There’s just something magical about roasted vegetables, isn’t there? Especially when the weather starts to turn chilly, I find myself reaching for my baking sheets more and more. They bring out this amazing, sweet flavor that you just can’t get any other way. My absolute favorite way to do them lately? These ridiculously easy maple roasted brussels sprouts. Seriously, they hit that perfect spot between sweet and savory, with just a hint of spice from the optional red pepper flakes. I first stumbled upon this combo when I was trying to jazz up some plain sprouts for a dinner party, and wow, did it deliver! They were gone in minutes. It’s become my go-to because it’s so simple but tastes incredibly gourmet.
Why You’ll Love These Maple Roasted Brussels Sprouts
Honestly, these little green gems are just the best:
- They’re crazy quick to throw together – like, 10 minutes tops for prep!
- You get that amazing sweet and savory combo from the maple syrup, plus a little zing if you add the red pepper flakes.
- They’re super versatile. Serve them with anything!
- Getting them perfectly roasted and a little crispy is totally foolproof with this method. Who knew brussels sprouts could be this good?
Ingredients for Perfect Maple Roasted Brussels Sprouts
Gathering everything for these maple roasted brussels sprouts is practically the only work you’ll do, and believe me, it’s easy peasy! Here’s your shopping list, or just what to pull out of your pantry:
- 1 lb Brussels sprouts: Make sure they’re trimmed up and then I like to halve them. It makes them roast up so much nicer, and they soak up that maple goodness better, trust me.
- 2 tablespoons Olive oil: Good old reliable olive oil works wonders here.
- 2 tablespoons Maple syrup: Here’s where that magic happens! Use the real stuff if you can, it just tastes so much richer.
- 1/4 teaspoon Salt: Just a pinch to bring out all those flavors.
- 1/8 teaspoon Black pepper: Freshly ground is best, but whatever you have is fine!
- 1/8 teaspoon Red pepper flakes: This is totally optional, but if you like a little warmth, add them in. It really makes the maple pop!
Simple Steps to Make Maple Roasted Brussels Sprouts
Honestly, making these maple roasted brussels sprouts is so straightforward, you’ll wonder why you ever bought them from a restaurant! It’s basically a dump-and-roast situation, but with a little bit of magic mixed in. Follow these super simple steps, and you’re golden. It’s one of my favorite easy side dish recipes, perfect for any meal!
Preheating and Preparation for Maple Roasted Brussels Sprouts
First things first, get that oven roaring! You want to preheat it to a nice, hot 400°F (200°C). While it’s heating up, grab a big bowl. Toss your trimmed and halved Brussels sprouts with the olive oil, that lovely maple syrup, salt, pepper, and those optional red pepper flakes if you’re feeling a little spicy. Make sure every single sprout is coated – it’s like giving them a little spa treatment before they hit the heat!
Roasting Your Maple Roasted Brussels Sprouts to Perfection
Now, spread those coated sprouts out onto your baking sheet. Here’s my big secret for maximum crispiness: make sure they’re in a single layer, not piled up! If they’re too crowded, they’ll steam instead of roast, and nobody wants steamed sprouts. Pop them into that hot oven for about 20-25 minutes. I like to give them a little flip halfway through. You’re looking for them to be tender on the inside and beautifully caramelized and a little bit browned on the edges. A little fork poke should tell you if they’re ready!
Tips for the Best Maple Roasted Brussels Sprouts
Okay, so these maple roasted brussels sprouts are pretty darn forgiving, but if you want them to be absolutely spectacular, I’ve got a couple of little secrets! First, and this is a big one, make sure your sprouts are super dry before you toss them with the oil and maple syrup. Pat them down with a paper towel after you trim and halve them. If they’re wet, they won’t get that lovely crispy-caramelized edge we’re aiming for; they’ll just get soggy. I learned that the hard way when I was in a rush once and didn’t bother drying them!
