Maple-Roasted Brussels Sprouts Recipe

Maple-Roasted Brussels Sprouts Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

A sweet and sticky twist to this fall vegetable makes for a great side dish for any roasted meat.


  • 1 pint brussel sprouts, about 12 ounces, trimmed and halved
  • 2 tablespoons olive oil
  • Salt and pepper, as needed
  • 2 tablespoons butter
  • 2 tablespoons maple syrup


Heat oven 425 degrees. Toss the Brussels sprouts with olive oil and season with salt and pepper.

Spread the Brussels sprouts in one even layer in a sheet roasting pan. Roast about 20-25 minutes. The Brussels sprouts should be tender at the core and beginning to brown slightly around the edges.

In a small saucepan, heat butter with maple syrup until the butter is melted and the mixture is warm. Toss the Brussels sprouts with the butter-syrup mixture and return them to the oven for an additional 5-10 minutes of cooking.

Maple Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Maple Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.