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Best Roasted Brussels Sprouts with Maple & Cayenne

4.67
/5
35 minutes mins
35 Comments
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By: Rachel GurkPosted: 10/21/2011Updated: 11/07/2022

This post may contain affiliate links. Please read my disclosure policy.

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! 

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

Maple cayenne roasted Brussels sprouts in small bowl.


 
Table of Contents
close
  • 1 Recipe Overview
  • 2 About This Recipe
  • 3 How to Trim Brussels Sprouts
  • 4 FAQs
  • 5 Make It Your Own
  • 6 Storage & Reheating Tips
  • 7 More Brussels Sprouts Recipes
  • 8 Get the Recipe: Maple Cayenne Roasted Brussels Sprouts Recipe

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.

My dad hates Brussels sprouts so my mom never prepared them for our family. 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’s important to try things more than once. Most things.

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! He loves these maple & cayenne sprouts.

Roasted Brussels sprouts on sheet pan.

About This Recipe

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. 
Cooked Brussels sprouts on sheet pan.

FAQs

Should Brussels sprouts be cut before roasting?

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.

Should you parboil Brussels sprouts before roasting?

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.

Can you prep Brussels sprouts the night before?

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:

  • Reduce or increase the heat by reducing or increasing the amount of cayenne you use. Remember, a little goes a long way! 
  • Stir minced garlic (a couple small cloves) into the maple syrup/cayenne mixture.
  • Instead of maple syrup and cayenne, try hot honey. Yum!
  • Sauté the Brussels sprouts instead of roasting them. Cook them 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.
Brussels sprouts in a bowl, wooden backdrop.

Storage & Reheating Tips

These 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.

More Brussels Sprouts Recipes

So much Brussels sprouts love on Rachel Cooks! Try these recipes:

  • Brussels Sprouts Salad with Crispy Chickpeas
  • Roasted Brussels Sprouts with Asiago
  • One Pan Sausage Dinner with Fall Vegetables
  • Quinoa Salad with Brussels Sprouts & Pepitas
  • Brussels Sprouts with Cranberries and Walnuts
  • Brussels Sprouts Salad with Apples, Cranberries, and Walnuts
  • Cheesy Brussels Sprouts au Gratin
  • Air Fryer Brussels Sprouts (& Optional Glaze)
  • Sautéed Brussels Sprouts

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Maple cayenne roasted Brussels sprouts in small bowl.
Recipe

Get the Recipe: Maple Cayenne Roasted Brussels Sprouts Recipe

4.67 from 3 votes
Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins
6 servings
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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! 

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 Information

Calories: 125kcal, Carbohydrates: 18g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 232mg, Potassium: 605mg, Fiber: 6g, Sugar: 7g, Vitamin A: 1158IU, Vitamin C: 129mg, Calcium: 71mg, Iron: 2mg

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.

© Author: Rachel Gurk
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  1. Geni says

    October 22, 2011 at 6:02 pm

    I’m a lover! I didn’t start cooking them until last year because I assumed I would hate them.I also love to maple glaze them and top with crumbled blue cheese! These look perfect!

    Reply
  2. Jennifer @ Mother Thyme says

    October 22, 2011 at 9:59 am

    My husband loves brussels sprouts! The other day while in the market I ALMOST bought some to make for my husband but I passed them up until I found a good recipe to try them with! Next time I am at the market I will be picking them up and trying this recipe now! I’m sure this will make my darling husband happy! :)

    Reply
    • Rachel says

      October 22, 2011 at 8:40 pm

      What a good wife you are! Let me know how they turn out!

      Reply
  3. Claire @ Claire K Creations says

    October 21, 2011 at 9:13 pm

    If I had to try Brussels sprouts again this would be the way I do it. Yum!

    Reply
  4. Krista {Budget Gourmet Mom} says

    October 21, 2011 at 8:45 pm

    I just love brussels sprouts! These look fabulous!

    Reply
  5. Leslie Means @ Her View From Home says

    October 21, 2011 at 7:59 pm

    Yum! I think my girls MIGHT even try this since they could be a bit sweet. :)

    Reply
  6. amanda @ fake ginger says

    October 21, 2011 at 6:13 pm

    Made these! Perfection! :)

    Reply
    • Rachel says

      October 22, 2011 at 8:39 pm

      Great! I’m glad you liked them!

      Reply
  7. Cassie @ Bake Your Day says

    October 21, 2011 at 3:29 pm

    Ok, I’m convinced to give these babies a try. It seems Brussels sprouts have such a nasty connotation but everyone is making some awesome sounding dishes with them. The color on these looks amazing!

    Reply
  8. Bev Weidner says

    October 21, 2011 at 11:30 am

    Lover, lover, lover!

    Reply
  9. Lesa @Edesia's Notebook says

    October 21, 2011 at 9:43 am

    It’s been my experience that people who say they dislike Brussels sprouts have only had them boiled. Don’t blame them–yuck! We all LOVE roasted Brussels sprouts in this family. My favorite way to make them is to throw them in the pan halfway through roasting a chicken.

    Reply
    • Rachel says

      October 22, 2011 at 8:39 pm

      Yum, good idea!

      Reply
  10. amanda @ fake ginger says

    October 21, 2011 at 8:43 am

    I have brussel sprouts planned for tonight but was just going to roast with salt & pepper – going this route now! Thanks! :)

    Reply
  11. Eoin says

    October 21, 2011 at 8:20 am

    The problem with Brussels is that they are vile when prepared incorrectly, so bad in fact that most people are put off them for life. I have only recently revisited them as an adult and with correct preparation they can be quite good, but done badly they are little green balls of the devil. :)

    Reply
    • Rachel says

      October 22, 2011 at 8:40 pm

      Ha! Little green balls of the devil. Love it.

      Reply
  12. Kitchen Belleicious says

    October 21, 2011 at 8:13 am

    Oh I love that you added maple to the mix! How creative. I bet the maple with the cumin is a perfect match. I love brussel sprouts but for anyone who is not a fan I am sure one bite of this recipe and they will think twice! Awesome

    Reply
  13. Kim ~ Recipes To Run On says

    October 21, 2011 at 8:00 am

    So as a child sitting at the dinner table after everyone was finished & I was trying to force the {now} cold Brussels Sprouts down with my {now} warm milk…. I swore I’d NEVER eat them as a grown~up. But that was when most people boiled them and they were ~~ gross. :-) This past year I began roasting them and also cooking them in a pan on the stovetop with some bacon…. and I LOVE them! Bookmarking your recipe to make soon…. sounds perfect for fall. Happy Friday!

    Reply
  14. Ericka @ The Sweet Life says

    October 21, 2011 at 7:34 am

    Umm…how did you know brussel sprouts are my favorite thing ever??? These look awesome and I am most definitely trying them! I’ve recently discovered an undying love for roasted vegetables as well. They are just so freakin’ good!

    Reply
  15. Baker Street says

    October 21, 2011 at 6:23 am

    Maple and cayenne are an excellent combination!

    Reply
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