Vegan Candied Brussels Sprouts – A rich citrus and brown sugar reduction coats each deliciously crispy morsel of brussels sprouts and is topped with sliced almonds and dried cranberries.
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.
- 2 lb fresh brussels sprouts, quartered
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt
- 1/3 cup almonds
- ¼ cup dried cranberries
- zest of half an 2 (1/2 teaspoon)
- 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
- zest of half an orange (1/2 teaspoon)
- 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.