Maple Glazed Brussel Sprouts!

Happy Friday!

Welcome to April!   Hope everyone had a lovely Easter.  In honor of Easter, this week’s recipe is going to spotlight one of the sides I prepared for the Easter celebration at my house: Maple Glazed Brussel Sprouts!


I’m a HUGE fan of sweet and savory food items, so this hits the spot for me.  Below is a list of ingredients that you will need to make this easy side dish:



1 Lb fresh Brussel Sprouts

2 Tbsp. Olive Oil

2-3 Tbsp. Maple Syrup

1 Tsp. Sea Salt

First, preheat the oven to 350F.  While the oven is getting all hot and bothered, rinse the Brussel Sprouts in a colander, cut the ends off and halve the sprouts.  Then place them in a large mixing bowl.


Next, in a small bowl, combine the olive oil, maple syrup and salt and whisk together.


After you have mixed this to an even consistency, pour the mixture over the Brussel Sprouts.  Fold together using a spatula.  Make sure to coat the Brussel Sprouts very well.

Just a Little Tip (JLT):  If you need to add more olive oil or maple syrup, to coat the Brussel Sprouts more, go for it!   Just remember, it’s easier to add ingredients, rather than remove them.  So start off in small increments.


Now, take a baking sheet and cover it with aluminum foil.  Spread out the Brussel Sprouts on the baking sheet, and then place in the oven to bake for 20-25 min.  If the Sprouts aren’t browned enough to your liking, feel free to leave them in for longer.  I would recommend checking on them in 2-5 minute increments so that they don’t burn.


They will come out a little roasted and browned, since the sugar in the maple syrup is being baked, which give the sprouts a nice crunch.


This is a great side to pair with steak, Cajun blackened fish or Pork Roast.  I happened to pair this with a nice Rib Roast recipe, which I will feature next week.

As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful week! I look forward to seeing you next Friday for our next recipe!

Buen provecho!


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