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Maple Roasted Brussels Sprouts
These maple roasted Brussels sprouts are baked in the oven to crispy perfection with an amazing combo of sweet and salty. Add sriracha for a spicy twist!
Course
Appetizer, Side Dish
Cuisine
American
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
144
kcal
Author
Sophia DeSantis
Ingredients
1
pound
Brussels sprouts
2
tablespoons
maple syrup
2-3
teaspoons
olive oil
, remove if you don't use oil
½
teaspoon
sea salt
¼
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
Optional extra spicy topping
2
tablespoons
maple syrup
1
tablespoon
Sriracha
US Customary
-
Metric
Instructions
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.
Mix maple syrup, oil, salt, pepper and Sriracha and cornstarch if using in a large bowl.
Put in Brussels sprouts and mix around so they are coated well. I like to mix with my hands and massage them.
Place on a parchment lined cookie sheet, cut side down, and bake for 25-30 minutes, until golden brown.
Serve, drizzle on the optional added spicy topping for an extra kick!
Notes
If you don't use oil, I highly suggest using the broth with the cornstarch in order to get the crispy outside.
Drizzle the extra spicy topping on while nice and hot.
Nutrition
Calories:
144
kcal
|
Carbohydrates:
29
g
|
Protein:
4
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
463
mg
|
Potassium:
486
mg
|
Fiber:
4
g
|
Sugar:
15
g
|
Vitamin A:
855
IU
|
Vitamin C:
101
mg
|
Calcium:
69
mg
|
Iron:
2
mg