Maple Glazed Brussels Sprouts
35-minute maple-glazed Brussels sprouts are crispy, caramelized, sweet, salty, and so tasty—you’ll want to make them again and again!
Servings: 2 to 4
Calories: 338kcal
Equipment
Ingredients
- 1 pound of Brussels sprouts trimmed and halved
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons of olive oil
- 2 tablespoons of maple syrup
Instructions
- Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper or a silicone mat. Set aside.
- Wash and dry the Brussels sprouts. Trim the end and cut them in half. You can leave the small one whole.
- Place them in a medium bowl and sprinkle the salt and black pepper. Set aside for 5 minutes for the salt to work its way into the Brussels sprouts.
- Add the olive oil and toss until evenly coated.
- Transfer the Brussels sprouts onto the baking sheet, distribute them evenly, and put all of them close together.
- Roast for 20 minutes.
- Carefully remove the sheet from the oven and drizzle the maple syrup. Mix well and roast for 5 minutes.
- Remove them from the oven, transfer them to a serving dish, and enjoy!
Notes
- Make sure the sprouts are dry: After washing, dry them thoroughly; otherwise, excess moisture leads to them steaming, not roasting.
- Use REAL maple syrup: There are lots of sub-standard dupes and maple-flavored syrups out there.
- Don’t skimp on oil: It’s needed for perfectly crispy Brussels sprouts.
- For maximum crispiness: Preheat the oven tray with a little oil, then place the sprouts cut-side down, spaced out, in a single layer on the pan. Avoid overcrowding the tray, don’t toss them during the roasting process, and optionally broil at the end for even more char.
Nutrition
Calories: 338kcal | Carbohydrates: 34g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 640mg | Potassium: 931mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1711IU | Vitamin C: 193mg | Calcium: 119mg | Iron: 3mg