These maple Brussels sprouts are roasted to perfection with an optional spicy twist. They are super simple to make but add the perfect touch to any meal!
This recipe was originally published on 4/10/14
I love those quick and easy sides that come together without stress but add just want you need to your meal. I love these roasted Brussels sprouts because the flavor is unreal and the feel fancy!
Maple Brussels Sprouts
The worst thing about Brussels sprouts is the cleaning. Once you get past that, adding flavor and roasting is super easy! The work you put in is so worth it though, because they are delicious!
Do I need to wash Brussels sprouts before roasting?
The thing about Brussels sprouts is that they are a pain in the butt. And I say that in the most endearing way. They are packed with deliciousness, packed tightly so that you need to peel off the outer layers and get to that clean middle.
If you have ever done this, you’ve seen the yuck that can lie beneath. So yes. you definitely want to wash these little suckers.
When buying them, I choose the ones that look clean from the outside and are a nice vibrant color. They usually have less yuck inside.
Do you have to trim Brussels sprouts?
Once you have chosen the best Brussels, put them in a bowl of water and wash like you usually do. Then trim the end and peel off the outer layers until you get to a clean part. I then like to cut the Brussels in half, but leave any super small ones whole.
If you don’t trim them it’s harder to get the outer layers off. When you trim the end, some of the outer leaves will naturally fall off making it much easier to clean.
What do Brussels sprouts taste like?
Brussels sprouts not only look like cabbage, but they are in the same family as cabbage. The smaller ones are generally a bit sweeter and more tender, and the bigger ones can be a touch bitter and have a cabbage like flavor.
Once you roast them however, it brings out a delicious sweet undertone, especially when flavored well. This maple syrup based sauce is so delicious and pairs amazing with them!
Can I freeze roasted Brussels sprouts?
Absolutely! While I like them best fresh, you can definitely freeze them after your roast them for a quick side dish at a later time. Let them cool completely, then store in a freezer ziploc or an airtight container.
If using a bag, roll out as much air as possible. If using a container, I like to put plastic wrap over the top of the Brussels to almost make a wrapped seal. This helps with freezer burn
What is the best kind of maple syrup?
There are so many brands of maple syrup out there. The first thing you need to look at, is the ingredients. Maple syrup only needs one ingredient, maple syrup. Makes sense right?
You’d think so. But so many of the choices out there are fake syrups posing as maple. Do not be fooled. Simply turn the container around, and read the ingredients. If it’s more than one, move on.
How to Make Maple Brussels Sprouts
Love how easy these come together in just a few steps!
- Clean the Brussels sprouts and cut in half.
- Mix with the ingredients.
- Top with more sauce and serve!
Tips for prepping maple Brussels sprouts ahead of time
This is a really easy recipe, and goes fairly quickly, but the cleaning part can be a little tedious. My one tip would be to clean them the previous day and store them in the fridge until you are ready to roast. This will make your prep the day of less than 5 minutes.
Do I have to make these spicy?
Absolutely not! If you don’t like spice, we may not be friends, then simply omit it. You can add another flavor for an extra oomph if you want, but these are delicious with just the maple. If you want to add something else, here are my suggestions:
- smoked paprika
- liquid smoke
- soy sauce
- garlic powder or fresh garlic
Other recipes these maple Brussels sprouts would go great with:
I love these as a side dish for any party or holiday dinner. Here are a few other recipes I think these pair nicely with, both in flavor and variety of foods:
- Maple Roasted Carrots
- Peas with Scallions and Dill
- Creamy Mashed Potatoes
- Scalloped Cauliflower
- Vegan Stuffing
- Quinoa Stuffing
- 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.