Maple Brussels Sprouts
Crispy, a little spicy and a little sweet, these Roasted Maple Brussels Sprouts are an excellent side dish for any occasion! Calling for SIX simple ingredients and ready in less than an hour, this brussels sprouts recipe strikes the perfect balance of flavors.
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The BEST Maple Glazed Brussels Sprouts
I didn’t even try a brussels sprout until I was in my mid-20s, and it was a transformative experience because up until that point, I had thought brussels sprouts were mushy and gross.
Turns out, when cooked well, they taste pretty dang amazing.
We introduced brussels sprouts to our kids relatively early, and they will request them on occasion, which feels like a parenting win.
It could also have something to do with the seasonings we use on ‘em… and these brussels sprouts with maple syrup are something that tickle all of our tastebuds in the very best way.
Why I love this recipe:
These Maple Brussels Sprouts strike the perfect balance of savory and sweet… and it’s all because of two ingredients.
Pure maple syrup. (The real deal stuff. No pancake syrup, please and thank you.)
And Trader Joe’s salmon rub… though you could use another salmon rub, too.
The maple adds gentle sweetness to the veggies, and the salmon rub adds a little kick to ‘em with some gentle smokiness.
The combination is fantastic, and this SIX ingredient brussels sprout recipe could not be simpler to make at home.
I envision it being a fun new side dish for Thanksgiving, but honestly, these come together quickly enough to where you could serve them on a weeknight if you want.
More flavorful side dish recipes: Roasted Garlic Mashed Potatoes | Oven Roasted Cauliflower | Lemon Pepper Green Beans | Hasselback Sweet Potatoes
What you need to make this recipe:
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- Rimmed sheet pan
- Parchment paper
- Large mixing bowl
- Rubber spatula
- Tongs or metal spatula
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Brussels sprouts — just purchase a 2 lb. (32 oz.) bag at the store and make it easy on yourself. You’ll need to clean and trim them before getting started.
- Avocado oil — or another high smoke point oil since these are going into a hot oven
- Maple syrup — the real deal, please and thank you. It offers subtle sweetness and helps to crisp and brown the brussels sprouts up.
- Kosher salt — I love a medium grain kosher salt for my cooking. (Diamond Crystal is my favorite brand.) You could use a similarly sized sea salt.
- Salmon rub — trust me on this one! We use the kind from Trader Joe’s, which combines brown sugar, paprika and spices. It adds a nice little kick of heat to pair with the sweet maple.
- Black pepper — freshly ground is the best!
How to make Maple Brussels Sprouts
Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper, and set aside. This is really important so that the cleanup is easier.
Clean and trim the brussels sprouts. Remove any loose outer leaves and the stems.
Place the halved brussels sprouts in a large bowl. Pour in the oil and maple syrip. Season with salt, salmon rub and pepper.
Gently toss the brussels sprouts to coat using a rubber spatula, then transfer to the prepared baking sheet.
Make sure the sprouts are in a single layer in the pan.
Transfer to the preheated oven, and bake for 20 minutes.
Remove and flip the brussels sprouts, then transfer them back into the oven.
Bake for another 20 minutes, or until the Brussels sprouts are crispy on the outside and cooked through on the inside.
Serve warm and enjoy!
How to store:
Let the brussels sprouts cool completely before transferring to an airtight container. Refrigerate for 2-3 days.
Reheat gently leftovers in the oven or air fryer to re-crisp the leaves. Please note that if you use the microwave, the brussels sprouts will not be nearly as crispy.
Erin’s Easy Entertaining Tips
I’m always on the hunt for the actual perfect side dish to serve for a crowd, and this recipe might just fit the bill.
It’s also a fabulous idea for the upcoming holiday season. (Looking at you, Thanksgiving and Christmas dinners.)
Here are some tips and tricks to making these beauties for a crowd:
- Double or triple the recipe if you’re hosting several people. Just be sure that you’ve got enough sheet pans to bake them on so they can all crisp up.
- Make-ahead instructions: You can’t roast these early, but you can clean and trim the brussels sprouts in advance. Keep them in an airtight container, then toss with the rest of the ingredients right before roasting.
Frequently Asked Questions
Rinse the whole brussels sprouts in cold water and then pat dry with a kitchen towel.
Cut off the stems with a sharp knife. Remove any leaves from the outside that are loose.
The magic of these Brussels sprouts is their crispness, so they can’t be made ahead of time, but you can trim and half them 1-2 days before you’re planning to cook them.
When you’re making this recipe, you need to ensure that you’re not crowding the pan. Space them out so they all have a little bit of space. If you’re doubling or tripling this recipe, use more baking sheets to ensure they all crisp up nicely!
Quick tips and tricks to the best roasted brussels sprouts:
- Don’t crowd the pan! The reason why your brussels sprouts are soggy is because they don’t have space to crisp up. If yours don’t fit on your pan without touching, put half of them into another pan so they can all roast beautifully.
- Use real maple syrup. It adds beautiful subtle sweetness that pairs beautifully with the veggies and seasonings.
- Double or triple the recipe for a crowd… but make sure you’ve got enough sheet pans to roast ‘em properly!
Here’s how you can make this dish…
Maple Brussels Sprouts
Ingredients
- 32 oz. brussels sprouts trimmed and halved
- 2 tablespoons avocado oil or another flavorless oil with a high smoke point
- 2 tablespoons pure maple syrup
- 1 teaspoon salt
- 1 teaspoon Trader Joe’s salmon rub
- ½ teaspoon black pepper
Equipment
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Instructions
- Preheat the oven to 425°F. Line a rimmed sheet pan with parchment paper, and set aside.
- Place the trimmed and halved Brussels sprouts in a large mixing bowl.
- Pour the oil and maple syrup on top of the brussels sprouts. Season with salt, salmon rub and pepper, and toss until they’re coated.
- Transfer the brussels sprouts to the prepared sheet pan in a single, even layer, and transfer to the preheated oven.
- Bake for 20 minutes, then remove and flip the brussels sprouts.
- Place the pan back into the oven, and bake for another 20 minutes, or until the Brussels sprouts are crispy on the outside and cooked through on the inside.
- Serve warm and enjoy!
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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