These crispy Brussels sprouts are roasted until their edges turn deeply golden, then coated in a glossy maple-mustard glaze. I love serving them at Thanksgiving because they bring a bright, savory-sweet flavor to the holiday table without taking much hands-on time.
Why You’ll Love This Crispy Brussels Sprouts
This simple side dish pairs tender centers with crisp, caramelized edges and a tangy glaze. The sprouts roast in one pan, and the maple-mustard sauce comes together in minutes. It is an easy way to add a colorful vegetable to a Thanksgiving spread, and it tastes lovely alongside classic holiday mains.
Crispy Brussels Sprouts Ingredients & Substitutions
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon garlic powder
Choose firm, bright green sprouts for the best texture. You can use whole-grain mustard for a little extra texture, or swap the apple cider vinegar for lemon juice. If your sprouts are especially large, quarter them so they roast evenly.
Step-by-Step Instructions to Make Crispy Brussels Sprouts
1. Prepare the oven and sprouts
Heat the oven to 425°F (220°C). Trim the stem ends from the Brussels sprouts, remove any loose outer leaves, and cut each sprout in half lengthwise.
2. Season and arrange
Toss the sprouts with olive oil, salt, and black pepper. Arrange them cut side down on a large, rimmed baking sheet, leaving a little space between pieces. Use two pans if needed to avoid crowding.
3. Roast until crisp
Roast for 20 to 25 minutes, checking near the end, until the cut sides are deeply golden and the centers are tender. Smaller sprouts may finish sooner.
4. Mix the glaze
While the sprouts roast, stir together the maple syrup, Dijon mustard, apple cider vinegar, and garlic powder in a small bowl.
5. Glaze and serve
Transfer the hot sprouts to a serving bowl and toss with the maple-mustard mixture. Taste and adjust the seasoning. Serve right away for the crispiest edges.
Tips for Success
- Dry the sprouts well after washing so they roast instead of steam.
- Place the cut sides against the baking sheet to encourage browning.
- Give the sprouts room. Crowded vegetables release moisture and will not crisp as well.
- Add the glaze after roasting so the maple syrup does not scorch in the oven.
- For extra browning, preheat the baking sheet in the oven, then carefully arrange the sprouts cut side down.
Variations of Crispy Brussels Sprouts
For a little heat, add a pinch of red pepper flakes to the glaze. For a nutty finish, scatter toasted pecans over the sprouts just before serving. You can also add a small handful of dried cranberries for a festive sweet-tart touch, or finish the dish with finely grated Parmesan.
Serving Suggestions: What to Pair with Crispy Brussels Sprouts
Serve these sprouts with roast turkey, chicken, or a hearty lentil loaf as part of a Thanksgiving meal. They also pair well with mashed potatoes, roasted carrots, green beans, and a simple grain pilaf. For a buffet, place the glaze on the side and toss the sprouts just before serving to help keep their edges crisp.
Storage & Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sprouts will soften as they sit, but you can bring back some crispness by reheating them on a baking sheet at 400°F (205°C) for about 8 to 10 minutes. An air fryer also works well. Add a little extra glaze after reheating if desired.
Memories Made Around the Table
I like to bring a colorful vegetable dish to the holiday table, especially one that is easy to make while the rest of the meal comes together. These sprouts are just the sort of side I enjoy sharing, with their crisp edges, glossy glaze, and tangy-sweet flavor. Set the bowl out while it is warm, and it is likely to disappear quickly.
FAQs
Can I make these Brussels sprouts ahead of time?
You can trim and halve the sprouts a day ahead, then refrigerate them in an airtight container. For the best texture, roast and glaze them shortly before serving.
How do I keep Brussels sprouts from getting soggy?
Dry them thoroughly, spread them out on the pan, and roast at a high temperature. Tossing them with the glaze after roasting also helps preserve their crisp edges.
Can I use frozen Brussels sprouts?
Fresh sprouts give the crispiest result. If using frozen sprouts, thaw and pat them very dry first, then roast in a single layer and expect a softer texture.
Is the maple-mustard glaze very sweet?
It is gently sweet with a noticeable tang from the mustard and vinegar. For a less sweet glaze, use 1 tablespoon of maple syrup and taste before adding more.
Final Thoughts
With golden edges and a quick maple-mustard glaze, these crispy Brussels sprouts make a welcoming Thanksgiving side. Keep the pan uncrowded, glaze the sprouts after roasting, and serve them while they are warm.
Crispy Brussels Sprouts
Equipment
- 1 Large rimmed baking sheet
- 1 Small bowl
Ingredients
- 2 pounds Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 0.5 teaspoon fine salt plus more to taste
- 0.25 teaspoon black pepper
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 0.25 teaspoon garlic powder
Instructions
- Heat the oven to 425°F (220°C). Trim the stem ends from the Brussels sprouts, remove any loose outer leaves, and cut each sprout in half lengthwise.
- Toss the sprouts with olive oil, salt, and black pepper. Arrange them cut side down on a large, rimmed baking sheet, leaving a little space between pieces. Use two pans if needed to avoid crowding.
- Roast for 20 to 25 minutes, checking near the end, until the cut sides are deeply golden and the centers are tender. Smaller sprouts may finish sooner.
- While the sprouts roast, stir together the maple syrup, Dijon mustard, apple cider vinegar, and garlic powder in a small bowl.
- Transfer the hot sprouts to a serving bowl and toss with the maple-mustard mixture. Taste and adjust the seasoning. Serve right away for the crispiest edges.