Maple Glazed BrusselS Sprouts

I have always loved a glazed brussels sprout side dish. I am very picky with my brussels sprouts. Plain, steamed brussels sprouts just do not do it for me. However, I LOVE them when they are cooked just right. These brussels sprouts are so good, that even vegetable haters will like them!

The Secret to Perfectly Caramelized Maple Glazed Brussels Sprouts

Mixing the glaze and coating the vegetables before baking, is what creates that beautiful golden coating. While baking, allow the edges to crisp and turn a nice shade of brown, as this will add flavor and give them that roasted flavor. Try not to open the oven too much, as this will allow the heat to escape, and overall making them take longer to cook. Lastly, add the cranberries a few minutes after the brussels sprouts are removed from the oven. If you put them on prior, they will get hard or difficult to chew on.

How to Choose the Best Maple Syrup for Cooking (Not Always Grade A)

Choosing the best maple syrup for cooking starts with understanding that not all syrup is the same. The flavor and color can vary depending on when it was harvested, and that makes a big difference in your recipe. While Grade A is often lighter and delicate, darker syrups have a deeper, more robust maple flavor that shines in savory dishes like glazed Brussels sprouts. Look for pure maple syrup with no added sugars or artificial flavors, as those can overpower the natural sweetness. The darker varieties, often labeled “dark” or “amber,” bring a warm, caramel-like richness that enhances vegetables beautifully.

Meal Prep Perfection: Reheating Maple-Glazed Brussels Sprouts Without Losing Crunch

Reheating maple glazed Brussels sprouts without losing their crunch is all about using the right method. Skip the microwave and instead reheat them in the oven or air fryer. The oven lets the sprouts warm through evenly, while the air fryer quickly revives their crispy edges and glossy maple coating. A few minutes at a moderate temperature is enough to bring them back to life without drying them out. The heat reactivates the glaze, giving it that same caramelized shine and sticky sweetness as when they were first baked. For an extra boost of crispiness, finish them with a short burst of high heat or a quick air fryer blast before serving.

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