Crispy Brussels Sprouts Maple (Printable)

Golden roasted Brussels sprouts tossed in a sweet maple-balsamic glaze with toasted pecans and parmesan accents.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper

→ Glaze

05 - 2 tbsp pure maple syrup
06 - 1 tbsp balsamic vinegar

→ Optional Garnishes

07 - 2 tbsp chopped toasted pecans
08 - 1 tbsp grated parmesan cheese

# How-To Steps:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, kosher salt, and black pepper until evenly coated.
03 - Spread Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, flipping once halfway through, until edges are deeply golden and crispy.
05 - Whisk together maple syrup and balsamic vinegar in a small bowl.
06 - Transfer roasted Brussels sprouts to a serving bowl, drizzle with the maple-balsamic glaze, and toss to coat evenly.
07 - Sprinkle with toasted pecans and grated parmesan if desired. Serve immediately.

# Expert Suggestions:

01 -
  • They're crispy on the outside, tender inside, and taste nothing like the soggy Brussels sprouts that made you skeptical as a kid.
  • The maple-balsamic glaze does all the work, turning simple roasted vegetables into something people actually fight over.
  • Ready in 35 minutes and impresses everyone without any fussy technique.
02 -
  • Don't flip them too early—let them sit undisturbed for the first half of cooking so the cut side can actually caramelize instead of steam.
  • The glaze will seize up and taste bitter if you add it while the Brussels sprouts are still on the hot pan, so always toss it in a bowl away from direct heat.
  • Leftover Brussels sprouts are somehow better the next day, cold or reheated in a dry skillet.
03 -
  • Buy Brussels sprouts that are roughly the same size so they cook evenly—if you end up with some tiny and some huge, cut the big ones a bit smaller.
  • The maple syrup deepens in flavor as it caramelizes, so don't be afraid of it looking dark—that's actually the sweet spot.

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