Maple – FoodWatcher

Applesauce Cake

This applesauce cake is super moist, soft, and fluffy. Made with unsweetened applesauce, autumn spices, and a maple cream cheese frosting!

Brussels Sprouts with Maple Glaze

Here’s our favorite Brussels sprouts recipe—they’re baked until crispy and drizzled with a maple balsamic glaze! They’re so tasty and…

Here’s our favorite Brussels sprouts recipe—they’re baked until crispy and drizzled with a maple balsamic glaze! They’re so tasty and we’ve made this recipe more times than we can count.

Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until caramelized and the outside layers flake off into darkened crunchy chips.

Then, they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone at the table will be asking how you did it! This is one of our top Brussels sprouts recipes we pull out when we find them at the store or market.

How to cook Brussels sprouts

Sure, you can fry Brussels sprouts: it’s delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy. There are a few tricks to getting that perfect charred caramelization. Here’s what to know:

Roast at high heat, in a single layer cut side down. Our favorite temperature for roasting vegetables is 450°F. Place all those sprouts cut side down for the best caramelization. You’ll want them in a single layer: no stacking!
Use parchment paper to line your baking sheet: not a silicone mat/ Parchment paper makes them the crispiest; silicone mats make them soggy.
Bake one tray at a time. To get maximum airflow in your oven, bake only one tray at once. (We learned this the hard way.)
Don’t stir. That’s right, don’t even think about stirring! Throw them in for 25 minutes and they should crisp up beautifully.

Add a maple glaze

These Brussels sprouts are absolutely delicious roasted with olive oil and salt. The outer layers fall off and make crunchy, salty chips that are irresistibly good. Most of the time we eat them plain: because we like them savory! But want to take them over the top? They’re fantastic with a little sweet nuance from a tangy sweet glaze.

For the maple glaze, all you’ll do is heat equal parts maple syrup and balsamic vinegar until they reduce into a slightly thick syrup. We added a shake of soy sauce for good measure. Drizzle that over your Brussels sprouts, and you’ll think you’ve died and gone to heaven.

Brussels sprouts with maple glaze recipe

More flavor variations

Want to get creative? There are lots more ways to flavor Brussels sprouts. Here are some ideas:

Spicy: Make a spicy variation by adding hot sauce to the maple glaze (about 1 teaspoon), or try these Spicy Brussels Sprouts.
Honey: Another great flavor pairing is honey! Drizzle simply with honey or even hot honey.
Hoisin: Brussels pair well with Asian-style flavors. Toss with purchased or homemade hoisin sauce.

How to make a larger serving

Did you read all our tips above about crispy Brussels sprouts? Let’s see if you were paying attention. How many trays can you have in the oven at once? One tray. That’s right: to get the maximum airflow around your sprouts while they bake, the oven must not have any other food in it.

How to roast more than 1 ½ pounds at one time? You can do this if you have a larger baking sheet that covers the entire baking rack. That’s an 18 x 13 pan, also called a “half sheet pan“. You could comfortably fit about 2 to 2 ½ pounds of Brussels sprouts on a half sheet pan, making sure they have a little space around each.

More ways to cook Brussels sprouts

This Brussels sprouts recipe is a favorite healthy side dish, perfect for any easy dinner (or even Thanksgiving). But there are lots of other great ways to prepare this healthy vegetable. Here are some more Brussels sprouts recipes that show more ways to cook them:

Shredded: Shred them to make a Brussels sprout salad.
Smashed: Try Smashed Brussels Sprouts.
Sauteed: Cook up Sauteed Brussels Sprouts.
Fried: Pan fry them to perfection with fried Brussels sprouts.
Grilled: Throw them onto the grill for grilled Brussels sprouts.
Boiled: Making boiled Brussels sprouts is a quick way to cook them.

Dietary notes

This Brussels sprouts recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Brussels Sprouts with Maple Glaze

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4.7 from 3 reviews

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4

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Description

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze.

