Description
These Maple Roasted Brussels Sprouts are an easy and quick side dish with simple prep and the best sweet savory roasted flavor. They are healthy enough for weeknight dinner and special enough for holiday meals and potluck tables. Crisp edges and tender centers make this recipe one of those ideas you can serve with chicken and beef or cozy casseroles.
Ingredients
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons Pure maple syrup
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Garlic powder
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1/3 cup Pecans
- 1/4 cup Dried cranberries
Instructions
- The Brussels sprouts are trimmed and sliced in half so every piece has a flat cut side ready for browning. Loose outer leaves fall around the halved sprouts and add extra crispy bits later in the oven.
- Maple syrup and olive oil and balsamic vinegar and Dijon mustard and seasonings are poured over the halved sprouts. The sprouts change from dry and pale to glossy and lightly speckled as the glaze clings around the edges and settles between loose leaves.
- The coated sprouts are moved onto a sheet pan and spread into a loose layer so the cut sides can touch the hot pan. Some pieces face down and some loose leaves sit around the edges which creates a casual uneven roasting pattern.
- The sprouts soften and darken as the cut sides turn golden brown and the outer leaves curl. Chopped pecans are scattered over the partially roasted sprouts so they toast without burning and settle into the glossy gaps.
- The roasted sprouts are fully browned and glossy with toasted pecans tucked between the pieces. A single portion is transferred to a white plate and finished with dried cranberries so the sweet red pieces sit on top without hiding the browned edges.
Notes
Pro Tips:
- Place many Brussels sprouts cut side down because that flat surface creates the deepest browning and best caramelized flavor.
- Do not crowd the pan because tight sprouts steam instead of roast and the edges will stay soft rather than crisp.
- Taste before serving because maple syrup varies in sweetness and a tiny pinch of salt can sharpen the final flavor.
- Save the loose leaves because they crisp faster than the halves and add the best little crunchy roasted bits.
Storage: Store leftover Maple Roasted Brussels Sprouts in an airtight container once they have cooled to room temperature. Keep them in the refrigerator for up to 4 days and avoid adding extra cranberries until serving if you want the brightest texture. Reheat them on a sheet pan in a hot oven until the edges crisp again and the maple glaze looks shiny. Avoid microwaving for too long because the sprouts can soften quickly and lose their roasted texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American