Like a lot of kids I grew up disliking Brussels sprouts and had to “grow into” enjoying them. But, now that I enjoy them I really enjoy them, to the point that I love trying any new Brussels sprouts recipe. This one has the warming, complex flavors of both chili and maple for taste sensation unlike any other sprouts recipe I’ve come across to date!
For this maple chili roasted Brussels sprouts recipe you will need real maple syrup- no imitations allowed! While a lesser syrup will give the dish the sweetness it needs, it will not provide the same robust maple flavor that real maple syrup lends to the sprouts.
To counter the sweetness there’s spicy flavor in this recipe from some crushed red pepper flakes. The amount listed in the ingredients is a guide as only you can decide how spicy you want them to be.
I’m someone who loves a spicy dish and I found that with a full teaspoon it was a very prominent heat. Do with that information what you will. For many folks just a sprinkle will be enough to spice up the Brussels sprouts.
Some butter melds the flavors of sweet and spicy together. It gives this dish a richness that helps to minimize the heat of the chili flakes. It also happens to go beautifully with maple syrup (as waffles and pancakes have shown us time and again)!
These maple chili roasted Brussels sprouts are a great side dish, but truth be told I could eat just these for dinner. They’re that delicious! Oh here’s a tip if you’re making this for a crowd with lots of dietary needs: just use some dairy-free butter in place of regular and you’ve got a gluten-free, vegan option at the ready.
Maple Chili Roasted Brussels Sprouts
20m prep time
40m cook time
- 2 lbs Brussels sprouts, trimmed and cut in halves
- 3 tablespoons unsalted butter, melted
- 1/2-1 teaspoon chili flakes (to taste)
- 1/4 cup real maple syrup
- 1/2 teaspoon salt or to taste
- black pepper to taste
- Preheat oven to 450˚F. Rinse sprouts and pat them dry using paper towels.
- In large bowl combine sprouts with all other ingredients. Lay mixture onto half sheet baking pan lined with parchment paper.
- Bake for 30-40 minutes, turning after 20 minutes so both sides can brown and crisp. Add more salt and pepper if desired. Serve piping hot and enjoy!
Recipe adapted from The Flavor Blender.