Description
Making roasted Brussel sprouts just got a whole lot easier. With only 5-simple ingredients these maple roasted Brussel sprouts will become a regular side dish.
Ingredients
Units
Scale
- 2 lbs. Brussels sprouts, trimmed and halved
- 1/4 cup pure maple syrup
- 5 Tbsp. unsalted butter, melted
- 1 Tbsp. fresh snipped thyme
- Zest 1 large lemon
- Kosher salt and fresh black pepper
Instructions
- Preheat the oven to 425 degrees F and set an oven rack in the middle position. Line a large baking sheet with parchment paper and set aside. I recommend a full sheet pan for this recipe. You want Brussels sprouts in a single layer with space between them.
- Whisk together the maple syrup, butter, and thyme. Pour over the Brussels sprouts. Season with salt and pepper and toss to evenly coat.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20-30 minutes. Do not flip or toss the Brussels sprouts. Around 20 minutes, start checking for doneness. They should be tender and deeply golden on the edges. Overcooking Brussels sprouts will make them soggy.
- Toss the Brussels sprouts with lemon zest and transfer to a serving dish. Serve immediately.
Notes
- Leftovers: Leftovers will keep for up to 4 days in the refrigerator. They will no longer be crispy but still good.
Nutrition
- Serving Size:
- Calories: 186
- Sugar: 11.3 g
- Sodium: 40.8 mg
- Fat: 10.1 g
- Carbohydrates: 22.8 g
- Protein: 5.3 g
- Cholesterol: 25.4 mg