply browned in spots and the glaze is thick and sticky, about 25 to 30 minutes total.

You will know they are done when a fork slides into the thickest sprout with just a little resistance and the edges look almost singed.

Step 4: Finish with a Drizzle and Serve

Slide the roasted sprouts onto a warm serving plate. Drizzle with an extra 1 teaspoon of balsamic vinegar if you like a sharper finish, and sprinkle a little flaky sea salt over the top. Serve right away while they are hot and the edges still crunch.

A Few Small Tips

Even halves: try to keep the sprout halves similar in size so they finish roasting at the same time. If you have a few giant ones, quarter them instead.
Give them space: crowding the pan steams the sprouts instead of roasting them. Use two baking sheets if you need to, and rotate them halfway through.
Crispy leaf bits: once the sprouts start to brown, watch for individual leaves darkening fast. They turn into little chips and taste great, so pull the pan when the bulk of the sprouts are ready, even if a few leaves look very dark.

Roasting times by how you cut them:

Cut	Time at 400°F
Halved	25–30 mins
Quartered	20–25 mins
Whole (small)	30–35 mins

Storing Leftovers

Refrigerate: store leftover sprouts in an airtight container for up to 3 days. They will lose some crunch, but the flavor stays.
Reheating: spread them on a baking sheet and warm in a 350°F oven for 5 to 7 minutes to bring back a little crispness. The microwave turns them soft and is best avoided.

What to Serve with Candied Brussels Sprouts

These sticky sprouts go next to almost anything roasted. A whole roast chicken with crispy skin is a classic match, because the sweet glaze contrasts with the savory drippings. If you are keeping it simple, they are wonderful alongside a juicy pan-seared salmon fillet.

Frequently Asked Questions

Can I use frozen Brussels sprouts?

You can, but the texture will be softer. Thaw them completely, pat them dry, and roast a few minutes longer to drive off extra moisture.

Can I make them ahead of time?

They are best fresh from the oven, but you can trim and halve the sprouts a day in advance and store them in the fridge. The glaze can be mixed a day ahead too.

What if I don’t have maple syrup?

Honey works in equal measure, though the flavor shifts a little more floral. Brown sugar plus a teaspoon of water is a close substitute.

How do I keep them from turning soggy?

High heat and a single layer on the pan are the biggest factors. Also, do not cover them when they come out of the oven, or the trapped steam will undo the crisp edges.