Ingredients

1 1/2 pounds Brussels sprouts
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
1 teaspoon soy sauce (or tamari or coconut aminos)

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Instructions

Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
Roast for 25 minutes until very browned and tender (don’t stir!).
While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 ½ tablespoons glaze).
When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.

Notes

*Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet.

Category: Side dish
Method: Baked
Cuisine: American
Diet: Vegan

More easy side dish recipes

This recipe is one of our top easy side dish recipes…ever! Sprouts are always a hit. But here are a few more ideas for vegetable side dishes:

Whip up a batch of thin and crispy Carrot Fries (Ranch Seasoned!)
Make colorful and healthy Ultimate Sauteed Vegetables or Easy Succotash
Get your daily Vitamin C quota with tender and sweet Sauteed Peppers, Roasted Bell Peppers or Roasted Peppers and Onions
Add a load of plant-based protein with Easy Canned Chickpeas or Easy White Beans

Walnut Butter

This Walnut Butter is an easy nut butter that can be made with any kind of nuts. Peanut butter is great, but switch up your breakfast spread with and use walnuts instead. This recipe has just 3 ingredients and takes about 5 minutes to make! Homemade Nut Butter Sure you can spend a fortune to…

The post Walnut Butter appeared first on Crazy for Crust.

This Walnut Butter is an easy nut butter that can be made with any kind of nuts. Peanut butter is great, but switch up your breakfast spread with and use walnuts instead. This recipe has just 3 ingredients and takes about 5 minutes to make!

walnut butter in a clear jar with a spoon scooping it out.

Homemade Nut Butter

Sure you can spend a fortune to buy walnut butter (or cashew butter) at the store, but why? You can make it at home SO easily with just 3 ingredients. This same method can be used to make almond butter or pecan butter too – or even peanut butter!

Ingredients Needed

Walnuts: Walnuts are a perfect option, but you could substitute your favorite nut.
Maple Syrup: Acts as a sweetener for the butter – you can also use honey or agave.
Salt: Adds some extra needed flavor – don’t add too much – a little bit at a time so you don’t over power the butter. You can use table, kosher, or sea salt.
You could also add in some flavoring – like a bit of cinnamon, if you want.

process shot of walnut butter being made.

How to Make Nut Butter

I like to toast my walnuts before making nut butter. Place the raw walnuts in a single layer in a frying pan and heat over medium-low heat for a few minutes, stirring often, until you smell them. Don’t walk away from the stove! Learn all about how to toast nuts.
You’ll need a food processor or high-speed blender. Just add the walnuts and blend until smooth – use a rubber spatula to scrape the sides of the food processor occasionally. Once it becomes thick, keep running the processor and it will smooth out into a natural nut butter consistency.

Ways to use Walnut Butter

Homemade nut butter is great on bagels or toast for breakfast, as a topping for pancakes or waffles, crackers or even on banana slices. I also add it to oatmeal to add some extra protein and omega-3 fats to my breakfast – or swirl it into ice cream!

Expert Tips

I toast my nuts because raw walnuts bother my mouth – but if you don’t have that problem you can skip that step.
Depending on the power and speed of your blender or processor, it could take up to 8-10 minutes to fully blend and make a creamy nut butter.
Walnuts can get a sort of bitterness to them, which is why I like to add some sweetness and a bit of salt. Drizzle just a bit of honey or your desired sweetener into the mixer and taste as you go so you don’t add too much.
How much nut butter does this recipe make? 2 cups of walnuts make approximately 1 cup of walnut butter.
Store the walnut butter in a jar or airtight container in the refrigerator.

Walnut Butter Recipe

Homemade Walnut Butter, made with maple syrup! Maple Walnut Butter is great on toast…or just on a spoon!

Course Dessert

Cuisine American

Cook Time 10

Total Time 10

Servings servings (1 cup total)

Calories 123kcal

Author Dorothy Kern

Cost 6