Go Back
To make maple glazed Brussels sprouts, gather these items: - 1 pound Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - 1/4 cup pure maple syrup - 1 tablespoon balsamic vinegar - 1 teaspoon Dijon mustard - Salt and pepper to taste - 1/4 cup pecans, roughly chopped - 1/4 cup dried cranberries If you don't have some ingredients, don't worry! Here are a few swaps you can try: - Use avocado oil instead of olive oil for a different taste. - Honey can replace maple syrup if you're okay with a non-vegan option. - For balsamic vinegar, red wine vinegar works in a pinch. - You can skip the Dijon mustard if you want a milder flavor. - Any nut, like walnuts, can replace pecans. - Raisins or fresh fruit can substitute dried cranberries. Fresh Brussels sprouts taste best for this recipe. They have a nice crunch and flavor. Frozen Brussels sprouts can work, but they might turn mushy. If you use frozen ones, thaw and dry them before cooking. This will help keep their texture crisp. Fresh is always my first choice, but frozen can save time when needed. {{ingredient_image_1}} Start by washing the Brussels sprouts. Trim the ends and cut them in half. This helps them cook evenly. Use fresh sprouts for the best taste. You can find them in many stores. Place the halved sprouts in a large bowl. Drizzle with olive oil, salt, and pepper. Toss them well until every piece is coated. This step adds flavor and helps with browning. Preheat your oven to 400°F (200°C). Spread the coated Brussels sprouts on a baking sheet. Make sure they sit in a single layer. This ensures they roast well. Roast them for 20 to 25 minutes. Stir halfway through to avoid burning. They should be tender and caramelized when done. The edges will get crispy, adding great texture. While the sprouts roast, you can make the maple glaze. In a small saucepan, combine maple syrup, balsamic vinegar, and Dijon mustard. Heat this mixture over medium heat. Stir it continuously for about 3 to 4 minutes. The glaze should warm and thicken slightly. This sweet and tangy flavor will enhance the sprouts. Once the Brussels sprouts are out of the oven, drizzle the glaze over them. Add chopped pecans and dried cranberries. Toss everything gently to mix well. Return them to the oven for another 5 minutes. This warms the glaze and toasts the pecans a bit. To get that nice caramelization, start with dry Brussels sprouts. After washing, dry them well. When you roast, use high heat. I like 400°F (200°C). This heat helps the sugars in the sprouts brown. Spread them out in one layer on the baking sheet. If they are too crowded, they will steam instead of roast. Stir them halfway through cooking to ensure even browning. Seasoning is key. Use good olive oil, salt, and pepper to coat the sprouts. This lets the flavors shine. Add the maple syrup glaze at the end. This keeps the glaze from burning. Remember to taste as you go. Adjust salt and pepper to your liking. A little Dijon mustard in the glaze adds a nice kick. Serve your Brussels sprouts on a large platter for a great look. Drizzle any extra glaze on top. Add more cranberries and pecans for color and crunch. You can also pair them with roasted meats or grains. Their sweet and savory flavor complements many dishes. Try them with grilled chicken or quinoa salad for a tasty meal. Pro Tips Choose Fresh Brussels Sprouts: Look for bright green, firm Brussels sprouts with no yellow leaves. Fresh sprouts will have a sweeter flavor and better texture. Adjust the Sweetness: Depending on your taste, feel free to adjust the amount of maple syrup in the glaze. You can also add a pinch of cayenne pepper for a spicy kick. Toast the Pecans: For extra flavor, toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the dish. This will enhance their nuttiness. Make it a Meal: To turn this side dish into a main course, add cooked quinoa or farro, grilled chicken, or tofu, and toss everything together with the glaze. {{image_2}} You can boost the taste of maple glazed Brussels sprouts with spices. Try adding a pinch of cayenne pepper for heat. This spice adds a nice kick. If you prefer a warm flavor, use smoked paprika. It brings a smoky depth to the dish. You can also add garlic powder for a savory touch. These simple spices can change the whole dish. Feel free to swap out some ingredients for fun textures. Instead of pecans, use walnuts for a crunchier bite. They have a rich flavor that pairs well with maple. You can also try adding bacon bits for a savory twist. Cook them until crispy, then mix them in with the sprouts. If you like a chewy texture, add sunflower seeds. They give a nutty crunch that works great with the glaze. Seasonal vegetables can add variety to your dish. In fall, try adding butternut squash. Its sweetness matches the maple glaze well. In the spring, toss in asparagus for a fresh taste. It will add a nice green color and crunch. You can also mix in carrots for a pop of orange. These colorful veggies not only taste great but also look beautiful on the plate. Once you enjoy your maple glazed Brussels sprouts, store any leftovers in an airtight container. Place the container in the fridge. They will stay fresh for up to three days. If you want them to last longer, consider freezing them. To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the Brussels sprouts on a baking sheet and heat for about 10-15 minutes. This keeps them crispy. For the microwave, place them in a bowl and cover with a damp paper towel. Heat in short bursts until warm, about 1-2 minutes. If you want to freeze your Brussels sprouts, start by blanching them. Cook them in boiling water for 3 minutes, then plunge them in ice water to stop cooking. Drain and dry them well. Place in a freezer bag, remove as much air as possible, and seal. They can last up to 6 months in the freezer. When you're ready to use them, thaw in the fridge overnight or cook from frozen. To make maple glazed Brussels sprouts vegan, swap out the Dijon mustard for a vegan option. Most Dijon mustards are already vegan, but it's good to check the label. You can also use coconut oil instead of olive oil for a different flavor. This dish stays delicious and plant-based with these small changes. Yes, you can prepare Brussels sprouts ahead of time. Trim and halve the sprouts, then store them in the fridge for up to two days. Just remember to toss them with olive oil, salt, and pepper right before roasting to keep them fresh. You can also make the maple glaze in advance. Just warm it up before drizzling over the roasted sprouts. Maple glazed Brussels sprouts pair well with many dishes. They make a great side for roasted meats like chicken or pork. You can also serve them with quinoa or rice for a tasty vegetarian meal. If you want a festive touch, serve them alongside holiday dishes like turkey or ham. The sweet glaze complements rich flavors very well. This guide covered everything about making maple-glazed Brussels sprouts. You learned what ingredients to use and how to prepare them. I shared tips for roasting and achieving perfect caramelization. You can also explore variations and serving suggestions to make them special. Brussels sprouts are versatile and tasty. With these steps, you can enjoy this dish in many ways. Now, go ahead and make your own version!

Maple Glazed Brussels Sprouts

A delicious side dish featuring roasted Brussels sprouts with a sweet maple glaze, topped with pecans and cranberries.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1/4 cup pure maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • to taste Salt and pepper
  • 1/4 cup pecans, roughly chopped
  • 1/4 cup dried cranberries

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.
  • Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are tender and caramelized, stirring halfway through for even cooking.
  • While the Brussels sprouts are roasting, prepare the maple glaze. In a small saucepan over medium heat, combine the maple syrup, balsamic vinegar, and Dijon mustard. Stir continuously until the mixture is warmed and slightly thickened, about 3-4 minutes.
  • Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the glaze over them. Add the chopped pecans and dried cranberries, then toss to combine.
  • Return the Brussels sprouts to the oven for an additional 5 minutes to warm the glaze and toast the pecans slightly.
  • Serve warm as a side dish or a festive addition to your meal.

Notes

Serve on a large platter, drizzling any remaining glaze over the top and garnishing with extra cranberries and pecans for a pop of color.
Keyword Brussels sprouts, maple glaze, vegetarian