Maple Glazed Brussels Sprouts

These Maple Glazed Brussels Sprouts are such a quick and easy side that will upgrade any meal! Bonus because they are naturally gluten-free!

If you’re looking for an easy side dish, this is the one! It’s a total crowd pleaser. It’s naturally gluten-free and packed with flavor. The maple syrup makes a delicious glaze and I like to add a little spice with red pepper flakes. Those are optional but I really like the way they pump up the others flavors in this dish without being overwhelmingly spicy. Tell me your favorite way to eat brussels sprouts in the comments!

 

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Maple Glazed Brussels Sprouts

I love a good, green side to go along with any meal! I especially love these brussels sprouts because of how crispy the little leaves that fall off get. They are like little tiny potato chips with their crispy, salty texture and flavor.

These brussels sprouts also are a great umami bomb with the salty and sweet working together in this recipe. I really like maple syrup and the depth of flavor it imparts on this dish. I definitely do not recommend using any other type of syrup. You could substitute honey in place of the maple syrup but it would make this recipe much sweeter so be aware of that.

The red pepper flakes are optional but I encourage you to incorporate them! They aren’t overwhelmingly spicy and actually help bring out the other flavors in this recipe.

 

Easy Veggie Sides

When you are cooking a big meal, like Thanksgiving, it’s always nice to have a few sides that are quick and easy. These brussels hit the spot because they don’t require that many ingredients.

I don’t recommend making these ahead of time though. Simply because they can get soggy if they sit too long. You can prep the brussels sprouts up to two days ahead of time. Wash and remove the stems and then halve them and store in an air tight container.

You can prep the maple glaze ahead of time and warm it up right before tossing with the sprouts. Then pop it all in the oven just before you are ready to eat. Around the same time you would put the rolls or biscuits in the oven.

 

Favorite Holiday Sides

I always have a few favorite sides like Cheesy Potatoes and Saucy Butternut Squash Mac ‘n Cheese. You just can’t go wrong with potatoes and cheese, am I right? I am also here to tell ya that these brussels sprouts are always a winner too!

Here are some other holiday dishes that you might like too:

 

 

                      

 

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5 from 3 votes

Maple Glazed Brussels Sprouts

These Maple Glazed Brussels Sprouts are such a quick and easy side that will upgrade any meal! Bonus because they are naturally gluten-free!
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Calories 228kcal

Ingredients

  • 2 lb brussels sprouts stems removed and halved
  • 2 tsp kosher salt reduce amount by half if using table salt
  • 2 tsp olive oil

Maple Glaze

  • 4 tbsp pure maple syrup
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced or pressed
  • 1 tsp red pepper flakes optional

Instructions

  • Preheat oven to 375°. Prepare a large baking sheet, or two small sheets, with parchment paper or silicon baking mat.
  • Remove stems and halve brussels sprouts. Toss with olive oil and salt. Place onto baking sheet(s) and roast for 10 minutes.
  • Meanwhile, make maple glaze. In a small pot over medium heat, sauté garlic and butter for 45-60 seconds until fragrant.
  • Next, add maple syrup and red pepper flakes to pot. Stir frequently until well combined. Another 1-2 minutes. Set aside.
  • Toss brussels sprouts in glaze and return to baking sheet(s) to bake for another 10-15 minutes until tender and crispy around edges.

Nutrition

Calories: 228kcal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1231mg | Potassium: 949mg | Fiber: 9g | Sugar: 17g | Vitamin A: 2036IU | Vitamin C: 194mg | Calcium: 122mg | Iron: 3mg
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Natalie Paramore

The places I go, the things I do and what I eat.

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1 Comment

  1. Reply

    Lisa Kirkpatrick

    November 22, 2020

    5 stars
    Brussel sprouts are not usually a green vegetable that I choose, but this recipe will have me enjoying them for sure!

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