Maple-Glazed Roasted Brussels Sprouts: A Sweet and Savory Side Dish | Meal Mia

Maple-Glazed Roasted Brussels Sprouts: A Sweet and Savory Side Dish

Around here, brussels sprouts used to be met with groans until this maple-glazed version changed everything. Of course, when your kids start asking for “maple trees” at dinner and John reaches for seconds, you know you’ve discovered something special!

Why This Recipe Works

In reality, getting everyone excited about brussels sprouts can feel impossible. But this maple-glazed version has become our family’s most requested vegetable. The best moments are when Jack helps drizzle the maple syrup while Aliana carefully arranges them on the baking sheet – their special touches that make every batch perfect!

Key Components Breakdown

Essential Ingredients

  • Fresh brussels sprouts – Georgia taught me how to pick the perfect ones
  • Pure maple syrup – Emily’s grade selection changed everything
  • Olive oil – Catrine’s tip about temperature makes it perfect
  • Seasonings – The secret to amazing flavor
  • Optional nuts – For that extra crunch

Equipment Needed

Must-haves:

  • Large baking sheet
  • Sharp knife
  • Bowl for tossing
  • Parchment paper

Nice-to-haves:

  • Vegetable peeler
  • Mandoline
  • Storage containers
  • Serving dish

The Technique Section

Critical Steps

  1. Proper trimming
  2. Even sizing
  3. Oil coating
  4. Temperature control
  5. Timing precision

The most common mistake? Overcrowding the pan! After one particularly steamy batch, I learned that spacing makes them perfectly crispy.

Temperature and Timing

  • Oven temperature: 400°F
  • Initial roasting: 20 minutes
  • Final glaze: 5-7 minutes
  • Rest time: 5 minutes

Troubleshooting Guide

Common Issues

Not crispy? Georgia’s solution: Don’t overcrowd the pan. When Jack helped me test this method last week, we got perfectly caramelized results!

Too dark? Emily taught me to add the maple syrup later in cooking.

Variations and Adaptations

Seasonal Options

  • Fall: Add pecans
  • Winter: Balsamic drizzle
  • Spring: Fresh herbs
  • Summer: Lemon zest

Dietary Modifications

  • Lower sugar: Reduce maple
  • Extra crunch: Add seeds
  • Spicier version: Red pepper flakes

Storage and Make-Ahead

  • Refrigerator: 3-4 days
  • Freezer: Not recommended
  • Prep ahead: Trim early
  • Reheat: High heat

FAQ

Q: Fresh or frozen sprouts? A: Fresh work best.

Q: How to prevent sogginess? A: Don’t overcrowd and use high heat.

Q: Best maple syrup? A: Pure, dark grade.

Closing Thoughts

You know what makes these brussels sprouts truly special? It’s not just their perfect caramelization or sweet-savory balance – it’s watching Jack’s face light up when he gets to do the “maple waterfall,” or seeing Aliana’s proud smile as she creates her sprout patterns on the baking sheet. Even John, who used to avoid brussels sprouts entirely, now asks for the recipe to share at work!

Since sharing this recipe on my Pinterest, I’ve heard from so many families who’ve made it their go-to vegetable dish. Some have even started “vegetable makeover nights” where they try new ways to prepare old favorites!

Remember, your first attempt might not be perfect (like my infamous “too much maple” incident that had us all on a sugar rush!), but keep experimenting. For more vegetable recipes and side dish ideas, follow me on Pinterest @mealmia – where I share all our kitchen adventures, successful or otherwise!

Print
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Maple-Glazed Roasted Brussels Sprouts

Maple-Glazed Roasted Brussels Sprouts


Description

A sweet and savory side dish that converts vegetable skeptics!

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6

Maple-Glazed Roasted Brussels Sprouts


Ingredients

Scale
  • 2 pounds brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 1/4 cup pure maple syrup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1/2 cup chopped pecans
  • Optional: red pepper flakes

Instructions

  1. Trim and halve sprouts. (Jack helps sort by size!)
  2. Toss with oil and seasonings.
  3. Arrange on baking sheet. (Aliana’s artistic touch!)
  4. Roast until edges brown.
  5. Drizzle with maple syrup.
  6. Finish roasting until caramelized.

Notes:

  • Don’t overcrowd the pan
  • Use real maple syrup
  • Georgia’s tip: trim base well
  • Catrine’s secret: add garlic

Storage Tips:

  • Store in airtight container
  • Best eaten fresh
  • Reheat in oven
  • Don’t freeze

Nutritional Information (per serving):

  • Calories: 165
  • Protein: 4g
  • Fat: 7g
  • Carbs: 24g
  • Fiber: 4g
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