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Maple Glazed Brussels Sprouts

Prep time 12 min
Cook time 15 min
Total time 27 min

Prep time 12 min
Cook time 15 min
Total time 27 min


Brussels sprouts are a quintessential holiday side dish, however many traditional recipes are dairy smothered and undercooked. I prefer sprouts that are crispy on the outside and creamy-tender on the inside, and this technique of roasting them face down at a high oven temp gets the job done beautifully. Feel free to double or even triple the recipe, depending on the size of your holiday gathering. These sprouts turn out so delicious that even the kids will go back for more. Enjoy

Serves 4

1 pound Brussels Sprouts, trimmed and halved

1 tablespoon olive oil

1 tablespoon pure maple syrup

scant ½ teaspoon sea salt

¼ teaspoon black pepper


Preheat the oven to 425 degrees. Line a rimmed baking sheet with foil.


In a large bowl combine the halved Brussels sprouts with the olive oil, syrup, sea salt and black pepper. Toss to evenly coat.


Place the sprouts, cut side down, on the prepared baking sheet. Roast for 12-15 minutes, until lightly charred and very tender. Enjoy!


Calories: 92
Fat: 3g
Carbohydrates: 13g
Sodium: 453mg
Fiber: 5g
Protein: 4g
Sugar: 5g

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