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35 minutes mins
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By: Rachel GurkPosted: 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!
Recipe Overview
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
Servings: 6
Table of Contents close
- 1 Recipe Overview
- 2 About Roasted Brussels Sprouts
- 3 How to Trim Brussels Sprouts
- 4 FAQs
- 5 Make It Your Own
- 7 Brussels Sprout Recipes
- 8 Get the Recipe: Maple Cayenne Roasted Brussels Sprouts Recipe
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.
About Roasted Brussels Sprouts
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.
FAQs
Should Brussels sprouts be cut before roasting?
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.
Should you parboil Brussels sprouts before roasting?
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.
Can you prep Brussels sprouts the night before?
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:
- Adjust the spice level. Reduce or increase the heat by reducing or increasing the amount of cayenne you use. Remember, a little goes a long way!
- Add garlic. Stir minced garlic (a couple small cloves) into the maple syrup/cayenne mixture.
- Hot honey! Instead of maple syrup and cayenne, change it up with hot honey. If you make your own hot honey, you can adjust the heat level to your liking.
- Make them on the stove instead. Sauté the Brussels sprouts 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.
- Take it up a notch. Try smashed Brussels sprouts which are extra crispy and delicious!
Storage & Reheating Tips
Roasted Brussels sprouts 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.
Brussels Sprout Recipes
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Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Maple Cayenne Roasted Brussels Sprouts Recipe
4.67 from 3 votesPrep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins
6 servings
Print Rate Recipe
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 (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
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, 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.
Notes
- 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.
Nutrition Information
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
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.
© Author: Rachel Gurk
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Reader Interactions
Leave a Review
Janie says
Delicious and would be a great side dish for Thanksgiving! Loving your easy and yummy recipes Rachel….thanks!!
Reply
Rachel Gurk says
Thanks Janie! I appreciate you taking the time to come back and leave a comment!
Reply
Renee E says
Although I did like these, I think I’m more of a sweet Brussels sprouts girl (balsamic) but my husband really liked the spice!
Reply
Rachel Gurk says
So glad your husband liked these! Thanks Renee!
Reply
Mary @ Fit and Fed says
I converted my husband to Brussels sprouts, too, with a very similar recipe! The cayenne is an interesting touch! I like a little balsalmic vinegar in at the end of the roasting, too, for some extra sweet caramelization even above and beyond the maple syrup.
Reply
Rachel Gurk says
SO glad you liked it! Balsamic would be perfect!
Reply
Kate says
Huge hit in my house! Recently I ran out of maple syrup and subbed w honey…also very good!
Reply
Rachel says
Yum! Sounds great!
Reply
Sally says
I love roasting vegetables. I made roasted brussels sprouts for Thanksgiving last year (without the maple syrup, because I hadn’t seen this recipe). My daughter said she didn’t ever want brussels sprouts made any other way. Me too. I can’t wait to try this recipe.
Reply
Rachel says
Enjoy! Aren’t roasted vegetables the best? Love, love, LOVE.
Reply
tim says
I made these and they were very enjoyable. I would recommend them for anyone who has kids and maybe lighten up the pepper if your kids don’t like spicy food. The maple syrup makes them candied brussel sprouts. Thanks for the recipe!
Reply
Rachel says
Great! Thanks for letting me know, glad that you enjoyed them.
Reply
Suzi says
These I love, I’ve roasted them but never added maple syrup, going to give that a try. It is a shame that they have such a bad name, I like them steamed with just a tad of butter. I guess you just have to love them or hate them. Nice to meet you Rachel.
Reply
natalie (the sweets life) says
i LOVE brussels sprouts. i’ve made them with maple syrup before but never cayenne–can’t wait to give it a shot!
Reply
Tracey says
I love roasted brussels sprouts, especially when there’s also maple syrup involved. Yum!
Reply
Erika - The Teenage Taste says
It is so unfair for brussel sprouts to get such a bad reputation. I think they taste delicious and 10x better than many it’s fellow green counterparts. ;-)
I cannot wait to try the brussel sprout and maple flavor combination. I’ve heard many good things about it but I’ve always been a little hesitant…
Thanks for sharing! :-DReply
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