My mom has been a brussels sprouts fan since I can remember but we didn’t eat them much growing up. Now that I’m a full-grown adult with sprouts-loving palate, I mourn all the years spent not eating them. I first made these for Thanksgiving last year and they were a hit–all gone with no leftovers–with my family. If you’re looking for a little something to take to a potluck, Friendsgiving, or Thanksgiving this year, get to scrolling because today’s crispy maple brussels sprouts are it, honey!
It is now November which means office potlucks and holiday events are popping off left and right. These brussels are a great dish for this season because, aside from tasting absolutely wonderful, they’re vegan, gluten-free, and paleo. So, they’re a pretty safe bet no matter what allergies or diets your friends and coworker might have. You only need four ingredients to make them: brussels sprouts (duh), maple syrup, olive oil, and salt & pepper. Prep consists of pouring and stirring, and the cook time is only 15 minutes. Yes, that’s right, these crispy maple brussels sprouts take less than 20 minutes to make!
The keys to getting the leaves and sprouts perfectly crispy, are high heat, plenty of space, and rotating the sprouts a little while baking. If you’re familiar with my spicy honey roasted brussels recipe, you know that all you have to do is shake the pan a little halfway through baking to take care of that! I spread these out on a sheet pan and bake them at 450 degrees. These crispy maple roasted brussels sprouts are the perfect easy contribution to the Thanksgiving table whether you’re a guest or the main cook. They were one of the last items I whipped up during last year’s feast and were so quick to make, which also makes them perfect for weeknight dinners!
I hope you love these and keep them in rotation year round. They will definitely be part of this year’s Thanksgiving menu plan and my regular meal prep routine. Are y’all planning to do any holiday cooking this year? Thanks for reading!
- garlic mashed potatoes
- garlicky green beans
- root veggies
- celebration salad
- roasted parmesan red potatoes
Deliciously crispy, sweet and savory brussels sprouts are simple to make and roast to perfection in under 20 minutes.
- 2 pounds Brussels sprouts
- 1/4 cup olive oil
- 1/4 cup Maple syrup
- black pepper and sea salt to taste
- Preheat oven to 450 degrees. Wash and trim ends from sprouts. Pat dry then place in a bowl.
- Add black pepper, sea salt, olive oil, and maple syrup to sprouts and toss until all are coated.
Spread sprouts out in a single layer onto a non-stick baking sheet and bake for 15 minutes, gently shaking pan halfway through.