Maple-Glazed, Oven-Roasted Brussels Sprouts

This is the definitive way to make Brussels sprouts.

Hi! My name is Arthi. A couple of months ago, I came up with this Brussels sprouts recipe that I genuinely cannot stop making. I’ve brought these to potlucks, brunches, had them over week-old rice… the possibilities are endless with these Brussels sprouts, and they take only 30 minutes to prepare.

What You’ll Need

This recipe is very forgiving when it comes to measurements — feel free to adjust to your taste! Recipe serves 2-3.

~20 Brussels sprouts, washed.

• Olive oil (or any other oil of your choice); enough to cover the pan 

• Salt

• Red pepper flakes

• Garlic powder (can substitute with onion powder, or skip if you don’t have it)

• Maple syrup

• Parchment paper or aluminum foil (Trust me when I say this is not optional. Scraping caramelized maple syrup off a baking sheet is not how you want to be spending your night.)

• A baking sheet

InstructionS

1. Preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper or foil.

2. Cut the stems off your Brussels sprouts, and then cut them in half.

3. Drizzle some olive oil on your baking sheet, enough to lightly coat the parchment paper. 

4. Lay your Brussels sprouts cut side down on your baking sheet, making sure there aren’t any overlapping sprouts (this’ll help them cook more evenly). 

5. Drizzle the tops of your sprouts with more olive oil to help the spices stick, then sprinkle salt, garlic powder and red pepper flakes on top to taste. Optional: You can also add black pepper here, but be careful with how much you add — I find that it easily overwhelms the maple flavor.

6. Finish with a light drizzle of maple syrup and pop in the oven for about 15 minutes. After 15 minutes, drizzle lightly with maple syrup again and return to the oven for another 10-13 minutes, depending on your oven.

7. Your Brussels sprouts should be fork-tender and browned on the top. Enjoy!