Can I make these brussels sprouts without maple syrup

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.

How long do brussel sprouts last in the fridge?

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.

Can I make these into bacon brussels sprouts?

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.

Crispy Brussels Sprouts with Maple Glaze (AIP, paleo)• Heal Me Delicious

Description

This AIP and paleo recipe for Crispy Brussels Sprouts with Maple Glaze is so delicious. Sweet, tangy, crispy and seriously addictive – these brussels are the perfect veggie side to accompany a hearty holiday meal.

Ingredients

Scale

1 pound Brussels sprouts
2.5 TBSP olive oil
3/4 tsp sea salt
3 TBSP maple syrup
2 TBSP balsamic vinegar

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Instructions

Air Fryer Method:

Preheat air fryer to 375F.
Place whole Brussels sprouts into a large bowl of water and let soak for 15 minutes.
Trim the ends of the sprouts and slice in half.
Drizzle with olive oil and sea salt and massage into the sprouts.
Place in a single layer, cut side down into the preheated air fryer for 5 minutes (make in multiple batches if your air fryer basket isn’t big enough for them to lay flat). After 5 minutes, toss them around in the basket and cook another 5-6 minutes.
As the Brussels sprouts cook, prepare the maple glaze by combining maple syrup and balsamic vinegar into a small saucepan.
Simmer on low-medium heat until the mixture begins to thicken and coats the back of a spoon ~5 minutes.
Once Brussels sprouts are ready, plate them and drizzle the maple glaze on top immediately before serving.*
Enjoy!

Oven method:

Preheat oven to 450F.
Trim ends off Brussels sprouts and Slice them in half.
Drizzle with olive oil and sea salt and massage into the sprouts.
Place Brussels sprouts *cut side down* onto a parchment-lined baking sheet and bake 20 minutes. Don’t disturb them, flip them, bother them as they cook, trust me!*
As the Brussels sprouts cook, prepare the maple glaze by combining maple syrup and balsamic vinegar into a small saucepan.
Simmer on low-medium heat until the mixture begins to thicken and coats the back of a spoon ~5 minutes.
Once Brussels sprouts are ready, plate them and drizzle the maple glaze on top immediately before serving.*
Enjoy!

Notes

*The Brussels sprouts will get soggy if you place the glaze on them too far in advance of serving. I recommend pouring the glaze on them on the table!

*You want to ensure your sprouts are spaced out and placed in a single layer, 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. Same goes for the oven. I don’t recommend roasting multiple sheet pans of Brussels sprouts at a time or roasting/cooking anything else at the same time as this affects how crispy the sprouts will be.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Sides