Imagine the sweet aroma of maple syrup mingling with caramelized Brussels sprouts and crisp apples, all glistening in a buttery glaze that beckons you from the kitchen. This dish turns humble fall produce into a show‑stopping side that feels both comforting and sophisticated.
What makes this recipe special is the balance of savory, sweet, and a hint of earthiness. The natural bitterness of the sprouts is softened by the natural sugars in apples and maple, while a splash of Dijon adds a subtle tang that lifts every bite.
Brussels sprout lovers, apple enthusiasts, and anyone looking for a crowd‑pleasing vegetable dish will adore this creation. It shines at holiday tables, weeknight dinners, or as a hearty vegetarian main when paired with a grain.
The process is straightforward: trim and halve the sprouts, slice the apples, toss everything in a maple‑mustard glaze, then roast until caramelized and tender. A quick finish on the stovetop gives the glaze a glossy sheen that clings perfectly to every piece.
Why You'll Love This Recipe
Perfect Sweet‑Savory Balance: Maple syrup and apples bring natural sweetness that tames the Brussels sprouts’ bitterness, while Dijon mustard adds a bright, tangy counterpoint for depth.
One‑Pan Simplicity: All ingredients roast together on a single sheet, minimizing cleanup and allowing the flavors to meld beautifully as they caramelize side by side.
Seasonal Star Power: Fresh Brussels sprouts and crisp apples are at their peak in autumn, making this dish a celebration of the season’s best produce.
Versatile Presentation: Serve it as a side, a vegetarian main, or even a festive appetizer—its vibrant colors and glossy glaze fit any occasion.
Ingredients
For this dish I rely on fresh, high‑quality produce and a few pantry staples that work together to create a glossy, caramel‑kissed coating. The Brussels sprouts provide a hearty bite, while the apples contribute juicy sweetness and a pleasant crunch. Maple syrup is the star sweetener, balanced by Dijon mustard, apple cider vinegar, and a touch of brown sugar for depth. A splash of butter and olive oil ensures everything roasts evenly and develops that irresistible golden crust.
Main Ingredients
- 1½ pounds Brussels sprouts, trimmed and halved
- 2 medium apples (preferably Honeycrisp), cored and sliced into ½‑inch wedges
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon olive oil
Maple Glaze
- ¼ cup pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon dark brown sugar
- ½ teaspoon smoked paprika
Seasonings & Garnish
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, chopped
- ¼ cup toasted pecans, roughly chopped (optional)
- Fresh parsley, minced for garnish
These ingredients work in harmony: the butter and olive oil create a rich base for roasting, while the maple glaze caramelizes to a glossy finish that clings to each sprout and apple slice. The acidity from apple cider vinegar cuts through the sweetness, preventing the dish from becoming cloying, and the smoked paprika adds a whisper of warmth. Finishing with fresh thyme, parsley, and toasted pecans adds herbaceous brightness and a satisfying crunch.
Step-by-Step Instructions
Preparing the Vegetables
Start by preheating your oven to 400°F (200°C). Trim the ends of the Brussels sprouts, halve them, and toss them in a large bowl with the olive oil, salt, and pepper. Slice the apples into uniform wedges so they cook at the same rate as the sprouts. This even coating ensures every piece develops a caramelized edge without burning.
Making the Maple Glaze
In a small saucepan over medium heat, combine the maple syrup, Dijon mustard, apple cider vinegar, brown sugar, and smoked paprika. Stir constantly for 3‑4 minutes until the mixture bubbles gently and thickens slightly. Remove from heat and whisk in the butter pieces one at a time; the butter emulsifies the glaze, giving it a silky sheen that will coat the vegetables beautifully.
Cooking the Sprouts & Apples
- Combine & Coat. Drizzle half of the warm maple glaze over the seasoned sprouts and apple wedges. Toss gently to ensure every piece is lightly coated, reserving the remaining glaze for the final finish.
- Arrange on a Sheet. Spread the coated vegetables in a single layer on a parchment‑lined baking sheet. Overcrowding will steam the produce; a single layer promotes even browning and caramelization.
