Maple Glazed Brussels Sprouts
Halved Brussels sprouts are roasted at high heat until caramelized, then tossed in a pure maple syrup glaze that deepens their natural nuttiness. The whole dish comes together in around 30 minutes and works as a weeknight side or a holiday table addition. A pinch of smoked salt or red pepper flakes can sharpen the sweet glaze.
Equipment
- Oven
- Baking sheet
- Mixing bowl
- Parchment paper
- Metal spatula
Ingredients
For the Brussels Sprouts:
- 1.5 pounds brussels sprouts trimmed and halved; use fresh, vibrant green sprouts for best results
- 2 tablespoons extra virgin olive oil or avocado oil for higher smoke point
- ½ teaspoon sea salt adjust to taste
- ¼ teaspoon black pepper freshly cracked
For the Maple Glaze:
- 3 tablespoons pure maple syrup use Grade A dark amber for richer flavor
- 1 tablespoon balsamic vinegar aged; adds complexity and tang
- 1 teaspoon Dijon mustard smooth and creamy for subtle sharpness
Instructions
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper to prevent sticking and aid with caramelization.
- In a large mixing bowl, toss the halved Brussels sprouts with olive oil, sea salt, and cracked black pepper. Make sure every sprout is well-coated.
- Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer. This promotes even browning and crisp edges.
- Roast in the oven for 20 minutes, flipping them over at the 10-minute mark using a metal spatula. Look for deep golden edges and a soft, tender center.
- While the sprouts are roasting, whisk together the maple syrup, balsamic vinegar, and Dijon mustard in a small bowl until emulsified and smooth.
- After 20 minutes of roasting, drizzle the maple glaze over the Brussels sprouts and toss gently with a spatula to coat evenly. Return to the oven for another 5 minutes to allow the glaze to reduce and caramelize.
- Remove from the oven, let cool slightly, then transfer to a serving platter. Serve warm for the best flavor and texture.
Notes
- For extra crunch, finish with toasted chopped pecans or walnuts just before serving.
- To add smokiness, a pinch of smoked paprika in the glaze works beautifully.
- Make it kid-friendly by reducing the balsamic vinegar slightly and adding a splash of orange juice instead.
Nutrition
Calories: 180kcalCarbohydrates: 26gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 349mgPotassium: 704mgFiber: 7gSugar: 13gVitamin A: 1284IUVitamin C: 145mgCalcium: 90mgIron: 3mg
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