Roasted Brussels sprouts with maple syrup and thyme

Ingredients

• 454 g (1 lb)fresh Brussels sprouts
• ½ small bunchfresh thyme
• 2 clovesgarlic, minced
• 15 ml (1 tbsp)olive oil
• 7.5 ml (1½ tsp)unsweetened maple-style syrup
• 0.6 ml (⅛ tsp)salt
• 0.6 ml (⅛ tsp)black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 232°C (450°F).

2. 2

   Prepare the sprouts

   Trim the Brussels sprouts, halve them and place them in a medium bowl.

3. 3

   Add the thyme

   Strip the thyme leaves from the stems and add them to the bowl.

4. 4

   Season the sprouts

   Add the minced garlic, olive oil, maple-style syrup, salt and black pepper. Mix well.

5. 5

   Roast until tender

   Spread the sprouts in a single layer on a baking tray. Roast for 20–25 minutes, until a fork goes in easily and the sprouts are beginning to brown.

What are roasted Brussels sprouts?

Brussels sprouts are compact buds from the same family as cabbage, and roasting gives them a softer centre with browned edges. This version, listed as French cuisine, keeps the preparation simple and adds thyme, garlic and maple-style syrup for a sweet-savoury finish.

Halving the sprouts exposes more surface to the hot tray, helping them cook through while their cut sides colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 80 calories, 4g protein, 11g carbs, 4g fat.

The Brussels sprouts provide most of the carbohydrates and fibre, while the olive oil supplies most of the fat; the sprouts contribute some protein. Pair a portion with a protein-rich main and a grain or potato if you want a more substantial plate.

Choosing the ingredients

Brussels sprouts: Choose firm sprouts of similar size so they roast at roughly the same pace. Trim away any damaged outer leaves before halving them.

Thyme and garlic: Fresh thyme brings a fragrant, herbal note, while minced garlic spreads through the oil and coats the sprouts.

Maple-style syrup: The small amount adds sweetness and helps balance the sprouts’ savoury flavour. Use the unsweetened syrup specified in the recipe.

Getting the seasoning to coat

Mix the sprouts thoroughly with the oil, syrup, garlic and seasonings before arranging them on the tray. This helps distribute the flavour rather than leaving the syrup or garlic in one concentrated spot.

Keep the sprouts in a single layer, with their cut sides facing down where practical, so they have good contact with the hot tray.

Checking for doneness

Tender centres: Test a larger sprout with a fork; it should enter without much resistance.

Browned edges: Look for colour on the cut surfaces and outer leaves. If the sprouts are tender but pale, give them a little more time and check frequently.

Timing and tray space

The oven is set to 232°C, and the roasting time is 20–25 minutes. Sprout size and how closely they are packed can affect how quickly they cook.

A crowded tray traps moisture and makes browning harder. Use a large enough tray to leave space around the sprouts.

What to serve alongside

Serve these sprouts with roast chicken, fish or a meat-free main such as lentils or beans. Their sweet, herby seasoning also works well alongside roast potatoes or a simple grain dish.

For a fuller plate, pair them with a source of protein and another vegetable or whole grain.

Recipe notes & tips

• Trim the sprouts evenly so they roast at a similar rate.
• Dry washed sprouts well before adding the oil and syrup.
• Arrange the cut sides against the tray where possible for deeper browning.
• Use a tray large enough to keep the sprouts in one layer.
• Check the sprouts towards the end of the cooking time, as smaller ones may finish sooner.

Variations

• Add lemon: Finish with a little lemon juice for a sharper contrast to the syrup.
• Use rosemary: Swap the thyme for finely chopped rosemary for a different herbal flavour.
• Add chilli: Sprinkle in a pinch of chilli flakes before roasting for gentle heat.
• Include pecans: Scatter chopped pecans over the sprouts near the end of roasting so they toast without burning.
• Make it savourier: Finish with a small amount of grated hard cheese just before serving.

Common mistakes to avoid

• Crowding the tray: The sprouts can steam instead of brown; spread them out or use two trays.
• Uneven cutting: Whole or oversized sprouts may stay firm; halve larger ones so the pieces are similar in size.
• Skipping the drying: Wet sprouts can brown poorly; pat them dry before seasoning.
• Adding too much syrup: Excess syrup can make the sprouts overly sweet; measure the amount given.
• Roasting without checking: Smaller sprouts may become too soft; test them during the final minutes.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a tray in a hot oven until warmed through; this helps restore some of the browned edges.

Frequently asked questions