Okay, let’s be real for a minute. Brussels sprouts. For a long time, they were the sad, boiled, mushy little green things that stared at you from the Thanksgiving table, daring you to eat them. But then, glorious humans discovered roasting, and maple syrup, and suddenly, these tiny cabbages transformed into crispy, sweet, savory bites of pure joy. This Roasted Brussels Sprouts with Maple Glaze recipe isn’t just “good for you”—it’s legitimately delicious, addictive even, and might just convert the most ardent sprout-haters in your life. Or, at the very least, they’ll tolerate them because, hey, it’s covered in maple. We don’t discriminate against sugar here.

My husband, bless his heart, once decided he was going to “help” with dinner by taking over the Brussels sprouts. I specifically said, “Just toss them with the sauce, spread them on the pan, and into the oven they go.” Simple, right? Apparently, in his universe, “spread them on the pan” meant “pile them into a green mountain range on half of the baking sheet so they steam instead of roast.” I came back into the kitchen to find a pan of pale, sad sprouts, and him looking bewildered, asking why they weren’t getting crispy. I just sighed, redistributed the pile, and slid them back in. He’s learning. Slowly. It’s fine; I love a good kitchen rescue mission, honestly. Makes me feel like a hero.

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Why You’ll Love This Roasted Brussels Sprouts with Maple Glaze

* It actually tastes good. Like, surprisingly good. You might even find yourself reaching for a second (or fifth) sprout. Don’t worry, I won’t tell your inner veggie-hater.
* It’s a vegetable, so you can pretend you’re being incredibly healthy while simultaneously bathing it in sweet, sweet maple syrup. Balance, right?
* Minimal effort, maximum deliciousness. You basically chop, toss, and roast. It’s practically hands-off, leaving you more time for important things, like binging reality TV.
* Converts even the most skeptical family members. Trust me, my kids used to run from anything green. Now, they only run if I ask them to wash the roasting pan.
* It makes your house smell like autumn magic and roasted goodness, which is infinitely better than that “did I leave something burning?” smell from last night’s attempt at ambitious baking.

Time-Saving Hacks

* **Don’t bother with fancy cutting.** Halve the larger sprouts, leave the smaller ones whole. No one’s judging your knife skills here.
* **Use parchment paper.** Or don’t. But if you *do*, cleanup is essentially tossing paper. If you *don’t*, you’ll earn those roasted bits on the pan, which are a badge of honor (or a scrubbing challenge).
* **Shake the bag.** Instead of using a bowl to toss the sprouts with the glaze, just throw everything into a large Ziploc bag, seal it, and shake it like a Polaroid picture. Fewer dishes, more life.
* **Preheat the pan.** If you’re feeling extra, put the empty baking sheet in the oven while it preheats. When you add the glazed sprouts to a hot pan, they start crisping immediately. It’s a tiny step, but feels terribly official.

Serving Ideas

This Roasted Brussels Sprouts with Maple Glaze is basically a chameleon. It goes with everything. Seriously. Serve it with a fancy roasted chicken if you’re feeling ambitious, or alongside a frozen pizza if you’re just trying to get through Tuesday. Pair it with a full-bodied red wine if the kids drove you nuts, or sparkling cider if you’re trying to keep up appearances. Honestly, it’s also excellent cold, straight from the fridge at midnight. Don’t tell anyone I told you that.

What to Serve It With

Absolutely everything. Or nothing. It’s that good.

Tips & Mistakes

**Don’t overcrowd the pan:** This is the golden rule of crispy anything. If your sprouts are piled high, they’ll steam, not roast, and you’ll end up with sad, soggy green nuggets. Use two pans if you must, but for the love of all that is crispy, give them space!
**Roast them until they’re *really* browned:** Some people pull them when they’re just tender. Don’t be those people. You want those dark, almost-burnt bits. That’s where the flavor party is.
**Adjust the sweetness:** If you like things less sweet, cut back on the maple syrup. If you have a sweet tooth like mine, maybe add a tiny splash more. Live your truth.
**Don’t skip the salt:** Salt balances the sweetness and brings out all the savory goodness. A pinch of flaky sea salt at the end is chef’s kiss.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

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