With a touch of spicy and lots of sticky-sweet maple syrup, these are the best roasted Brussels sprouts. And they’re so easy to make!
Recipe Overview
Why you’ll love it: Just a couple of easy additions, maple syrup and cayenne pepper, make all the difference.
How long it takes: 35 minutes
Equipment you’ll need: sheet pan, small mixing bowl
Servings: 6
Why do Brussels sprouts get such a bad rep? Are you a lover or a hater of Brussels sprouts? I think they’re great! I am a huge roasted vegetable fan and I love Brussels sprouts roasted, and I also love them shredded in salads.
They are super easy to prepare and taste a bit like cabbage. Cabbage isn’t bad. Plus, you have to admit: They are kind of cute AND they are super nutritious.
About Roasted Brussels Sprouts
These Brussels sprouts are so completely irresistible thanks to a sticky-sweet coating with just the perfect amount of heat.
The sprouts are roasted until they’re golden brown, and then coated with a mixture of maple syrup and cayenne pepper. Back into the oven they go, just long enough to caramelize that syrup into all the crevices of the sprouts.
You’ll find that you’ll want to eat these right off the pan. They’re hard to stop eating once you start!
How to Trim Brussels Sprouts
It can seem tricky if it’s the first time you’ve done it.
- Look for firm, dark green Brussels sprouts, that don’t have worm holes.
- Wash them well.
- Using a sharp knife, cut off the stem (it’s very tough to chew, so you want to remove it), about even with the rounded edge of the sprout.
- Peel away any wilted outer leaves.
- For this recipe, I cut the sprouts in half lengthwise, but if they’re very large or you want them to cook more quickly, you can quarter them.
- Visual learners, take a look at this YouTube video, which will show you how to prep Brussels.
Cut Brussels sprouts in half before roasting so there’s more surface area. The flat side should be in contact with the hot pan so there’s plenty of area to caramelize and brown.
Some cooks like to briefly boil Brussels sprouts or even soak them before they roast them to ensure that they get tender. This is a matter of personal preference. I find that they tend to be bit soggy when they are boiled. I like them crisp and browned.
Yes, it is a real time-saver to prep the Brussels sprouts ahead of time. It takes a little time to trim and slice them in half so it’s nice to get a head start. Store them in an airtight container until you’re ready to roast them.
Make It Your Own
There are a few ways to make this recipe your own. Try these:
- Adjust the spice level. Reduce or increase the heat by reducing or increasing the amount of cayenne you use. Remember, a little goes a long way!
- Add garlic. Stir minced garlic (a couple small cloves) into the maple syrup/cayenne mixture.
- Hot honey! Instead of maple syrup and cayenne, change it up with hot honey. If you make your own hot honey, you can adjust the heat level to your liking.
- Make them on the stove instead. Sauté the Brussels sprouts in a large frying pan with a lid. I like to start them for 5 to 8 minutes with the lid on and then finish them with the lid off to get that nice golden brown color. Pour the maple syrup mixture over the Brussels sprouts during the last 1 to 2 minutes of cooking time.
- Take it up a notch. Try smashed Brussels sprouts which are extra crispy and delicious!
Roasted Brussels sprouts are best eaten immediately. However, if you have some leftover, don’t toss them out. Store them in the refrigerator in a covered container for up to three days.
Reheat individual portions in the microwave until warmed up. Larger amounts can be heated in a skillet.
Brussels Sprout Recipes
Maple Cayenne Roasted Brussels Sprouts Recipe
Ingredients
- 2 pounds Brussels sprouts, rinsed, trimmed and halved lengthwise
- 2 tablespoons olive oil (grapeseed or avocado oil are good, too)
- ½ teaspoon kosher salt, more to taste
- ⅛ teaspoon freshly ground pepper
- 2 tablespoons pure maple syrup
- ⅛ teaspoon cayenne pepper, or more to taste
Instructions
- Preheat oven to 400ºF.
- Toss Brussels sprouts with olive oil, salt and pepper, and spread on a rimmed baking sheet. Make sure they have plenty of room so they brown nicely.
- Roast 20 minutes, stirring halfway. They 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 five more minutes. Serve immediately.
Notes
- Instead of maple syrup and cayenne, try hot honey.
- For spicier sprouts, increase the amount of cayenne pepper.
- Stir minced garlic into the maple syrup/cayenne mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Delicious and would be a great side dish for Thanksgiving! Loving your easy and yummy recipes Rachel….thanks!!
Thanks Janie! I appreciate you taking the time to come back and leave a comment!
Although I did like these, I think I’m more of a sweet Brussels sprouts girl (balsamic) but my husband really liked the spice!
So glad your husband liked these! Thanks Renee!
I converted my husband to Brussels sprouts, too, with a very similar recipe! The cayenne is an interesting touch! I like a little balsalmic vinegar in at the end of the roasting, too, for some extra sweet caramelization even above and beyond the maple syrup.
SO glad you liked it! Balsamic would be perfect!
Huge hit in my house! Recently I ran out of maple syrup and subbed w honey…also very good!
Yum! Sounds great!
I love roasting vegetables. I made roasted brussels sprouts for Thanksgiving last year (without the maple syrup, because I hadn’t seen this recipe). My daughter said she didn’t ever want brussels sprouts made any other way. Me too. I can’t wait to try this recipe.
Enjoy! Aren’t roasted vegetables the best? Love, love, LOVE.