These simple Roasted Brussels Sprouts are topped with a maple sesame glaze that gives them the perfect balance of both sweet and savory flavor!
These Roasted Brussels Sprouts are a light and easy side dish! Brussels sprouts seem to be one of those foods – like sauerkraut or mushrooms – that people either love or hate. There doesn’t seem to be much middle ground on this one. Maybe it’s because someone forced them to try Brussels sprouts as a kid and all they remember is some mushy steamed version of them and that they made their house stink.
If you are one of these people I am here to bring you over to Team Brussels Sprout. These Maple Sesame Roasted Brussels Sprouts will make you forget about any awful steamed version. When it comes to Brussels Sprouts the key is to roast them.
This allows them to caramelize and brings out their natural sweetness. It also makes them a little smoky and crispy. It gives them a flavor that I find downright addicting.
Maple Sesame Roasted Brussels Sprouts
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I always plant a few Brussels Sprouts plants in my garden every year. They grow tall and are kind of alien-looking. When September comes around I go out and pick all the ‘sprouts’ off the plant (and then wish I had planted a few more because I can’t get enough of these things).
Brussels sprouts are great because they’re so easy to prepare. All you have to do is wash them and cut them in half (or quarters – depending on their size). Cutting them into a relatively even size will ensure they all cook evenly. Heat the oven to 400 degrees before chopping the sprouts.
Once they’re all cut place them on a roasting pan and drizzle them with 1 – 1/2 Tbsp. of olive oil. Toss the sprouts in the oil and then sprinkle 1 1/2 tsp. of garlic powder and a generous pinch of salt and pepper over the top. Once the sprouts are tossed with the oil and spices pop the pan in the oven and roast for 15 minutes.
Once the sprouts are roasting it’s time to prepare the maple sesame glaze. It’s super easy to prepare and the few ingredients give you some major flavor! In a small mixing bowl combine 3 Tbsp. maple syrup, 3 Tbsp. Tamari, 1/2
In a small mixing bowl combine 3 Tbsp. maple syrup, 3 Tbsp. Tamari, 1/2 tsp. sesame oil, and 1/2 tsp. rice wine vinegar. Tamari is basically a delicious version of soy sauce. It doesn’t contain wheat and has a more intense flavor. Feel free to substitute soy sauce (or low-sodium soy sauce) if you are unable to find Tamari. Whisk all of these ingredients together until completely combined.
After 15 minutes, remove the Brussels sprouts from the oven and pour the desired amount of the maple sesame sauce of the top of them. You can use as much or as little of it as you like depending on how strong you’d like the flavor.
Toss the sprouts in the glaze to make sure they’re evenly coated. Pop the pan back into the oven and continue to roast for another 3-5 minutes. The glaze will begin to caramelize and make them nice and sticky. Keep a close eye on the sprouts during these few minutes to make sure they don’t burn. We want them to be roast-y and caramelized but definitely not burnt.
After 3-5 minutes remove the pan from the oven and get ready to serve. Garnish the Brussels sprouts with 1 – 2 Tbsp. of sesame seeds. The sesame seeds will reinforce the flavor of the sesame oil and gives them a nice little crunch. I like to squeeze a wedge of fresh lime on top at the very end. The lime helps to brighten up some of those heavy roasted flavors and balances the whole dish out.
This recipe is incredibly versatile. You can serve these sprouts over some rice alongside chicken, beef, or even fish. They make a perfect side dish to go alongside a healthy sandwich. I love that you can totally alter the flavor of vegetables just by adding a few simple ingredients or switching up the cooking technique. A few little changes can turn a reviled childhood memory into something crave-worthy!
Maple Sesame Roasted Brussels Sprouts
- Heat oven to 400 degrees F.
- Wash 1 lb. fresh Brussels sprouts. Cut off any dirty ends and remove any damaged outer leaves.
- Cut Brussels sprouts into halves or quarters depending on their size. Try to cut all the Brussels sprouts into relatively the same size.
- Place Brussels sprouts on a roasting pan and toss with olive oil. Sprinkle with garlic powder and a generous pinch of salt and pepper. Toss to make sure all the sprouts are evenly coated in oil and spices.
- Place the pan in the oven and roast for 15 minutes, tossing occasionally.
- Make the sauce by combining maple syrup, Tamari, sesame oil, and rice wine vinegar in small bowl. Whisk together until completely combined.
- After 15 minutes, remove pan from oven and drizzle desired amount of maple sesame glaze over the sprouts. Add as much or as little as you like depending on how strong you like the flavor.
- Return the pan to the oven and roast for another 3-5 minutes. Keep a close eye on sprouts to prevent burning.
- Remove from oven and place in serving bowl. Sprinkle with sesame seeds and squeeze with fresh lime wedges.
- Serve over rice alongside chicken, beef, fish, or tofu.