These Chili-Maple Brussels Sprouts transform a simple side dish into a showstopper with their perfect balance of sweet maple syrup and fiery chili heat. This Chili-Maple Brussels Sprouts recipe delivers caramelized edges and tender centers that’ll convert even the most stubborn veggie skeptics at your table.
SERVES: 4 | PREP: 15 MIN | COOK: 25 MIN | TOTAL: 40 MIN
Ingredients
Main Components
| Ingredient | Amount |
|---|---|
| Brussels sprouts | 1½ pounds (about 24-30 sprouts) |
| Pure maple syrup | 3 tablespoons |
| Chili flakes | 1 teaspoon |
| Olive oil | 3 tablespoons |
| Garlic cloves, minced | 3 cloves |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
Finishing Touch
| Ingredient | Amount |
|---|---|
| Fresh lemon juice | 1 tablespoon |
| Toasted sesame seeds | 1 tablespoon (optional) |
Step-by-Step Instructions
Phase 1: Prep Work (10 minutes)
Step 1: Preheat your oven to 425°F (220°C). This high temperature is what creates those crispy, caramelized edges you’re after.
Step 2: Line a large baking sheet with parchment paper or aluminum foil. This prevents sticking and makes cleanup a breeze.
Step 3: Rinse the Brussels sprouts under cold water and pat them completely dry with paper towels. Moisture is the enemy of crispiness, so take your time here.
Step 4: Trim off the tough stem ends from each Brussels sprout using a sharp knife. Cut off about ¼ inch from the bottom.
Step 5: Slice each Brussels sprout in half lengthwise from top to bottom. This exposes more surface area for that beautiful caramelization.
Step 6: Remove any loose or yellowed outer leaves. These often burn in the oven and taste bitter.
Phase 2: Creating the Glaze (3 minutes)
Step 7: In a small bowl, whisk together the maple syrup and chili flakes. The maple should be at room temperature so it mixes smoothly.
Step 8: Add the minced garlic to the maple mixture. Fresh garlic gives so much more flavor than garlic powder here.
Step 9: Set this glaze aside while you prep the Brussels sprouts. The flavors will meld together as it sits.
Phase 3: Seasoning and Roasting (25 minutes)
Step 10: Place the halved Brussels sprouts in a large mixing bowl. Drizzle with 3 tablespoons olive oil, then sprinkle with salt and pepper.
Step 11: Toss everything together with your hands until every sprout is evenly coated. You want each piece glistening with oil.
Step 12: Arrange the Brussels sprouts on your prepared baking sheet cut-side down. This is crucial – the flat surface touching the hot pan creates that golden crust.
Step 13: Space them out in a single layer without crowding. If they’re too close together, they’ll steam instead of roast.
Step 14: Roast for 15 minutes without touching them. Resist the urge to stir! Letting them sit undisturbed is how you get that caramelized bottom.
Step 15: After 15 minutes, remove the pan from the oven. Drizzle half of your chili-maple glaze over the Brussels sprouts using a spoon.
Step 16: Use a spatula to gently toss the sprouts, then return them to the oven for 8-10 more minutes. They should be fork-tender and deeply browned on the edges.
Phase 4: Final Touches (2 minutes)
Step 17: Remove from the oven and immediately drizzle with the remaining glaze while the sprouts are still hot. The heat will help the glaze coat everything perfectly.
Step 18: Squeeze fresh lemon juice over the top. This brightens all the flavors and cuts through the sweetness.
Step 19: Sprinkle with toasted sesame seeds if using. Transfer to a serving platter and serve hot.
Step 20: Taste one before serving and adjust seasoning if needed. Sometimes I add an extra pinch of chili flakes for more heat.
Chef’s Notes
Tip 1: The key to perfect Chili-Maple Brussels Sprouts is using pure maple syrup, not pancake syrup. The real stuff has a depth of flavor that makes all the difference.
Tip 2: Don’t skip the step of placing sprouts cut-side down. This technique is what restaurants use to get that restaurant-quality caramelization.
Tip 3: If your Brussels sprouts are different sizes, cut the larger ones into quarters so everything cooks evenly.
