Maple Glazed Brussels Sprouts Delight

Maple Glazed Brussels sprouts always win over both skeptics and veggie lovers at my table The roasted edges turn irresistibly crisp while the centers stay tender and every bite is coated in a glossy sweet maple glaze that makes these little cabbages absolute crowd pleasers

This one came about during a Thanksgiving when I desperately wanted something besides plain roasted vegetables and now it is required at all family gatherings even the Brussels sprouts doubters come back for seconds

Ingredients

• Brussels sprouts: you want firm tightly packed ones that feel heavy for their size and have fresh green leaves
• Olive oil (for marinating): pick a fruity extra virgin olive oil for good flavor in the first coating
• Sweet paprika powder: brings subtle warmth and a beautiful color Spanish paprika has a great smoky-sweet effect if you have it
• Garlic powder: offers extra savoriness and blends smoothly use a fresh bottle so the flavor pops
• Salt: essential for seasoning do not skip
• Black pepper: for a gentle heat freshly ground is best for pop
• Maple syrup: brings the signature sweetness try to use pure maple syrup for richer caramel notes
• Olive oil (for baking tray): keeps things from sticking and helps crisp
• Sunflower oil: for roasting because it handles high heat for maximum crunch

Step-by-Step Instructions

Prep the Brussels:

Start by washing your Brussels sprouts under cold running water then pat them thoroughly dry Damp sprouts will steam instead of roast Trim off woody ends and peel away any tough or browned outer leaves Slice each sprout in half for more surface area to caramelize

Season and Marinate:

Toss the halved Brussels sprouts in a large bowl with olive oil sweet paprika garlic powder salt black pepper and maple syrup Mix well so that every piece is evenly coated Let the mixture sit for at least ten minutes to soak up all the flavors This marinating step intensifies the taste and helps the glaze stick

Preheat and Heat the Tray:

Set your oven to three hundred ninety degrees Fahrenheit or two hundred degrees Celsius Pour sunflower oil generously over a baking tray and slide it into the oven Allow the tray and oil to get piping hot for about five to ten minutes A hot tray is crucial for that signature crispy exterior

Roast to Perfection:

Once the tray is hot carefully remove it from the oven Lay the Brussels sprouts cut side down for optimal caramelization Spoon any leftover marinade over top and drizzle with the remaining olive oil for an extra layer of crunch Spread them out so they have space to roast not steam Pop the tray back into the oven

Finish and Serve:

Roast the Brussels sprouts for twenty to twenty five minutes stirring once or twice if you like them evenly golden Look for crispy edges and deep caramel color Let them rest for a minute before serving Enjoy them fresh and warm for the best texture

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The maple syrup is my favorite here because it is what finally won my picky niece over She now calls these her dessert vegetables and counts down to family meals I love seeing everyone sneak a few more from the tray before dinner is even served

Storage Tips

Cool Brussels sprouts completely before refrigerating Store in an airtight container for up to four days For best results reheat in a skillet over medium heat to revive their crisp edges Microwaving will soften them but they will still taste delicious

Ingredient Substitutions

If you do not have sunflower oil use any high-heat oil like avocado or grapeseed Pure honey works if maple syrup is not available though you will lose some of the caramel undertones Smoked paprika can stand in for sweet paprika but will add a smoky punch

Serving Suggestions

Serve your maple glazed Brussels sprouts as a holiday side with roast dinners or alongside grain bowls They even make a surprising taco filling with black beans and avocado For a simple lunch toss leftovers with quinoa and toasted walnuts

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A Bit of Brussels Sprouts History

Brussels sprouts have roots tracing back to Ancient Rome but became beloved in Belgium which explains the name They were once boiled to mushy blandness but roasting modernized them Now they are a must-have on festive tables everywhere

Recipe Questions & Answers

→ How do I get crispy Brussels sprouts edges?

Use a hot, well-oiled baking tray and place the sprouts cut side down. This helps caramelize and crisp the outer leaves.

→ Can I use a different sweetener instead of maple syrup?

Yes, honey or agave syrup both work well, though each will add its unique flavor to the glaze.

→ Should I marinate the Brussels sprouts for a long time?

Marinating for just 10-15 minutes helps the flavors soak in, but longer isn’t necessary for great results.

→ Why is sunflower oil recommended for roasting?

Sunflower oil can withstand high heat, allowing sprouts to roast evenly and become crispy without burning.

→ What main dish pairs well with these Brussels sprouts?

These sprouts complement roasted meats, baked tofu, or hearty grain dishes beautifully for a balanced meal.