Maple Roasted Brussels Sprouts

Maple roasted Brussels sprouts are halved, tossed with oil and maple syrup, then roasted until the cut sides turn golden and caramelized. The edges crisp up while the inside stays creamy, and the maple adds a subtle sweetness that balances the sprout’s natural bite.

Ingredients for Maple Roasted Brussels Sprouts

Brussels sprouts are the star, halved so the flat side can brown against the pan. Olive oil helps them crisp and brown. Maple syrup caramelizes on the cut surface and adds depth. Salt and black pepper season throughout. Balsamic vinegar adds a tangy finish that cuts through the richness.

Why This Maple Roasted Brussels Sprouts Works

Halving the sprouts creates a flat surface that sits directly on the hot pan. This contact is what turns the cut side golden and caramelized, not steamed. The maple syrup caramelizes in the dry heat of the oven, creating a glaze that sticks to the sprout and browns further as it roasts.

The tight spacing on the pan matters: if sprouts touch or overlap, steam builds up instead of browning. A single layer lets heat circulate, so the flat side gets crispy while the rounded side stays tender inside. Roasting at high heat (425°F) gives you browning in 25 to 30 minutes, which is fast enough that the sprout inside doesn’t dry out.

The balsamic vinegar goes on after roasting, so it stays bright and tangy rather than cooking down to nothing. This acidity balances the sweetness of the maple and makes the dish feel complete.

Mistakes To Avoid

Overcrowding the pan forces sprouts to steam instead of roast. When they are packed tight or overlapping, moisture builds up and the cut side stays pale and soft instead of turning golden and crispy. Spread them in a single layer with at least half an inch between each one.

Adding the maple syrup too early or in too much quantity causes it to burn black before the sprouts finish cooking. Toss the sprouts with a light amount of syrup and oil together, and watch the pan in the final minutes so the glaze turns caramel brown, not black.

Skipping the flip means the rounded side never browns and the cut side can char while the inside stays firm. Halfway through roasting, flip each sprout so both sides get heat and they cook through evenly.

Letting them sit for more than a few minutes after roasting makes them lose their crispness as steam condenses on the surface. Roast them close to serving time and transfer them to a warm plate as soon as they come out of the oven.

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Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon balsamic vinegar

Step-by-step Instructions

1. Heat the oven to 425°F (220°C) and position a rack in the upper third of the oven.
2. Trim the Brussels sprouts, removing any yellowed or damaged leaves, then cut each one in half lengthwise.
3. Pat the halved sprouts dry with a clean towel so they brown instead of steam.
4. In a bowl, toss the sprouts with olive oil, maple syrup, salt, and black pepper until evenly coated.
5. Spread them in a single layer on a sheet pan with the cut side down, leaving space between each one.
6. Roast for 15 minutes, then flip each sprout so the cut side faces up.
7. Roast for another 12 to 15 minutes, until the cut side is deep golden brown and caramelized and a fork pierces the thickest part easily.
8. Transfer the roasted sprouts to a serving plate and drizzle with balsamic vinegar while they are still hot.