A simple and flavorful side dish featuring roasted Brussels sprouts tossed with a sweet maple glaze and crunchy toasted almonds for texture and richness.
This recipe elevates Brussels sprouts by roasting them to caramelized perfection and finishing with a sticky, sweet maple glaze and toasted almonds. It pairs well with roasted meats or as a hearty vegetarian side.
Prep: 10 min · Cook: 25 min · Rest / additional: 0 min · Total: 35 min
Cuisine: American · Course: Side Dish
- Brussels sprouts 1.5 pounds — trimmed and halved
- Olive oil 2 tablespoons
- Maple syrup 3 tablespoons
- Toasted almonds 0.5 cup — sliced or slivered
- Salt 1 teaspoon
- Black pepper 0.5 teaspoon — freshly ground
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Preheat the oven to 400°F (200°C).
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In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
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Spread the Brussels sprouts cut side down on a baking sheet in a single layer.
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Roast for 20 minutes, flipping them halfway through, until the Brussels sprouts are tender and caramelized.
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Remove the Brussels sprouts from the oven and drizzle with maple syrup, tossing gently to coat.
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Return to the oven for an additional 5 minutes to let the glaze set and slightly caramelize.
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Meanwhile, toast the almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes. Remove from heat and set aside.
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Transfer the glazed Brussels sprouts to a serving dish and sprinkle the toasted almonds on top before serving.
Tips and substitutions
- For extra flavor, add a pinch of red pepper flakes before roasting.
- Make sure to dry Brussels sprouts thoroughly after washing for better caramelization.
- You can substitute toasted pecans or walnuts for almonds if preferred.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or skillet until warmed through to maintain texture.
Frequently asked questions
Can I prepare this recipe ahead of time?
Yes, you can roast the Brussels sprouts and make the maple glaze ahead, then combine and reheat just before serving to keep them fresh.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are best for roasting; frozen ones can become soggy. If using frozen, thaw and dry thoroughly before roasting.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently to maintain texture.
Prepared with AI assistance. Review ingredient amounts, cooking times and food safety guidance before cooking.
Featured image: AI-generated illustration of the recipe.
