If you’re someone who thinks they don’t like Brussels sprouts… you just haven’t tried them like this yet. These spicy maple glazed Brussel Sprouts are crispy on the outside, soft on the inside, and coated in a buttery, sweet-spicy glaze that makes them taste like an appetizer at your favourite steakhouse. They’re the perfect side for weeknight dinners, holiday plates, or honestly just snacking straight off the baking tray (no judgment).
Why This Recipe Works
It’s all in technique… we start with a quick boil to ice bath! Boiling them softens the center so it cooks evenly, and the ice bath shocks it so the sprouts don’t get mushy. Then baking them face down on a bare tray gives them that deep, caramelized crisp.
Plus, a yummy glaze made with maple syrup, chilies and butter never hurts!!
Other Thanksgiving Recipes
For more recipes, go to this full blog post with lots of simple Thanksgiving recipes like this.
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Baked Brussel Sprouts with a Spicy Maple Glaze
Ingredients
- 25 Brussels sprouts
- Salt, to taste
- 1–2 tbsp olive oil
- ½ tsp garlic powder (plus more for the glaze)
- ¼ tsp oregano
- ½ tsp red chilli powder
- ⅓ cup maple syrup
- 1–2 tsp red chili flakes
- ½ tsp Italian seasoning
- 2 tbsp butter
Instructions
1. Salt & Boil : Start by tossing 25 Brussels sprouts with two big pinches of salt and letting them sit for about 5 minutes. Meanwhile, bring a pot of water to a boil. Drop the salted sprouts in and boil for 5 minutes. This step helps them cook evenly later on.
2. Ice Bath + Slice : Strain the sprouts and immediately transfer them to ice-cold water. This stops the cooking.
Slice each sprout in half.
3. Season Them : Add the halved sprouts to a bowl & toss well so every cut side is coated with the following spices:
- 1–2 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp oregano
- ½ tsp red chilli powder
- Salt to taste
4. Bake Until Crispy : Spread the sprouts on a baking tray without parchment paper — this is key for maximum browning. Make sure every sprout is placed cut-side down. Bake or air-fry at 400°F for 20–25 minutes. Don’t touch them while they cook! They need stillness to get crispy. Keep an eye on them during the last few minutes so they don’t burn.
5. Make the Spicy Maple Glaze: In a microwave-safe bowl, combine:
- ⅓ cup maple syrup
- 1–2 tsp red chili flakes
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- 2 tbsp butter
Microwave just until the butter melts, then stir everything together.
6. Toss & Serve: Add the hot, crispy Brussels sprouts to the glaze and toss until evenly coated. Serve immediately — they’re best when fresh out of the oven and glossy.