1. Introduction
Maple roasted Brussels sprouts take that humble little green veggie and turn it into something magical. Roasting brings out their natural sweetness and caramelizes the edges; the maple syrup glaze adds a hint of sweetness that balances their slight bitterness. The result: crisp edges, tender insides, and a flavor that’s somewhere between comfort food and fancy side dish.
Why it’s a winner:
- It’s easy but feels special — no fancy techniques, just smart roasting.
- It adds a sweet-savory contrast that makes people who “don’t like Brussels sprouts” often change their minds.
- It pairs beautifully with meats, grains, or even as a standalone vegetarian side.
- It’s seasonal (great in autumn/winter) but can be done year-round if you find good Brussels sprouts.
🥬 2. Ingredients
Here is a sample recipe sized for about 4 servings. You can easily scale it up or down depending on how many people you’re feeding.
| Ingredient | Amount | Notes / Tips |
|---|---|---|
| Brussels sprouts | 500 g (≈ 1 lb) | Pick firm, bright green ones; remove yellow or loose leaves. |
| Olive oil (or another neutral oil) | 2 Tbsp (≈ 30 ml) | Extra-virgin gives great flavor. |
| Pure maple syrup | 2 Tbsp (≈ 30 ml) | Use “100% pure maple syrup,” not pancake syrup. |
| Dijon mustard | 1 Tbsp (≈ 15 ml) | Optional but adds tang and helps the glaze cling. |
| Garlic | 1 clove, minced | Optional but adds depth. |
| Salt | ½ tsp (or to taste) | Use sea salt or kosher salt if possible. |
| Black pepper | Freshly ground, about ⅛ tsp | Adjust to your taste. |
| (Optional additions) | — | Pecans / walnuts / chopped nuts, a dash of cayenne, crumbled bacon or pancetta, balsamic drizzle — these take it to the next level. |
🍴 3. Essential Kitchen Tools & Appliances
Before you start, get your kitchen gear ready — it makes the process smoother and faster!
| Tool | Purpose / Notes |
|---|---|
| Oven | For roasting the Brussels sprouts to perfection. |
| Baking sheet / roasting pan | Gives sprouts enough space to crisp instead of steam. |
| Mixing bowl | To toss the sprouts with the maple glaze. |
| Measuring spoons / cups | For precise oil, syrup, and mustard quantities. |
| Chef’s knife (or utility knife) | To trim stems and halve sprouts neatly. |
| Cutting board | Preferably non-slip to keep things steady. |
| Whisk or fork | To mix the maple glaze evenly. |
| Spatula or tongs | To toss and flip the sprouts while roasting. |
| Wooden spoon / spatula set | Handy for stirring and serving. |
| Parchment paper or aluminum foil | Optional, for easier cleanup (though roasting directly on the pan gives more browning). |
| Serving dish / platter | To plate up beautifully before serving. |
4. Preparation Steps (Before Roasting)
Here’s how to prep everything, step by step:
- Preheat the oven
- Set it to 200 °C (≈ 400–425 °F).
- If your oven runs hot, pick the lower end (400 °F).
- Clean and trim the Brussels sprouts
- Rinse them under cold water.
- Pat dry thoroughly (excess moisture causes steaming, not roasting).
- Trim off the stem ends and remove any yellow or tough outer leaves.
- Cut each sprout in half lengthwise (top to bottom). If very large ones, you can quarter them.
- Prepare the glaze / dressing
- In your mixing bowl, whisk together maple syrup, olive oil, Dijon mustard, minced garlic (if using), salt, and pepper until smooth.
- Taste and adjust — you might want a little more salt or pepper.
- Toss sprouts with glaze
- Put the halved sprouts into the bowl with the glaze.
- Toss gently (with your hands or tongs) so each piece is coated well.
- Arrange on baking sheet
- Spread the sprouts in a single layer, cut-side down if possible.
- Make sure pieces aren’t piled up or overlapping heavily.
- If you’re adding nuts or bacon bits, you can sprinkle them on top now (or halfway through roasting, depending on how prone to burning they are).
5. Cooking / Roasting Instructions
Here’s how to roast them to crispy, caramelized perfection — with tips to avoid sogginess or burning.
- Put the baking sheet into the preheated oven (200 °C / 400–425 °F).
- Roast for about 20–25 minutes.
- After ~10–12 minutes, use your spatula or tongs to flip or stir the sprouts so they brown evenly.
- Keep an eye — the edges should turn golden to slightly dark brown, but not burnt.
- Optional final glaze stage:
- If you want a more intense maple finish, drizzle a little more maple syrup (say 1 Tbsp) on top during the last 3–5 minutes of roasting.
- Or, you can broil for 1–2 minutes at the end to get extra crispiness (watch it carefully).
- Once done, remove from oven. Let them rest 2 minutes — they crisp up a bit as they cool.
