Lemon Maple Brussels Sprouts
These lemon maple Brussels sprouts will make a Brussels sprout lover out of just about anybody. Bright, sweet and tangy, they come together in one pan in about 30 minutes.
Are Brussels sprouts still popular on restaurant menus in your neck of the woods?
Here in Detroit, (mostly fried) Brussels sprouts with balsamic reduction glaze had a boom of OMG ON EVERY RESTAURANT MENU EVER about ten years ago, and then the trend waned for awhile, but now it seems to be back.
There’s Brussels sprouts pizzas. There’s shaved Brussels sprouts salads. There’s fried Brussels as an appetizer, there’s lemon Brussels sprouts as a side dish. Honestly, there’s Brussels everywhere you look.
Maybe it wasn’t a trend at all, and Brussels sprouts on restaurant menus are here to stay forever. Oddly, my radicchio salad recipe also seems to be gaining popularity around here (which I love with a flat iron steak on grill). Blistered shishitos seem to be on a ton of menus, too.
I’ll still occasionally order some sprouts when I’m out at a restaurant, but for the most part I’ve transitioned back to making them at home (usually as a side dish to buttermilk marinated chicken or pesto salmon).
This lemon maple Brussels sprouts recipe is my go-to way to prepare this vegetable.
Why You’ll Love these Roasted Maple Brussel Sprouts
A simple glaze made with basic fridge ingredients can make a Brussels sprouts lover out of just about everybody (including kids)!
This light side dish is a great pairing for a rich, comforting dish like a meaty pasta or a big steak.
These maple glazed Brussel sprouts take about 30 minutes, with most of that being completely hands-off time.
Maple Lemon Brussel Sprouts ingredients
- Brussels sprouts – trim the end off of each one and cut it in half lengthwise. Remove any outer leaves that look dirty or sketchy.
- olive oil – helps the sprouts crisp up in the oven.
- maple syrup – adds a sweet glaze and helps the outside of the roast Brussels sprouts caramelize.
- lemon juice – provides acidity to balance the sweetness of the maple syrup in this roasted Brussels sprouts recipe.
- Dijon mustard – adds a bit of a kick, and helps emulsify the glaze.
- salt and pepper – enhances the flavors of all of the ingredients in these maple Brussels sprouts.
How to Roast Brussel Sprouts
- ROAST. Place the Brussels sprouts in a cast iron skillet or on a rimmed baking pan and toss them with oil. Transfer them to the oven and roast until they are golden brown and tender. Stir them once halfway through cooking.
- MAKE GLAZE. In a small bowl, whisk together the maple syrup, lemon juice, mustard and salt and pepper.
- TOSS. Remove the lemon roasted Brussel sprouts from the oven. Pour the glaze over them and toss to combine.
Make this recipe in a cast iron skillet or on a sheet pan.
I really enjoy roasting Brussels sprouts to the point were they are almost but not quite burnt (which kind of mimics that fried Brussels sprouts taste).
That’s a judgement call, and for the maple Brussels sprouts photos in this post, I’ve roasted them just until golden brown.
You should make these maple glazed Brussels sprouts however you enjoy them best.
But if you want to over-roast these maple syrup Brussels sprouts a little bit like I do, a cast iron skillet will help you achieve those crispy browned bits.
If you’re new to cast iron cooking, be sure to brush up on how to clean and care for cast iron cookware.
A classic rimmed baking pan is also perfect for making maple roasted Brussels sprouts (and almond crusted chicken).
How long to Roast Brussel Sprouts
When roasting Brussels sprouts, the cooking time can vary a little bit depending on their size and your desired level of brownness. Very small sprouts may be done in as little as 15 minutes, whereas large sprouts may take up to 30 minutes.
Roasted Brussels Sprouts Recipe Variations
- maple Brussels sprouts with bacon – make a quick batch of bacon in the oven, and then crumble it over the sprouts at the end. I especially like this served with orange honey chicken.
- spicy maple syrup Brussels sprouts – add a pinch of red pepper flakes or a squirt of sriracha or Tabasco sauce to the glaze mixture.
- maple glazed Brussels sprouts with pecans – finish the dish with a sprinkle of chopped pecans (walnuts work too!)
- grainy mustard maple syrup glazed Brussels sprouts – use whole grain Dijon mustard instead of traditional Dijon for an extra pop of mustard seeds in this dish. I love these with Instant Pot short ribs and honey mustard pork chops.
Maple Glazed Brussels Sprouts Recipe Home Chef Tips
- For the best flavor and texture, choose only the freshest, brightest green Brussels sprouts. Avoid any that are yellowing or have loose leaves.
- You can prep the maple Brussels sprouts by trimming and halving them 1 day in advance. Store them in an airtight container in the fridge
What to Serve with Maple Glazed Brussel Sprouts
- Just like my glazed carrots, balsamic roasted carrots and balsamic green beans, I’d eat these maple syrup Brussels sprouts alongside just about ANY main dish. Some of my favorites are chicken sloppy joes, Greek chicken meatballs, and lemon herb baked sockeye salmon.
- I’d also serve these sprouts at Thanksgiving dinner, alongside my maple glazed turkey or Cajun turkey, and Thanksgiving salad and Thanksgiving rice. And don’t forget the chorizo stuffing
- For a vegetarian dinner, I like to do savory oatmeal for dinner or Greek yogurt pasta (I’ll throw the maple roasted Brussels sprouts right on top of the pasta and mix it all up). I also like these Brussels sprouts alongside a lentil and vegetable curry.
- And if you’re looking to end your meal with something sweet, zest the lemon before juicing it and make lemon creme brulee.
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Lemon Roasted Brussel Sprouts
Ingredients
- 1 ½ pounds Brussels sprouts trimmed and halved
- 1 tablespoon extra virgin olive oil
- 3 tablespoons maple syrup
- 1 ½ tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Pinch of kosher salt and ground black pepper
Instructions
- Preheat oven to 425 degrees F. Place Brussels sprouts in cast iron skillet or on rimmed baking pan; toss with oil. Transfer to oven and roast 18 to 20 minutes or until golden brown and tender, stirring once halfway through cooking.
- Meanwhile, in small bowl, whisk together maple syrup, lemon juice, mustard and salt and pepper.
- Remove Brussels sprouts from oven. Add maple syrup mixture to skillet; toss until well combined.
I can’t wait to try it. I’ll make it for my dinner. It looks so delicious.
Thanks so much, Lawrence!
These sound very nice. I would, however, probably leave out the chili pepper and the mustard – a matter of simplicity and personal taste. I have suddenly gotten really tired of complex cooking and fallen in love with simplicity, both in technique and flavor.
Thanks Susan! The great thing about all recipes is that you can just adapt them to suit your taste. I love cooking for that very reason 🙂
Yummy!! This looks so colorful and healthy 🙂
Thanks Mary!