These maple Brussels sprouts are roasted cut-side down until golden and crispy. Then we toss them with maple, balsamic, and a little cayenne for a sweet heat I can’t get enough of. I tested the timing until I got that caramelized crust just right. The final version is good enough to eat standing at the counter straight from the pan.
Whether you are looking for a Tuesday night side or something for the holidays, these maple Brussels sprouts bring a little sweet-and-tangy magic to your table. They are crispy, caramelized, and have just the right amount of kick. Even the kids love them.
We roast them cut-side down and toss them in a maple balsamic glaze for a crave-worthy side that is good enough to snack on.
For Crispy Sprouts, Start Cut Side Down
Someone recently asked me if they needed to halve small Brussels sprouts. In my experience, you always need to halve them.
Whole sprouts will steam themselves soft in the middle. When you cut them in half, you get a flat surface that can sit straight on the sheet pan. As it cooks, it caramelizes and gets crispy.
So I recommend taking the time to make sure all the sprouts are flat side down on the parchment before baking.
Hold The Glaze
The first time I tested these maple roasted Brussels sprouts, I tossed the sprouts in the glaze before anything went into the oven. I should have known better.
Maple syrup is a sugar, and you probably already know that sugar burns. When I added it at the beginning, I found the sugars burned and turned bitter before the sprouts got tender.
Adding the glaze up front also made me miss out on the crispy edges that come from roasting them cut side down.
How to Make Maple Brussels Sprouts
A Word About The Cook Time
My first batch was mush. I left them in too long, and they went soft in the middle. The second go-around, I shortened the cook time, so I added the glaze before the sprouts were completely done. Make sure you check your sprouts early. Ovens run hot and cold, so trust your fork over the timer.
Serving Suggestions
These maple balsamic Brussels sprouts show up on my Thanksgiving table next to the fresh green bean casserole, air fryer turkey breast, and beet apple salad. (And all things pumpkin.) Sometimes for the holidays I'll top them with candied pecans.
Truth be told, I make them on weeknights with cast iron salmon just as often.
For Brussels sprouts that don't require oven space, try my air fryer Brussels sprouts or Blackstone Brussels Sprouts. And if you love this sweet-plus-balsamic thing, these balsamic glazed carrots are for you.
Maple Brussels Sprouts
Ingredients
- 1 ½ pounds Brussels sprouts trimmed and halved
- ¼ cup avocado oil divided
- 2 tablespoons pure maple syrup
- 1 tablespoon balsamic vinegar
- ¾ teaspoon sea salt
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the halved Brussels sprouts on the prepared baking sheet and toss with 2 tablespoons of the oil. Place the oiled sprouts cut side down.
- Cook for 18 minutes.
- Meanwhile, in a small bowl, combine the remaining oil, maple syrup, balsamic vinegar, salt, thyme, cayenne pepper, and black pepper.
- Remove the sprouts from the oven. Drizzle the maple syrup mixture over them and carefully toss to coat. Cook for another 7 to 12 minutes, until the sprouts are crispy on the outside and fork-tender.
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