This recipe for Crispy Brussels Sprouts with Maple Glaze is the perfect veggie side to accompany a hearty holiday meal. They’re sweet, tangy, perfectly cooked and sure to leave you wanting more. This reicpe is vegan, gluten-free, AIP and Paleo.
When you’re working with dietary restrictions, finding delicious, comforting holiday side-dishes that are dairy-free and gluten-free can be tricky. This recipe for Crispy Brussels Sprouts with Maple Glaze won’t disappoint. Like my Crispy Smashed Broccoli, Balsamic Glazed Carrots and Golden Beets, this recipe features a simply prepared veggie with a flavorful glaze/sauce that really steals the show.
I’m willing to bet that this recipe for maple roasted brussels sprouts is going to become one of your favorite holiday side dish recipes. It’s quick to come together, made with just a few simple ingredients and a perfect mix of sweet, savory, crispy and crunchy. What’s not to love? Brussels sprouts, you might be thinking 😉.
If you aren’t a brussels sprouts lover, this recipe just might change your mind. Let’s face it – brussels sprouts that aren’t made well are just plain awful. No one likes mushy brussels sprouts! This recipe is anything but and is the perfect veggie side dish for the holidays or anytime!
Crispy Brussels Sprouts with Maple Glaze
Crispy and flaky outer leaves with a perfectly cooked interior and soft bite, these brussles sprouts are going to be a hit at the table. They’re tossed in a sweet and tangy glaze made from maple syrup and balsamic vinegar and topped with flaky sea salt. The result is a flavor explosion in every bite!
This recipe provides two options to cook brussels sprouts: 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.
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.
- Brussels sprouts – 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 – this is all that’s necessary to roast or air fry the Brussels sprouts
- Salt – I use sea salt in the recipe and like to add a sprinkle of flaky salt on top at the end.
- Black pepper – not included in the recipe but if you aren’t following the autoimmune diet and would like to sprinkle some on, it’s a great addition.
- Balsamic vinegar and maple syrup – these are simmered on the stovetop while the Brussels sprouts roast until a thick syrup forms.
Preheat airfryer to 375, or, if using oven, preheat to 450 degrees.
Soak whole Brussels sprouts in a large bowl of water for 15 minutes. Remove the outer leaves, cut the ends off the sprouts and slice them in half.
Toss the brussels sprouts in olive oil salt and pepper (if desired – omit for AIP)
Place brussels sprouts cut side down either into the preheated air fryer basket or onto a parchment paper lined baking sheet and cook according to recipe card instructions
In a small saucepan on low-medium heat, combine maple syrup and balsamic vinegar and simmer until the mixture begins to thicken and coats the back of a spoon ~5 minutes.
Remove cooked brussels sprouts from air fryer or oven, plate them and drizzle with maple glaze just before serving. Top with flaky salt (if desired).
Expert 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.
Frequently Asked Questions
Yes! If you don’t need the recipe to be vegan you can use honey here instead of maple syrup. If you want to avoid all added sweeteners, these are fantastic roasted with olive oil and sea salt.
Uncooked brussels sprouts will last 1-2 weeks in the refrigerator. Cooked brussels sprouts will keep 2-3 days in the fridge, though they will lose their crispiness.
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.
Storage and Reheating
Reheat: 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.
Fridge: Store brussels sprouts (without the maple glaze) in a sealed container in the fridge. Reheat as discussed above before adding the. maple glaze.
Freezer: while you can easily freeze raw brussles sprouts, I don’t recommend freezing these cooked in the way they are in this recipe.
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