Want to spice up your dinner table this fall? These Chipotle Maple Brussels Sprouts will do the trick. They bring a little bit of heat along with the sweetness of maple syrup to make the perfect side dish!
It’s been a while since I’ve posted any kind of Brussels sprouts recipe on the site. But as you can tell by the number of past dishes that use them, I’m a big fan. That wasn’t always the case—does any kid like them?—so I’m making up for lost time these days by eat as many as I can. And this recipe is probably going to have me eating even more because it’s so good.
While I love Brussels sprouts, it’s usually the things they’re prepared with that really make me happy, I suppose. Sweet and spicy is always a great combination, and that’s definitely the case here. Firey chipotle peppers and sugary maple syrup really bring this dish alive.
Ingredients
This recipe is quite simple. There are only seven ingredients—Brussels sprouts, chipotle peppers, adobo sauce, maple syrup, olive oil, salt and pepper. The stars are the spicy peppers and sweet syrup, of course. They make an excellent pair of flavors that you’re going to love. The procedure is easy, too. Just roast the sprouts, coat them in the sauce and roast them again. Super basic.
Tell Me What You Think
As always, I’d love to hear your thoughts on these Chipotle Maple Brussels Sprouts if you make them. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Chipotle Maple Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts
- 2 Tbsp olive oil
- salt
- pepper
- 2 chipotle peppers
- 1 Tbsp adobo sauce
- 1/4 cup maple syrup
Instructions
- Preheat oven to 400° F.
- Cut Brussels sprouts in half lengthwise. Toss in a bowl with olive oil and salt and pepper to taste. Place sprouts on a parchment-lined baking tray and put into the oven for 15 minutes.
- While the Brussels sprouts roast, mix remaining ingredients together in a bowl and set aside.
- Remove the Brussels sprouts from the oven and coat them with the sauce. Place back into the oven for 10 more minutes.
Made these for Thanksgiving and while the flavor was decent, they didn’t crisp up. Temo needed to be much hotter. Our oven must have been tired after roasting the Turkey. But love the idea and will try again!
I’m sorry to hear the recipe didn’t turn out as it should’ve, Robin! I do encourage you to try them again and maybe bump up the temp 25 degrees or so.