Caramelized Maple Brussels Sprouts

Table of Contents

These maple balsamic Brussels sprouts aren’t just a side dish; they’re a revelation. Here’s why they deserve a permanent spot in your recipe repertoire:

• Quick and Convenient: Ready in Just 30 Minutes!
  From start to finish, this recipe is designed for efficiency. While your Brussels sprouts are roasting to perfection, you’ll have ample time to tidy the kitchen, prepare other elements of your meal, or simply relax before dinner. It’s the ideal solution for busy weeknights when you want maximum flavor with minimal fuss.
• A Wholesome and Healthy Vegetable Side Dish.
  Embrace rich, robust flavors without compromising on health. Like our popular pea and pesto pasta and griddled vegetables, these Brussels sprouts are packed with nutrients. They offer an excellent source of vitamins K and C, fiber, and antioxidants, making them a smart and delicious choice for any meal.
• A Symphony of Flavors: Sweet, Salty, and Savory!
  Forget one-note dishes. These maple roasted Brussels sprouts deliver a complex flavor profile that tantalizes every part of your palate. The natural sweetness of maple syrup, the sharp tang of balsamic vinegar, and the savory depth of perfectly roasted sprouts, all balanced with a hint of salt, create an unforgettable culinary experience using surprisingly simple ingredients.
• Perfect for Any Occasion.
  Whether it’s a casual family dinner, a festive holiday gathering, or a special occasion, these Brussels sprouts elevate any meal. Their appealing presentation and unique flavor make them a crowd-pleaser that guests will remember.

This recipe relies on a few key ingredients to achieve its incredible flavor. While we recommend using the best quality you can find, here are some notes and substitution ideas:

• Brussels Sprouts: For optimal results and that signature crispiness, always opt for fresh Brussels sprouts. Their firm texture and vibrant green color are essential for roasting success. While frozen sprouts can be used in some dishes, they tend to become watery and mushy when roasted, losing that desirable crisp exterior.
• Avocado Oil: This oil is a fantastic choice for roasting due to its high smoke point, meaning it can withstand high oven temperatures without breaking down or burning. This helps the sprouts get beautifully caramelized. However, if avocado oil isn’t available, regular canola oil, grapeseed oil, or even a good quality olive oil (though with a slightly lower smoke point) will work perfectly fine.
• Pure Maple Syrup: This is a non-negotiable ingredient for truly authentic candied Brussels sprouts. Please note that pure maple syrup is distinctly different from pancake syrup, which often contains corn syrup and artificial flavors. Pure maple syrup boasts a complex, deep caramel flavor with no added ingredients for sweetness or thickness, and its unique taste is simply irreplaceable.
• Balsamic Vinegar: The tangy acidity of balsamic vinegar is crucial for balancing the sweetness of the maple syrup and adding depth to the glaze. For a good substitute, red wine vinegar can be used, but be aware that it has a sharper, less mellow tang and won’t offer the same rich, slightly sweet undertones as balsamic.
• Dijon Mustard: This creamy, spicy mustard acts as an emulsifier in the glaze, helping to thicken it and adding a subtle, piquant kick that complements the sweet and savory elements beautifully. Stone-ground mustard or spicy brown mustard are decent alternatives if you don’t have Dijon on hand, but Dijon provides the smoothest texture and most balanced flavor in this application.
• Salt and Fresh Black Pepper: Simple seasonings are all that’s needed to bring out the natural flavors of the Brussels sprouts. Always use freshly ground black pepper for the best aroma and taste.

