Maple Glazed Brussels Sprouts

These maple mustard glazed Brussels sprouts are everything I want in a fall side dish. They’re roasted at a high temperature until crispy and tender, then tossed in a sweet and savory glaze made with pure maple syrup, whole-grain mustard, and chicken broth. A little smoked paprika, garlic powder, and cinnamon give them an extra layer of warmth that makes them perfect for Thanksgiving.

What I love most about this recipe is the contrast between the crispy roasted edges and the glossy maple mustard glaze. The maple syrup brings sweetness, the mustard adds a little tang, and the roasted Brussels sprouts bring that deep, caramelized flavor.

If you’re looking for a Thanksgiving vegetable side that isn’t boring, these deserve a spot on your table.

Why You’ll Love These Maple Brussels Sprouts

I think the key to a great Brussels sprouts recipe is getting the texture right.

Nobody wants a plate of soft, mushy Brussels sprouts. I want them roasted until the edges are golden and crispy, with the centers still tender.

That’s why I roast the Brussels sprouts first, then toss them in the maple mustard glaze right before serving.

You get the caramelized flavor from the oven and the sweet, tangy glaze from the skillet without having the Brussels sprouts sit in a sugary sauce throughout the entire roasting process.

It’s a simple technique that makes a big difference.

Ingredients You’ll Need

Brussels sprouts: I use two pounds of fresh Brussels sprouts, trimmed and halved. Cutting them in half gives you more surface area for caramelization and helps them cook evenly.

Pure maple syrup: Maple syrup forms the sweet base of the glaze. I love its rich flavor with roasted vegetables, especially during the fall.

Whole-grain mustard: This is what keeps the glaze from being overly sweet. Whole-grain mustard adds tanginess, savory depth, and a little texture from the mustard seeds.

Chicken broth: The broth loosens the maple syrup and mustard mixture so it can simmer and reduce into a glossy glaze that coats the Brussels sprouts.

Smoked paprika: A little smoked paprika adds a subtle smoky flavor that works beautifully with the caramelized edges of the sprouts.

Garlic powder: Garlic powder adds savory flavor without introducing extra moisture during roasting.

Cinnamon: I use just a touch of cinnamon. It’s not meant to make the Brussels sprouts taste like dessert. Instead, it adds a little warmth that complements the maple syrup.

Olive oil, salt, and pepper: These help season the Brussels sprouts and encourage browning in the oven.

How to Make Maple Glazed Brussels Sprouts

1. Prepare the Brussels Sprouts

Start by preheating your oven to 425°F.

Trim the ends of the Brussels sprouts and cut them in half.

Add them to a large bowl and generously season with olive oil, salt, pepper, smoked paprika, garlic powder, and a small pinch of cinnamon.

Toss everything together until the Brussels sprouts are evenly coated.

2. Roast Until Golden and Crispy

Spread the Brussels sprouts onto a large baking sheet in a single layer.

I like placing them cut-side down because it helps create that beautiful golden-brown surface.

Roast for approximately 25–30 minutes, until the sprouts are tender with crispy, caramelized edges.

If your baking sheet is crowded, use two pans. Giving the Brussels sprouts enough room helps them roast instead of steam.

3. Make the Maple Mustard Glaze

Once the Brussels sprouts are nearly finished roasting, heat a large skillet over medium heat.

Add the maple syrup and bring it to a gentle simmer.

Stir in the whole-grain mustard until combined, then carefully pour in the chicken broth.

Let the mixture simmer until the broth reduces and the sauce thickens into a glossy glaze.

I want the glaze thick enough to coat the Brussels sprouts without becoming sticky or overly reduced.

4. Toss the Brussels Sprouts in the Glaze

Add the roasted Brussels sprouts directly to the skillet.

Gently toss until they’re fully coated in the maple mustard glaze.

Taste and adjust the seasoning as needed, then transfer everything to a serving platter.

I like serving these right away while the sprouts are still warm and the glaze is glossy.

Why These Are Perfect for Thanksgiving

Thanksgiving is filled with rich, comforting side dishes, and I think roasted vegetables are a great way to balance the table.

These maple mustard Brussels sprouts fit right in because they have the familiar sweetness of a holiday side dish, but the whole-grain mustard and smoked paprika keep everything savory.

They’re also easy to serve family-style and pair beautifully with roasted turkey, stuffing, mashed potatoes, and other fall favorites.

And because the glaze is made separately, you can prepare the Brussels sprouts and sauce in stages to make Thanksgiving cooking a little easier.

Frequently Asked Questions

How do you make Brussels sprouts crispy?

The key is roasting them at a high temperature, spreading them in a single layer, and avoiding overcrowding. I roast mine at 425°F, preferably with the cut sides facing down, until golden and caramelized.

Can I use Dijon mustard instead of whole-grain mustard?

Yes. Dijon mustard will give you a smoother glaze with a slightly different flavor. I prefer whole-grain mustard because I love the texture and the way it balances the maple syrup.

Can I make maple Brussels sprouts ahead of time?

Yes. You can trim the Brussels sprouts and prepare the glaze ahead of time. For the best texture, roast the sprouts and toss them in the glaze shortly before serving.

Why are my roasted Brussels sprouts soggy?

Overcrowding the baking sheet is one of the most common reasons. If the Brussels sprouts are packed too tightly, they trap steam instead of roasting. Make sure they’re dry before seasoning and use two baking sheets if needed.

Can I use frozen Brussels sprouts?

Fresh Brussels sprouts are my preference for this recipe because they’re easier to roast until crispy. Frozen Brussels sprouts contain more moisture, so the finished texture may be softer.

Are maple glazed Brussels sprouts good for Thanksgiving?

Definitely. The maple syrup adds a familiar fall sweetness, while the mustard, smoked paprika, and garlic balance everything out. They’re a great alternative to more traditional Thanksgiving vegetable sides.

Even the Brussels Sprouts Haters Will Want Seconds!

I feel like Brussels sprouts are one of those vegetables people either love or hate, but I swear most people just haven’t had them cooked the right way.

For me, they need to be crispy. None of that soft, mushy stuff. I roast these until they’re golden and caramelized, then toss them in a maple mustard glaze that’s sweet, tangy, and just a little smoky. Add a touch of cinnamon for some fall flavor, and you’ve got a side dish that absolutely belongs on the Thanksgiving table. Don’t be surprised if these disappear faster than you expected.