Brussels Sprouts with Maple Glaze

Cook:25min

ure, you can fry up these mighty sprouts. They’re delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy. But there are a few tricks to getting that perfect charred caramelization. Here’s what to know: Roast at high heat, in a single layer cut side down. 450 degrees Fahrenheit is the ultimate temperature for roasting vegetables. Place all those cute sprouts cut side down for the best caramelization. You’ll want them in a single layer: no stacking! Use parchment paper to line your baking sheet: not a silicone mat! This can make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet. Parchment paper makes them the crispiest; silicone mats make them soggy. Bake one tray at a time. To get maximum airflow in your oven, bake only one tray at once. Don’t stir! That’s right, don’t even think about stirring! Throw them in for 25 minutes and they should crisp up beautifully. More flavor variations Spicy: Make a spicy variation by adding hot sauce to the maple glaze (about 1 teaspoon), or try these Spicy Brussels Sprouts. Honey: Another great flavor pairing is honey! Drizzle simply with honey or even hot honey (Mike's Hot Honey). Hoisin: Brussels go well with Asian-style flavors. Toss with purchased or homemade hoisin sauce.

Updated at: Wed, 16 Aug 2023 20:35:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories151.2 kcal (8%)

Total Fat10.9 g (16%)

Carbs12.9 g (5%)

Sugars8.3 g (9%)

Protein2 g (4%)

Sodium555.7 mg (28%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5 poundsBrussels sprouts

3 tablespoonsolive oil

1 teaspoonkosher salt

¼ teaspoonblack pepper

2 tablespoonspure maple syrup

2 tablespoonsbalsamic vinegar

1 teaspoonsoy sauce

or tamari or coconut aminos

Instructions

Step 1

Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)

Step 2

Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.

Step 3

Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.

Step 4

Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.

Step 5

Roast for 25 minutes until very browned and tender (don’t stir!).

Step 6

While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 ½ tablespoons glaze).

Step 7

When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.