Why are my roasted Brussels sprouts soggy instead of crispy?

They steamed instead of roasting. Dry the sprouts thoroughly after washing, spread them in a single uncrowded layer (two pans if needed), and make sure the oven and the pan inside it are fully preheated to 425°F before the sprouts go in.

When should I add maple syrup to Brussels sprouts so it does not burn?

In the last 4 to 5 minutes of roasting. Maple syrup added at the start spends too long at high heat and scorches bitter. Added at the end, it bubbles, reduces, and clings to the hot sprouts as a glossy glaze.

Can I roast frozen Brussels sprouts the same way?

Almost. Thaw them completely and dry them very well, since frozen sprouts carry extra surface water. Roast at 425°F a few minutes longer than fresh, expect slightly softer centers, and keep the glaze timing exactly the same.

How do I keep Brussels sprouts from tasting bitter?

Season them properly with salt and oil, and roast them long enough for real caramelization, which converts the sharp edges into sweetness. The maple glaze helps too. Bitter sprouts are almost always underbrowned and underseasoned sprouts.

Can I make these sprouts ahead for Thanksgiving?

Yes. Roast them in the morning up to the glaze step, then reheat on a sheet pan at 425°F for 5 to 6 minutes, toss with the warm glaze and pecans, and finish as written. They come back crisp and nobody will know they waited.

Roasted Brussels Sprouts: Crispy, Maple Glazed Best 6

Ingredients

Scale

2 lb (900 g) fresh Brussels sprouts, trimmed and halved, large ones quartered
3 tablespoons olive oil
1 teaspoon fine salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3 tablespoons pure maple syrup
1 tablespoon balsamic vinegar
3/4 cup (85 g) pecan halves, roughly chopped
1/2 cup (65 g) dried cranberries
Flaky sea salt, for finishing

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Instructions

Heat the oven to 425°F (220°C) with a large rimmed sheet pan inside it. A hot pan is what sears the cut sides.
Toss the dry sprouts with the olive oil, fine salt, pepper, and garlic powder until every cut face is glossy.
Tip the sprouts onto the hot pan and turn them cut side down in a single layer, with space between them. Crowded sprouts steam instead of roasting.
Roast undisturbed for 18 to 20 minutes, until the cut sides are deeply golden and the loose leaves are crisp.
Whisk the maple syrup and balsamic vinegar. Drizzle over the sprouts, add the pecans, and toss right on the pan.
Roast 4 to 5 minutes more, until the glaze bubbles and clings and the pecans smell toasted. Watch closely: maple goes from glossy to burnt fast.
Take the pan out, scatter the dried cranberries over the top, and finish with a pinch of flaky salt.
Serve straight from the pan or in a warm bowl, while the edges are still crisp.

Author: Chef Jordan
Prep Time: 15 minutes
Cook Time: 25 minutes