Why You’ll Love This Maple Roasted Brussels Sprouts
- Sweet & Salty Perfection. The combination of rich maple syrup and flaky sea salt creates a flavor profile that’s just… addictive. It’s that perfect balance where you can’t decide if you want another bite for the sweetness or the saltiness, so you just keep eating them.
- An Incredible Textural Experience. We’re aiming for, and achieving, the ideal contrast here. The outer leaves become beautifully caramelized and crisp, while the inner layers stay wonderfully tender. You get a little bit of everything in each forkful.
- It’s Surprisingly Simple. With just a handful of pantry staples and about 30 minutes, you can have a show-stopping side dish on the table. The oven does most of the work, leaving you free to focus on the main course or, let’s be honest, just enjoy a quiet moment.
- It Makes Brussels Sprouts Lovers Out of Skeptics. I’ve served this to so many people who swore they hated Brussels sprouts, only to watch them go back for seconds. The roasting process tames any bitterness, leaving behind a nutty, sweet flavor that’s truly irresistible.
Ingredients & Tools
- 680 g (1.5 lbs) Brussels sprouts, trimmed and halved
- 3 tablespoons extra virgin olive oil
- 3 tablespoons pure maple syrup (the real stuff, please!)
- 2 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional, but adds a lovely depth)
- 3/4 teaspoon fine sea salt, plus more for finishing
- 1 tablespoon apple cider vinegar or balsamic vinegar
- For serving: Flaky sea salt (like Maldon)
Tools: A large rimmed baking sheet, parchment paper (highly recommended for easy cleanup!), a large mixing bowl.
The quality of your maple syrup really is the star here, so it’s worth using a good grade A amber or dark syrup. And don’t skip the finishing salt at the end—that final sprinkle just before serving makes all the difference, adding little bursts of salinity that cut through the sweetness perfectly.
Serves: 4-6 as a side | Prep Time: 10 minutes | Cook Time: 25-30 minutes | Total Time: 35-40 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Sprouts. Look for Brussels sprouts that are firm, bright green, and similar in size. This ensures they’ll cook at the same rate. If you have some very large ones, you might want to quarter them so everything roasts evenly.
- The Real Maple Syrup Rule. I know it’s tempting to use pancake syrup, but honestly, it won’t deliver the same deep, complex flavor. Pure maple syrup caramelizes beautifully and adds a richness that imitation syrups just can’t match.
- Don’t Crowd the Pan! This is the golden rule of roasting any vegetable. If you pile them on top of each other, they’ll steam instead of roast. We want crispy, not soggy! Use a large enough baking sheet to give them plenty of room.
- The Magic of a Hot Oven. Preheating your oven is non-negotiable. A properly hot oven (400°F / 200°C is our sweet spot) is what gives us that fantastic caramelization and crispy texture right from the start.
How to Make Maple Roasted Brussels Sprouts
Step 1: First things first, preheat your oven to 400°F (200°C). This is crucial for getting that instant sizzle when the sprouts hit the pan. While the oven heats up, line your large rimmed baking sheet with parchment paper. This isn’t just for easy cleanup—it also helps prevent the maple syrup from sticking and burning onto the pan, which can create a bitter taste.
Step 2: Now, let’s prep the sprouts. Trim off the dry, woody ends of each sprout. Then, slice them in half from top to bottom. If any loose outer leaves fall off, don’t throw them away! Toss them right in—they’ll become the most delicious, crispy little chips. As you work, place the halved sprouts into your large mixing bowl.
Step 3: It’s time for the flavor bath! To the bowl with the sprouts, add the olive oil, maple syrup, minced garlic, black pepper, smoked paprika (if using), and the 3/4 teaspoon of fine sea salt. Using a large spoon or your hands (my preferred method for even coating!), toss everything together until each sprout half is glistening and thoroughly coated. You’ll notice the aroma already starting to come together—garlicky, sweet, and savory all at once.
Step 4: Pour the sprouts onto your prepared baking sheet and spread them out into a single, even layer. This is the most important step for achieving crispiness. Make sure they’re all cut-side down if you can manage it—this creates more surface area for browning and gives you those beautifully caramelized flat sides.
Step 5: Roast for 15 minutes. Then, carefully remove the pan from the oven. The sprouts should be starting to brown on the bottoms. Give them a good stir and flip them around to ensure even cooking. Spread them back out into a single layer and pop the pan back into the oven for another 10-15 minutes. You’re looking for deep golden brown color and lots of crispy edges.
