Best Roasted Brussels Sprouts with Maple & Cayenne

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 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.

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. 

FAQs

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.

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