Crispy Roasted Brussels Sprouts with Spicy Maple Glaze

These crispy brussels sprouts are roasted until the cut sides are deeply golden and the centers are tender, then tossed in a buttery maple glaze with red pepper flakes and Italian seasoning. The glaze is sweet, savory, and a little spicy, and it coats all those crispy edges. Ready in about 30 minutes, they’re easy to make for weeknight dinners and are the perfect side for holidays.

Why These Sweet and Spicy Brussels Sprouts Work

The best part of these sweet and spicy brussels sprouts is the extra crispy texture. Roasting them cut side down gives the flat surface direct contact with the hot pan, so it turns deeply golden and crisp while the center becomes tender. The loose outer leaves get especially crispy, and those are always the first pieces I reach for.

I also add the maple glaze after roasting instead of before. This lets the sprouts caramelize without the maple syrup burning on the pan, and it keeps more of those crisp edges intact. Tossing them while they’re still hot helps the buttery glaze settle into all the layers without making them heavy or soggy.

The finished sprouts are sweet, savory, and gently spicy, but they still taste like Brussels sprouts rather than being covered up by the sauce. They’re a flavorful side for Thanksgiving or Christmas dinner (it's perfect with this spiral ham), and also delicious served with chicken, steak, salmon, or pork during the week.

Ingredients

For the Brussels sprouts:

• 2 pounds Brussels sprouts, trimmed and cleaned
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon red pepper flakes
• ¼ teaspoon oregano
• 1 teaspoon salt

For the sweet chili maple glaze:

• ⅓ cup maple syrup
• 1 teaspoon red pepper flakes
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• 2 tablespoons butter

Ingredient Tips

• Brussels sprouts: Choose firm sprouts with tightly packed leaves. Cut larger ones into quarters so they cook at the same rate as the smaller halves.
• Olive oil: Two tablespoons lightly coat the sprouts without making them greasy. Make sure the cut sides are coated so they brown against the pan.
• Pure maple syrup: Use real maple syrup rather than pancake syrup. It gives the glaze a cleaner flavor and thickens slightly as it coats the hot sprouts.
• Red pepper flakes: The amount listed gives the glaze a mild heat. Start with less if you’re sensitive to spice, since you can always add more after tasting.
• Unsalted butter: Unsalted butter lets you control the final seasoning and gives the glaze a rich, smooth consistency without making it overly salty.

How to Make Crispy Brussel Sprouts

Step 1: Prep the Brussels sprouts

Preheat the oven to 425°F. Trim the stem end off each brussels sprout and slice each one in half through the stem so the leaves stay attached. Add to a large bowl and drizzle with olive oil. Add the garlic powder, red pepper flakes, oregano, and salt and toss until every piece is evenly coated.

Step 2: Roast cut side down

Place the brussels sprouts cut side down in a single layer on a foil lined baking sheet. Make sure they are not crowded since overlapping pieces will steam rather than roast and you will not get that caramelized crust. Roast at 425°F for 20-25 minutes until the cut sides are deeply golden and the outer leaves are crispy.

Step 3: Make the sweet chili maple glaze

While the brussels sprouts roast, combine the maple syrup, red pepper flakes, garlic powder, Italian seasoning, and butter in a small saucepan over low heat. Whisk until the butter is fully melted and the ingredients are combined into a smooth, glossy glaze. Keep warm over the lowest heat setting until the brussels sprouts are ready.

Step 4: Toss and serve

Remove the crispy brussel sprouts from the oven and transfer immediately to a large bowl. Pour the warm maple glaze over the top and toss until every piece is evenly coated and glossy. Serve immediately while still hot.

My Tips for the Crispiest Brussels Sprouts

• Dry them thoroughly. Water left on the brussels sprouts creates steam in the oven. After washing, pat them completely dry before adding the oil and seasonings.
• Preheat the baking sheet. Place a large metal sheet pan in the oven for about 5 minutes before adding the sprouts. The hot surface starts browning the cut sides as soon as they touch the pan.
• Use enough oil to coat, not soak. Every sprout should have a light, even coating of oil. Too little leaves the surfaces dry, while too much can make them greasy instead of crisp.
• Arrange them cut side down. Press the flat side of each sprout directly against the baking sheet. That contact with the hot metal creates the deepest caramelization.
• Give them plenty of space. Crowded brussels sprouts release moisture and steam one another. Use two baking sheets if needed so they remain in a single layer without touching.
• Don’t move them while they roast. Leaving the sprouts cut side down for the entire cooking time allows a crisp, golden crust to develop. Shaking or flipping them too early interrupts the browning.
• Keep the loose leaves. The individual leaves become thin and extra crispy in the oven. Check them toward the end and remove any that are getting too dark.
• Roast until deeply browned. Don’t remove the sprouts as soon as they become tender. Let the cut sides turn a deep golden brown for the best crisp texture and flavor.
• Broil briefly if needed. If the sprouts are tender but still pale, place them under the broiler for 1-2 minutes. Watch closely because the leaves can burn quickly.
• Glaze them right before serving. Toss the sprouts with only enough spicy maple glaze to coat them lightly. Adding too much sauce or letting them sit after glazing will soften the crispy edges.