Step 6: Once they’re out of the oven and looking perfectly roasted, immediately drizzle the apple cider vinegar over the top. This might seem like a small step, but it’s a game-changer. The vinegar adds a bright, tangy note that lifts all the rich, sweet flavors and keeps the dish from feeling too heavy. Give everything one final gentle toss right on the hot pan.
Step 7: Transfer your gorgeous Maple Roasted Brussels Sprouts to a serving dish. Now, for the final flourish: a generous sprinkle of flaky sea salt. This adds one last layer of texture and flavor that truly makes the dish sing. Serve them immediately while they’re hot and crispy!
Serving Suggestions
Complementary Dishes
- Roast Chicken or Turkey — The classic pairing for a reason. The savory, juicy meat alongside the sweet and salty sprouts is a match made in heaven, especially for a Sunday roast or holiday dinner.
- Pan-Seared Salmon — The richness of the salmon complements the sweetness of the sprouts beautifully. It’s a healthy, elegant, and surprisingly quick weeknight meal.
- Creamy Polenta or Mashed Potatoes — The soft, creamy texture is the perfect base for the crispy sprouts. You can almost think of the sprouts as a flavorful, textured topping.
Drinks
- A Crisp Chardonnay — Look for one with a little oakiness. It can stand up to the robust flavors of the roasted sprouts and the sweetness of the maple without being overwhelmed.
- A Malty Amber Ale — The caramel notes in the beer will mirror the caramelization on the sprouts, creating a really harmonious pairing that’s perfect for a cozy fall evening.
- Sparkling Apple Cider — The bubbles and slight tartness cut through the richness of the dish wonderfully, making it a fantastic non-alcoholic option.
Something Sweet
- Warm Apple Crumble — Staying with the cozy, autumnal theme, a simple apple crumble with a scoop of vanilla ice cream feels like the natural, comforting conclusion to a meal featuring these sprouts.
- Dark Chocolate Pots de Crème — The deep, bitter notes of dark chocolate provide a sophisticated and rich contrast to the sweet and savory flavors you’ve just enjoyed.
- Maple Walnut Biscotti — A little nod to the maple in the main course! These are perfect for dipping into a cup of coffee or tea and aren’t too heavy after a satisfying meal.
Top Mistakes to Avoid
- Mistake: Using a wet baking sheet. Always make sure your sprouts are completely dry after washing, and pat them dry if needed. Any excess water will create steam, which is the enemy of crispiness. I’ve messed this up before too, and you end up with steamed sprouts instead of roasted.
- Mistake: Skipping the single layer. I know I’ve said it already, but it’s that important. Crowding the pan is the number one reason for soggy vegetables. If you need to, use two baking sheets to give them the space they need to crisp up properly.
- Mistake: Burning the maple syrup. Maple syrup has a high sugar content and can burn if the oven is too hot or the cooking time is too long. Keeping to the temperature and time guidelines, and using parchment paper, will help prevent this. If your oven runs hot, maybe lower it by 25 degrees.
- Mistake: Forgetting the acid at the end. That final drizzle of vinegar might seem insignificant, but it’s what balances the entire dish. Without it, the sprouts can taste a bit one-dimensional and overly sweet. Don’t skip it!
Expert Tips
- Tip: Add some crunch with nuts. For an extra layer of texture and flavor, toss a handful of pecans or walnuts onto the baking sheet for the last 5-7 minutes of roasting. They’ll toast in the maple glaze and become incredibly delicious.
- Tip: Make them a main course. Turn this side into a vegetarian feast by serving the roasted sprouts over a bed of creamy ricotta or whipped feta, and maybe adding some dried cranberries for a pop of tartness.
- Tip: Prep ahead to save time. You can trim and halve the Brussels sprouts a day in advance. Just keep them stored in an airtight container in the fridge. When you’re ready to cook, just toss them with the glaze and roast—dinner is on the table in no time.
- Tip: Embrace the loose leaves. Those outer leaves that fall off when you’re halving the sprouts? They are a gift! They crisp up faster than the halves and become little crunchy garnishes. Make sure they get coated in the glaze and scattered across the pan.
FAQs
Can I make these ahead of time?
You can prep the components ahead, but for the best texture, I recommend roasting them just before serving. You can trim and halve the sprouts a day in advance. You can even mix the oil, maple syrup, and spices in a jar. But combine and roast them right before you eat. If you have leftovers, they will soften but are still delicious reheated in a 350°F (175°C) oven or air fryer for a few minutes to re-crisp.
