An easy oven-baked method for the absolute crispiest Brussels sprouts. This is a simple and flavorful vegetable side dish that everyone will quickly devour. The outside is golden brown, caramelized and crispy and the inside is perfectly tender. With a couple simple tricks, you too can achieve easy crispy maple roasted Brussels sprouts.
These easy crispy maple roasted Brussels sprouts are my go-to vegetable side dish this time of year. I used to have lukewarm feelings about homemade Brussels sprouts unless I ordered them at restaurants. Once I learned how to properly season and cook them, it changed everything for me. So, although roasted Brussels sprouts may not seem like a big deal I’m sharing this recipe because it is obsession-worthy! Promise!
If you have had Brussels sprouts before and felt they were bitter, have no fear! This is the recipe that turned my husband from a Brussels sprouts hater into a total lover. He gobbled these crispy Brussels right up and said how incredibly addictive they are.
The salty/slightly sweet combination is what makes them so good. Plus, when the maple syrup caramelizes on the outside it might as well be candy. I’m telling you! Brussels sprouts are naturally a “meatier” vegetable with a tender inside that is so satisfying. When you combine that with a salty and uber-crispy outside it is pure heaven.
The only ingredients that you need for Crispy Maple Roasted Brussels Sprouts are:
- Brussels sprouts
- olive oil
- arrowroot starch/flour (my secret ingredient – this is what makes them extra crispy)
- maple syrup (just a little)
- salt & pepper
You can also season with a little garlic powder and garnish with flaky sea salt.
How do you make Brussels sprouts super crispy?
If you have ever had overcooked and under-seasoned Brussels sprouts you probably felt they were bitter and/or unappealing. With just a couple tricks you can achieve restaurant-style Brussels sprouts that are crispy and caramelized on the outside and perfectly tender on the inside.
- Use a high oven temperature. I go with 450 degrees Fahrenheit for Brussels sprouts that crisp up but don’t burn.
- Dry your Brussels sprouts thoroughly after washing them so they don’t get soggy.
- Put the Brussels sprouts directly on a lightly greased baking sheet. I simply brush a tablespoon of olive oil on the baking sheet before adding the Brussels sprouts. Do not use parchment paper.
- Use a good amount of olive oil and make sure the Brussels sprouts are