Maple Roasted Brussels Sprouts

by mary on November 24, 2013

roasted Brussels sprouts in a white serving dish

roasted Brussels sprouts

Ever buy the big stalks of brussels sprouts with the sprouts still attached? I’m partial to picking them up at Trader Joe’s this time of year. Most of the sprouts on these stalks are pretty small, so I don’t bother cutting them in half when I prep them. I don’t go crazy in my cooking with sugar, fat, and  salt, but for this recipe they are all necessary. I made a lot of roasted Brussels sprouts that were OK but not great before I realized that a little sugar to balance their slight bitterness is just the thing. And enough salt. I don’t know quite how many sprouts will be on your stalk, so taste yours and make sure you have the right amount.

For a special touch (Thanksgiving?) you could pan or oven-toast your favorite nut or seed to add (hazelnut, walnut, pumpkin seed, or maybe chestnut). I’d do it separately from the Brussels sprouts for greater control and add them in at the end.

5.0 from 1 reviews
Maple Roasted Brussels Sprouts
 
Prep
Cook
Total
 
Author:
Type: vegetable
Cuisine: American
Serves: 5
Ingredients
  • 1½ # Brussels sprouts, removed from stalk, ends trimmed off.
  • 2 Tbsp. maple syrup
  • 2 Tbsp. extra virgin olive oil
  • ¾ tsp. salt or to taste
  • 2 Tbsp. balsamic vinegar
Instructions
  1. Preheat oven to 375.
  2. Snap Brussels sprouts off the stalk and trim off the tough end where it connected to the stalk. I usually leave them whole unless they are quite big.
  3. Put in 9x13 baking pan.
  4. Mix in olive oil, maple syrup, and salt with the Brussels sprouts.
  5. Bake, stirring every ten minutes.
  6. Add the balsamic vinegar when the sprouts are almost done (I add it near the end so it will not stick to the pan as much).
  7. Small to medium sprouts take about 25 minutes total cooking time, so I add the balsamic vinegar at 20 minutes and let it brown on the sprouts for about five minutes before removing them from the oven and serving. If you are using large sprouts it may take longer to get to the almost-done stage.
  8. Between the maple syrup and the balsamic vinegar, the baking dish will need some soaking (you could line the pan with foil but we do not).

 

{ 11 comments… read them below or add one }

Lori November 24, 2013 at 10:48 pm

I’m thinking this will definitely be on our Thanksgiving menu…maybe with some walnuts and a few dried cranberries…. Mmmmm…. Have a great holiday!
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mary mary November 27, 2013 at 4:48 pm

Thank you Lori, enjoy your Thanksgiving cooking!

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Toni November 27, 2013 at 12:09 pm

“Mix in olive oil, sugar, and salt with the Brussels sprouts.” There’s no sugar listed in the ingredients. Did you mean syrup?

Thank you! I’ve been roasting Brussels sprouts a long time, but never thought to add a touch of maple.

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mary mary November 27, 2013 at 4:59 pm

Yes, I did mean maple syrup, I’ll edit that. Thanks for giving me your feedback, I appreciate knowing where my recipe was confusing.

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yummychunklet November 27, 2013 at 2:24 pm

Oh, the maple sounds delicious with the Brussels sprouts!
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mary mary November 27, 2013 at 4:49 pm

Thanks!

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Tempie
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November 27, 2013 at 3:11 pm

These sound so much better than the ones I had as a kid! My husband likes brussels sprouts, but I’ve never made them because I just keep remembering how much I hated them when I was younger. I may just have to give this recipe a try and see if it changes my mind about brussels sprouts!

I also want to wish you and your family a happy Thanksgiving! Hope you all have a fantastic holiday!
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mary mary November 27, 2013 at 4:51 pm

Yes, my husband had to go through Brussels sprouts rehab, too. My MIL, rest her soul, was of the old-fashioned cook ‘em ’til they’re good and dead school of vegetable prep. Thanks for the holiday good wishes, same to you!

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Angela December 2, 2013 at 12:39 am

I can’t believe at one time I thought Brussels Sprouts were nasty. Now I absolutely love them anyway prepared. Adding maple syrup sounds heavenly!
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mary mary December 2, 2013 at 12:53 am

It all depends how you cook them— and they are excellent caramelized in the maple syrup this way! Thanks for stopping by the old blog and leaving a comment!

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The Wimpy Vegetarian December 2, 2013 at 3:01 pm

I totally agree that Brusslies need some help, and a little fat, sugar and salt go a long way with that. I love the maple syrup approach to the sweet! I just made Brussels sprouts hash a couple nights ago and made caramelized onions with brown sugar for the sweet addition. Next time I’m using maple syrup. MUCH less processed :-)
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