With a touch of spicy heat and lots of sticky-sweet maple syrup, these are the best roasted Brussels sprouts! A couple of pantry essentials make all the difference.
Prep time: PT10M
Cook time: PT25M
Total time: PT35M
Rating
4.67 stars (3 reviews)
Keywords
brussels sprouts with maple, roasted brussels sprouts
Ingredients
2 pounds Brussels sprouts
2 tablespoons olive oil ((grapeseed or avocado oil are good, too))
½ teaspoon kosher salt ((more if desired))
⅛ teaspoon coarse ground black pepper
2 tablespoons pure maple syrup
⅛ teaspoon cayenne pepper ((more if desired))
Categories
Sides & Vegetables
Cuisine
American
Steps
Preheat oven to 400ºF. Lightly spray or oil a large rimmed sheet pan (18 x 13-inches).
Trim the stem end of the Brussels sprouts and remove any wilted or discolored leaves. Rinse lightly, pat dry. Cut each sprout in half lengthwise, from stem end to top. If they're extra large, quarter them.
Toss Brussels sprouts with olive oil, salt and pepper, and spread on sheet pan. Make sure they have plenty of room so they brown nicely.
Roast for 10 minutes, stir, then roast for 10 more minutes. The Brussels sprouts should be tender and browned.
While the sprouts are roasting, combine maple syrup and cayenne pepper in a small bowl.
Pour the maple syrup/cayenne mixture over the sprouts, stir to coat, and return the pan to oven for 5 minutes to glaze. Serve immediately.
