Sweet Sticky Glazed Brussels Sprouts

Sweet Sticky Glazed Brussels Sprouts bring together bold flavor, irresistible texture, and effortless elegance in one unforgettable side dish. First, the Brussels sprouts roast until deeply golden and crisp, which builds a rich, nutty foundation. Then, they’re coated in a glossy maple-Dijon glaze that’s sweet, savory, and perfectly balanced. Because the glaze simmers briefly, it clings beautifully without overpowering the vegetables.

Although Brussels sprouts were once overlooked, they’ve become a modern favorite thanks to roasting techniques that unlock their natural sweetness. In fact, roasting transforms their flavor completely, especially when paired with bold sauces. Meanwhile, maple syrup adds warmth and depth, while balsamic vinegar brings brightness and balance.

As a result, this dish works equally well for weeknight dinners or holiday tables. Plus, it pairs effortlessly with chicken, fish, or vegetarian mains. Most importantly, it delivers comfort and sophistication in every bite, making it a reliable favorite you’ll return to again and again.

Recipe Yield: 4 servings

INGREDIENTS

1½ lb Brussels sprouts, trimmed and halved
¼ cup pure maple syrup
2 tbsp soy sauce (or tamari)
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
2 cloves garlic, finely minced
2 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper
½ tsp red pepper flakes
1 Tbsp unsalted butter

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 425°F. Meanwhile, line a large baking sheet with parchment paper. Then, add Brussels sprouts to a large bowl.

2. Season the sprouts:
Drizzle olive oil over the sprouts. Next, sprinkle with salt and pepper. Toss well until evenly coated.

3. Roast until golden:
Arrange sprouts cut-side down on the baking sheet. Roast for 22–25 minutes, flipping once, until deeply golden and tender.

4. Make the sticky glaze:
While the sprouts roast, whisk maple syrup, soy sauce, balsamic vinegar, Dijon mustard, garlic, and red pepper flakes in a small saucepan.

5. Simmer and thicken:
Bring glaze to a gentle simmer over medium heat. Then, cook for 3–4 minutes, stirring often, until slightly thickened.

6. Finish the glaze:
Remove from heat and whisk in butter until glossy and smooth.

7. Glaze and serve:
Transfer hot Brussels sprouts to a serving bowl. Pour glaze over top and toss gently. Serve immediately while sticky and warm.

Helpful Tips to Perfect This Recipe

• Deep caramelization matters: Roast the Brussels sprouts cut-side down first, because direct contact creates richer flavor and better texture.
• Balance the glaze: If your maple syrup is very sweet, add an extra teaspoon of balsamic vinegar to keep flavors balanced.
• Serve immediately: This glaze sets quickly, so serving right away ensures the best glossy, sticky finish.