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!
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 love them roasted, and I also love them shredded in salads.
They are super easy to prepare and just taste like cabbage. Cabbage isn’t bad. Plus, you have to admit: They are kind of cute. My dad hates Brussels sprouts, so my mom never prepared them for us growing up. Do you have things that you think you dislike, but aren’t really sure because you haven’t had them in ages? I don’t know about you, but my taste for things has changed a lot over the years, so I think it is very important to try things more than once. Most things. Unless you’re into eating worms or other weird stuff. Then once is probably good.
When I asked my husband if he liked Brussels sprouts, I fully expected to hear a two letter word (“no”) and probably get an are-you-crazy look along with it.
To my surprise, he said “Yeah.” No look either! So I decided to give them a fair chance.
About these Roasted Brussels Sprouts
These Brussels sprouts are so completely irresistible thanks to a sticky-sweet coating with just the perfect amount of heat. You’ll roast these until they’re golden brown, and then you’ll add the mixture of maple and cayenne. Back into the oven they go, just long enough to caramelize them. You’ll find that you’ll want to eat these right off the pan…they’re hard to stop eating once you start!
TIP – 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 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.
How to make these Brussels your own
There are a few of ways to make this recipe your own. Try these:
- Reduce or increase the heat by reducing or increasing the amount of cayenne you use. A little goes a long way!
- Sauté these instead of roasting them. Cook them in a large frying pan with a lid. I like to start them for 5-8 minutes with the lid on and then finish them with the lid off to get that nice golden brown color. Pour over the maple syrup mixture in the last 1-2 minutes of cooking time.
More Brussels Sprouts Recipes:
So much Brussels sprouts love on Rachel Cooks! Try these recipes:
- 2 pounds Brussels sprouts, rinsed, trimmed and halved lengthwise
- 2 tablespoons olive oil
- ½ teaspoon coarse salt, more to taste
- ⅛ teaspoon freshly ground pepper
- 2 tablespoons pure maple syrup
- 1/8 teaspoon cayenne pepper, or more to taste
- 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, in a small bowl, combine maple syrup and cayenne pepper in a small bowl. .
- Pour the maple syrup/cayenne mixture over the sprouts, stir to coat, return to oven for five more minutes. Serve immediately.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: My husband really does likes Brussels sprouts! He ate these for dinner and ate the leftovers. In fact, I think he might just like them even more than I do!
1-year-old daughter’s take: Gobbled them up!
Changes I would make: None. If you hate, hate, hate Brussels sprouts (and still made it this far into my post), try this recipe with carrots. I’m sure carrots would taste great with the maple/cayenne mixture.
Difficulty: Very easy!
Note: Post, recipe, and photographs updated October, 2019. For fun, below is one of the old photographs.