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I’m Jen Hansard, mom of two, ultra runner and lover of green smoothies, coffee & tacos. I took my family's health into my own hands while broke and without health insurance...and have helped 1 million+ other families along the way.

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rawk the

Candied Sprouts

Insanely addictive. 

You’ve been warned. These tiny, cute little cabbages are roasted and tossed with a sweet and tangy balsamic vinaigrette and are absolutely irresistible. Once upon a time Brussels sprouts sent children (and adults!) running from the table out of fear. Now you’ll be making double or triple batches and popping these into your mouth like candy!



  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Side Dish



  • 2 tablespoons olive oil
  • 2 pounds fresh Brussels sprouts (halved, about 8 cups)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • Sea salt and fresh ground pepper (to taste)
  • Optional: 1/2 cup Parmesan cheese shavings


  1. Preheat oven to 425°Line a baking sheet with parchment paper.
  2. Place the halved Brussels sprouts in a large bowl. Combine the olive oil, balsamic vinegar, maple syrup, and Dijon mustard and pour over the sprouts. Toss well to coat with the sauce. Season well with sea salt and black pepper.
  3. Place in an even, single layer on the baking sheet. If there is any leftover sauce in the bottom of the bowl, drizzle it over the sprouts. Roast until golden and tender, about 15-20 minutes. They will be done when easily pierced with the tip of a knife and nicely browned.
  4. To serve, transfer the roasted Brussels sprouts to a serving bowl. Add the shaved Parmesan cheese on top. Gently toss. Sprinkle with more sea salt and pepper, if needed.


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  1. Joy

    October 11th, 2015 at 6:54 pm

    This looks yummy! Putting it on this year’s Thanksgiving menu. Thanks for the recipe 🙂

  2. SGS Rawkstar

    October 12th, 2015 at 6:14 pm

    Hi Joy,

    Great idea! Hope you have a wonderful Thanksgiving!

  3. Krista

    November 19th, 2015 at 7:59 am

    Have you guys tried this without the Parm? I’m wondering if it takes all the yummy away…

  4. SGS Rawkstar

    November 19th, 2015 at 11:19 am

    Hi Krista,

    I’ve made this recipe with both Parmesan and without, and both are mighty tasty!!

    Cheers 🙂

  5. Irena

    November 19th, 2015 at 6:53 pm

    Sounds delirious, I will defineytly try them and leave a feedback:) thank you!

  6. SGS Rawkstar

    November 20th, 2015 at 8:36 am

    Thanks Irena! We can’t wait to hear back from you!

  7. Rawkstar Ryan

    November 21st, 2015 at 2:52 pm

    So what do you do with the olive oil?

  8. SGS Rawkstar

    November 23rd, 2015 at 5:36 pm

    Hi Ryan,

    Great question! We’ll need to update our recipe. Add the olive oil along with the balsamic vinegar, maple syrup, and Dijon mustard. Thank you so much for pointing out this error.

  9. Argie

    November 23rd, 2015 at 6:42 am

    Is the olive oil part of the coating, or do you put it on the parchment paper?

  10. SGS Rawkstar

    November 23rd, 2015 at 5:35 pm

    Hi Argie,

    Great question! We’ll need to update our recipe. Add the olive oil along with the balsamic vinegar, maple syrup, and Dijon mustard. Thank you so much for pointing out this error.

  11. Mark

    February 4th, 2016 at 5:03 pm

    What could you substitute the maple syrup with? Honey?

  12. SGS Rawkstar

    February 4th, 2016 at 5:54 pm

    Hi Mark,

    Honey is the perfect substitute! 🙂

  13. Shana

    January 15th, 2017 at 6:57 am

    I’ve made this recipe about 3x now, and every time, it’s a hit. Thank you for posting it…sooo delicious!

  14. SGS Rawkstar

    January 18th, 2017 at 6:12 pm

    Hi Shana,

    Thanks for reaching out + sharing the Brussels sprout love!

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