Sweet Roasted Brussels Sprouts, spicy

At a glance

What stands out: With a touch of spicy heat and lots of sticky-sweet maple syrup, these are a standby roasted Brussels sprouts! A couple of pantry essentials make all the difference.

How long it takes: 35 minutes
Equipment you’ll need: sheet pan, small mixing bowl
Servings: 6

We love roasted Brussels sprouts (and pretty much all roasted vegetables) and we also love them shredded in salads. Brussels sprouts are straightforward to prepare and taste a bit like cabbage. Plus, you have to admit that Brussels sprouts are kind of cute AND they are nutritious.

Sweet & Sassy Roasted Brussels Sprouts

These Brussels sprouts are so completely irresistible thanks to a sticky-sweet coating with just the reliable amount of spicy heat.

The sprouts are roasted until they’re golden brown, and then coated with a mixture of maple syrup and cayenne pepper. Back into the oven they go, just long enough to caramelize that syrup into all the crevices of the sprouts.

You’ll find that you’ll want to eat these right off the pan. They’re hard to stop eating once you start! (Be sure to try smashed Brussels sprouts, too! They’re extra crispy and rich!)

Buying & Storing Brussels Sprouts

Look for compact dark green Brussels sprouts. Lightly squeeze them to see if they feel firm. The stem end should be dry but not dark or moldy. Avoid Brussels sprouts that show little holes which means they could be wormy.

Refrigerate the unwashed Brussels sprouts loosely in a plastic bag. Too much moisture can make them spoil. They’ll keep for up to a week.

How to Prep Brussels Sprouts

Trim. Using a sharp paring knife, trim off the stem so it’s about even with the rounded edge of the sprout. Peel away any wilted or discolored outer leaves.

Wash. Lightly rinse the trimmed Brussels sprouts in cool water and pat them dry with a clean lint-free towel or paper towels. If you’re steaming or boiling them, you don’t need to dry them but to roast Brussels sprouts, it’s best to remove any excess moisture so they crisp up.

Slice. For roasting, we cut the sprouts in half lengthwise, from the stem to the top, so there’s more surface area. If they’re large or you want them to cook more quickly, you can also quarter them. The flat side should be in contact with the hot pan so there’s plenty of area to caramelize and brown.

Get a head start. It’s a real time-saver to prep the Brussels sprouts up to a day ahead of time. Store them in an airtight container until you’re ready to roast them.

Should you parboil Brussels sprouts?

Some cooks like to briefly boil Brussels sprouts or even soak them before they roast them to ensure that they get tender. This is a matter of personal preference. We find that they tend to be bit soggy when they are parboiled. We like them crispy and browned.

Ways to change it

• Adjust the spice level. Reduce or increase the heat by reducing or increasing the amount of cayenne you use. Remember, a little goes a long way!
• Add garlic. Stir minced garlic (a couple small cloves) into the maple syrup/cayenne mixture.
• Try hot honey. Instead of maple syrup and cayenne, change it up with hot honey. If you make your own hot honey, you can adjust the heat level to your liking.
• Make a sheet pan dinner. If you love roasted Brussels sprouts, turn them into a complete dinner made on one pan. Try our maple Dijon chicken sheet pan dinner, with roasted Brussels sprouts, golden potatoes, and tender chicken, all baked on one sheet pan. The sauce is simply memorable!

Keeping leftovers

Refrigerate. Roasted Brussels sprouts are best eaten immediately. However, if you have some leftover, don’t toss them out. Store them in the refrigerator in a covered container for up to three days. They go well in a meal bowl!

Reheat. Individual portions can be reheated in the microwave just until warmed up. Larger amounts can be heated in a skillet.

Brussels Sprouts Recipes

• Yield: 6
• Prep: 10 minutes
• Cook: 25 minutes
• Total: 35 minutes

Ingredients

• 2 pounds Brussels sprouts
• 2 tablespoons olive oil (grapeseed or avocado oil are good, too)
• ½ teaspoon kosher salt (more if desired)
• ⅛ teaspoon coarse ground black pepper
• 2 tablespoons pure maple syrup
• ⅛ teaspoon cayenne pepper (more if desired)

Method

1. Preheat oven to 400ºF. Lightly spray or oil a large rimmed sheet pan (18 x 13-inches).
2. Trim the stem end of the Brussels sprouts and remove any wilted or discolored leaves. Rinse lightly, pat dry. Cut each sprout in half lengthwise, from stem end to top. If they're extra large, quarter them.
3. Toss Brussels sprouts with olive oil, salt and pepper, and spread on sheet pan. Make sure they have plenty of room so they brown nicely.
4. Roast for 10 minutes, stir, then roast for 10 more minutes. The Brussels sprouts should be tender and browned.
5. While the sprouts are roasting, combine maple syrup and cayenne pepper in a small bowl.
6. Pour the maple syrup/cayenne mixture over the sprouts, stir to coat, and return the pan to oven for 5 minutes to glaze. Serve immediately.

Notes

Variations: Instead of maple syrup and cayenne, try hot honey. If you like garlic, stir minced garlic into the maple syrup/cayenne mixture.

Yield: If you prefer,this recipe can easily be cut in half, using 1 pound Brussels sprouts.

Stovetop instructions: This method works best for a half batch. Heat a large covered skillet over medium-high heat. When hot, add olive oil and Brussels sprouts in a single layer. Toss Brussels sprouts to coat in oil; season with salt and pepper. Cover and cook for 3 to 4 minutes, without stirring, or until golden brown. Uncover, stir, and continue to cook 5 minutes more, removing the cover to stir every 1 or 2 minutes, or until sprouts are tender and golden brown on all sides. Add the maple syrup/cayenne mixture during the last couple minutes of cooking.