Maple Roasted Brussels Sprouts
Maple Roasted Brussels Sprouts are the perfect balance of sweet and savory, bringing a delightful twist to a classic vegetable side dish. With the natural caramelization from roasting and the rich, deep flavor of pure maple syrup, this recipe transforms simple Brussels sprouts into a crowd-pleasing dish. Whether you’re preparing a weeknight dinner or a holiday feast, these sprouts are sure to become a new favorite on your table.
Why This Recipe Works
This recipe works because it combines the natural bitterness of Brussels sprouts with the sweetness of maple syrup and the earthiness of olive oil. Roasting at a high temperature helps the Brussels sprouts caramelize beautifully, giving them a crispy exterior and tender interior. The addition of chopped walnuts adds a delightful crunch and nuttiness that complements the overall flavor profile. Seasoning with just the right amount of salt and black pepper enhances the natural flavors without overpowering them. The simplicity of the ingredients lets each component shine, making the dish both approachable and impressive.
Ingredient Breakdown
- 1 pound Brussels sprouts, trimmed and halved: Fresh Brussels sprouts are key. Trimming and halving them ensures even roasting and maximum caramelization.
- 3 tablespoons olive oil: This adds richness and helps the Brussels sprouts roast to a golden crisp. Use extra virgin olive oil for the best flavor.
- 1/4 cup pure maple syrup: The star ingredient that adds natural sweetness and helps create a beautiful glaze on the sprouts.
- Salt to taste: Balances the sweetness and enhances the overall flavor.
- Black pepper to taste: Adds a gentle heat and depth.
- 1/4 cup chopped walnuts (optional): Adds crunch and a nutty contrast to the tender sprouts. Feel free to omit if you prefer a nut-free dish.
Equipment Breakdown
- Baking sheet: A rimmed baking sheet is ideal to hold the Brussels sprouts and prevent any drippings from spilling over.
- Mixing bowl: For tossing the Brussels sprouts with olive oil, maple syrup, salt, and pepper evenly.
- Sharp knife: To trim and halve the Brussels sprouts efficiently.
- Measuring spoons and cups: For accurate ingredient quantities, especially the maple syrup and olive oil.
- Spatula or tongs: To turn the Brussels sprouts halfway through roasting for even caramelization.
Maple Roasted Brussels Sprouts: Step-by-Step Guide
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This high heat is essential for roasting the Brussels sprouts to a crispy, caramelized perfection.
Step 2: Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise to ensure even cooking and more surface area for caramelization.
Step 3: Toss with Olive Oil and Maple Syrup
In a large mixing bowl, combine the Brussels sprouts with the olive oil, maple syrup, salt, and black pepper. Toss until every piece is evenly coated. The maple syrup will add a glossy layer that will turn beautifully sticky and caramelized in the oven.
Step 4: Arrange on Baking Sheet
Spread the Brussels sprouts out in a single layer on the baking sheet, cut side down. This ensures maximum contact with the hot surface, promoting crispiness.
Step 5: Roast the Brussels Sprouts
Place the baking sheet in the preheated oven and roast for 20-25 minutes. Halfway through, use a spatula or tongs to flip the Brussels sprouts so they brown evenly. Keep an eye on them during the last few minutes to prevent burning.
Step 6: Add Walnuts (Optional)
About 5 minutes before the end of roasting, sprinkle the chopped walnuts over the Brussels sprouts and return to the oven. This will toast the walnuts lightly and enhance their flavor and crunch.
Step 7: Serve and Enjoy
Once the Brussels sprouts are tender on the inside and caramelized on the outside, remove them from the oven. Serve immediately for the best texture and flavor.
Year-Round Variations
- Add a sprinkle of cheddar cheese and fresh scallions for a savory twist.
- Mix in dried cranberries or pomegranate seeds for a festive burst of flavor and color.
- Swap walnuts for pecans or almonds for a different nutty crunch.
- Stir in a splash of balsamic vinegar before serving for extra tanginess.
- For a heartier side, pair with roasted root vegetables like carrots and parsnips, similar to a Roasted Sweet Potato And Kale Bowl.
Common Errors (and Fixes)
- Brussels sprouts not crispy: Make sure to cut them in halves and roast at a high temperature without overcrowding the pan.
- Burnt maple syrup: Keep an eye on the sprouts towards the end of roasting; maple syrup can burn quickly if exposed to too much heat for too long.
- Uneven cooking: Toss the Brussels sprouts halfway through roasting to ensure all sides brown evenly.
- Sprouts too bitter: Trimming away yellow or damaged outer leaves and not overcooking can help reduce bitterness.
Storage & Reheat Guide
Store leftover Maple Roasted Brussels Sprouts in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes to restore crispiness. Alternatively, reheat in a skillet over medium heat for a few minutes. Avoid microwaving, as this can make them soggy.
Quick Q&A
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts are ideal for roasting due to their texture, you can use frozen if necessary. Just thaw and pat them dry first to avoid excess moisture, which can prevent crisping.
Is there a substitute for maple syrup?
If you don’t have maple syrup on hand, honey or agave nectar can work as alternatives, but maple syrup’s unique flavor pairs best with Brussels sprouts.
Can I prepare this dish ahead of time?
You can trim and halve the Brussels sprouts a day ahead and store them in the fridge. Tossing with olive oil and maple syrup is best done just before roasting for freshness.
How do I make this recipe nut-free?
Simply omit the walnuts or replace them with toasted seeds like pumpkin or sunflower seeds for added crunch and nutrition.
Explore More
- Roasted Sweet Potato And Kale Bowl – A vibrant and wholesome vegetable bowl with roasted sweet potatoes and kale.
- Browned Butter Mashed Sweet Potatoes – Creamy mashed sweet potatoes with a nutty browned butter twist.
- Cheddar Scallion Buttermilk Biscuits – Fluffy, cheesy biscuits perfect for breakfast or alongside your favorite meals.
Ready to Cook?
Gather your ingredients, preheat the oven, and prepare to enjoy a delicious batch of Maple Roasted Brussels Sprouts. This recipe is quick, simple, and packed with flavor, making it a brilliant addition to any meal. Don’t forget to experiment with the variations to keep things exciting all year long!
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Maple Roasted Brussels Sprouts
Ingredients
Equipment
Method
- Start by preheating your oven to 400°F (200°C). This high heat is essential for roasting the Brussels sprouts to a crispy, caramelized perfection.
- Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise to ensure even cooking and more surface area for caramelization.
- In a large mixing bowl, combine the Brussels sprouts with the olive oil, maple syrup, salt, and black pepper. Toss until every piece is evenly coated. The maple syrup will add a glossy layer that will turn beautifully sticky and caramelized in the oven.
- Spread the Brussels sprouts out in a single layer on the baking sheet, cut side down. This ensures maximum contact with the hot surface, promoting crispiness.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes. Halfway through, use a spatula or tongs to flip the Brussels sprouts so they brown evenly. Keep an eye on them during the last few minutes to prevent burning.
- About 5 minutes before the end of roasting, sprinkle the chopped walnuts over the Brussels sprouts and return to the oven. This will toast the walnuts lightly and enhance their flavor and crunch.
- Once the Brussels sprouts are tender on the inside and caramelized on the outside, remove them from the oven. Serve immediately for the best texture and flavor.
Notes
- For a nut-free version, omit walnuts or substitute with toasted pumpkin or sunflower seeds.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in oven or skillet to maintain crispiness.
- Adding a splash of balsamic vinegar before serving adds a tangy twist.
