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Maple Roasted Brussels Sprouts

Deeply caramelized Brussels sprouts with crispy edges glazed in maple syrup, balsamic vinegar, and Dijon mustard — the recipe that converts even the most committed Brussels sprouts haters.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Brussels Sprouts
  • 2 lb Brussels sprouts trimmed and halved through the stem — patted completely dry
Maple Glaze
  • 3 tbsp olive oil
  • 3 tbsp pure maple syrup 100% pure — not pancake syrup
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 4 garlic cloves minced
  • 0.5 tsp red pepper flakes optional but recommended
  • 1 tsp salt
  • 0.5 tsp black pepper
Optional Additions
  • 0.5 cup dried cranberries added in last 5 minutes
  • 0.5 cup toasted pecans or walnuts
  • 3 oz crumbled goat cheese or Pecorino added after roasting

Equipment

  • 1 Large rimmed baking sheet (or two if needed)
  • 1 Large mixing bowl

Method
 

Prep
  1. Preheat oven to 425°F (220°C). Place a rimmed baking sheet in the oven while it preheats — starting with a hot pan helps caramelization begin immediately.
  2. Trim the woody stem end of each sprout, remove yellowed outer leaves, and halve each one through the stem. Pat thoroughly dry — moisture is the enemy of caramelization.
  3. In a large bowl, whisk together olive oil, maple syrup, balsamic vinegar, Dijon, garlic, red pepper flakes, salt, and pepper.
  4. Add Brussels sprouts to the bowl and toss vigorously until every sprout is thoroughly coated in the glaze. Every cut surface should be glistening.
Roast
  1. Carefully remove the hot baking sheet from the oven. Quickly arrange Brussels sprouts in a single layer with the cut side facing DOWN against the hot pan. Give them plenty of space — use two baking sheets if needed.
  2. Roast for 15 minutes without touching them. The caramelization needs time undisturbed. After 15 minutes, check the cut surfaces — they should be deep golden brown. If so, flip. If not, give them 3-5 more minutes.
  3. Once flipped, roast another 5-8 minutes until deeply caramelized on both sides and tender through. In the last 5 minutes, add dried cranberries if using.
Serve
  1. Taste and adjust seasoning. For a more intense glaze, drizzle another tablespoon of maple syrup over the hot sprouts immediately out of the oven. Top with goat cheese, toasted pecans, or a balsamic reduction. Serve immediately.

Notes

Don't pull the sprouts out when they're just golden — the deep, almost dark caramelization is exactly what you want and where all the flavor is. The outer leaves should look almost charred. Fresh sprouts are essential — frozen will steam rather than roast.