Can I use frozen Brussels sprouts for this recipe?

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.

What’s the best maple syrup to use?

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.

Can I make this recipe ahead of time?

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.

How do I know when the Brussels sprouts are done roasting?

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.

Maple Roasted Brussels Sprouts – Easy & Delicious Side Dish

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

Scale

Main Ingredients

1 lb fresh Brussels Sprouts, trimmed and cut in half lengthwise
2 tablespoons olive oil
2 tablespoons maple syrup
3/4 teaspoon salt
1/2 teaspoon black pepper
Pinch of red pepper flakes (optional)

Optional for Serving

Freshly squeezed lemon juice
Freshly grated Parmesan cheese

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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