Want an easy way to elevate any side dish and get your family to eat healthier? Try these maple-roasted Brussels sprouts.
This dish transforms the humble sprout into a culinary, sweet-n-savory delight. The flavor profile is simply irresistible.
There’s natural caramelization from roasting. Combined with the rich sweetness of maple syrup, it’s just perfect.
You can even add a little heat with red pepper flakes! Trust me. You won’t be able to get enough of these babies.
Why You’ll Love These Maple-Roasted Brussels Sprouts
Quick Preparation: This recipe allows you to enjoy delicious Brussels sprouts in under 30 minutes. It’s a quick but impressive side dish that even beginner chefs can make.
Kid-Friendly: The maple syrup adds just enough sweetness that kids enjoy them. And they’ll love the phenomenal crunch.
Crispy Texture: Roasting the sprouts under high heat produces extra-crispy, caramelized edges. The interiors remain tender for a satisfying contrast in every bite.
Ingredients
- Brussels Sprouts: Look for ones with firm, tightly compacted heads and a bright green color. Avoid any that are yellowing, browning, or beginning to open. Halve them for ease of cooking.
- Olive Oil: It’s essential for coating the sprouts and helping them crisp up beautifully.
- Kosher Salt & Black Pepper: These seasonings enhance the Brussels sprouts’ natural flavor.
- Pure Maple Syrup: Be sure to get PURE maple syrup, not imitation. It’s the secret weapon and takes these sprouts to the next level with caramelized sweetness.
- Crushed Red Pepper Flakes: These are an optional addition for a spicy kick.
- Toasted Hazelnuts: Another optional ingredient. However, their crunchy nuttiness is the perfect complement to the sweet, tender sprouts.
How to Make Maple Roasted Brussels Sprouts
There are only six simple steps to this recipe.
1. Prep. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut the Brussels sprouts in half.
2. Toss. Toss the halved sprouts in a large bowl with olive oil, salt, and pepper until evenly coated. Then, arrange them in a single layer on the baking sheet.
3. Roast. Roast the sprouts for 20 to 25 minutes, stirring once halfway through.
4. Add Syrup. Remove the sprouts from the oven and drizzle them evenly with maple syrup. Add red pepper flakes if using. Toss to coat.
5. Roast again. Return the pan to the oven and roast for another 5 to 8 minutes. They’ll be ready when the syrup is bubbling, and the sprouts are crispy.
6. Garnish and serve. Transfer the Brussels sprouts to a serving dish. Garnish with toasted hazelnuts (if using) and season with more salt and pepper. Enjoy!
Tips For the Best Maple Roasted Brussels Sprouts
Now, for some tips on making the sprouts even more incredible:
- Get ’em nice and dry. After washing the sprouts, pat them dry completely with paper towels. Any excess moisture will prevent them from crisping up nicely.
- Trim them up. Be sure to remove any yellow or brown outer leaves. Also, trim the stems before halving them. All of this will ensure even cooking. Selecting similarly sized Brussels sprouts helps in that regard, too.
- Don’t overcrowd the baking sheet! Leave a bit of space between each Brussels sprout on the sheet. Doing so leaves room for the hot air to circulate and roast them. If they are too close together, they’ll steam instead of roast.
- Don’t skimp on the seasoning. Don’t be afraid to season the sprouts generously with salt and pepper to balance the syrup’s sweetness. Taste and season again before serving.
- Aim for a high smoke point. Olive oil works perfectly. If you don’t have any, grapeseed and avocado oils are excellent substitutes.
- Try fun variations. You can add crispy bacon, garlic, or balsamic vinegar to the sprouts. Parmesan cheese and your favorite spices and herbs will work, too.
What to Serve with Maple Roasted Brussels Sprouts
These Brussels sprouts pair well with any kind of meat. As for other sides, I recommend:
How to Store
Sprouts are always best when fresh because that’s when they’re crispiest. But if you have leftovers, here’s how to make the most of them.
To Store: Refrigerate in an air-tight container for 2 to 3 days.
To Freeze: Place fully cooled Brussels sprouts on a baking sheet. Flash freeze until frozen solid, then store in a freezer-safe bag for up to 2 months.
To Reheat: Thaw frozen sprouts in the fridge overnight or reheat them from frozen in an air fryer. Reheat chilled sprouts for 10 minutes in an oven set to 350 degrees. You can also use the air fryer.
Maple-Roasted Brussels Sprouts
6
servings10
minutes33
minutes176
These maple-roasted Brussels sprouts are sweet, savory, and irresistible! With a crispy exterior, they’re such a flavorful delight.
Ingredients
2 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup pure maple syrup
1/2 tablespoon crushed red pepper flakes (optional)
1/3 cup toasted hazelnuts, roughly chopped (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts with the olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes until the sprouts are tender and caramelized around the edges. Stir once halfway through.
- Remove the sprouts from the oven and drizzle maple syrup evenly over them. Add the red pepper flakes if using. Toss to coat well.
- Return to the oven and roast for an additional 5-8 minutes. Or until the syrup is bubbling and the sprouts are crispy.
- Transfer to a serving dish and sprinkle toasted hazelnuts on top, if using. Season with additional salt and pepper to taste. Serve hot.
Notes
- Dry and trim the Brussels sprouts thoroughly before seasoning and cooking. Season well.
- Don’t overcrowd the baking sheet.
- Use oil with a high smoke point.
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