Tip 4: These pair beautifully with roasted proteins. Try them alongside zaatar roasted cauliflower for a stunning vegetable platter.
Nutrition Information (Per Serving)
- Calories: 185
- Protein: 5g
- Carbohydrates: 22g
- Fat: 11g
- Fiber: 5g
- Sugar: 12g
Delicious Variations
Variation 1 – Balsamic Twist: Replace half the maple syrup with balsamic vinegar for a tangy version. The acidity creates a beautiful contrast with the sweetness.
Variation 2 – Bacon Addition: Toss in ½ cup chopped crispy bacon during the last 5 minutes of roasting. The smoky, salty notes complement the sweet-spicy glaze perfectly.
Variation 3 – Asian-Inspired: Add 1 tablespoon soy sauce to the glaze and swap sesame oil for half the olive oil. Garnish with sliced green onions. This pairs wonderfully with maple roast sweet potatoes with tahini.
Variation 4 – Extra Heat: Double the chili flakes and add ½ teaspoon cayenne pepper to the glaze for those who love serious spice.
Storage & Reheating
Storing: Place cooled Brussels sprouts in an airtight container in the refrigerator for up to 4 days. They’ll lose some crispiness but still taste amazing.
Reheating: The best method is in a 400°F oven for 8-10 minutes. This revives the crispy edges better than a microwave, which makes them soggy.
Make-Ahead: You can prep and cut the Brussels sprouts up to 24 hours ahead. Store them in a sealed container with a damp paper towel to keep them fresh.
Freezing: These don’t freeze well due to the high water content in Brussels sprouts. They become mushy when thawed. Always make fresh for best results.
Troubleshooting
Problem 1 – Soggy Brussels Sprouts: Your sprouts weren’t dry enough or the oven wasn’t hot enough. Pat them completely dry next time and verify your oven temperature with a thermometer.
Problem 2 – Burnt Edges: Your oven runs hot or the glaze was added too early. Lower the temperature to 400°F and save all the glaze for the final 10 minutes of cooking.
Problem 3 – Bitter Taste: You left too many outer leaves on or the sprouts were overcooked. Remove any damaged leaves before roasting and check for doneness at 20 minutes.
Problem 4 – Not Caramelized: The pan was overcrowded or you stirred them too early. Use two baking sheets if needed and don’t touch them for the first 15 minutes of roasting.
Problem 5 – Glaze Too Runny: The maple syrup wasn’t thick enough or you used too much. Use 100% pure maple syrup and measure carefully. You can also reduce it in a saucepan for 2 minutes before using.
Equipment Essentials
- Large baking sheet (18×13 inches minimum)
- Parchment paper or aluminum foil
- Sharp chef’s knife
- Cutting board
- Large mixing bowl
- Small bowl for glaze
- Whisk
- Measuring spoons
- Spatula or tongs
Shopping List
Produce Section
- Brussels sprouts (1½ pounds)
- Garlic (3 cloves)
- Fresh lemon (1)
Baking/Condiments Aisle
- Pure maple syrup
- Olive oil
- Chili flakes
Spices/Seasonings
- Salt
- Black pepper
- Sesame seeds (optional)
Success Secrets
1. Choose Fresh Sprouts: Look for bright green, firm Brussels sprouts with tight leaves. Avoid any with yellowing or loose leaves.
2. Size Matters: Try to select sprouts that are similar in size. This ensures even cooking throughout the batch.
3. Temperature is Everything: A hot oven (425°F) is non-negotiable for achieving crispy exteriors. Don’t lower the temperature to cook slower.
4. The Two-Stage Glaze: Adding glaze in two stages prevents burning while ensuring maximum flavor. Half goes on midway, the rest at the end.
5. Serve Immediately: These Chili-Maple Brussels Sprouts taste best fresh from the oven when the edges are still crispy and the glaze is sticky and warm.
This recipe turns Brussels sprouts into the star of your dinner table. The combination of sweet maple and spicy chili creates an addictive flavor that keeps everyone coming back for seconds!
