Roasted Brussels Sprouts Recipe
Sweet and spicy maple chili roasted Brussels sprouts make a flavorful, crowd-pleasing side dish for any dinner table.
Servings: 4 servings
Calories: 183kcal
Ingredients
- 1 ½ pounds Brussels sprouts trimmed and halved, approx. 6 cups
- 3 tablespoons pure maple syrup
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tamari or soy sauce use gluten-free if necessary
- 1 tablespoon apple cider vinegar
- 1 teaspoon red chili flakes
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons toasted pecans or pistachios chopped, optional garnish
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the maple syrup, olive oil, tamari, apple cider vinegar, chili flakes, paprika, garlic powder, salt, and pepper.
- Add the Brussels sprouts to the bowl and toss until evenly coated. Spread them out onto the prepared baking sheet, cut side down, in a single layer.
- Roast for 20–25 minutes, flipping halfway through, until crispy on the edges and caramelized.
- Transfer to a serving platter and drizzle with any remaining glaze from the pan. Optionally, garnish with toasted pecans or pistachios for extra crunch before serving.
- Enjoy!
Video
Notes
Storage and Reheating
Keep any leftover roasted sprouts in an airtight container and then store them in the refrigerator for up to 4 days. I don’t recommend freezing leftovers since they might get soft and soggy once they thaw.
For best results, reheat the veggies in the oven for about 10 minutes until warmed and crisp. You can also microwave them in short bursts, but they won’t have that nice, crisp finish outside.
Nutrition
Serving: 1serving | Calories: 183kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 450mg | Potassium: 729mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1555IU | Vitamin C: 145mg | Calcium: 92mg | Iron: 3mg
