This AIP and paleo recipe for Crispy Brussels Sprouts with Maple Glaze is so delicious. They’re sweet, tangy, crispy and seriously addictive and the perfect veggie side to accompany a hearty holiday meal.
Growing up in Trinidad I never ate brussels sprouts so when I discovered them in my late teens I loved them immediately! Despite that, I totally understand why many folks disliked these as kids. Kid or not, if brussels sprouts aren’t made well they are just plain awful. No one likes mushy brussels sprouts! Fear not, this recipe for Crispy Brussels Sprouts with Maple Glaze won’t disappoint.
This recipe provides options for both air frying and roasting the brussels sprouts in the oven. I have made them both ways and while I prefer the air fryer method, the sheet pan oven method is still a winner.
Here’s what you need for these Brussels Sprouts:
- Brussels sprouts of course! This recipe calls for one pound of sprouts which is about 3 generous side portions, and you can definitely double the recipe if you’re serving a larger group.
- Olive oil and sea salt – this is all that’s necessary to roast or air fry the Brussels sprouts
- Balsamic vinegar and maple syrup – these are simmered on the stovetop while the Brussels sprouts roast until a thick syrup forms.
- An air fryer or an oven and a sheet pan for roasting. I often get asked what air fryer I use and it’s the Instant Pot Duo Crisp 11-in-1 machine. It’s my first air fryer and I’m happy with it so far. I chose it because I also wanted an Instant Pot and love the multi-functionality. After speaking with the manufacturers online they confirmed that the air fryer basket coating was made of ceramic and did not include PTFE or PFOA chemicals.
Tips for Crispy Brussels Sprouts
These tips are extracted from the recipe notes below and are key to success with Brussels sprouts:
- If using the oven to roast your Brussels sprouts, ensure they are spaced out and placed in a single layer on a parchment-lined sheet pan, cut side down, for optimal crispiness and caramelization. If the pan is too crowded and the sprouts are overlapping, they will steam rather than roast.
- Don’t roast multiple sheet pans of Brussels sprouts at a time and avoid cooking anything else in the oven at the same time as cooking these, as this affects how crispy the sprouts will be.
- For ultimate crispiness, save the glaze until immediately before serving the Brussels sprouts. I like to drizzle the glaze on ’em right at the table before eating.
Can I make these without maple syrup?
Yes! You can substitute honey here and if you’d rather avoid added sweeteners, these are fantastic roasted with olive oil and sea salt.
How do I store these?
I recommend eating these fresh and hot for ultimate crispiness. If you must reheat these, I’d suggest doing so in a very hot oven (450F) or in the air fryer so that they regain crispiness.
What other variations can I make?
Chopped bacon roasted or air fried alongside the brussels sprouts is a great addition to this dish. I love the saltiness to compliment the maple syrup.
If you try these Crispy Brussels Sprouts with Maple Glaze I would appreciate it if you would give them a rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
You might also enjoy these other AIP sides:
- Swiss Chard with Apples
- Cauliflower Gratin
- Sautéed Veggies with Pears and Chives
- Golden Beets in Creamy Lemon-Garlic Sauce