Description
Say goodbye to soggy sprouts and hello to golden-crisp perfection. These Maple Roasted Brussels Sprouts are tossed in warm coconut oil, kissed with chili flakes, and glazed with real maple syrup for the ultimate sweet-and-savory side. They’re vegan, gluten-free, and so addictive even your pickiest eater will sneak seconds straight off the pan.
Ingredients
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4 lbs Brussels sprouts, trimmed + halved
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6 tbsp coconut oil or olive oil, melted
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½ cup maple syrup (Grade A amber)
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1 tbsp chili flakes (or cracked black pepper)
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1 tsp sea salt
Instructions
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Preheat oven to 400°F (200°C).
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Toss sprouts with oil, syrup, chili flakes, and salt until glossy.
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Spread evenly on 2 parchment-lined baking sheets, cut-side down.
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Roast 18 mins, flip sprouts, drizzle with leftover maple mix.
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Roast another 12–17 mins, until crisped and caramelized.
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Rest 5 mins, sprinkle extra salt or chili flakes to taste.
Notes
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No soggy sprouts: Use 2 trays and space them out.
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Want extra crunch? Add chopped pecans in last 5 mins.
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Spicy-sweet kick: Try smoked paprika + orange zest.
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For leftovers: Reheat at 375°F for 10 mins—crispy again!
- Prep Time: 15 mins
Nutrition
- Calories: 160 cal Per Serving
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 18g
- Protein: 4g