It’s safe to say that these brussels sprouts, drizzled with a luscious, complex maple-soy caramel that straddles the line between sweet and salty, will likely become your Thanksgiving table’s main attraction. Using maple syrup instead of sugar offers deep undertones that pair perfectly with the savoriness of soy sauce. To make this dish gluten-free, swap the soy sauce for tamari.
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What you’ll need
Rimmed Baking Sheet
$32 At Amazon
Medium Saucepan
$50 $39 At Amazon
Whisk
$10 At Amazon
Recipe information
Yield
8 servings
Ingredients
2
2
1
¼
1½
1
1
2
2
Preparation
Step 1
Place a rack in middle of oven; preheat to 400˚. Place 2 lb. brussels sprouts, trimmed, halved, on a large rimmed baking sheet and drizzle with 2 Tbsp. extra-virgin olive oil. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and season with freshly ground black pepper. Toss to coat and arrange in a single layer. Roast brussels sprouts until golden brown, crisp, and tender, 20–25 minutes.
Step 2
Meanwhile, cook ¼ cup pure maple syrup in a medium saucepan over medium heat until bubbling aggressively, about 3 minutes. Carefully whisk in 1½ Tbsp. unsalted butter, then add 1 Tbsp. heavy cream, 1 Tbsp. soy sauce, and 2 tsp. sriracha and cook, whisking constantly, until caramel sauce is bubbling and thick enough to coat a spoon, about 1 minute. Pour into a bowl and let cool slightly.
Step 3
Transfer brussels sprouts to a platter. Drizzle caramel sauce over to taste, then sprinkle lightly with flaky sea salt and top with 2 scallions, thinly sliced, and toasted sesame seeds. Serve warm or room temperature with lime wedges.
Do ahead: Caramel sauce can be made 1 day ahead. Let cool completely; cover and chill. Bring to room temperature before using.
How would you rate Roasted Brussels Sprouts With Maple-Soy Caramel?
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Reviews (2)
Back to TopThe flavor is fabulous. I added roasted leeks to the mix and it was absolutely divine. This is going on my Thanksgiving and Christmas menus from now on
Anonymous
3/7/2024
Review of the sauce only: I made the sauce with exact ingredients and measurements before I considered roasting sprouts (we roast them all the time, so I’m not worried about that). It’s a great balance between sweet, salty and spicy, and I think lime is going to really set the dish off. The only thing I think might be adusted is the cooking time on the sauce. I cooked a shorter time at the beginning and got the butter and cream added a little sooner than 3 minutes. Then I let it cook longer toward the end — really boiling up like a candy would do. The sauce thickened beautifully as it cooled down a little. Particularly because the sauce can be made in advance, this will be part of our Thanksgiving menu this year.
Kevin R
Atlanta
10/27/2023
The balance of heat/sweet/salt makes the dish My sprouts were small, so I left them whole Didn't need all the caramel sauce Very well received
haldanish
Newport Beach, CA
12/5/2022
I found the roasted Brussel sprouts dry. I found the maple-soy caramel glaze worthwhile. Next time, I will pan sauté the sprouts and then drizzle the glaze over them.
Mayt
Columbus
11/27/2022
Easy recipe. Loved the thickness of the glaze and the little bit of heat with the roasted sprouts. Planning to make this for Thanksgiving
Bikingbaker
Torrington, CT
11/14/2022