- Roast. Place the sheet in the preheated oven and roast for 20‑25 minutes, turning once halfway through. Look for deep golden edges on the sprouts and soft, slightly caramelized apple slices.
- Glaze Again. When the vegetables are nearly done, remove the pan and drizzle the reserved glaze over the top. Return to the oven for an additional 3‑5 minutes to let the glaze set and become glossy.
- Finish & Garnish. Remove from the oven, sprinkle fresh thyme, chopped pecans, and parsley over the hot vegetables. The residual heat releases the herbs’ aromatics, adding a bright finish.
Serving the Dish
Transfer the maple‑glazed Brussels sprouts and apples to a serving platter while still warm. Serve immediately as a side to roasted meats, or pair with quinoa or wild rice for a complete vegetarian meal. The glossy coating stays luscious for up to an hour, making it perfect for family-style dining.
Tips & Tricks
Perfecting the Recipe
Uniform Cutting. Halve the sprouts and slice the apples to the same thickness (about ½‑inch). Consistency ensures even caramelization and prevents some pieces from over‑cooking.
Dry Ingredients. Pat the sprouts dry after washing. Excess moisture creates steam, which inhibits browning and results in a soggy glaze.
Mid‑Roast Turn. Flip the vegetables halfway through the roasting time. This promotes an even caramelized crust on all sides.
Flavor Enhancements
Add a splash of fresh lemon juice right before serving for bright acidity. For a gentle heat, sprinkle a pinch of red‑pepper flakes into the glaze while it simmers. A tablespoon of toasted maple‑smoked bacon crumbles adds smoky depth for meat‑eaters.
Common Mistakes to Avoid
Never use low‑heat maple syrup; it can burn and turn bitter. Also, avoid overcrowding the baking sheet—crowding traps steam and prevents the desired caramelized texture.
Pro Tips
Use Real Maple Syrup. Grade A amber or dark maple provides richer flavor and better caramelization than artificial syrups.
Finish with a Pat of Butter. Stir a small knob of cold butter into the hot glaze just before the final drizzle for extra silkiness.
Rest Before Serving. Let the dish sit for 3‑5 minutes after removing from the oven; this allows the glaze to set and the flavors to meld.
Variations
Ingredient Swaps
Swap Brussels sprouts for roasted cauliflower florets or sweet potato cubes for a different texture. Pears can replace apples for a softer, buttery bite. For a vegan version, replace butter with coconut oil and use maple syrup only.
Dietary Adjustments
To keep it gluten‑free, ensure any soy sauce or seasoning blends are certified gluten‑free. For a low‑sugar approach, substitute maple syrup with a sugar‑free maple‑flavored syrup or erythritol‑based sweetener. The dish is naturally paleo‑friendly when you omit the butter and use ghee instead.
Serving Suggestions
Pair the glaze‑laden vegetables with wild rice pilaf, quinoa tossed with toasted almonds, or a simple buttered farro. For a festive touch, serve alongside roasted turkey or grilled pork chops. A dollop of plain Greek yogurt mixed with a hint of mustard makes a cool, creamy side.
Storage Info
Leftover Storage
Cool the leftovers to room temperature, then transfer them to an airtight container. Store in the refrigerator for up to 4 days. For longer preservation, portion into freezer‑safe bags, removing as much air as possible, and freeze for up to 3 months.
Reheating Instructions
Reheat in a preheated 350°F (175°C) oven for 12‑15 minutes, covered with foil to retain moisture. For a quicker option, sauté leftovers in a hot skillet with a splash of broth for 3‑4 minutes, stirring until heated through and the glaze re‑glosses.
Frequently Asked Questions
This Maple Glazed Brussels Sprouts and Apples recipe brings together sweet, savory, and smoky notes in a single, glossy pan. You’ve learned how to choose the right produce, create a balanced glaze, and finish with bright herbs and crunchy pecans. Feel free to swap ingredients, adjust for dietary needs, or pair it with your favorite sides—cooking is an adventure, after all. Serve it hot, enjoy the caramel‑kissed bites, and let the flavors become a new favorite at your table.
