Making roasted Brussels sprouts just got a whole lot easier! With only 5-simple ingredients these maple roasted Brussels sprouts are a time tested classic side dish.
For more roasted sides, check out roasted fall vegetables.
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The Easiest Roasted Maple Brussel Sprouts Recipe!
Brussels sprouts just have to be one of my favorite fall vegetables. I love them roasted with cranberries and prosciutto but also raw in our brussel sprout apple salad or Brussels sprouts Caesar salad.
They’re easy to customize and go with just about any main dish or meal prep meal.
These 5-ingredient roasted Brussels sprouts are crazy easy to throw together with pantry staple ingredients. Not to mention the oven does all the work too!
They are crisp and golden on the outside and tender on the inside. And full of irresistible sweet caramelized flavor.
Ingredients for Maple Roasted Brussel Sprouts
See the recipe card for full information on ingredients and quantities.
- Brussel sprouts: Look for Brussels sprouts that are firm, bright green in color, and without any blemishes or holes.
- Maple syrup: Adds a natural sweetness, balancing the savory and earthy notes. I do not recommend using honey as it will burn.
- Butter: I like to use unsalted butter to control the salt but if you must, salted butter will work instead.
- Thyme: Fresh thyme works best in this recipe.
- Lemon: Adding fresh lemon zest at the end adds a bright flavor.
How to Clean Fresh Brussel Sprouts
Buy fresh Brussels sprouts on the stalk or loose ones from the bin, that way you have more control over selecting the best ones.
- Wash: Place the Brussels sprouts into a colander and rinse under cold water. You can also rinse them in a large bowl of cold water. Drain or give them a quick pat with a towel to remove excess water.
- Trim: Using a paring knife, trim off the bottom stem of the sprouts, especially if they are dry or yellowed. Remove any of the outer leaves that have blemishes on them.
- Halve: Cut the sprouts in half lengthwise through the stem and place in a large bowl.
Why are Brussels Sprouts Mushy?
Brussel sprouts need room for steam to escape, otherwise, they’ll never crisp up. Use a large-rimmed baking sheet for this recipe. You want the sprouts spread out evenly with some room around.
Also, Brussels sprouts turn soggy when they’re overcooked. Roast the sprouts until they are deeply golden and crisp. Start checking for doneness around 20 minutes.
Expert Tips for Maple Brussel Sprouts
- Cut evenly for crispiness: Halve the Brussels sprouts so they cook evenly. This ensures that they develop a crispy exterior while remaining tender inside.
- Use a large baking sheet: You want the sprouts in a single layer with space between them, allowing hot air to circulate evenly and promote browning and crispiness. Otherwise, if crowded, they’ll release moisture and steam instead of roast, leading to soggy sprouts.
- Serve right away: Roasted Brussels sprouts are best served fresh out of the oven, they’ll have a perfectly crispy, caramelized exterior. The longer they sit, they lose that crunch and become soggy.
Ways to Serve Roasted Maple Brussel Sprouts
You can serve roasted Brussels sprouts with a variety of main dishes, such as:
If you try our maple roasted Brussel sprouts, please leave a star rating and a comment letting us know how you liked the recipe.
Description
Making roasted Brussel sprouts just got a whole lot easier. With only 5-simple ingredients these maple roasted Brussel sprouts will become a regular side dish.
- Preheat the oven to 425 degrees F and set an oven rack in the middle position. Line a large baking sheet with parchment paper and set aside. I recommend a full sheet pan for this recipe. You want Brussels sprouts in a single layer with space between them.
- Whisk together the maple syrup, butter, and thyme. Pour over the Brussels sprouts. Season with salt and pepper and toss to evenly coat.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20-30 minutes. Do not flip or toss the Brussels sprouts. Around 20 minutes, start checking for doneness. They should be tender and deeply golden on the edges. Overcooking Brussels sprouts will make them soggy.
- Toss the Brussels sprouts with lemon zest and transfer to a serving dish. Serve immediately.
Notes
- Leftovers: Leftovers will keep for up to 4 days in the refrigerator. They will no longer be crispy but still good.
Nutrition
- Serving Size:
- Calories: 186
- Sugar: 11.3 g
- Sodium: 40.8 mg
- Fat: 10.1 g
- Carbohydrates: 22.8 g
- Protein: 5.3 g
- Cholesterol: 25.4 mg
Recipe originally published October 2020.