- (If using fresh herbs or a finishing sprinkle) — garnish just before serving.
Secret / insider tips:
- Always dry the sprouts well — moisture is the enemy of crispiness.
- Use a hot oven so caramelization can happen before they get mushy.
- Don’t overcrowd the sheet — leave space for air circulation.
- Keep nuts or delicate toppings on the edges or add them later to prevent burning.
- If you’re using bacon bits, crisp them separately and sprinkle on rather than roast them together (unless large pieces).
6. Serving Suggestions
Once they’re out:
- Transfer to a serving platter or bowl.
- Garnish ideas:
- Chopped pecans or walnuts (toasted)
- A sprinkle of sea salt flakes
- A light drizzle of extra maple syrup or balsamic glaze
- Fresh herbs like parsley or thyme
- If you like heat: a few red pepper flakes or a dash of cayenne
What to serve alongside (pairing ideas):
- Roast chicken, pork loin, or turkey
- Quinoa, rice pilaf, or wild rice
- Mashed potatoes or sweet potatoes
- Grilled tofu or tempeh for vegetarian option
- A crisp green salad to lighten the plate
You can even toss leftovers into grain bowls or salads.
7. Additional Tips & Tweaks
- Make it vegan / vegetarian: This recipe is already vegan (no dairy or meat). Just skip bacon additions.
- Lower sugar option: Use only 1 Tbsp maple syrup and increase mustard / savory herbs for balance.
- Add spice: A dash of cayenne, chili powder, or a swirl of Sriracha adds a kick (see “Maple Sriracha Brussels Sprouts” for inspiration) (evergreenkitchen.ca)
- Nutty crunch: Add chopped pecans or walnuts for texture (add toward the end so they don’t burn) (Roots and Radishes)
- Balsamic twist: Combine maple syrup and balsamic vinegar in the glaze for a tangy-sweet version (skinnykitchen.com)
- Make ahead / reheating: Roast ahead, store in an airtight container in fridge (up to 2–3 days). Reheat in oven or toaster oven to crisp them again.
- Use frozen sprouts? Not ideal — they tend to be too wet and get mushy. Fresh gives the best crispness.
- Scale easily: Just keep the same glaze ratio per unit weight of sprouts.
- Watch sugars in glaze: Maple syrup is sugary — go easy if watching sugar intake.
8. Nutrition Details
Here’s an approximate nutrition estimate per serving (for the 4-serving version above), without optional nuts or bacon. (Note: these are estimates.)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~ 135 kcal (this aligns with some sources) (tastefullysimple.com) |
| Protein | ~ 4 g |
| Total Fat | ~ 7.5 g |
| Saturated Fat | ~ 1 g |
| Carbohydrates | ~ 17 g |
| Dietary Fiber | ~ 4 g |
| Sugars | ~ 9 g |
| Sodium | ~ 164 mg |
| Vitamin C, Vitamin K, etc. | Brussels sprouts are rich sources — particularly vitamin C and K (Wikipedia) |
If you add nuts, bacon, or extra glaze, the calories / fat / sugar will increase accordingly.
(If you like, I can run a more precise nutrition breakdown using your exact ingredients.)
9. FAQ (Frequently Asked Questions)
Q: How do I store leftovers?
A: After cooling, transfer to an airtight container and refrigerate for up to 2–3 days. Reheat in an oven (180–200 °C) or toaster oven for a few minutes to revive crispiness.
Q: Can I substitute honey for maple syrup?
A: Yes, you can. Honey has a stronger flavor and is a bit sweeter, so use slightly less and balance with mustard or acid (lemon juice) if needed.
Q: What if I don’t have Dijon mustard?
A: You can skip it or replace with a dab of whole grain mustard or even a splash of vinegar (balsamic or apple cider) to add tang.
Q: Can I roast at a lower temperature?
A: You can (e.g. 180 °C), but it will take longer and the sprouts may not get as crispy. Higher heat works better for caramelization.
Q: What if some sprouts turn too dark or slightly burnt?
A: Trim off very burnt bits; slightly browned edges add flavor. Reduce oven time next time or place those pieces on less hot spots.
Q: Can I make this gluten-free / low carb?
A: Yes — the base recipe is naturally gluten-free. To reduce carbs, you could reduce the maple syrup and boost the savory / mustard / spice components.
10. Wrap-Up
So there you go — Maple Roasted Brussels Sprouts done right: crisp, sweet, savory, and satisfying. It’s a side dish that feels elevated but is totally manageable even for weeknights.
I hope you enjoy roasting these little green gems. If you try a tweak (nuts, bacon, spice), I’d love to hear how it turned out!
Fun fact / story: Brussels sprouts were once unpopular and considered “fussy vegetable fare,” but roasting (especially with sweet glazes) has revived their reputation. The caramelization from high-heat roasting transforms their flavor entirely — making them almost irresistible.
