Maple Cayenne Roasted Brussels Sprouts
With a touch of spicy heat and lots of sticky-sweet maple syrup, these are the best roasted Brussels sprouts! A couple of pantry essentials make all the difference.
Servings: 6
Ingredients
- 2 pounds Brussels sprouts
- 2 tablespoons olive oil (grapeseed or avocado oil are good, too)
- ½ teaspoon kosher salt (more if desired)
- ⅛ teaspoon coarse ground black pepper
- 2 tablespoons pure maple syrup
- ⅛ teaspoon cayenne pepper (more if desired)
Instructions
- Preheat oven to 400ºF. Lightly spray or oil a large rimmed sheet pan (18 x 13-inches).
- Trim the stem end of the Brussels sprouts and remove any wilted or discolored leaves. Rinse lightly, pat dry. Cut each sprout in half lengthwise, from stem end to top. If they're extra large, quarter them.2 pounds Brussels sprouts
- Toss Brussels sprouts with olive oil, salt and pepper, and spread on sheet pan. Make sure they have plenty of room so they brown nicely.2 tablespoons olive oil, ½ teaspoon kosher salt, ⅛ teaspoon coarse ground black pepper
- Roast for 10 minutes, stir, then roast for 10 more minutes. The Brussels sprouts should be tender and browned.
- While the sprouts are roasting, combine maple syrup and cayenne pepper in a small bowl.2 tablespoons pure maple syrup, ⅛ teaspoon cayenne pepper
- Pour the maple syrup/cayenne mixture over the sprouts, stir to coat, and return the pan to oven for 5 minutes to glaze. Serve immediately.
Notes
- Variations: Instead of maple syrup and cayenne, try hot honey. If you like garlic, stir minced garlic into the maple syrup/cayenne mixture.
- Yield: If you prefer,this recipe can easily be cut in half, using 1 pound Brussels sprouts.
- Stovetop instructions: This method works best for a half batch. Heat a large covered skillet over medium-high heat. When hot, add olive oil and Brussels sprouts in a single layer. Toss Brussels sprouts to coat in oil; season with salt and pepper. Cover and cook for 3 to 4 minutes, without stirring, or until golden brown. Uncover, stir, and continue to cook 5 minutes more, removing the cover to stir every 1 or 2 minutes, or until sprouts are tender and golden brown on all sides. Add the maple syrup/cayenne mixture during the last couple minutes of cooking.
Nutrition
Serving: 1cup | 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
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