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- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 1/4 cup pure maple syrup - 2 tablespoons balsamic vinegar - 1 teaspoon Dijon mustard - 2 cloves garlic, minced - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - 1/4 cup chopped pecans - Fresh parsley, chopped The main ingredients for my maple glazed Brussels sprouts are simple yet flavorful. You start with fresh Brussels sprouts. Halve them for even cooking. Next, you’ll need olive oil. It adds a lovely richness. The star of this dish is pure maple syrup. It brings a sweet touch to balance the sprouts' natural bitterness. Balsamic vinegar adds a hint of tang. The Dijon mustard ties it all together with a bit of spice. For spices, you'll need minced garlic, salt, black pepper, and red pepper flakes if you like some heat. The garlic adds a warm flavor. The salt and pepper enhance all the taste. Lastly, for a crunchy finish, I use chopped pecans and fresh parsley. The pecans add texture, while the parsley gives a fresh burst. These ingredients combine to make a dish that is not just tasty, but also a feast for the eyes. Check the Full Recipe for precise amounts and instructions. 1. Preheat oven to 400°F (200°C). This helps the Brussels sprouts roast evenly. 2. Combine Brussels sprouts with olive oil, salt, and seasonings. In a large bowl, add 1 lb of trimmed and halved Brussels sprouts. Pour in 3 tablespoons of olive oil, 1/2 teaspoon of salt, and a dash of black pepper. Toss until well coated. 1. Spread Brussels sprouts on a baking sheet. Line your baking sheet with parchment paper for easy cleanup. Arrange the Brussels sprouts in a single layer. This step is important to get them crispy. 2. Roast for 20-25 minutes until golden brown. Check halfway through and stir them around. This helps them cook evenly and get that nice golden color. 1. Combine glaze ingredients in a saucepan. In a small saucepan, mix 1/4 cup pure maple syrup, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, and 2 minced garlic cloves. 2. Simmer until thickened, about 5 minutes. Heat on medium and stir often until the mixture bubbles gently. Then reduce the heat and let it simmer. You want it to thicken up a bit so it clings to the sprouts well. For a full recipe, check out the details above. Enjoy this simple yet flavorful dish! To get the best out of your Brussels sprouts, spread them in a single layer on your baking sheet. This step helps them roast evenly. If the sprouts overlap, some parts will steam instead of roast. Stir them halfway through cooking. This action ensures all sides get that nice golden brown color. You can add more flavor with spices like smoked paprika or garlic powder. These spices give a nice twist. If you want to change the sweetness, add more maple syrup. For a tangy touch, increase the balsamic vinegar. Adjust these flavors to suit your taste. Presentation matters! Serve your sprouts warm on a nice platter. Top with extra pecans and parsley for a pop of color. Pair them with roasted chicken or grilled salmon for a great meal. They also fit nicely with holiday dishes, making them a favorite at family gatherings. For the full recipe, check out the detailed instructions above. {{image_2}} You can switch up the recipe using different nuts or seeds for garnish. Try walnuts, almonds, or sunflower seeds. Each option brings a new crunch and flavor. You can also substitute maple syrup with honey or agave. This gives a different sweetness, making it fun to taste. To make this dish vegan, simply ensure your maple syrup is pure. It already fits this diet, and the other ingredients are vegan too. If you want a gluten-free option, this recipe is perfect as it contains no gluten. You can also reduce calories by cutting back on olive oil or using less maple syrup. You won't lose flavor with these changes. Incorporating seasonal vegetables can enhance this dish. Try adding carrots or sweet potatoes in the fall. In the spring, fresh peas can add a nice touch. Adjust your ingredients based on what's fresh and available at the market. This keeps the dish exciting and flavorful throughout the year. For the full recipe, check out the main article. To keep your maple glazed Brussels sprouts fresh, store them in an airtight container. Place them in the fridge right after they cool down. They stay good for about three days. When reheating, use a skillet over medium heat. This method helps to keep their crispness. Avoid using a microwave, as it can make them soggy. You can freeze Brussels sprouts, but it’s best to do it before cooking. Blanch them in boiling water for two minutes, then cool in ice water. Drain and pack them in freezer bags. They can last up to six months in the freezer. When you’re ready to eat them, thaw overnight in the fridge. Reheat in a skillet or roast from frozen for a tasty meal. In the fridge, cooked Brussels sprouts last for about three days. If you freeze them, they can last up to six months without losing too much flavor. Look for signs of spoilage like a bad smell, discoloration, or mushy texture. If you see these, it’s best to throw them out. To make maple glazed Brussels sprouts, follow these simple steps: 1. Preheat your oven to 400°F (200°C). 2. Take 1 lb of Brussels sprouts, trim them, and cut them in half. 3. In a large bowl, mix the halved sprouts with 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. You can add red pepper flakes for a kick. 4. Spread the Brussels sprouts on a baking sheet in a single layer. 5. Roast for 20-25 minutes until they are golden brown. 6. While they roast, make the glaze. In a saucepan, combine 1/4 cup pure maple syrup, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, and 2 minced garlic cloves. Heat until it simmers and thickens. 7. Once the sprouts are done, drizzle the glaze over them and toss well. 8. Serve with 1/4 cup of chopped pecans and fresh parsley on top. For the full recipe, check the details above. Yes, you can prepare this dish ahead of time. Here are some tips: - Prep the Brussels sprouts: Trim and halve them a day before. Store them in an airtight container in the fridge. - Make the glaze: You can cook the maple glaze and store it in the fridge for up to a week. Just reheat it before using. - Roast before serving: It’s best to roast the sprouts just before serving for maximum crunch. Maple glazed Brussels sprouts pair well with many dishes. Here are some ideas: - Main dishes: Serve these sprouts with roasted chicken, pork chops, or grilled salmon. - Holidays or special occasions: This dish is perfect for Thanksgiving or Christmas dinners. Its sweet and savory flavor adds a festive touch. Absolutely! Maple glazed Brussels sprouts are great for meal prep. Here's how: - Storage: Store leftovers in the fridge in an airtight container for up to 4 days. - Portioning: Divide the sprouts into single servings for easy reheating. Just warm them in the oven or microwave when ready to eat. Enjoy your cooking adventure! In this blog post, you learned how to make delicious maple glazed Brussels sprouts. We covered the main ingredients, the steps to prepare and roast, and tips to enhance flavor. You also discovered variations and storage methods. These Brussels sprouts are not only tasty but fun to make. Whether for a meal or a special occasion, they can impress everyone at the table. Enjoy trying this recipe and add your twist. Make it yours!

