Best Roasted Brussels Sprouts with Maple & Cayenne
Posted: 10/21/2011
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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!
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:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
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
- 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
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, 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.
Nutrition Information
Serving: 1g, Calories: 112kcal, Carbohydrates: 15g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Sodium: 209mg, Fiber: 4g, Sugar: 7g
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.
Geni says
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!
Jennifer @ Mother Thyme says
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! :)
Rachel says
What a good wife you are! Let me know how they turn out!
Claire @ Claire K Creations says
If I had to try Brussels sprouts again this would be the way I do it. Yum!
Krista {Budget Gourmet Mom} says
I just love brussels sprouts! These look fabulous!
Leslie Means @ Her View From Home says
Yum! I think my girls MIGHT even try this since they could be a bit sweet. :)
amanda @ fake ginger says
Made these! Perfection! :)
Rachel says
Great! I’m glad you liked them!
Cassie @ Bake Your Day says
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!
Bev Weidner says
Lover, lover, lover!
Lesa @Edesia's Notebook says
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.
Rachel says
Yum, good idea!
amanda @ fake ginger says
I have brussel sprouts planned for tonight but was just going to roast with salt & pepper – going this route now! Thanks! :)
Eoin says
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. :)
Rachel says
Ha! Little green balls of the devil. Love it.
Kitchen Belleicious says
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
Kim ~ Recipes To Run On says
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!
Ericka @ The Sweet Life says
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!
Baker Street says
Maple and cayenne are an excellent combination!