How to Store Crispy Brussels Sprouts

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 4 days. The maple glaze will soften the crispy edges as they sit, so keep any extra roasted sprouts unglazed when possible.

To reheat them in the oven, spread the sprouts in a single layer on a baking sheet and warm them at 400°F for 8-10 minutes. You can also reheat them in a 375°F air fryer for 4-5 minutes. Continue heating until they’re hot throughout. The microwave works for a quick reheat, but it will make the sprouts softer rather than restoring their crispy edges.

I don’t recommend freezing glazed Brussels sprouts if texture is important. Freezing is safe, but the sprouts may become soft and watery after thawing. If you do freeze them, store them in an airtight freezer-safe container and reheat them directly from frozen in the oven or air fryer.

Crispy Brussels Sprouts FAQs

How do you make Brussels sprouts crispy?

Dry the brussels sprouts thoroughly, coat them lightly with oil, and roast them cut side down on a large metal baking sheet. Leave space between each piece so moisture can escape instead of steaming the sprouts.

For this recipe, wait until after roasting to add the spicy maple glaze. Saucing them before they’re crisp can soften the edges and cause the maple syrup to burn.

Why are my Brussels sprouts not getting crispy?

They may have been wet, crowded together, covered with too much oil, or removed from the oven before the cut sides became deeply browned. Use two sheet pans if necessary and don’t stir the sprouts while they roast. Direct, uninterrupted contact with the hot pan creates the crispest cut sides.

What temperature is best for crispy Brussels sprouts?

I roast brussels sprouts at 425°F. It’s hot enough to brown and crisp the outer layers while giving the centers time to become tender. You can roast them at a higher temperature, but the loose leaves may burn before larger sprouts finish cooking.

How long do Brussels sprouts take to roast at 425°F?

Halved Brussels sprouts generally take about 20-25 minutes at 425°F in this recipe. Smaller sprouts may finish closer to 20 minutes, while large ones can need closer to 30 minutes. They’re ready when the cut sides are deeply golden and a fork slides easily into the centers. 

Should you cut Brussels sprouts in half before roasting?

You don’t have to, but halving them gives you a flat surface that can caramelize directly against the pan. It also helps larger sprouts cook more evenly. Quarter very large sprouts so they finish around the same time as the smaller halves.

Do you need to boil Brussels sprouts before roasting?

No. You can roast fresh Brussels sprouts directly from raw, which is the method used in this recipe. Blanching can help especially large sprouts become tender more quickly, but it also adds moisture. If you blanch them, they’ll need to be dried extremely well before roasting.

Should you soak Brussels sprouts before roasting?

No. Rinse them briefly, then dry them thoroughly. Soaking isn’t necessary and can leave extra moisture between the leaves, which works against crisping.

Can I make crispy Brussels sprouts in the air fryer?

Yes. Air fry the seasoned sprouts at 375°F for about 12-15 minutes, shaking the basket halfway through. Cook them in batches so air can circulate freely around each piece. Toss them with the maple glaze after air frying, just before serving. Air fryer models vary, so begin checking once the edges are browned and the centers are tender.

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts will give you the crispiest result. Frozen sprouts contain more moisture and usually turn out softer. If you use frozen Brussels sprouts, cook them directly from frozen instead of thawing them first. Roast at 425°F for about 30-35 minutes. Give them plenty of room on the pan, roast until most of the moisture has evaporated, and add the glaze only after they’ve browned.

Why do my Brussels sprouts taste bitter?

Brussels sprouts naturally have a slightly bitter flavor, but roasting until deeply browned makes them taste sweeter and nuttier. Small, firm sprouts also tend to taste milder than very large ones. Remove yellow or damaged outer leaves, cook the centers until tender, and use the maple glaze to balance any remaining bitterness.

Are Brussels sprouts healthy?

Brussels sprouts provide fiber and are a source of vitamins C and K. This recipe also includes butter and maple syrup, so it’s best viewed as a flavorful vegetable side rather than an unsweetened roasted vegetable recipe.

More Vegetable Side Dish Recipes to Try

• Roasted frozen brussel sprouts
• Roasted frozen broccoli
• Crispy shaved brussel sprouts
• Sauteed green beans
• Crack green beans