Another thing: don’t crowd the pan! I mentioned this in the steps, but it’s worth repeating. Give those sprouts some breathing room on the baking sheet. They need space to roast and get a little bit charred, which is where all the flavor lives. If you cram too many on, they just steam and get mushy. So, if you have a ton of sprouts, use two baking sheets instead of one!
Ingredient Notes and Substitutions for Maple Roasted Brussels Sprouts
Let’s chat ingredients for these amazing maple roasted brussels sprouts! When it comes to the maple syrup, always go for the real deal – pure maple syrup. Imitation stuff just doesn’t have that deep, rich flavor that pairs so beautifully with the sprouts. I’ve tried both, and trust me, the pure stuff makes all the difference.
If you’re out of olive oil, no worries! Avocado oil is a fantastic substitute here. It has a high smoke point, so it handles the heat of the oven like a champ, and it has a pretty neutral flavor so it won’t mess with that sweet maple vibe. Basically, anything you can use for roasting veggies works well! The key is getting a fat that helps the sprouts get nice and caramelized.
Serving Suggestions for Maple Roasted Brussels Sprouts
These maple roasted brussels sprouts are just the perfect little bite to go with pretty much anything! They’re fantastic alongside a juicy grilled chicken fillet or a perfectly cooked beef striploin steak. They also make a great partner for pork chops or even a hearty salmon fillet. Think of them as your go-to, no-fuss veggie for potlucks, holiday dinners, or just a Tuesday night when you want something a little special. They balance out richer flavors so nicely!
Storage and Reheating Maple Roasted Brussels Sprouts
So, what happens if you have some of these delicious maple roasted brussels sprouts leftover? Don’t you worry! You can totally store them in an airtight container in the fridge for about 3-4 days. They’re still pretty tasty, even cold, but for that *best* texture, reheating is key. I usually pop them back on a baking sheet in a 350°F (175°C) oven for about 5-10 minutes. They get nice and crispy again, almost like they were just made. Avoid the microwave if you can, unless you like soggy sprouts – and trust me, that’s not what we want after all this work!
Frequently Asked Questions about Maple Roasted Brussels Sprouts
I get asked about these little guys all the time, so here are some common questions I hear about my maple roasted brussels sprouts:
Can I make these ahead of time?
You know, they’re truly best fresh out of the oven when they’re nice and caramelized. But if you *really* need to, you can roast them, let them cool, and store them in the fridge. Just know that they won’t be quite as crispy when you reheat them. I’d follow my reheating tips in the storage section to get them as close to perfect as possible!
What if I don’t have maple syrup?
Oh, that’s a tough one if you really want that signature maple flavor! If you don’t have maple syrup, you could try a light brown sugar syrup or even a drizzle of honey. Just be mindful that honey can caramelize a bit differently and might burn quicker. For the best results, though, I really do think pure maple syrup is the way to go for these maple brussels sprouts.
How do I make them crispier?
Ah, the quest for crispy sprouts! My biggest tip is definitely not overcrowding the pan – give them space! Also, make sure they’re super dry before you toss them. For extra crispiness, you can even blast them under the broiler for the last minute or two, but watch them like a hawk because they can go from perfect to burnt in a heartbeat!
Are there other vegetables I can roast this way?
Absolutely! This maple-spice combo is amazing on so many other veggies. Try it on butternut squash cubes, sweet potato wedges, or even carrots. Just adjust the roasting time depending on the vegetable. It’s a fantastic way to make any roasted vegetable dish sing!
Nutritional Information
Now, I’m not a nutritionist or anything, so take this with a grain of salt, but I’ve estimated that these maple roasted brussels sprouts are around 150-170 calories per serving. That usually breaks down to about 8g fat, 18g carbs, and maybe 4g protein, with a good dose of fiber too! Honestly, it can vary a bit depending on the exact maple syrup you use and how much oil clings to the sprouts, but it’s a pretty healthy and delicious way to get your veggies in!
Maple Roasted Brussels Sprouts
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, maple syrup, salt, black pepper, and red pepper flakes (if using).
- Spread the Brussels sprouts in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.