Crispy Brussels Sprouts Maple (Printable version)

Golden Brussels sprouts roasted crisp and coated in a sweet maple glaze with hints of balsamic vinegar.

# What You'll Need:

01 - 1 lb Brussels sprouts, trimmed and halved

02 - 2 tbsp olive oil

03 - 1/2 tsp kosher salt

04 - 1/4 tsp freshly ground black pepper

05 - 2 tbsp pure maple syrup

06 - 1 tbsp balsamic vinegar

07 - 2 tbsp chopped toasted pecans

08 - 1 tbsp grated parmesan cheese

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.

02 - In a large bowl, toss Brussels sprouts with olive oil, kosher salt, and black pepper until evenly coated.

03 - Spread Brussels sprouts cut side down in a single layer on the prepared baking sheet.

04 - Roast for 20 to 25 minutes, flipping once halfway through, until edges are golden brown and crispy.

05 - Whisk together maple syrup and balsamic vinegar in a small bowl until combined.

06 - Transfer roasted Brussels sprouts to a serving bowl, drizzle with the glaze, and toss to coat evenly.

07 - Sprinkle with toasted pecans and grated parmesan if desired. Serve immediately.

01 -

Crispy, caramelized edges with a tender center that tastes nothing like boiled Brussels sprouts from childhood.
The maple-balsamic glaze is pure magic and comes together while the sprouts roast.
Ready in 35 minutes and works as a side dish, appetizer, or honest excuse to eat vegetables.

02 -

Cut side down is critical—that flat surface against the hot pan is what creates the caramelization you're after.
Crowding the sheet is the most common mistake and it makes them steam instead of roast, so even if it looks sparse, that's the point.
Don't skip the halfway flip—it ensures both the cut side and the rounded sides get golden.

03 -

Make the glaze while the sprouts roast so everything comes together hot, which helps flavors meld.
If you have leftovers, reheat them in a 350°F oven for five minutes rather than the microwave—it restores the crispness beautifully.