Maple Glazed Brussels Sprouts

Elevate your dinner with these delicious Maple Glazed Brussels Sprouts! This easy recipe features roasted Brussels sprouts drizzled with a sweet and tangy maple glaze, complemented by crunchy pecans and parsley. Perfect as a side dish or a healthy snack, these sprouts are a hit for any occasion. Ready in just 35 minutes, you'll love the simplicity and flavor of this dish. Click through to explore the full recipe now!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons olive oil

1/4 cup pure maple syrup

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional, for heat)

1/4 cup chopped pecans (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the halved Brussels sprouts with the olive oil, salt, black pepper, and red pepper flakes if using. Toss well to coat the Brussels sprouts evenly.

      Spread the Brussels sprouts out on a large baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the edges, stirring halfway through for even cooking.

        While the Brussels sprouts are roasting, prepare the maple glaze. In a small saucepan over medium heat, combine the maple syrup, balsamic vinegar, Dijon mustard, and minced garlic. Stir continuously until the mixture begins to bubble gently, then reduce the heat and let simmer for about 5 minutes until slightly thickened.

          Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the maple glaze over them, tossing to ensure they are well coated.

            Transfer the glazed Brussels sprouts to a serving platter and top with chopped pecans and fresh parsley for an added crunch and burst of freshness.

              Prep Time, Total Time, Servings: 10 minutes | 35 minutes | Serves 4

                - Presentation Tips: Serve warm, garnished with extra pecans and parsley for a vibrant contrast against the glossy maple glaze.