Maple Glazed Brussels Sprouts Recipe

Brussels sprouts: These are the star of the dish, providing a slightly bitter and nutty flavor that pairs well with the sweet glaze.

Olive oil: Used to coat the brussels sprouts, helping them roast evenly and adding a subtle richness.

Maple syrup: Adds a natural sweetness to the glaze, balancing the bitterness of the brussels sprouts.

Balsamic vinegar: Provides a tangy contrast to the sweetness of the maple syrup, enhancing the overall flavor of the dish.

When roasting brussels sprouts, make sure to spread them out in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, which will prevent them from achieving that desirable crispy texture.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for roasting brussels sprouts.

• maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency to maple syrup, making it a suitable vegan substitute.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy flavor that complements the sweetness of the maple syrup and enhances the overall taste of the dish.

• Allow the brussels sprouts to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled brussels sprouts to an airtight container. For best results, use a container that fits the amount of sprouts snugly to minimize air exposure.
• Store the container in the refrigerator. They will keep well for up to 4 days.
• To reheat, spread the brussels sprouts on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. This helps retain their crispy texture.
• For freezing, place the cooled brussels sprouts on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the brussels sprouts to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• To reheat from frozen, spread the brussels sprouts on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover brussels sprouts on a baking sheet.
  3. Cover them with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Toss in the leftover brussels sprouts.
  4. Stir occasionally for about 5-7 minutes, until they are heated evenly.

• Microwave Method:

  1. Place the brussels sprouts in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Check if they are heated through; if not, continue in 30-second intervals.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the brussels sprouts in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the brussels sprouts in the steamer basket.
  3. Cover and steam for about 3-5 minutes, or until they are heated through.

• Oven: used to roast the brussels sprouts at 400°f (200°c) for even cooking and caramelization

• Baking sheet: provides a flat surface to spread the brussels sprouts for roasting

• Mixing bowl: used to toss the brussels sprouts with olive oil, salt, and pepper

• Small bowl: for mixing the maple syrup and balsamic vinegar

• Spatula: helps in stirring the brussels sprouts halfway through roasting and tossing them with the glaze

• Measuring spoons: ensures accurate measurement of olive oil, maple syrup, and balsamic vinegar

• Measuring cup: used to measure the ¼ cup of maple syrup

• Knife: for trimming and halving the brussels sprouts

• Cutting board: provides a safe surface for trimming and halving the brussels sprouts

Preheat the oven first: Start by preheating the oven to 400°F (200°C) to save time later.

Use pre-trimmed brussels sprouts: Buy pre-trimmed and halved brussels sprouts to cut down on prep time.

Mix oil and seasoning in a bowl: Combine olive oil, salt, and pepper in a bowl before tossing with brussels sprouts for even coating.

Line the baking sheet: Use parchment paper or a silicone mat to make cleanup faster.

Prepare glaze while roasting: Mix the maple syrup and balsamic vinegar while the brussels sprouts are roasting to streamline the process.