My sprouts are still a bit firm. What should I do?
No worries! Ovens can vary. If they’re not as tender as you’d like after the initial cooking time, just give them a stir and pop them back in for another 5-10 minutes. Keep an eye on them to ensure the maple syrup doesn’t start to burn. The total time can sometimes creep up to 35-40 minutes depending on the size of your sprouts.
Can I use frozen Brussels sprouts?
You can, but the results will be different. Frozen sprouts contain more water, so they won’t get as crispy. If you do use them, do not thaw them first—toss them in the glaze while still frozen and increase the roasting time by 5-10 minutes. They’ll still taste good, but expect a softer texture overall.
What can I use instead of maple syrup?
While maple syrup is ideal, you can use an equal amount of honey. The flavor profile will change, becoming more floral, but it will still be delicious. Agave nectar is another option, though it’s a bit thinner. I wouldn’t recommend brown sugar, as it can burn more easily and doesn’t coat as evenly.
How do I get them extra crispy?
A few pro-tricks: First, make sure your oven is fully preheated. Second, give them plenty of space on the pan. Third, and this is a bonus tip, try roasting them at a slightly higher temperature—425°F (220°C)—for the last 5-7 minutes. Just watch them like a hawk to prevent burning! The higher heat at the end can really lock in that crispiness.
Maple Roasted Brussels Sprouts
Discover how to make irresistible maple roasted Brussels sprouts! This easy recipe creates crispy, caramelized perfection with sweet maple glaze. Perfect holiday side dish that converts veggie skeptics.
Ingredients
Ingredients
-
680 g Brussels sprouts (trimmed and halved (1.5 lbs))
-
3 tablespoons extra virgin olive oil
-
3 tablespoons pure maple syrup (the real stuff, please!)
-
2 cloves garlic (minced)
-
1/2 teaspoon freshly ground black pepper
-
1/2 teaspoon smoked paprika (optional, but adds a lovely depth)
-
3/4 teaspoon fine sea salt (plus more for finishing)
-
1 tablespoon apple cider vinegar or balsamic vinegar
-
Flaky sea salt (for serving (like Maldon))
Instructions
-
First things first, preheat your oven to 400°F (200°C). This is crucial for getting that instant sizzle when the sprouts hit the pan. While the oven heats up, line your large rimmed baking sheet with parchment paper. This isn't just for easy cleanup—it also helps prevent the maple syrup from sticking and burning onto the pan, which can create a bitter taste.01
-
Now, let's prep the sprouts. Trim off the dry, woody ends of each sprout. Then, slice them in half from top to bottom. If any loose outer leaves fall off, don't throw them away! Toss them right in—they'll become the most delicious, crispy little chips. As you work, place the halved sprouts into your large mixing bowl.02
-
It's time for the flavor bath! To the bowl with the sprouts, add the olive oil, maple syrup, minced garlic, black pepper, smoked paprika (if using), and the 3/4 teaspoon of fine sea salt. Using a large spoon or your hands (my preferred method for even coating!), toss everything together until each sprout half is glistening and thoroughly coated. You'll notice the aroma already starting to come together—garlicky, sweet, and savory all at once.03
-
Pour the sprouts onto your prepared baking sheet and spread them out into a single, even layer. This is the most important step for achieving crispiness. Make sure they're all cut-side down if you can manage it—this creates more surface area for browning and gives you those beautifully caramelized flat sides.04
-
Roast for 15 minutes. Then, carefully remove the pan from the oven. The sprouts should be starting to brown on the bottoms. Give them a good stir and flip them around to ensure even cooking. Spread them back out into a single layer and pop the pan back into the oven for another 10-15 minutes. You're looking for deep golden brown color and lots of crispy edges.05
-
Once they're out of the oven and looking perfectly roasted, immediately drizzle the apple cider vinegar over the top. This might seem like a small step, but it's a game-changer. The vinegar adds a bright, tangy note that lifts all the rich, sweet flavors and keeps the dish from feeling too heavy. Give everything one final gentle toss right on the hot pan.06
-
Transfer your gorgeous Maple Roasted Brussels Sprouts to a serving dish. Now, for the final flourish: a generous sprinkle of flaky sea salt. This adds one last layer of texture and flavor that truly makes the dish sing. Serve them immediately while they're hot and crispy!07
