Why You’ll Love This Maple Roasted Brussels Sprouts
- It’s a total flavor bomb. The combination of the caramelized sprouts, the rich maple syrup, and a touch of savory saltiness creates a symphony in your mouth that’s far greater than the sum of its parts.
- It’s deceptively simple. With just a handful of ingredients and one sheet pan, you can create a side dish that looks and tastes like it came from a fancy restaurant. The oven does most of the work for you.
- It converts the skeptics. I’ve lost count of how many times someone has told me, “I usually hate Brussels sprouts, but these are amazing!” The roasting process tames any bitterness, leaving pure, sweet, crispy goodness.
- The texture is everything. You get the best of both worlds: those delightfully crispy, almost chip-like outer leaves and a tender, almost creamy interior. It’s a textural dream.
Ingredients & Tools
- 1.5 lbs Brussels sprouts, trimmed and halved
- 3 tablespoons extra virgin olive oil
- 3 tablespoons pure maple syrup (the real stuff, please!)
- 1 tablespoon balsamic vinegar
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for a hint of heat)
- 4 slices thick-cut bacon, cooked and crumbled (optional, but highly recommended)
Tools: A large rimmed baking sheet, parchment paper (for easy cleanup), a large mixing bowl.
The real star here, aside from the sprouts themselves, is the maple syrup. Using a good quality, pure maple syrup makes a world of difference—it has a deeper, more complex flavor than pancake syrup. And don’t skip the balsamic vinegar; it adds a subtle tang that cuts through the sweetness perfectly.
Serves: 4-6 | 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 sprouts that are firm, bright green, and similar in size. This ensures they’ll cook evenly. Smaller sprouts tend to be sweeter and more tender.
- The Halving Hack: When trimming the stems, don’t cut off too much, or the leaves will fall apart. After halving, don’t toss the loose leaves that fall off! They’ll get extra crispy and are like little flavor-packed chips.
- Real Maple Syrup is Non-Negotiable. I know it’s pricier, but the flavor profile is completely different from the corn syrup-based imitations. The depth it adds is essential for this recipe to truly shine.
- Why a Rimmed Baking Sheet? A rimmed sheet (a half-sheet pan is perfect) is crucial because it contains the oil and syrup, preventing any messy drips in your oven and ensuring everything roasts evenly.
- Don’t Crowd the Pan! This might be the most important tip. If the sprouts are piled on top of each other, they’ll steam instead of roast. We want crispy, not soggy! Use two pans if necessary.
How to Make Maple Roasted Brussels Sprouts
Step 1: First, preheat your oven to 400°F (200°C). This high heat is key for getting that beautiful caramelization and crispiness. While the oven heats up, line your 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.
Step 2: Now, let’s prep the sprouts. Rinse them and pat them dry thoroughly. Wet sprouts will steam, and we don’t want that. Trim the dry, woody ends off each sprout and then slice them in half from top to bottom. Any loose, outer leaves that fall off should be saved and added to the bowl—they’re a treat! Toss all the sprouts and leaves into a large mixing bowl.
Step 3: It’s time for the sauce! To the bowl with the sprouts, add the olive oil, maple syrup, balsamic vinegar, salt, black pepper, and red pepper flakes (if using). Now, get your hands in there (or use a large spoon) and toss everything together until every single sprout half is glistening and evenly coated. You’ll notice the aroma starting to come together already.
Step 4: Pour the coated sprouts onto your prepared baking sheet and spread them out into a single, even layer. Make sure they’re all cut-side down for maximum contact with the hot pan—this is the secret to getting that gorgeous golden-brown sear. Take a moment to arrange them nicely; it really pays off.
Step 5: Roast in the preheated oven for 15 minutes. After 15 minutes, carefully remove the pan—the edges should be starting to brown. Use a spatula to flip and stir the sprouts around. This ensures even cooking and crispiness on all sides. Pop them back in the oven for another 10-15 minutes.
