Crispy Roasted Brussels Sprouts with Maple Syrup Glaze
Learn the secret to achieving deeply charred, crispy roasted Brussels sprouts without burning the glaze. This superior recipe finishes the dish with a balanced, sweet and tangy maple cider vinaigrette. This recipe is easily halved.
Servings: 6 to 8 people as a side dish
Calories: 236kcal
Ingredients
For the Brussels Sprouts
- 2 pounds fresh Brussels sprouts
- 4 tablespoons good olive oil
- 1 teaspoon kosher salt
- 24 turns fresh-cracked black pepper
For the Maple Cider Vinaigrette
- 2 tablespoons pure maple syrup (not pancake syrup)
- 2 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1/8 teaspoon kosher salt
- 1 teaspoon whole-grain mustard (optional)
- 3 tablespoons chopped flat-leaf (Italian) parsley
- 3 tablespoons pomegranate seeds (optional)
Instructions
Roast the Brussels Sprouts
- Preheat the oven to 425°F.
- Halve the Brussels sprouts and discard the stumpy ends. PRO TIP: Reserve Brussels sprouts leaves that fall off while slicing the sprouts. They're great and will get very crispy in the oven.
- Toss the Brussels sprouts and leaves with the olive oil, salt and pepper. Spread evenly on a rimmed half-sheet pan and roast for about 20 to 25 minutes, stirring once halfway, or until fork tender inside, and crisp on the outside.
Make the Maple Cider Vinaigrette, Toss, and Serve
- While the Brussels sprouts are roasting, make the vinaigrette by whisking together the maple syrup, vinegar, olive oil, salt, and mustard.PRO TIP: Mustard acts as an emulsifier, but is not necessary. Just be sure to whisk the vinaigrette again before adding to the sprouts.
- Transfer the hot roasted Brussels sprouts to a serving bowl. Toss with the vinaigrette, chopped parsley, and pomegranate seeds, if using. Taste for seasoning.
- Transfer to a serving bowl and garnish with extra parsley or pomegranate seeds. Serve warm.
Notes
Notes for Success (The Crispy Sprout Checklist)
- Preventing Soggy Sprouts: Use high heat (425°F) for a reason. Always ensure your Brussels sprouts are completely dry before tossing with oil and salt. The most common error is overcrowding the pan; use two baking sheets if necessary to give them space, or they will steam instead of crisping.
- Choose a Good Maple Syrup: Use pure maple syrup (Grade A or B). Do not substitute with "pancake syrup" or flavored corn syrups, as these lack the depth of flavor and will not react well with the vinegar in the glaze.
- Make It a Meal: For a satisfying, single-sheet meal, toss the finished sprouts with pre-cooked grains like quinoa or farro, or add 4 slices of chopped, cooked bacon along with the maple vinaigrette.
- Storage: Cooled leftovers can be stored in an airtight container for up to 3 days, but for the best texture, this dish should be enjoyed immediately after tossing in the glaze. Reheating will inevitably soften the sprouts.
Nutrition
Calories: 236kcal | Carbohydrates: 20g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 486mg | Potassium: 637mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1309IU | Vitamin C: 132mg | Calcium: 76mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
