Save This irresistible batch of maple glazed roasted Brussels sprouts belongs on every cool-weather table. Roasting brings out the natural sweetness of Brussels, then a sticky maple glaze adds a caramel shine and tangy finish that will win over even the biggest sprout skeptics. Whether you need a vibrant holiday side or a way to jazz up a weeknight sheet pan dinner, these are always a hit in my kitchen.
My family once requested these three weekends in a row as soon as fall arrived. The maple glaze makes sprouts disappear faster than any green veggie I serve.
Ingredients
- Fresh Brussels sprouts: look for firm tightly closed heads for the best crisp results
- Pure maple syrup: real syrup gives a beautiful glossy sweetness that holds up in the oven
- Olive oil: choose extra virgin for fruity undertones and to help caramelize the sprouts
- Apple cider vinegar: adds brightness and balances the sweetness of the glaze
- Salt: enhances all the flavors and draws moisture from the sprouts for crisping
- Black pepper: freshly cracked gives mild heat without overwhelming the glaze
- Optional chopped pecans or walnuts: add crunch and a toasty accent if you wish
Instructions
- Trim and Halve the Sprouts:
- Snap off any loose outer leaves and trim the tough stem ends then cut each Brussels sprout in half lengthwise This reveals more surface for caramelization
- Toss with Oil and Seasonings:
- Place the halved sprouts in a large bowl and drizzle with olive oil Maple syrup salt and black pepper Toss with your hands to thoroughly coat each piece The glaze should cling lightly to the sprouts rather than pool at the bottom
- Arrange on a Sheet Pan:
- Spread the sprouts cut side down on a parchment lined baking sheet Make sure they are in a single layer with space around each for air to circulate and edges to crisp
- Roast to Perfection:
- Roast in a hot oven at four hundred twenty five degrees Fahrenheit for around twenty minutes After the first fifteen minutes use tongs to flip the sprouts so they brown evenly Roast another five to ten minutes until deep golden and fork tender
- Add the Final Glaze and Extras:
- Once roasted drizzle the sprouts with the remaining maple syrup and vinegar Toss again straight on the sheet pan until glossy Optional sprinkle with toasted nuts right before serving for extra crunch
Save Leftovers are delicious tossed with cooked grains for lunch the next day Maple syrup is really my secret trick here It plays so well with earthy roasted Brussels Some of my earliest Thanksgiving memories are sneaking spoonfuls of the sticky glaze while the sprouts cooled on the counter
Storage Tips
Keep leftovers in an airtight container in the fridge up to three days For best results reheat in a hot oven which revives the crisp confetti edges and glosses up the glaze again Avoid microwaving if possible as this softens the sprouts
Ingredient Substitutions
If you are out of maple syrup honey can stand in though its flavor is a touch bolder For a richer twist use balsamic vinegar instead of apple cider White pepper or red pepper flakes make a fun change if you want a little more kick
Serving Suggestions
These sprouts work with almost any main course Try them with holiday favorites like roasted turkey honey glazed ham or a fall grain salad On weeknights we love them paired with roast chicken or even tossed over a slice of sourdough toast and a fried egg
Cultural and Historical Context
Brussels sprouts have roots in Europe and have graced harvest tables for centuries Roasting with sweeteners like maple syrup is a modern North American upgrade that has turned former sprout doubters into fans It is inspired by classic sweet plus sour vegetable dishes
Seasonal Adaptations
In spring add a handful of fresh herbs such as chopped chives or parsley During winter use roughly chopped hazelnuts instead of pecans for a northern twist For autumn holidays toss in a few dried cranberries for pops of jewel color
Success Stories
My sister who swore off Brussels sprouts as a kid now brings these to every Thanksgiving potluck She told me they finally made her appreciate their flavor and texture The maple glaze convinced her they were not the bitter veggie she remembered
Freezer Meal Conversion
While fresh roasted is best you can partially roast the sprouts cool and freeze flat in a single layer To reheat roast straight from frozen on a hot sheet pan and glaze before serving for nearly fresh results
Save Serve right away for the best crisp edges and warm gloss The irresistible maple glaze truly wins over sprout skeptics every single time
Kitchen Guide
- → What type of maple syrup should I use?
Pure maple syrup is recommended for its depth and natural sweetness. Avoid pancake syrups with fillers.
- → How do I keep Brussels sprouts crisp?
Roast at high heat and spread sprouts in a single layer to prevent steaming and encourage browning.
- → Can I add other seasonings?
Yes, black pepper, garlic powder, or even a sprinkle of chili flakes add extra flavor to the dish.
- → Should I trim and halve the Brussels sprouts?
Trimming stems and halving helps ensure even cooking and enhances the maple glaze caramelization.
- → How do I know when they are done?
Brussels sprouts are ready when edges are crispy and insides are fork-tender, usually after 20-25 minutes.
- → Can these be made ahead for gatherings?
Yes, reheat gently in the oven before serving to restore crispness and warm the glaze.