Saturday, October 8, 2011

Maple Glazed Brussels Sprouts

This recipe for Brussels Sprouts couldn't be easier and therefore, it's one of my favorite side dishes to serve at Thanksgiving.  You know how hectic the last 15 minutes is trying to get all the food on the table at once and everyone seated to eat.  Well, if you wash and prep the brussels the day before, all you need to do is toss them in a little olive oil, roast in the oven for 10 minutes and then toss in hot maple syrup.  Also, I guarantee that your kids will love them!


2 lbs baby brussels sprouts, washed, bottom trimmed and either sliced in half or quartered, depending on size
1/3 cup 100% pure maple syrup, thickened slightly
2 tbsp extra virgin olive oil
Kosher salt and black pepper to taste

  • Pre-heat oven to 425 degrees.
  • Place brussels in a large bowl and toss with olive oil, salt and pepper to taste.
  • Roast in the oven for about 10-15 minutes until lightly charred and crisp-tender.  Toss once half way through the cooking process.
  • While brussels are roasting, in a small sauce pan, bring maple syrup to a boil and cook for a couple of minutes until it is slightly thicker and coats the back of a spoon.
  • Remove brussels from the oven and place in a large bowl and toss with hot maple syrup.
  • Brussels can be served as is or garnished with toasted chopped hazelnuts. 


  1. I made these and they turned out PERFECT! I did cook the brussels for a few minutes longer, even though they were small maybe due to oven temp or just personal preference... Great technique with the simmering of the maple syrup, you rock!

  2. Thanks, I'm glad you liked them. Yes, the oven temp times are just a guideline because you may prefer yours a little more tender and oven temps vary.