Maple Roasted Brussels Sprouts
This healthy and easy Maple Roasted Brussels Sprouts recipe is a tasty way to enjoy brussels sprouts, even for picky eaters. I roast them with maple syrup, olive oil, and a touch of sriracha for a sweet and savory flavor with a little heat. They turn out perfectly crisp and caramelized every time.
Servings: 4
Calories: 144kcal
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons maple syrup
- 2-3 teaspoons olive oil , remove if you don't use oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Sriracha , optional for added spice
- 3 tablespoons cornstarch , optional for an added layer of crispy especially if you don't use oil
Optional extra spicy topping
- 2 tablespoons maple syrup
- 1 tablespoon Sriracha
Instructions
- Preheat oven to 400 F/ 205 C
- Wash Brussels sprouts. Trim off the stem and strip away the leaves until you get to a clean part.
- Cut them in half, leaving the smaller ones whole.
- Mix maple syrup, oil, salt, pepper and Sriracha and cornstarch if using in a large bowl.
- Put in Brussels sprouts and mix around so they are coated well. I like to mix with my hands and massage them.
- Place on a parchment lined cookie sheet, cut side down, and bake for 25-30 minutes, until golden brown.
- Serve, drizzle on the optional added spicy topping for an extra kick!
Notes
- My #1 Secret Tip for making this maple roasted Brussels sprouts recipe is to clean the sprouts and prep them properly. I know they can be a bit of a hassle, but once you peel off those outer layers and give them a good rinse, you're left with the best part. I always look for ones that are bright and firm at the store, and once I’m home, I wash them well and dry them completely so they roast up nice and crispy in the oven.
- Cut them evenly: I cut larger sprouts in half and leave the smaller ones whole so they roast evenly. This helps prevent some from overcooking while others are still too firm.
- Place them cut side down: I always roast them cut side down on the baking sheet. This gives that caramelized, golden surface that’s so delicious.
- Use cornstarch for crispiness: When I skip the oil, I add cornstarch to the glaze. It gives the sprouts a light crispy coating.
- Don't overcrowd the pan: I spread the sprouts out in a single layer with a little space between them. Too many on one pan will steam instead of roast. If I need more room, I just use a second baking sheet.
Nutrition
Calories: 144kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 463mg | Potassium: 486mg | Fiber: 4g | Sugar: 15g | Vitamin A: 855IU | Vitamin C: 101mg | Calcium: 69mg | Iron: 2mg