Step 6: Keep an eye on them during the final few minutes. You’re looking for a deep, caramelized color, with crispy, almost charred edges on some of the leaves. They should be tender enough to easily pierce with a fork. If you added bacon, now’s the time to sprinkle it over the top for the last 2 minutes of cooking, just to warm it through.
Step 7: Take the pan out of the oven and let the sprouts rest for a minute on the pan. They’ll crisp up a bit more as they cool slightly. Give them a final taste and add an extra pinch of salt if needed. Transfer to a serving dish and enjoy immediately while they’re hot and crispy!
Serving Suggestions
Complementary Dishes
- Roasted Chicken or Turkey — The classic pairing. The savory, juicy meat alongside the sweet and crispy sprouts is a match made in heaven, especially during the holidays.
- Pan-Seared Salmon — The richness of the salmon complements the sweet and earthy flavors of the sprouts beautifully, making for a healthy and elegant weeknight dinner.
- Creamy Polenta or Mashed Potatoes — The soft, creamy texture is a wonderful base for the crispy sprouts, and they soak up the delicious maple glaze from the pan.
Drinks
- A Crisp Chardonnay — A wine with a little bit of oak and butteriness can stand up to the strong flavors without overpowering the dish.
- An Amber Ale or Brown Ale — The malty, caramel notes in these beers mirror the sweetness of the maple syrup, creating a harmonious pairing.
- Sparkling Apple Cider — A non-alcoholic option that provides a refreshing, fizzy contrast to the rich, roasted vegetables.
Something Sweet
- Warm Apple Crisp — Continue the cozy, autumnal theme with a dessert that shares those warm spice and fruit notes.
- Dark Chocolate Pots de Crème — The deep, bitter notes of dark chocolate provide a sophisticated and decadent finish that contrasts nicely with the meal.
- Simple Vanilla Bean Ice Cream — Sometimes, you just can’t beat the classic. The simplicity of vanilla is the perfect palate cleanser after a flavorful meal.
Top Mistakes to Avoid
- Mistake: Skipping the preheat. Putting the sprouts into a cold oven will cause them to steam and become mushy before they ever have a chance to crisp up. A properly hot oven is non-negotiable for the perfect texture.
- Mistake: Overcrowding the pan. I know I mentioned it before, but it’s worth repeating. If the sprouts are touching, they’ll release moisture and steam each other. Give them space! If your pan is small, use two. Crowding is the enemy of crispiness.
- Mistake: Using imitation maple syrup. The flavor is just too artificial and cloyingly sweet. It also tends to burn more easily. Real maple syrup has a complexity that enhances the sprouts rather than just coating them in sugar.
- Mistake: Not drying the sprouts. Any excess water on the sprouts will create steam in the oven, which is the opposite of what we want. Pat them dry thoroughly for the crispiest results.
- Mistake: Forgetting to flip halfway. That mid-roast flip and stir is crucial for even browning. The bottoms will be beautifully caramelized, and you want to give the other sides a chance to join the party.
Expert Tips
- Tip: Add nuts for extra crunch. Toss a handful of pecans or walnuts onto the pan for the last 5-7 minutes of roasting. They’ll toast in the maple glaze and add a wonderful nutty crunch.
- Tip: Grate some Parmesan at the end. As soon as the sprouts come out of the oven, shower them with freshly grated Parmesan cheese. The salty, umami-rich cheese melts on contact and takes the flavor to a whole new level.
- Tip: Make it a meal. Add some chopped apples or sweet potatoes to the pan along with the sprouts for a more substantial roasted vegetable medley. Just be mindful that different veggies may have different cook times.
- Tip: Use the leftover glaze. After tossing the sprouts, you’ll likely have a bit of the oil-maple mixture left in the bottom of the bowl. Don’t waste it! Drizzle it over the arranged sprouts on the pan for an extra flavor boost.
- Tip: Re-crisp your leftovers. Leftover sprouts will lose their crispness in the fridge. Reheat them in a 375°F (190°C) oven or an air fryer for 5-7 minutes to bring back that wonderful texture.
FAQs
Can I make these ahead of time?
