Irresistible Roasted Brussels Sprouts

Irresistible roasted Brussels sprouts are the ultimate way to turn this humble vegetable into a show-stealing side dish The combination of a crisp caramelized exterior and a sweet salty tangy glaze means even those who usually avoid Brussels sprouts ask for seconds Every batch disappears from my table in minutes

After trying these on a Thanksgiving whim my husband now insists we make double batches for meal prep

Gather Your Ingredients

• Fresh Brussels sprouts: look for tight bright green heads with minimal blemishes Freshness ensures best texture
• Olive oil: provides richness and helps the sprouts crisp up during roasting Go for extra virgin for best flavor
• Soy sauce: deepens umami and saltiness Choose a good quality low sodium version if preferred
• Maple syrup: brings a gentle sweetness and helps with caramelization Use real maple syrup not artificial
• Rice vinegar: adds a splash of brightness Key for balancing flavors Try to find unseasoned rice vinegar
• Red pepper flakes: give a subtle background heat Add more or less to taste and pick flakes that are vivid red
• Salt: brings out all flavors Use kosher or sea salt for even seasoning
• Black pepper: sharpens every bite Use freshly cracked for maximum aroma

How to Make It

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit and line a large sheet pan with parchment paper This helps both with cleanup and sticking

Trim and Prepare the Brussels Sprouts:

Cut off the tough stems of each sprout and discard any limp or yellow leaves Slice each sprout in half Lengthwise cutting maximizes caramelized surfaces

Dry Thoroughly:

Spread the halved sprouts on a clean towel Gently pat every sprout fully dry Any leftover water makes sprouts steam and prevents crisping

Season Evenly:

Transfer the dry sprouts to a large bowl Add olive oil salt and black pepper Toss firmly and make sure every half is coated edge to edge

Arrange on Sheet:

Place sprouts cut side down on the lined pan Spread them out so none are stacked Use a second sheet pan if needed for best results

Roast to Perfection:

Roast for twenty to twenty five minutes Watch as the edges turn deep golden brown and get slightly charred Shake the pan once halfway through for even color

Make the Glaze:

While sprouts roast combine soy sauce maple syrup rice vinegar and red pepper flakes Whisk until the glaze is smooth

Glaze and Toss:

When the sprouts emerge caramelized and piping hot transfer them back to your large bowl Pour your glaze on and toss gently until every sprout gleams

Serve and Enjoy:

Transfer to a plate and serve at once They are at their best fresh and hot with crisp edges

Recipe freezes well and can be reheated while preserving texture One of my favorite touches is the maple syrup I love sneaking a spoonful into recipes for subtle sweetness My son calls these little green candies and always helps toss the glaze in the bowl

Flavor Boosters

Let leftovers cool completely before transferring to an airtight container Store in the fridge for up to four days For best reheating spread the sprouts on a pan and warm in a hot oven for five minutes which revives the crisp edges and prevents sogginess If making ahead do not glaze until just before serving

Serving Suggestions

Serve these sprouts as a side to roast chicken salmon or a holiday roast Toss cooled leftovers with cooked farro or quinoa for a power bowl Add feta cheese or toasted nuts for extra crunch These also work well chopped in salads the next day

Creative Twists

If you are out of maple syrup honey also caramelizes nicely Balsamic vinegar can replace rice vinegar for a deeper flavor Use tamari or coconut aminos for gluten free needs When Brussels sprouts are out of season try halved baby potatoes or thick slices of carrots using the same method

If your pan seems crowded use two sheets Overcrowding can leave sprouts pale and soft instead of irresistibly crisp

Common Questions About This Recipe

→ How do I achieve extra crispiness on Brussels sprouts?

To maximize crispiness, make sure the sprouts are completely dry before roasting. Spread them cut side down in a single layer and avoid overcrowding the pan.

→ Can I substitute another sweetener for maple syrup?

Yes, you can use honey or agave syrup as alternatives. Each will slightly change the overall flavor profile but will still provide a sweet glaze.

→ How do I prevent Brussels sprouts from turning mushy?

Patting the sprouts dry and roasting at a high temperature helps caramelize the edges while keeping the centers tender but not mushy.

→ Is it necessary to use soy sauce?

Soy sauce adds savory depth. If you prefer, tamari or coconut aminos can be used for a similar effect, especially for gluten-free options.

→ What pairs well with roasted Brussels sprouts?

These sprouts make a great side for roasted meats, poultry, grain bowls, or as an addition to holiday menus. They also complement other roasted or hearty vegetables.