Recipe Variations to Explore

Once you’ve mastered the classic maple balsamic Brussels sprouts, feel free to get creative with these delicious twists:

• Spicy Maple Brussels Sprouts: For those who love a bit of heat, introduce a dash of sriracha or a generous pinch of red pepper flakes to the maple-balsamic glaze. This creates a thrilling sweet and tangy spice that perfectly balances the rich maple syrup and earthy sprouts.
• Herb-Infused Sprouts: Elevate the aroma and flavor by tossing the halved sprouts with finely chopped fresh rosemary, thyme, or sage along with a sprinkle of flaky sea salt before roasting. These aromatic herbs offer a sophisticated twist on classic crispy Brussels sprouts.
• Nutty Crunch Version: Add a delightful textural contrast and nutty depth by incorporating toasted pecans or walnuts. Simply scatter about half a cup of your preferred chopped nuts onto the sheet pan during the final 5 minutes of roasting. The nuts will toast beautifully as the glaze sets, creating an irresistible crunch.
• Maple Mustard Sauce Drizzle: For an extra layer of flavor and moisture, consider doubling the maple glaze recipe. After roasting, serve the extra sauce on the side for dipping or lavishly drizzling over the finished sprouts just before serving. It’s a fantastic way to customize each bite.
• Bacon-Wrapped Delight: For an indulgent treat, wrap each halved sprout with a thin strip of bacon and secure with a toothpick before roasting. The bacon fat will render and crisp, infusing the sprouts with a smoky, salty flavor that pairs exceptionally well with the maple glaze.
• Garlic & Parmesan Infusion: Add 2-3 cloves of minced garlic to the sprouts before roasting, and once they’re out of the oven, sprinkle generously with freshly grated Parmesan cheese. The sharp, salty cheese adds another dimension of savory flavor.

🎯 Pro Tip: The Foundation of Flavor Starts with Preparation

The first and most crucial step toward achieving perfect maple balsamic Brussels sprouts is ensuring your vegetables are clean and properly prepared. This attention to detail will significantly impact their crispness and flavor:

1. Detach and Trim: If your Brussels sprouts are still on the stalk, carefully remove each one using a sharp paring knife. Next, gently peel off and discard any loose, discolored, or large outer leaves. This step is vital for ensuring even cooking and promoting maximum crispness later on.
2. Thorough Rinse: Place the trimmed Brussels sprouts in a colander and rinse them thoroughly under cool running tap water to remove any dirt, debris, or residual pesticides.
3. Pat Dry: After rinsing, it’s essential to drain any excess water completely. You can gently shake the colander, then spread the sprouts on a clean kitchen towel or paper towels and pat them thoroughly dry. Any residual moisture will lead to steaming rather than roasting, preventing that desirable crispy texture.
4. Inspect and Discard: Take a moment to comb through the cleaned sprouts. Look for any that appear bruised, have black spots, or are otherwise damaged. If a sprout feels soft or mushy, it indicates spoilage and should be discarded. This is a good general rule for preparing any green vegetable side, including our Instant Pot steamed broccoli and fresh green beans Instant Pot.
5. Halve Evenly: Once cleaned and dried, cut each Brussels sprout in half lengthwise through the stem. Try to make the halves as uniform in size as possible to ensure they roast evenly.

3. Arrange Cut-Side Down for Perfect Caramelization: Carefully transfer the coated Brussels sprouts from the bowl onto your rimmed sheet pan. The most crucial part of this step is to arrange them in a single layer, with the cut-side down. This flat surface will make direct contact with the hot baking sheet, allowing for maximum caramelization and creating those delightful crispy, browned edges. Don’t worry, the rounded side will also cook and crisp up in the oven.

4. Ensure Even Spacing for Crispiness: As you arrange the sprouts, make sure to leave a little bit of space between each one on the baking sheet. Roasting relies on proper air circulation, allowing the hot air to hit the food from all angles for even, thorough cooking and browning. If the vegetables are crowded together, overlapping and covering one another, they will steam instead of roast. Steaming results in cooked but soggy and mushy Brussels sprouts, which is exactly what we want to avoid! Give your candied Brussels sprouts room to breathe, and they will reward you with perfectly crispy bites.

