There's something irresistibly cozy about the sweet and savory combo in this Maple Roasted Brussels Sprouts Recipe. Those caramelized edges paired with tender insides make it a side dish that everyone asks for again, and it couldn’t be easier to whip up!
Why You'll Love This Recipe
This Maple Roasted Brussels Sprouts Recipe is hands-down one of my favorite ways to elevate a humble veggie. It’s quick, minimal fuss, and bursts with flavor — perfect for busy weeknights or holiday dinners where you need a guaranteed crowd-pleaser.
- Simplicity at its best: Just a handful of ingredients and one pan make this recipe super approachable.
- Perfect caramelization: Roasting with maple syrup gives Brussels sprouts that amazing crispy edge and natural sweetness.
- Versatile and customizable: You can easily tweak seasonings or pair with your favorite garnishes to suit any meal.
- Healthy and nutritious: It’s packed with fiber, vitamins, and a touch of natural sugar from the maple syrup.
Ingredients & Why They Work
Each ingredient in this recipe plays a special role in bringing out the best in Brussels sprouts. The maple syrup creates a sweet glaze that perfectly balances the natural bitterness, while olive oil helps them roast up crisp and golden.
- Brussels Sprouts: Fresh, firm sprouts that are trimmed and halved roast evenly and develop those crispy edges we all love.
- Olive Oil: Adds richness and helps with caramelization; use extra virgin for the best flavor.
- Maple Syrup: The star sweetener that gives these sprouts a beautiful caramelized glaze without overpowering.
- Salt: Enhances all the flavors and balances the sweetness of the maple syrup.
- Black Pepper: Adds just the right amount of heat and earthiness.
- Red Pepper Flakes (optional): For a little kick — I often add this to balance the sweetness with a touch of spice.
Make It Your Way
I've often played around with this recipe to match my mood or the season. Feel free to swap things up—you might discover your own favorite twist that turns this classic into a signature dish!
- Variation: Sometimes I add chopped bacon or pancetta for an extra savory layer. It turns these into a treat that still works beautifully as a veggie side.
- Dietary Mods: For a vegan spin, stick with the maple and oil – it’s already plant-based! Skip the Parmesan or try nutritional yeast for cheesy flavor.
- Seasonal Twists: Swap out red pepper flakes for a dash of smoked paprika or cumin when you want a warm, earthy note.
Step-by-Step: How I Make Maple Roasted Brussels Sprouts Recipe
Step 1: Prep and Trim Your Brussels Sprouts
I like to start by trimming off the stem ends and removing any yellow or tough outer leaves. Halving the sprouts lengthwise helps them cook evenly and gives you all those gorgeous crispy edges after roasting.
Step 2: Toss with Olive Oil and Maple Syrup
Place the halves on a baking sheet, drizzle with olive oil and maple syrup, then sprinkle on salt, pepper, and a pinch of red pepper flakes if you like a little heat. I use my hands to mix everything well—making sure every piece is coated.
Step 3: Arrange Cut-Side Down
This is my secret for max crispiness. Lining the sprouts cut-side down on the baking sheet means the flat sides get beautifully browned and caramelized, which makes all the difference.
Step 4: Roast in a Hot Oven
Slide the pan into your preheated 400°F oven and roast for 20 to 25 minutes. Keep an eye toward the end because oven temps and sprout sizes vary. You're looking for deep browning and some crispy outer leaves—you know it’s done when you get that toasty aroma.
Step 5: Finish with a Fresh Touch
When they’re out of the oven, I like to squeeze a bit of fresh lemon juice over the top for brightness and sometimes sprinkle grated Parmesan for a salty, melty finish. Both add nice layers of flavor without complicating the dish.
Top Tip
From my many attempts with this Maple Roasted Brussels Sprouts Recipe, a few little things really make the difference between good sprouts and amazing sprouts.
- Cut-Side Down Roasting: This simple trick maximizes surface area for caramelization—don't skip it!
- Watch Your Oven Time: Start checking at 20 minutes because waiting too long can burn the delicate leaves; roasting times vary based on sprout size.
- Hand Tossing: Mixing the sprouts with your hands ensures each piece is coated evenly without bruising the sprouts like a spoon might.
- Don’t Overcrowd: Give your sprouts space on the pan—crowding traps steam and prevents crisping.
