Poor brussels sprouts – they’ve always had such a bad rap. It’s too bad because they’re actually delicious, even candy-like when roasted in a touch of maple syrup. This recipe is my new go-to side for Thanksgiving and Christmas meals. It’s the perfect side to meaty mains and rich starchy carbs like mashed potatoes. I guarantee it’ll be a hit, and possibly the most talked about dish at your next gathering. Plus, maple anything and everything is hot right now. I have a friend who works in the gourmet food industry, and she has assured me that maple is definitely a thing.
I tried this maple brussels sprouts when it was featured briefly on Gusto 101’s menu a few weeks back. I’ve added a bit of cayenne here, it is the perfect balance to the sweetness of the syrup. However, if you’re feeding little ones, you can always omit the cayenne. Even if you don’t like brussels sprouts, I encourage you to try them again using this recipe, and see if you’ve changed your mind.
Maple Cayenne Brussels Sprouts (adapted from Martha Stewart)
Serves 4 to 6 as side
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 1 ½ Tablespoon extra virgin olive oil
- Coarse sea salt
- 1 Tablespoon pure maple syrup
- ¼ teaspoon cayenne (optional)
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss brussels sprouts in olive oil and spread out evenly. Season with salt. Roast brussels sprouts for 15 to 20 minutes, stirring halfway through. Sprouts are done when browned in spots and easily pierced with a knife.
- Meanwhile, in a small bowl, stir together maple syrup and cayenne (if using). Drizzle brussels sprouts with maple syrup mixture, and roast for 1 more minute. Serve immediately.
Recipe Note: When prepping the brussels sprouts, discard any yellowed or browned outer leaves. Keep any stray leaves that are nice and green. They get very browned and crispy and add a nice crunchy texture to the dish.