Maple Glazed Brussels Sprouts

Maple Glazed Brussels Sprouts are everything you crave in a vegetable side, with caramelized edges, golden centers, and a glaze that hits all the right notes. The marriage of sweet maple, bright balsamic, and savory Dijon makes even the most skeptical eaters sneak second helpings. Every holiday table in my house has found extra space for this dish, and its simplicity ensures it sees plenty of weeknight rotation too.

The first time I served this to my extended family, there were zero leftovers and even my Brussels sprouts skeptic cousin asked for the recipe. Trust me, you will make this one on repeat all fall and winter.

Ingredients

• Brussels sprouts: Essential for meaty texture and nutty flavor Pick fresh and bright green ones with tightly packed leaves for best roasting
• Pure maple syrup: Brings gentle sweetness that caramelizes beautifully during roasting Go for genuine maple syrup not pancake syrup variations
• Olive oil: Adds richness and helps crisp the Brussels in the oven A peppery extra virgin olive oil is best if you have it
• Balsamic vinegar: Provides tang and depth to counterbalance the sweetness Use real balsamic for fullest flavor
• Dijon mustard: Rounds out the glaze with subtle sharpness Choose a creamy smooth Dijon for best blending
• Salt: Enhances natural flavors of every ingredient I like fine sea salt for even seasoning
• Freshly ground black pepper: Adds gentle heat and complexity Always grind fresh if possible for extra aroma
• Toasted pecans: Optional but provide wonderful crunch and buttery notes Toasting heightens their flavor
• Dried cranberries: Offer a tart fruity pop in every bite Choose soft and plump berries

Instructions

Preheat and prepare the pan:

Set your oven to two hundred twenty degrees Celsius or four hundred twenty five Fahrenheit and give it time to get truly hot Lay a sheet of parchment paper on your baking tray to prevent sticking and make cleanup easier

Mix the glaze:

In your largest bowl whisk together pure maple syrup olive oil balsamic vinegar Dijon mustard salt and black pepper Whisk for a full thirty seconds to form a glossy emulsion that will coat every sprout

Toss the Brussels sprouts:

Add the trimmed and halved Brussels sprouts into the bowl Toss thoroughly using clean hands or a spatula making sure every surface is slick with glaze This step ensures even caramelization later

Arrange and roast:

Spread the sprouts out in a single layer cut side down on the baking sheet Spacing the pieces helps them become crisp not steamed

Roast to golden perfection:

Place in the hot oven and roast for twenty to twenty five minutes At the halfway mark stir or flip the sprouts so all sides develop color You want edges browned and interiors fork tender

Finish and garnish:

Move the roasted sprouts to a platter While still warm sprinkle with toasted pecans and dried cranberries if you like Serve straight away so the glaze stays glossy and the nuts remain crisp

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Maple syrup has become my favorite twist because it turns ordinary roasted veggies into something truly special My first Thanksgiving making these was a turning point as everyone seemed genuinely excited about Brussels sprouts for once It still makes me smile to recall that meal

Storage Tips

Leftovers hold up well in the refrigerator for up to three days I love tucking them into grain bowls with a drizzle of extra olive oil To reheat spread on a sheet pan and warm in a hot oven for five minutes to restore some crispiness

Ingredient Substitutions

For a nut free version simply skip the pecans or use toasted pumpkin seeds If you are out of maple syrup honey works as a replacement though the taste will be slightly different You can swap Dijon with whole grain mustard for extra texture

Serving Suggestions

These sprouts pair beautifully with simple roasted chicken turkey or even salmon Toss with cooked farro or quinoa for a hearty vegetarian meal The cranberry and pecan garnish adds enough flair for special holiday dinners

Cultural and Historical Context

Brussels sprouts originated from Belgium and have been a cold weather staple across Europe for centuries Though once unpopular they have experienced a revival with flavor boosting preparations like roasting and sweet glazes

Seasonal Adaptations

Fresh Brussels are at their peak in fall and winter Swap in roasted carrots or parsnips if Brussels are not available Dried cherries or apples can stand in for the cranberries

Success Stories

Many readers share stories of picky kids becoming converts thanks to the glaze I have heard from hosts who found the bright color and sweet tangy aroma have made this dish their new go to for Thanksgiving and Christmas alike It brings cheer to any table

Freezer Meal Conversion

While Brussels sprouts are best fresh you can freeze roasted leftovers arranged in a single layer Once solid transfer to a container and freeze for up to one month Reheat in a hot oven direct from frozen for best texture

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Make these Brussels sprouts your new staple for festive meals or cozy weeknights Their flavorful glaze, crisp texture, and simple prep will win over any crowd every time

Common Recipe Questions

→ How do I achieve crispier Brussels sprouts?

Broil for 2–3 minutes after roasting to add extra crunch and caramelization to the sprouts.

→ Can I make this dish nut-free?

Yes, simply leave out the toasted pecans or swap with pumpkin seeds for a nut-free alternative.

→ What’s the best way to trim Brussels sprouts?

Cut off the tough stem end, remove any discolored outer leaves, and halve for even roasting.

→ Can I prepare the glaze ahead of time?

Mix the glaze ingredients in advance and store covered in the fridge for up to two days.

→ What foods pair well with this dish?

Pairs beautifully with roasted poultry, grilled meats, or hearty grain salads for savory balance.