Vegan Salads and Sides
Maple Roasted Brussels Sprouts: A Simple Vegan Side
These Brussels sprouts are roasted at high heat to achieve a deep, savory caramelization that contrasts beautifully with the sweetness of pure maple syrup. The addition of toasted pecans provides a rich, buttery crunch, while a splash of balsamic vinegar cuts through the density for a perfectly balanced side dish.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Level
- Easy
- Per serving
- 218 kcal
Method
These caramelized maple roasted Brussels sprouts are the ultimate holiday side dish. By roasting them at high heat, you achieve a perfect golden-brown finish that pairs beautifully with the sweet glaze. It is a simple vegan staple that brings incredible depth and flavor to any holiday dinner table.
Step 1. Preheat your oven to 400°F (200°C). This high temperature is essential for roasting vegetables quickly enough to soften the centers while developing a crisp exterior.Place the halved Brussels sprouts on a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, black pepper, and smoked paprika. Toss thoroughly to ensure every sprout is evenly coated in oil, which facilitates even heat distribution.
Arrange the sprouts in a single layer, ensuring they are all turned cut-side down. Placing the flat surface in direct contact with the hot metal tray is the most important technique here; it allows for maximum Maillard reaction, resulting in a deep brown, sweet, and nutty crust that boiling or steaming cannot achieve.
Roast for 15 to 20 minutes until the edges begin to darken.
While the sprouts roast, whisk together the maple syrup and balsamic vinegar in a small bowl.
Remove the tray from the oven. Add the pecan halves to the tray and drizzle the maple-balsamic mixture over the sprouts. Toss everything together so the glaze coats the warm vegetables and nuts.
Return to the oven for a final 5 minutes. This allows the sugars in the maple syrup to bubble and thicken into a sticky glaze and toasts the pecans to release their aromatic oils.
Serve immediately while the glaze is glossy and the sprouts are hot. While typically a side dish, Brussels sprouts are surprisingly high in plant-based protein compared to other greens, providing about 3-4 grams per cup, making this a nutritionally dense addition to any meal.
Notes
Don't crowd the pan. If the sprouts are too close together, they will steam in their own moisture rather than roasting to a crisp.
Use pure maple syrup rather than pancake syrup. The minerals in real maple syrup contribute to better caramelization and a more complex flavor profile.
If your sprouts are very large, quarter them instead of halving to ensure they cook through at the same rate the exterior browns.
The smoked paprika adds a subtle 'charred' note that mimics the depth of wood-fired roasting.
