Maple Glazed Brussels Sprouts

Brussels sprouts were never the problem. Boiling them was.

Roast them hot, cut side down, until the edges go dark and crackly and the centers turn sweet and tender. Then pour on a lot of maple and give them two more minutes so it turns sticky. Four ingredients, one sheet pan, and the bowl that comes back empty first.

It's one of our Thanksgiving sides, and the sprouts come in the Thanksgiving Box.

The Secrets to Crispy Brussels Sprouts

• High heat. 450°F gets the edges crispy before the insides go mushy.
• Cut side down. The flat side sears against the hot pan and caramelizes.
• Give them room. Crowded sprouts steam instead of brown. Use two pans if you need to.
• Maple at the end. Maple burns if it goes in too early. Add it in the last 2 minutes.

Maple Glazed Brussels Sprouts

Serves 3 to 4

Ingredients

• About 1 quart (about 1 pound) Brussels sprouts, trimmed and halved
• Organic olive oil
• Salt and organic black pepper
• Organic pure maple syrup, generously (start with 2 tablespoons)

Instructions

1. Heat the oven. Heat the oven to 450°F.
2. Season. Toss the sprouts with enough olive oil to coat, plus salt and pepper. Spread them cut side down on a sheet pan.
3. Roast. Roast 20 to 25 minutes, until deeply browned and crispy at the edges.
4. Glaze. Pour the maple over the hot sprouts, toss and roast 2 minutes more so it gets sticky.

Full Market Size? You'll have 2 quarts of sprouts. Use twice the oil and maple and spread them over two sheet pans so they brown instead of steam.

Make It Ahead

• Up to two days ahead: Trim and halve the sprouts and keep them in the fridge.
• On Thanksgiving: Roast them while the turkey rests. They're best straight from the oven.

Brussels Sprouts FAQ

Can I use frozen Brussels sprouts?

Fresh is the way to go here. Frozen sprouts hold extra water, so they steam instead of getting crispy.

Why are my sprouts bitter?

Usually they're undercooked. Deep browning brings out their sweetness, so let them go until the edges are dark.

Can I add anything else?

A sprinkle of flaky salt or a squeeze of lemon at the end is lovely. Keep it simple and let the maple do the work.

More Thanksgiving Sides

• Toasted Sesame Pear and Honey Stuffing
• Saffron Butter Sage Squash
• Garlic Thyme Potatoes, Your Way
• Garlic Green Beans
• Arugula Pomegranate Salad with Walnuts

No market run. No menu planning. Just cook.

Get the Thanksgiving Box