Crispy, caramelized, and packed with flavor, these Maple Glazed Brussels Sprouts are the ultimate side dish that transforms any meal into a showstopper. Sweet, smoky, and roasted to perfection—trust me, even the Brussels skeptics will devour these.
Perfect for holiday dinners, weeknight meals, or as a snack straight from the pan. These Brussels sprouts are a guaranteed crowd-pleaser!
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Ingredients
- Brussels Sprouts
- Olive Oil
- Sweet Paprika Powder
- Garlic Powder
- Maple Syrup
- Sunflower Oil
See recipe card for quantities.
Instructions
Wash, dry & cut the sprouts in half!
Marinate the sprouts in all the ingredients listed below!
Bake for 20 minutes!
Serve & enjoy!
- Prep the Brussels:
Wash and dry your Brussels sprouts thoroughly. Remove any outer leaves that look wilted, trim off the ends, and cut them in half. - Season & Marinate:
In a large bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, sweet paprika, garlic powder, salt, black pepper, and maple syrup. Let them marinate while you prep the oven. - Preheat & Heat the Tray:
Preheat your oven to 390°F (200°C). Grease a baking tray generously with sunflower oil and place it in the oven for 5-10 minutes to get the oil nice and hot. This step is key for that crispy exterior! - Roast to Perfection:
Carefully remove the hot tray from the oven (watch out—it’s sizzling!). Place the Brussels sprouts cut side down on the tray for maximum caramelization. Drizzle with the remaining olive oil for extra crispiness, then pop the tray back into the oven. - Finish & Serve:
Roast for 20-25 minutes until the edges are golden brown and crispy. Remove from the oven, let them cool slightly, and serve warm.
Substitutions
- Brussels Sprouts: Substitute with broccoli florets, baby cabbage, or halved green beans.
- Olive Oil: Use avocado oil, melted butter, or vegetable oil.
- Sweet Paprika Powder: Replace with smoked paprika, chili powder, or cayenne (for heat).
- Garlic Powder: Use fresh minced garlic or onion powder.
- Maple Syrup: Swap with honey, agave syrup, or brown sugar.
- Sunflower Oil: Substitute with canola oil, vegetable oil, or grapeseed oil.
Equipment
- Knife & Cutting Board
- Baking Tray
Storage
Store any leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a preheated oven at 350°F (175°C) for 5-10 minutes to restore their crispiness. Avoid microwaving, as it may make them soggy.
Top tips
- Preheat the Tray: Heating the oil in the tray before adding the Brussels sprouts ensures a crispy, golden exterior—don’t skip this step!
- Cut Side Down: Always place the Brussels sprouts cut side down for maximum caramelization and flavor.
- Even Sizing: Cut the sprouts into similar sizes to ensure they roast evenly and avoid undercooked centers.
FAQs
The key to crispy Brussels sprouts is starting with a hot, preheated tray and ensuring the cut side is placed directly on the oil. Also, don’t overcrowd the pan—too many sprouts will steam instead of roast. For an extra crunch, crank up the heat to 425°F (220°C) for the last 5 minutes.
Related
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Dessert Pairing
These are my favorite desserts to serve with this recipe!
Maple Glazed Brussels Sprouts
Ingredients
Equipment
Method
- Wash and dry your Brussels sprouts thoroughly. Remove any outer leaves that look wilted, trim off the ends, and cut them in half.
- In a large bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, sweet paprika, garlic powder, salt, black pepper, and maple syrup. Let them marinate while you prep the oven.
- Preheat your oven to 390°F (200°C). Grease a baking tray generously with sunflower oil and place it in the oven for 5-10 minutes to get the oil nice and hot. This step is key for that crispy exterior!
- Carefully remove the hot tray from the oven (watch out—it’s sizzling!). Place the Brussels sprouts cut side down on the tray for maximum caramelization. Drizzle with the remaining olive oil for extra crispiness, then pop the tray back into the oven.
- Roast for 20-25 minutes until the edges are golden brown and crispy. Remove from the oven, let them cool slightly, and serve warm.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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