Crispy Brussels Sprouts Maple

I discovered these Brussels sprouts by accident one November, when I was hunting through the crisper drawer for dinner inspiration and found a bag of them starting to wilt. I tossed them with olive oil out of habit, but halfway through roasting, the kitchen filled with this caramel-like smell that made me stop what I was doing. When they came out deeply golden and crispy, I drizzled them with maple syrup on a whim, and something clicked—the sweetness against those charred edges, the slight bitterness of the balsamic cutting through it all. That one pan taught me that vegetables didn't need to be complicated to be memorable.

I made these for a friend's potluck one cold evening, and I watched people go back to the serving dish three times without realizing they were just Brussels sprouts. Someone asked if I'd caramelized them myself, and I almost laughed—there's something satisfying about food that tastes fancier than it actually is. That night, I learned that people's eyes light up differently when vegetables taste genuinely good, not virtuous or obligatory.

Ingredients

• Brussels sprouts, trimmed and halved (500 g / 1 lb): Look for firm ones without yellowed or damaged leaves, and halving them exposes that flat surface where all the crispy magic happens.
• Olive oil (2 tbsp): This is your heat conductor and golden-brown creator, so don't skip it or substitute it with something with a lower smoke point.
• Kosher salt (1/2 tsp) and freshly ground black pepper (1/4 tsp): Kosher salt distributes more evenly than fine salt, and fresh pepper makes a noticeable difference in the final flavor.
• Pure maple syrup (2 tbsp): Use real maple syrup, not the pancake syrup impostor—the depth of flavor is what makes this glaze sing.
• Balsamic vinegar (1 tbsp): This adds the tangy backbone that keeps the sweetness from becoming cloying, so it's worth using a decent quality one.
• Toasted pecans, chopped (2 tbsp, optional): Toasting them yourself intensifies their nuttiness, and they add a textural contrast that feels intentional.
• Grated Parmesan cheese (1 tbsp, optional): It dissolves slightly into the glaze and adds a savory undertone that balances everything else.

Instructions

Prep and heat your oven:

Get your oven to 220°C (425°F) and line a baking sheet with parchment paper so cleanup is effortless and nothing sticks.

Coat the Brussels sprouts:

Toss the halved sprouts with olive oil, salt, and pepper in a large bowl until every surface glistens with oil—this is what creates the crispy edges you're after. Use your hands if you need to; it's faster and you'll coat them more evenly.

Arrange them strategically:

Spread them on the baking sheet cut side down in a single layer, giving each one breathing room so they caramelize rather than steam. Crowding the pan is the one thing that will work against you here.

Roast until golden:

Slide them into the oven for 20-25 minutes, flipping halfway through so the rounded sides get their turn at the heat. You'll know they're ready when the cut sides are deeply caramelized and the outer leaves are blackened at the edges—that char is flavor.

Make your glaze:

While they roast, whisk together the maple syrup and balsamic vinegar in a small bowl until they're fully combined. It takes less than a minute, but it matters.

Finish and serve:

Transfer the hot sprouts to a serving bowl and drizzle the glaze over them, then toss gently until everything is coated. Top with pecans and Parmesan if you're using them, and serve while they're still warm and the glaze is slightly tacky.

Save

I made these for my sister last winter, and she ate almost half the batch before anyone else got to the table. She's not someone who particularly loves vegetables, but something about the combination of crispy, sweet, and savory broke through her usual indifference. I realized then that texture and flavor balance matter more than the ingredient itself.

Why This Works as a Side Dish

These Brussels sprouts work as a bridge between your main course and the vegetables that might otherwise feel obligatory. They're substantial enough to stand beside a roasted chicken or steak without disappearing, but they won't overpower them either. The sweetness plays well against savory proteins, and the acidity from the balsamic keeps everything from feeling heavy or one-note.

Flavor Balance and Customization

The magic here is in the ratio of sweet to savory to acidic, and once you understand how each element works, you can adjust based on your mood. If you like more sweetness, add an extra half-tablespoon of maple syrup; if you want more tang, up the balsamic slightly. Some people swear by a pinch of chili flakes for heat, and they're not wrong—the spice cuts through the maple beautifully.

Make It Your Own

The base recipe is forgiving and adaptable, so treat it as a starting point rather than a rulebook. I've made it with different nuts, played with the ratio of glaze ingredients, and even added a tiny squeeze of fresh orange juice once when I had one sitting around. The versatility is part of what makes it worth returning to again and again.

• If you want extra richness, a teaspoon of butter whisked into the glaze while it's warm adds shine and depth.
• For a vegan version, skip the Parmesan or use a plant-based alternative, and the recipe loses nothing—it's still delicious.
• These keep well in the refrigerator and can be reheated gently in the oven, though they're honestly best eaten fresh and warm.

Save

These Brussels sprouts have become one of those recipes I make when I want to feel like I've done something thoughtful without actually breaking a sweat. There's something honest about a vegetable that tastes this good with minimal fuss.

Recipe FAQs

→ How can I ensure the Brussels sprouts get crispy?

Make sure to spread them in a single layer on the baking sheet without overcrowding. Roasting at a high temperature and flipping halfway helps achieve a golden, crispy edge.

→ Can I use a different sweetener instead of maple syrup?

Yes, alternatives like honey or agave nectar can be used to maintain the sweet glaze while adjusting the flavor profile slightly.

→ How do I make this dish vegan?

Simply omit the parmesan cheese or substitute it with a plant-based alternative to keep it vegan-friendly without losing texture.

→ What is the best way to store leftovers?

Store cooled Brussels sprouts in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain crispiness.

→ Can I add spice to the dish?

Yes, a pinch of chili flakes or cayenne pepper can be added before roasting for a subtle heat that complements the sweet glaze.