Maple Brussels Sprouts

These crispy Maple Roasted Brussels Sprouts come together quickly and easily with only a few simple ingredients. With the perfect balance of sweet, savoury, and crispy, you will not have any leftover roasted brussels sprouts by the end of dinner!

This maple brussels sprouts is an easy side dish that goes with everything. The brussels sprouts are perfectly tender on the inside and addictively crispy on the outside. The sweetness from the maple syrup goes so well together that I can eat a pound of these roasted brussels sprouts with maple syrup by myself.

 

Why You’ll Love This Maple Glazed Brussels Sprouts

• It’s fast. This recipe was inspired by the maple-roasted brussels sprouts from the New York Times when my friend was visiting. However, we didn’t want to roast our brussels sprouts at 375F for 45 minutes because we were hungry so we cranked up the heat. These maple roasted brussel sprouts are done in less than 25 minutes.
• This maple syrup brussel sprouts is so delicious, you’re going to wish you made more.
• It’s the perfect side dish for any occassion. It does with anything from a Dutch oven roasted chicken to crispy chicken drumsticks.

Ingredients You’ll Need

• brussels sprouts — try to get them in a similar size so they roast evenly. My brussels sprouts came in a pack and as you can see, there are some giant ones so cut those in quarters instead of half. I always wash them and pat dry beforehand.
• olive oil — or a neutral oil of your choice.
• garlic powder
• onion powder
• salt
• pepper
• maple syrup — you need to use real maple syrup for this roasted brussels sprouts recipe. Pancake syrup is pretty much sugar water whereas maple syrup is made from the sap from maple trees.

How to Cut Brussels Sprouts

• Slice off the bottom end of each Brussels sprout.
• Slice them in half lengthwise, so the sprout stays together.
• Discard any discoloured leaves and the bottom of the sprout.

How to Make Maple Brussels Sprouts

• Heat the oven to 450F.
• Clean, dry, and slice the brussels sprouts in half.
• Toss them in the olive oil, garlic powder, onion powder, salt, and pepper. You can toss them in a bowl or directly on the sheet pan.

• Place the brussels sprouts cut-side down onto a sheet pan.
• Roast for 18 minutes.
• Drizzle the maple syrup over the brussels sprouts and toss to combine.
• Continue roasting for 5 more minutes or until the brussels sprouts are crispy.

Variations

• Add bacon: this is my favourite variation! Make maple bacon brussels sprouts by adding some leftover crumbled bacon on top. I usually have a bit left over in the fridge when I make my baked bacon. If you don’t have leftover bacon, you can bake some at the same time on a different sheet pan. I don’t bake them on the same sheet pan as the flavour from the bacon and bacon fat will outpower the maple syrup and brussels sprouts. Plus, who wouldn’t love brussels sprouts with bacon and maple syrup?
• Add balsamic vinegar: make balsamic maple brussels sprouts by drizzling a tablespoon of balsamic vinegar onto the maple brussels sprouts before serving.
• Add lemon: squeeze a wedge of lemon over the roasted brussels sprouts before serving to give it a bright acidity flavour.
• Add red chili flakes: add a little kick to the maple brussels sprouts by sprinkling some red chili flakes onto them when you add the maple syrup. The sweetness and spiciness will balance out, perfectly.
• Add fresh herbs: add a few sprigs of rosemary or thyme to the sheet pan to add some herb flavours to the roasted brussels sprouts.

Recipe Tips and Notes

• Line the sheet pan if you want to have an easier time cleaning up. I like the browning I get from the sheet pan, so I just roast it directly on the sheet pan.
• Make sure the brussels sprouts are fully dried before tossing them in olive oil. If they’re wet, it’ll be difficult for the olive oil and seasoning to coat the brussels sprouts, and they’ll steam in the oven instead of crisp up.
• Make sure there’s enough space between the brussels sprouts on the sheet pan. If they’re packed too tightly together, they’ll steam instead of roast.
• Avoid any brussels sprouts with loose yellow leaves or dark brown spots. Make sure the leaves are tightly packed.

Make Ahead Tips

• Meal prep: once cooled, store the roasted brussels sprouts in an airtight container for up to 4 days in the fridge. Reheat them in the oven or air fryer to keep them crispy.

What to Serve with Roasted Brussels Sprouts

• Air Fryer Meatballs
• Garlic Mushroom Chicken Thighs
• Yaki Udon
• Sticky Orange Glazed Chicken Thighs
• Instant Pot Goulash
• Instant Pot Steak and Mushrooms
• Instant Pot Turkey and Gravy
• Dutch Oven Chicken

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