To make maple roasted Brussels sprouts, roast halved sprouts with olive oil, salt and pepper at 425°F for 20 to 25 minutes, cut side down, until they're deep brown. Then toss them with maple syrup and a little vinegar and give them 2 to 3 more minutes in the oven.
The maple waits until the end so it can't burn during the long roast. Any leaves that fall off while you cut turn into crisp little chips. Those tend to go first.
What you need
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons pure maple syrup
- 1 tablespoon balsamic or apple cider vinegar
How to make it
- Heat the oven to 425°F.
- Trim the stem ends and pull off any yellowed or damaged outer leaves. Cut each sprout in half through the stem, and quarter any very large ones.
- Toss the sprouts and any loose leaves on a large rimmed baking sheet with the oil, salt and pepper. Turn the halves cut side down in a single layer.
- Roast without stirring for 20 to 25 minutes, until the cut sides are deep brown and a knife slides into the centers easily.
- While they roast, stir the maple syrup and vinegar together in a small bowl.
- Drizzle the maple mixture over the hot sprouts and toss right on the pan. Roast 2 to 3 minutes more, until the glaze bubbles and turns sticky. Taste, add a pinch more salt if needed and serve.
Which syrup to use
Dark is a good match. Roasted sprouts are nutty and a little bitter, and Dark is deep, robust and built for cooking, so the maple still comes through. Amber works too if you'd like the maple a little quieter. It's warm and smooth, with caramel notes. Whichever you use, make it pure maple syrup rather than pancake syrup.
Tips
- Shop for firm sprouts. Look for tight, bright green heads and skip any with a lot of yellow leaves.
- Dry them well. Rinse the sprouts under running water, then pat them dry. Wet sprouts steam instead of browning.
- Cut side down, then leave them alone. The flat side against the hot pan is where the browning happens. Stirring early slows it down.
- Give them space. If you're making more than 1 1/2 pounds, use two pans and swap their oven positions halfway through. Moving the pans is fine. Just don't stir.
- Bare pan or foil. The cut sides brown best on a bare pan. Maple sticks to it, so soak the pan in hot water afterward. For easier cleanup, line the pan with foil and expect a little less browning.
- Reheat in the oven. Leftovers crisp back up in a hot oven or skillet. The microwave leaves them soft.
Make it your own
- Add a topping. Scatter crumbled maple candied bacon, toasted pecans, shaved Parmesan or a pinch of red pepper flakes over the top just before serving.
- Pick your vinegar. Balsamic makes the glaze darker and sweeter. Cider vinegar keeps it brighter.
- Add dried cranberries. Toss in a handful with the maple for a version that suits a holiday table.
- Skip the vinegar. If you'd rather keep it simple, maple, salt and pepper are plenty.
- What to serve them with. Roast chicken, pork chops or maple mustard chicken thighs, which roast at the same temperature.