You can do the prep ahead! Trim and halve the sprouts a day in advance and store them in an airtight container in the fridge. You can even mix the oil, syrup, and vinegar in a separate container. But for the best texture, roast them right before serving. If you must, you can roast them about an hour ahead and keep them warm in a low oven, but they are truly best fresh from the oven.
Why are my Brussels sprouts soggy?
This almost always comes down to one of two things: overcrowding the pan or not using a hot enough oven. If the sprouts are too close together, they steam. If the oven isn’t hot enough, they’ll cook through without browning and crisping. Always preheat properly and spread them out in a single layer—it makes all the difference.
Can I use frozen Brussels sprouts?
You can, but the texture will be different. Frozen sprouts contain more water, so they won’t get as crispy. If you do use them, thaw them completely and pat them *extremely* dry with paper towels before tossing with the oil and syrup. Even then, expect a softer result.
Is the balsamic vinegar necessary?
It’s highly recommended! The acidity of the balsamic vinegar is not overpowering; instead, it provides a crucial balance that keeps the dish from being too one-note sweet. It adds a subtle tang that enhances the overall flavor profile. If you really don’t have it, a squeeze of fresh lemon juice at the end can work in a pinch.
How can I make this recipe vegan?
It’s very easy! Simply omit the bacon. The dish is naturally vegan without it. For a savory, umami element similar to bacon, you could toss in a tablespoon of nutritional yeast with the seasonings or add a sprinkle of smoked paprika before roasting.
Maple Roasted Brussels Sprouts
Transform Brussels sprouts with this easy maple roasted recipe! Crispy, caramelized, & sweet. A simple one-pan side dish perfect for weeknights or holidays. Converts skeptics!
Ingredients
Ingredients
-
1.5 lbs Brussels sprouts (trimmed and halved)
-
3 tablespoons extra virgin olive oil
-
3 tablespoons pure maple syrup (the real stuff, please!)
-
1 tablespoon balsamic vinegar
-
3/4 teaspoon fine sea salt
-
1/2 teaspoon freshly ground black pepper
-
1/4 teaspoon crushed red pepper flakes (optional, for a hint of heat)
-
4 slices thick-cut bacon (cooked and crumbled, optional, but highly recommended)
Instructions
-
First, preheat your oven to 400°F (200°C). This high heat is key for getting that beautiful caramelization and crispiness. While the oven heats up, line your 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.01
-
Now, let's prep the sprouts. Rinse them and pat them dry thoroughly. Wet sprouts will steam, and we don't want that. Trim the dry, woody ends off each sprout and then slice them in half from top to bottom. Any loose, outer leaves that fall off should be saved and added to the bowl—they're a treat! Toss all the sprouts and leaves into a large mixing bowl.02
-
It's time for the sauce! To the bowl with the sprouts, add the olive oil, maple syrup, balsamic vinegar, salt, black pepper, and red pepper flakes (if using). Now, get your hands in there (or use a large spoon) and toss everything together until every single sprout half is glistening and evenly coated. You'll notice the aroma starting to come together already.03
-
Pour the coated sprouts onto your prepared baking sheet and spread them out into a single, even layer. Make sure they're all cut-side down for maximum contact with the hot pan—this is the secret to getting that gorgeous golden-brown sear. Take a moment to arrange them nicely; it really pays off.04
-
Roast in the preheated oven for 15 minutes. After 15 minutes, carefully remove the pan—the edges should be starting to brown. Use a spatula to flip and stir the sprouts around. This ensures even cooking and crispiness on all sides. Pop them back in the oven for another 10-15 minutes.05
-
Keep an eye on them during the final few minutes. You're looking for a deep, caramelized color, with crispy, almost charred edges on some of the leaves. They should be tender enough to easily pierce with a fork. If you added bacon, now's the time to sprinkle it over the top for the last 2 minutes of cooking, just to warm it through.06
-
Take the pan out of the oven and let the sprouts rest for a minute on the pan. They'll crisp up a bit more as they cool slightly. Give them a final taste and add an extra pinch of salt if needed. Transfer to a serving dish and enjoy immediately while they're hot and crispy!07
