Crispy Brussels Sprouts Maple (Print Version)

Golden Brussels sprouts roasted crisp, finished with a sweet and tangy maple-balsamic drizzle.

# Recipe Ingredients:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Glaze

05 - 2 tbsp pure maple syrup
06 - 1 tbsp balsamic vinegar

→ Optional Garnishes

07 - 2 tbsp chopped toasted pecans
08 - 1 tbsp grated parmesan cheese

# Directions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Combine Brussels sprouts, olive oil, kosher salt, and black pepper in a large bowl, ensuring even coating.
03 - Place Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Bake for 20 to 25 minutes, flipping once halfway through, until edges are deeply golden and crispy.
05 - Whisk together maple syrup and balsamic vinegar in a small bowl.
06 - Transfer roasted Brussels sprouts to a serving bowl, drizzle with the glaze, and toss to coat evenly.
07 - Sprinkle toasted pecans and parmesan cheese if desired. Serve immediately.

# Expert Advice:

01 -
  • They're crispy on the outside and tender inside, with zero pretension but maximum flavor impact.
  • The maple-balsamic glaze tastes indulgent enough to serve at dinner parties but easy enough for a weeknight side.
  • One pan, minimal effort, and you can have something restaurant-worthy in under 40 minutes.
02 -
  • Don't shake the pan or stir them too early—let them sit cut side down for those first 12-15 minutes so they develop that deep golden color that tastes like caramelization, not just heat.
  • Overcrowding the baking sheet will steam them instead of roasting them, and steamed Brussels sprouts are regrettable; give them space and your patience will pay off.
  • The glaze will seem thin when you drizzle it, but it clings to the hot sprouts and coats them beautifully—resist the urge to add more or it becomes syrup soup.
03 -
  • Toast your own pecans in a dry skillet for two minutes if you have the time—it transforms them from pleasant to deeply flavorful in a way store-bought toasted ones sometimes don't achieve.
  • Don't add the glaze until the sprouts come out of the oven; if you add it earlier, it'll caramelize too aggressively and potentially burn.
  • Parchment paper is non-negotiable here because it prevents sticking and makes cleanup instant, leaving you more time to actually enjoy the meal.

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