Garnishes
For me, a quick squeeze of fresh lemon juice brightens up these roasted beauties, and a generous grating of Parmesan brings that delicious umami boost. Sometimes I also toss on toasted nuts like walnuts or pecans for a wonderful crunch contrast.
Side Dishes
I often serve these sprouts alongside roast chicken or pork tenderloin. They’re also fantastic paired with creamy mashed potatoes or a simple quinoa salad for a balanced, hearty meal.
Creative Ways to Present
For holiday dinners, I like to present the Brussels sprouts in a beautiful shallow bowl topped with pomegranate seeds and fresh herbs. It gives a festive pop of color and an extra burst of flavor every guest admires.
Make Ahead and Storage
Storing Leftovers
I usually store leftover sprouts in an airtight container in the fridge for up to 3 days. They keep well but do lose some crispness, so I highly recommend reheating them to bring back a bit of that roasted magic.
Freezing
While I don’t often freeze roasted Brussels sprouts because they’re best fresh, you can freeze them if needed. Just cool completely, spread them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Reheat from frozen in the oven for best results.
Reheating
The easiest way to reheat is back in a hot oven or toaster oven at 375°F for about 8-10 minutes. This helps restore crispiness. Avoid microwaving if you want to keep that wonderful roasted texture.
Frequently Asked Questions:
While fresh Brussels sprouts give the best texture and flavor, you can use frozen sprouts if that's what you have on hand. Just make sure to thaw and pat them dry very well before roasting to avoid sogginess. Cooking time may vary slightly.
I recommend using pure maple syrup rather than maple-flavored syrups or corn syrup blends. Pure maple syrup has a richer, more complex flavor which makes all the difference in roasting. Grade A amber or darker works beautifully here.
You can prep the Brussels sprouts and toss them with seasonings ahead of time, but I suggest roasting them fresh right before serving for the best texture. If you roast in advance, reheat in a hot oven to revive crispiness.
Look for Brussels sprouts with deeply browned cut sides and crispy, slightly curled outer leaves. They should be tender inside but not mushy, with a toasty aroma. Check starting around 20 minutes to avoid burning.
Final Thoughts
This Maple Roasted Brussels Sprouts Recipe is one of those gems I keep coming back to whenever I want a delicious veggie dish that’s both healthy and indulgent in the best way. I hope you enjoy making it as much as I do, and that it becomes a staple in your kitchen like it has in mine!
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Maple Roasted Brussels Sprouts Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Easy Maple Roasted Brussels Sprouts offer a delightful mix of crispy, caramelized edges and tender insides. This simple and versatile recipe combines fresh Brussels sprouts with olive oil, maple syrup, and a touch of seasoning, perfect for a weeknight side dish or festive holiday meal.
Ingredients
Main Ingredients
- 1 lb fresh Brussels Sprouts, trimmed and cut in half lengthwise
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- ¾ teaspoon salt
- ½ teaspoon black pepper
- Pinch of red pepper flakes (optional)
Optional for Serving
- Freshly squeezed lemon juice
- Freshly grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400° F (200° C) to prepare for roasting the Brussels sprouts.
- Prepare Brussels Sprouts: Place the trimmed and halved Brussels sprouts directly on a baking sheet. Drizzle with olive oil and maple syrup. Sprinkle salt, black pepper, and red pepper flakes if using. Toss to evenly coat all pieces.
- Arrange for Crisping: Spread the Brussels sprouts in an even layer on the baking sheet, placing them cut-side down to ensure better crisping during roasting.
- Roast: Roast in the preheated oven for 25 minutes, checking near the end to achieve very brown cut sides and crispy edges. The outer leaves will darken and become crispy.
- Finish and Serve: Remove from the oven. Optionally, squeeze fresh lemon juice over the Brussels sprouts and sprinkle with freshly grated Parmesan cheese before serving. Enjoy warm.
Notes
- For extra crispiness, make sure to arrange the Brussels sprouts cut-side down in a single layer without overcrowding.
- If you prefer a spicy kick, red pepper flakes add subtle heat but can be omitted for a milder dish.
- Fresh lemon juice adds brightness and balances the sweetness from the maple syrup.
- Parmesan cheese enhances flavor with a savory, salty note but can be left out for a dairy-free option.
- This recipe pairs well with a variety of main courses, from roasted meats to vegetarian dishes.
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal
- Sugar: 9 g
- Sodium: 472 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
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