Description
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.
Ingredients
Units
Scale
- 1 pound Brussels sporuts, trimmed and halved
- 1/4 cup extra virgin olive oil (+ 1 tablespoon for coating the pan)
- 1 tablespoon arrowroot starch (my secret ingredient - this is what makes it extra crispy)
- 1 teaspoon pure maple syrup or organic pure maple sugar
- 3/4 teaspoon fine salt
- 1/8 teaspoon ground black pepper
- Garnish: Flaky sea salt
Instructions
- Preheat oven to 450 degrees and brush a half-sheet rimmed baking pan with one tablespoon of extra virgin olive oil.
- Add the prepared Brussels sprouts to the sheet pan and toss with 1/4 cup of extra virgin olive oil, arrowroot starch, maple syrup, salt and pepper. Mix well until evenly coated and no white arrowroot starch remains visible.
- Arrange in a single layer on the bare, olive oil-greased half baking sheet. Keep Brussels sprouts from touching (otherwise use a second pan so they do not steam). Roast for 10 minutes. For even browning, flip each individual sprout and remove any fallen outer leaves that are almost burnt. Set aside the crispy outer leaves. Roast the Brussels sprouts another 3-5 minutes watching closely at the end to avoid burning. Garnish with flaky sea salt. Serve immediately.
- Prep Time: 10
- Cook Time: 15
- Category: Side Dish
- Method: Oven-baked
- Cuisine: American
