I used to hate Brussels sprouts. Yup, I actually despised them. Almost as much as I hated beets, but that’s another post. Then one day, as I traveled down my road of culinary adventure, I roasted them. Instantly I fell in love! I couldn’t get enough. So simple, yet so delicious. I started creating recipes with them, try my Roasted Veggies and Pasta or my Fall Quinoa Stuffing, two of my favorites! After some experimentation with Brussels sprouts as an ingredient, I decided that it was time for these beauties to take center stage. So Maple Roasted Brussels Sprouts were born! They are so easy to make, really good for you, and absolutely amazing…even my kids will eat them. They have a touch of sweet and a touch of salty but err more on the salty side since I am a little bit weird about my savory food being too sweet. The small amount of maple syrup is just enough to bring out their caramelized flavor as they roast…these are a perfect side dish for any meal and a great addition to your dinner party. Enjoy!
- 1 pound Brussels sprouts
- 2 tablespoons maple syrup
- 2-3 teaspoons your favorite oil for roasting , or veggie broth if avoiding oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon Sriracha , optional for added spice
- 3 tablespoons cornstarch , optional for an added layer of crispy especially if you don't use oil
- 2 tablespoons maple syrup
- 1 tablespoon Sriracha
- Preheat oven to 400 F/ 205 C
- Wash Brussels sprouts. Trim off the stem and strip away the leaves until you get to a clean part.
- Cut them in half, leaving the smaller ones whole.
- Place all ingredients in a bowl and mix so Brussels sprouts are coated well. I like to mix with my hands and massage them well.
- Place them on parchment lined cookie sheet, cut side down, and bake for 25-30 minutes, until golden brown.
- If you don't use oil, I highly suggest using the broth with the cornstarch in order to get the crispy outside.
Susan says
Wow! These Brussels sprouts sound great! I usually eat only two Brussels sprouts for my serving size. I don’t refuse to eat them, I just have a limit to how many I’ll eat! I just might up my number to four with this recipe! Would it be bad if I wanted to add some bacon? I could possibly eat six sprouts!
veggiesdontbite says
Hi Susan! Thanks so much! My mom also has to limit how many she has because they bother her stomach if she eats too many. Feel free to add what you like to the recipe!
Larissa says
I can totally relate! I used to hate brussels sprouts and then one day I experimented with some onions, garlic, and balsamic glaze and my life has never been the same! Haha great post 🙂
veggiesdontbite says
Haha! Thank you! Glad you can relate! I’ll have to try your recipe too.
quiltykanuck says
OMG, those look so good! I’ve made them salty roasted before, never really sweet! Very cool. 🙂
veggiesdontbite says
Thank you!! They are amazing. Not super sweet as I don’t like my savory food too sweet. Just enough to bring out the caramelized flavor from roasting. And so easy to make too! The touch of sweetness also helped my kids like them too. Let me know if you try them!
adanelz6 says
Roasted brussels sprouts are amazing!
veggiesdontbite says
Thank you! I love them too!