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 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
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.
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:
- 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
- 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
- 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.
- 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.
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.