Save I used to push Brussels sprouts around my plate as a kid, convinced they were punishment disguised as vegetables. Then one December evening, a friend tossed halved sprouts with olive oil and slid them into a screaming-hot oven, and the smell that filled the kitchen changed everything. The edges crisped up like tiny cabbage chips, sweet and nutty, nothing like the soggy boiled rounds I remembered. When she drizzled them with balsamic and maple, the glaze bubbled and clung to every charred leaf, and I realized I'd been wrong about Brussels sprouts my whole life.
The first time I brought these to a potluck, I watched a kid who swore he hated vegetables sneak three helpings when he thought no one was looking. His mom caught my eye across the table and mouthed, What did you do to them? I just shrugged, but honestly, it's the roasting that does the magic—high heat and a little patience turn bitter into something almost candy-like. Now I make a double batch every time because they vanish faster than I expect.
Ingredients
- Brussels sprouts: Look for firm, bright green heads without yellow leaves; smaller ones roast more evenly, but halving the big ones works just fine.
- Olive oil: Don't skimp here—it helps the cut sides caramelize and keeps the leaves from drying out in the oven.
- Sea salt and black pepper: Simple seasoning lets the natural sweetness shine through; I like coarse salt for a little crunch.
- Balsamic vinegar: A decent mid-range bottle is all you need; the oven will concentrate the flavor, so save the aged stuff for salads.
- Pure maple syrup: Real maple syrup, not pancake syrup—the difference is night and day, with a woodsy depth that fake versions can't touch.
- Toasted pecans or walnuts: Optional, but they add a buttery crunch that plays beautifully against the tender sprouts.
- Dried cranberries: A handful of tart-sweet berries makes this feel festive without any extra work.
Instructions
- Prep the oven:
- Crank it to 425°F and line your baking sheet with parchment so nothing sticks. The high heat is non-negotiable—it's what gives you those crispy, golden edges.
- Toss the sprouts:
- Trim the stems and halve each sprout, then tumble them in a big bowl with olive oil, salt, and pepper until every piece glistens. Use your hands; it's faster and more fun.
- Arrange on the sheet:
- Lay them cut side down in a single layer, giving each one a little breathing room. Crowding steams them instead of roasting, and you'll miss out on the caramelization.
- Roast and stir:
- Slide the pan into the oven and set a timer for 20 minutes, flipping them once halfway through. You want deep brown spots and crispy outer leaves that curl at the tips.
- Make the glaze:
- While they roast, whisk the balsamic and maple syrup together in a small bowl. It'll look thin, but it thickens beautifully once it hits the hot sprouts.
- Glaze and finish:
- Pull the pan out, drizzle the glaze over the sprouts, and toss gently with a spatula. Pop them back in for 5 minutes so the glaze bubbles and clings like lacquer.
- Garnish and serve:
- Transfer to a platter, scatter the toasted nuts and cranberries on top, and serve while they're still warm and glossy.
Save One Thanksgiving, I forgot to set a timer and the edges got a little more charred than I intended, almost burnt in spots. But when I tossed them with the glaze, those dark bits turned out to be everyone's favorite part—sweet, bitter, and smoky all at once. Sometimes the happy accidents teach you more than the perfect batches.
Making It Your Own
If you want a creamy contrast, crumble some goat cheese or feta over the top right before serving—the tangy richness cuts through the sweetness in the best way. I've also stirred in a spoonful of whole-grain mustard with the glaze when I'm feeling bold, and it adds a sharp, savory kick that keeps things interesting. For a vegan version, everything here already works as-is, just double-check your maple syrup is pure.
What to Serve Them With
These sprouts are sturdy enough to hold their own next to roasted chicken, grilled steak, or a big holiday ham, but they're just as good over a bowl of farro or quinoa for a lighter meal. I've piled them on toast with a fried egg for breakfast more times than I'll admit, and they're magic tucked into grain bowls with roasted sweet potatoes and a drizzle of tahini. They're the kind of side that makes the whole plate feel special without stealing the spotlight.
Storage and Leftovers
Leftovers keep in the fridge for up to three days in an airtight container, though they lose some of their crispness as they sit. I like to reheat them in a hot skillet with a tiny splash of oil to bring back that caramelized crunch, or just eat them cold straight from the container as a snack. If you're meal-prepping, roast them without the glaze and toss it on right before serving so they stay crisp.
- Don't reheat in the microwave—it turns them soggy and sad.
- If you're doubling the recipe, use two pans so they roast evenly instead of steaming.
- Leftover glaze can be whisked with olive oil for a quick salad dressing.
Save There's something quietly satisfying about turning a vegetable most people claim to hate into the dish that disappears first. Keep the heat high, the glaze simple, and don't overthink it—you'll have converts at your table before the night's over.
Recipe FAQs
- → How do I get the Brussels sprouts crispy when roasting?
Ensure sprouts are dry and halved evenly, then spread in a single layer without overcrowding on the baking sheet. Roast at high heat to encourage browning and crisp edges.
- → Can I prepare the glaze ahead of time?
Yes, whisk the balsamic vinegar and maple syrup together in advance and drizzle over the sprouts just before the final roasting step.
- → Are there any suggested garnishes to enhance flavor?
Toasted pecans, walnuts, or dried cranberries provide texture and a touch of sweetness that complements the glaze beautifully.
- → What temperature is best for roasting these sprouts?
Roast at 425°F (220°C) for optimal caramelization and crispiness.
- → Can I add cheese to this dish?
Sprinkling crumbled goat cheese or feta before serving adds a creamy, tangy contrast to the sweet and savory flavors.