Maple-Cayenne Brussel Sprouts

November 17, 2011 in sides by amanda

This Thanksgiving I fully intend on having brussel sprouts on the table. And everyone is going to enjoy them, I swear!

Last year I tried. Remember that shredded sprout deal that everyone in the blog world went nuts over last fall? Yeah, I made that. Even I had to admit it was horrible. And I love brussel sprouts! I was hugely disappointed and swore off sprouts for at least a week.

So here I go, trying again. This recipe could make even the strongest sprout hater a believer, I’m sure of it. It’s sweet, it’s spicy, it’s everything you could want in a vegetable!

This is also a very quick and easy way to prepare the brussel sprouts – and we all know how necessary that is on Thanksgiving. Just pop ‘em in the oven for awhile and once they’re done, you just have to whisk the maple syrup and cayenne. Seriously couldn’t be easier.

Maple-Cayenne Brussel Sprouts


2 pounds Brussels sprouts, halved lengthwise
1 tablespoon olive oil
salt to taste
1 tablespoon pure maple syrup
1/8 - 1/4 teaspoon cayenne pepper


  1. Preheat oven to 400F.
  2. Toss brussel sprouts with olive oil and salt and spread on a rimmed baking sheet.
  3. Roast 15-20 minutes, stirring halfway. They should be tender and browned.
  4. While the sprouts are roasting, in a small bowl, combine maple syrup and cayenne pepper.
  5. Pour the maple syrup/cayenne mixture over the sprouts, stir to coat, return to oven for one more minute. Serve hot!

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