5. Initial Roast and Glaze Preparation: Transfer the sheet pan to the preheated oven and roast for about 15 minutes. During this time, the sprouts will begin to soften and develop a beautiful golden-brown color. While they are roasting, prepare the maple balsamic glaze. In a small saucepan over medium heat, whisk together the pure maple syrup, balsamic vinegar, and Dijon mustard. Bring the mixture to a gentle simmer, then cook for approximately 3 minutes, stirring occasionally, until the glaze slightly reduces and thickens to a syrupy consistency.

6. Glaze and Final Roast: Carefully remove the sheet pan from the oven and place it on a heat-safe trivet or hot pad. Drizzle the warm, thickened balsamic maple glaze evenly over the roasted sprouts. You can use a spoon for this, or a silicone basting brush for more precise application, ensuring each sprout gets a luscious coating. Return the pan to the oven and roast for another 5 minutes. This final roasting step allows the glaze to caramelize further and adhere beautifully to the sprouts, creating that irresistible candied exterior.
7. Serve Immediately: Once the final roasting is complete, remove the pan from the oven. Serve these delightful maple roasted Brussels sprouts immediately while they are warm and at their peak crispness. Enjoy!

The trick to transforming Brussels sprouts from bitter to utterly delicious lies primarily in the cooking method and proper seasoning. Roasting them at a high temperature with a good quality fat (like avocado oil) is key. This process not only mellows out their natural bitter compounds but also highlights their savory, almost cabbage-like flavor. The high heat caramelizes their natural sugars, while the oil helps them crisp up. Simply stir-frying or boiling them often doesn’t achieve the same depth of flavor or texture, and can leave them tasting bland or overly bitter. The addition of sweet elements like maple syrup and tangy balsamic vinegar, as in this recipe, further enhances their appeal, creating a balanced and irresistible dish.

Some recipes suggest parboiling (partially boiling) vegetables in salt water before roasting to tenderize them and potentially reduce overall cooking time. However, for maple balsamic Brussels sprouts, we generally advise against it. The goal is to achieve a wonderfully crispy exterior and a tender-crisp interior, and parboiling can often lead to overly soft or mushy sprouts, especially when combined with high-temperature roasting. At 425°F, fresh Brussels sprouts will cook through and become perfectly tender in about 20-25 minutes without any pre-boiling required, ensuring they retain their best texture and flavor.

Several factors contribute to crispy roasted Brussels sprouts. First, you need to use enough oil to ensure the sprouts are adequately coated, allowing them to brown and crisp, especially past those first outer leaves. Second, and crucially, they need to be evenly spaced on the baking sheet without crowding the pan. If they’re too close together, they will steam instead of roast, resulting in a soggy texture. Third, maintain a high oven temperature, ideally over 400°F (200°C), throughout the roasting process. Lastly, when applying the glaze, don’t brush it on too thick initially, as too much liquid can prevent crisping. A thin, even coat for the final few minutes of roasting is perfect for achieving that sticky, caramelized finish without sacrificing crunch.

These candied Brussels sprouts are undeniably best enjoyed fresh, while they are warm and wonderfully crispy. However, if you have any leftovers, you can certainly store them. Place them in an airtight container and refrigerate for up to 3 days. Be aware that they will gradually lose some of their crispness over time. To reheat them, the best method is to use your oven: spread them on a baking sheet lined with parchment paper and bake at 350°F (175°C) until warmed through, or give them a quick broil for a minute or two to help revive some of their texture. An air fryer is also an excellent option for reheating to restore crispness. Reheating in the microwave is possible, but they will become softer and less appealing. For longer storage, you can freeze them in a single layer on a baking sheet first, then transfer them to a sealed freezer-safe container for up to a month. Thaw them in the refrigerator before reheating.

Look for Brussels sprouts that are bright green, firm, and tightly packed. Avoid any that have yellowed leaves, soft spots, or a strong sulfurous smell. Smaller sprouts tend to be sweeter and more tender than larger ones. If buying them on the stalk, ensure the stalk is firm and sturdy. Store fresh Brussels sprouts unwashed in a plastic bag in the crisper drawer of your refrigerator for up to a week.

Maple Roasted Brussels Sprouts

By Renae Gerhardstein