Crispy Brussels Sprouts Maple

One autumn evening, I was roasting vegetables for a dinner party and almost tossed the Brussels sprouts as a reluctant afterthought. A friend reached over, drizzled one with maple syrup from her tea, and the moment it hit the hot pan, something magical happened—that sweet, smoky caramel transformed everything. Now they're the first thing people ask me to bring.

I made this for my parents last Thanksgiving, and my dad—who genuinely dislikes most vegetables—went back for thirds. He kept saying it tasted like candy, which wasn't wrong, but it was the kind of sweetness that made sense with the slight char and bitter edge. That's when I knew the recipe worked.

Ingredients

• 500 g Brussels sprouts, trimmed and halved: The cut side down is what creates that caramelized, crispy bottom—this matters more than you'd think.
• 2 tbsp olive oil: Use decent olive oil; it won't burn at roasting temperature and carries flavor through the whole dish.
• 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper: Salt draws moisture out first, which is why you get crispiness instead of steam.
• 2 tbsp pure maple syrup: Real maple syrup has complexity; the cheap stuff tastes one-note and cloying.
• 1 tbsp balsamic vinegar: This cuts the sweetness and adds a subtle depth that makes people wonder what your secret is.
• 2 tbsp chopped toasted pecans and 1 tbsp parmesan (optional): Pecans add a buttery crunch; parmesan brings a salty contrast that somehow makes the maple taste better.

Instructions

Heat your oven and prep:

Set the oven to 220°C (425°F) and line a baking sheet with parchment paper. You want it hot enough that the Brussels sprouts will sizzle the moment they hit the pan.

Coat and arrange:

Toss the Brussels sprouts in a bowl with olive oil, salt, and pepper until every piece glistens. Spread them cut-side down on the baking sheet in a single layer—crowding the pan steams them instead of crisping them.

Roast until golden:

Slide them into the oven and let them sit for about 12 minutes before flipping. You'll know they're ready to flip when the cut side is deeply caramelized and smells almost nutty. Roast for another 10-13 minutes until the edges are crispy and dark.

Make the glaze:

While they're finishing, whisk together the maple syrup and balsamic vinegar in a small bowl. The smell of balsamic hitting the warm maple is one of those kitchen moments that makes you pause.

Toss and finish:

Transfer the hot Brussels sprouts to a serving bowl and drizzle with the glaze, tossing gently so every piece gets coated. Top with toasted pecans and parmesan if you're using them, and serve immediately while everything is still warm and crispy.

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I remember serving these at a potluck where someone's kid actually asked for seconds of vegetables—not sarcastically, not out of politeness, but genuinely wanted more. The parents looked at me like I'd performed a miracle. It was just caramelization and maple syrup, but it felt like magic.

The Power of Cut Side Down

The first time I roasted Brussels sprouts, I spread them around randomly, half cut-side up, half cut-side down. They came out unevenly cooked and pale. The next time, I put them all cut-side down and left them alone for the first half of cooking—the difference was shocking. That flat surface against the hot pan creates a concentrated heat pocket where the natural sugars actually caramelize instead of just steaming away. It's such a small thing, but it's the whole reason these taste nothing like boiled or steamed Brussels sprouts.

Why Maple and Balsamic Work Together

Maple syrup alone would be too one-dimensional, just sweetness coating everything. Balsamic brings acidity and a slight earthiness that makes your mouth want more. The two together create this push-and-pull that keeps the dish interesting and prevents the sweet glaze from feeling cloying or overdone. It's the same principle as adding a squeeze of lemon to dessert—a small amount of the opposite flavor makes the main flavor pop.

Timing, Toppings, and When to Serve

These are best served immediately after tossing with the glaze, while the outside is still crispy and the inside is warm and creamy. If you're making them ahead for a dinner party, roast them fully, then warm them in a dry skillet for a few minutes before tossing with the glaze—this restores some crispiness. The pecans should be toasted fresh if possible, and add them just before serving so they don't go soft from the heat or moisture.

• Toast your own pecans in a dry skillet over medium heat for 3-4 minutes until fragrant—they're always better than pre-toasted.
• If you want extra heat, add a pinch of chili flakes to the glaze or sprinkle them over the finished dish.
• For a vegan version, skip the parmesan or use a good plant-based alternative, and the dish is still absolutely delicious.

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These Brussels sprouts have quietly become my most requested dish, which is funny because they're so simple. Sometimes the best recipes aren't about technique or secret ingredients—they're just about knowing that a little heat, good timing, and maple syrup can turn almost anything into something people want to eat.

Recipe Questions & Answers

→ How do I make Brussels sprouts crispy?

Ensure the sprouts are spread in a single layer on the baking sheet without overcrowding. Roast at high heat and flip halfway to promote even caramelization and crispiness.

→ Can I substitute maple syrup with another sweetener?

Yes, alternatives like honey or agave syrup work well, providing a similar sweet and sticky glaze.

→ What variations can enhance the flavor?

Adding a pinch of chili flakes introduces a mild heat, and substituting toasted pecans with walnuts or almonds offers different textures and tastes.

→ Is there a vegan option for garnishes?

Omit the parmesan or replace it with a plant-based alternative like nutritional yeast or vegan cheese to maintain richness.

→ What sides pair well with this dish?

It complements roasted meats, poultry, or other vegetable dishes, providing a sweet-savory contrast and crisp texture.