Why You’ll Love This Maple Glazed Brussels Sprouts Skewers

• They’re Surprisingly Fun to Eat. There’s something inherently enjoyable about food on a stick. It feels festive, casual, and just a little bit playful, making these a guaranteed hit with both kids and adults.
• The Flavor Balance is Perfect. We’re not just talking about a one-note sweet glaze. The maple syrup caramelizes, the soy sauce adds a deep umami backbone, the smoked paprika gives a whisper of smoke, and the apple cider vinegar cuts through it all with a bright tang. It’s a symphony in every bite.
• They Cook Perfectly Every Time. By skewering the sprouts, you create little gaps that allow the heat to circulate evenly. This means no more half-burnt, half-raw sprouts—just consistent, tender-crisp perfection with gorgeous char marks.
• They Free Up Grill Space. Instead of a bulky pan, these compact skewers can be tucked into any free corner of the grill, making them the ideal side for your main event, whether it’s burgers, steak, or salmon.

Ingredients & Tools

• 1 ½ lbs Brussels sprouts, trimmed and halved
• 3 tbsp pure maple syrup
• 2 tbsp olive oil
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• ¼ tsp black pepper
• Pinch of red pepper flakes (optional, for heat)
• To serve: Flaky sea salt (like Maldon)

Tools: 8-10 wooden or metal skewers (if using wooden, soak them in water for 30 minutes beforehand), a large mixing bowl, a small whisk, a grill or oven broiler, a basting brush.

The real hero here, honestly, is the pure maple syrup. Don’t be tempted by pancake syrup—the deep, complex flavor of the real stuff makes all the difference. And those red pepper flakes? They’re optional, but they add a lovely, subtle warmth that really wakes up the other flavors.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 25-30 minutes

Before You Start: Tips & Ingredient Notes

• Choose Your Sprouts Wisely. Look for sprouts that are similar in size—about 1 to 1.5 inches in diameter. This ensures they’ll all cook at the same rate. Smaller sprouts are often sweeter and more tender.
• The Soaking Rule for Wooden Skewers. This is non-negotiable! If you’re using wooden skewers, you must soak them in warm water for at least 30 minutes before grilling. This prevents them from catching fire and turning your beautiful skewers into a charred mess.
• Don’t Skip the Trimming. Trimming the tough, woody stem end off each sprout is crucial. Then, slice them in half. This creates a flat surface that will caramelize beautifully against the heat source, giving you those delicious browned bits.
• Get Your Glaze Right. Whisk the glaze ingredients together until they are fully emulsified—that means the oil, syrup, and vinegar should be one cohesive mixture, not separated. A little whisking now means a perfectly even coat later.

How to Make Maple Glazed Brussels Sprouts Skewers

Serving Suggestions

Complementary Dishes

• Grilled Pork Chops with Rosemary — The savory, herbal notes of the pork are a classic match for the sweet and smoky sprouts. They just belong together.
• Creamy Polenta or Grits — The soft, comforting texture of polenta is the perfect canvas for the bold, caramelized flavors of the skewers. The sprouts will sit right on top, and it’s a beautiful combination.
• Pan-Seared Salmon with a Lemon Squeeze — The richness of the salmon is cut beautifully by the acidity in the glaze, creating a really light yet satisfying meal.

Drinks

• A Crisp, Dry Hard Cider — The apple notes in the cider echo the vinegar in the glaze and its effervescence cleanses the palate between each rich, savory bite.
• An Amber Ale or Brown Ale — The maltiness of these beers complements the caramelization on the sprouts without overpowering them. It’s a match made in heaven for a backyard BBQ.

Something Sweet

• Warm Apple Crumble with Vanilla Ice Cream — You’re already in the realm of sweet and savory with the sprouts, so leaning into those warm, spiced apple flavors for dessert feels like a natural, cozy progression.
• Dark Chocolate Pots de Crème — For a more elegant finish, the deep, bitter notes of dark chocolate provide a sophisticated contrast to the meal’s smoky-sweet profile.

Top Mistakes to Avoid

• Mistake: Not soaking wooden skewers. I’ve learned this the hard way—they will catch fire and leave you with a half-cooked, ashy mess. It only takes a little planning, so just do it!
• Mistake: Overcrowding the skewers. If you pack the sprouts too tightly, they’ll steam instead of roast and you’ll miss out on that essential caramelization. A little space is your friend.
• Mistake: Applying all the glaze at the beginning. The sugar in the maple syrup will burn if exposed to high heat for too long. By reserving some glaze for the end, you get maximum flavor without the bitterness.
• Mistake: Undercooking the sprouts. A tender-crisp texture is the goal, but a raw, hard center is not pleasant. Make sure a knife pierces the largest sprout easily before you take them off the heat.

Expert Tips

• Tip: Par-cook for a party. If you’re making these for a crowd, you can blanch the skewered sprouts in boiling water for 2-3 minutes before grilling. This cuts the final grilling time in half, meaning you can get them to your guests faster.
• Tip: Add a touch of bacon. For an extra layer of decadence, weave a thin slice of bacon between the sprouts on the skewer. The rendered fat will baste the sprouts as they cook, and… well, it’s bacon.
• Tip: Make it a sheet pan meal. No grill? No broiler? No problem. You can roast these on a parchment-lined baking sheet at 425°F for 20-25 minutes, flipping halfway through. You won’t get the distinct grill marks, but the flavor will still be fantastic.
• Tip: Double the glaze. Honestly, the glaze is so good you might want to make extra. I often double the recipe and keep half on the side for drizzling over the finished skewers or even using as a dipping sauce.

FAQs

Can I make these Maple Glazed Brussels Sprouts Skewers ahead of time?
Absolutely, you can do most of the prep ahead! You can trim and halve the sprouts and even thread them onto the skewers a day in advance. Store them in an airtight container in the fridge. The glaze can also be whisked together and kept in a jar in the fridge. When you’re ready to cook, just let everything come to room temperature for about 15 minutes before grilling for the most even cooking.

My glaze is burning before the sprouts are cooked. What did I do wrong?
This usually means your heat is too high, or you applied the glaze too early. The sugar in maple syrup caramelizes quickly and can burn. The trick is to cook the sprouts mostly through on the first flip *before* adding the majority of the glaze. If you’re on a grill, try moving the skewers to a cooler, indirect heat zone for the final glazing step to gently bubble and thicken the sauce without scorching it.

Can I use frozen Brussels sprouts?
You can, but fresh is really best for this recipe. Frozen sprouts contain a lot more water, so they’ll steam and become soft rather than achieving that crispy, caramelized exterior. If it’s your only option, make sure to thaw them completely and pat them very, very dry with paper towels before tossing them in the glaze and skewering.

What’s the best way to reheat leftovers?
To maintain some texture, reheating in the oven or a toaster oven is your best bet. Spread the sprouts (removed from the skewers) on a baking sheet and warm at 350°F for 5-10 minutes. The microwave will make them soft and soggy, so I’d avoid that if you can. They’re honestly best fresh, but the oven method works in a pinch!

Are these skewers vegetarian/vegan?
They are naturally vegetarian. To make them vegan, you just need to ensure you’re using a vegan-friendly soy sauce or tamari (some brands contain trace amounts of alcohol or other non-vegan ingredients, but most are fine). The rest of the ingredients are plant-based, so it’s a very easy swap!