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Roasted Brussels sprouts with maple syrup are a delicious side for the holidays or for a quick everyday dinner.
Roast them in 30 minutes in the oven, and drizzle with a finger-liking, sweet and tangy maple syrup, and lemon dressing.
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What are roasted Brussels sprouts with maple syrup?
Roasted Brussels sprouts with maple syrup are one of the most delicious ways of eating Brussels sprouts.
Roasting the sprouts with olive oil, salt, and pepper in the oven for just 30 minutes makes them soft on the inside and slightly charred on the outside, with an earthy nutty flavor.
The sprouts are already very tasty this way, but if you want to make them even more delicious, then you can drizzle some maple syrup and lemon dressing on top.
This dressing, which we use also in our shaved Brussels sprouts salad, is really one of our favorites. Try it and let us know what you think.
Ingredients & Substitutions
- Brussels sprouts, fresh ones, plus olive oil, salt and pepper to season them.
When you pick your Brussels sprouts at the grocery store feel them with your hands, and make sure they are hard, not soft. Even better if they are bright green.
For the maple syrup dressing
- Olive oil: best if extra virgin.
- Maple syrup: you can also use agave syrup.
- Mustard: I use mustard from a squeeze bottle, but any mustard would do here, including Dijon mustard.
- Lemon juice, salt and pepper
How to make roasted Brussels sprouts with maple syrup
Preheat the oven to 400F or 190C. Remove the dirty, woody part of the stem (if any) then cut the Brussels sprout in half and place them on a baking tray.
Tip: do not overcrowd the pan or they'll turn out too soft as their own steam will prevent them from crisping up.
Season with a drizzle of olive oil, salt, and pepper, and mix them to evenly spread the oil.
Bake for 30 minutes. They should be slightly charred and golden on the outside, soft on the inside. In the meantime prep the maple syrup dressing.
To a bowl, add olive oil, lemon juice, mustard, maple syrup, and salt. Mix with a whisk or a fork, then drizzle over the roasted Brussels sprouts.
Storage
Store the roasted Brussels sprouts with maple syrup in the refrigerator for up to 2 days. Reheat in a preheated oven at 360F or 180C, or in the microwave for a couple of minutes.
The sprouts are also delicious when eaten at room temperature. In this case, just take them out of the refrigerator 30 minutes before eating them.
Dinner ideas
Did you know that we develop our recipes to go together for a complete dinner meal plan? Serve the roasted Brussels sprouts with maple syrup as a side dish with:
Pan-fried tofu with mushrooms as a main dish.
Shaved Brussels sprouts salad a second side dish.
Hasselback baked apples with cinnamon as a dessert.
YouTube
Double-tap to watch this video recipe on youtube.
Recipe
Roasted Brussels sprouts with maple syrup
Ingredients
- 12 ounces (350 grams) Brussels sprouts
- ½ tablespoon (7 grams) olive oil
- salt and pepper
For the maple syrup dressing
- 1 tablespoon (15 grams) olive oil extra virgin
- 1 tablespoon (15 grams) lemon juice
- 1 teaspoon (6 grams) mustard
- ½ tablespoon (10 grams) maple syrup
- ⅓ teaspoon (1.5 grams) salt
Instructions
- Preheat the oven to 400F or 190C. Remove the dirty, woody part of the stem (if any) then cut the Brussels sprout in half and place them on a baking tray.
- Season with a drizzle of olive oil, salt and pepper, and mix them to evenly spread the oil.
- Bake for 30 minutes. They should be slightly charred and golden. In the meantime prep the maple syrup dressing.
- To a bowl, add olive oil, lemon juice, mustard, maple syrup and salt. Mix with a whisk or a fork, then drizzle over the roasted Brussels sprouts.
Nutritional Values
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Did you try this recipe at home? Let us know in the comments below 🙂
Buon appetito!
Nico
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