Name: Roasted Brussels Sprouts With Maple-Soy Caramel
Yield: 8 servings
Ingredients: 2 lb. brussels sprouts, trimmed, halved; 2 Tbsp. extra-virgin olive oil; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; Freshly ground black pepper; ¼ cup pure maple syrup; 1½ Tbsp. unsalted butter; 1 Tbsp. heavy cream; 1 Tbsp. soy sauce; 2 tsp. sriracha; Flaky sea salt; 2 scallions, thinly sliced; Toasted sesame seeds and lime wedges (for serving)

Roasted Brussels Sprouts With MapleSoy Caramel in a decorative plate.

Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde Eker

It’s safe to say that these brussels sprouts, drizzled with a luscious, complex maple-soy caramel that straddles the line between sweet and salty, will likely become your Thanksgiving table’s main attraction. Using maple syrup instead of sugar offers deep undertones that pair perfectly with the savoriness of soy sauce. To make this dish gluten-free, swap the soy sauce for tamari.

What you’ll need

Rimmed Baking Sheet
$32 At Amazon
Medium Saucepan
$50 $33 At Amazon
Whisk
$14 At Amazon

Recipe information

Yield
8 servings

Ingredients

2 lb. brussels sprouts, trimmed, halved

2 Tbsp. extra-virgin olive oil

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Freshly ground black pepper

¼ cup pure maple syrup

1½ Tbsp. unsalted butter

1 Tbsp. heavy cream

1 Tbsp. soy sauce

2 tsp. sriracha

Flaky sea salt

2 scallions, thinly sliced

Toasted sesame seeds and lime wedges (for serving)

Preparation

Step 1
Place a rack in middle of oven; preheat to 400˚. Place 2 lb. brussels sprouts, trimmed, halved, on a large rimmed baking sheet and drizzle with 2 Tbsp. extra-virgin olive oil. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and season with freshly ground black pepper. Toss to coat and arrange in a single layer. Roast brussels sprouts until golden brown, crisp, and tender, 20–25 minutes.
Step 2
Meanwhile, cook ¼ cup pure maple syrup in a medium saucepan over medium heat until bubbling aggressively, about 3 minutes. Carefully whisk in 1½ Tbsp. unsalted butter, then add 1 Tbsp. heavy cream, 1 Tbsp. soy sauce, and 2 tsp. sriracha and cook, whisking constantly, until caramel sauce is bubbling and thick enough to coat a spoon, about 1 minute. Pour into a bowl and let cool slightly.
Step 3
Transfer brussels sprouts to a platter. Drizzle caramel sauce over to taste, then sprinkle lightly with flaky sea salt and top with 2 scallions, thinly sliced, and toasted sesame seeds. Serve warm or room temperature with lime wedges.
Do ahead: Caramel sauce can be made 1 day ahead. Let cool completely; cover and chill. Bring to room temperature before using.