Maple Brussels Sprouts

A white bowl filled with roasted Brussels sprouts, some pieces browned and crispy, sits on a red cloth with a spoon resting in the bowl.

These maple Brussels sprouts are roasted cut-side down until golden and crisp. Then we toss them with maple, balsamic, and a little cayenne for a sweet, tangy heat. 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.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword balsamic Brussels sprouts, Holiday Sides, maple Brussels sprouts

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 112kcal

Author Wendy Polisi

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.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or in the oven. An air fryer is also a great option.

Nutrition