Can I save these leftovers?

We recommend eating this dish as soon as it's ready! It doesn't save very well: The maple syrup and goat cheese in this recipe can make these brussels sprouts get soggy in the fridge.

Why do you add the maple syrup at the end?

To prevent burning and make cleanup easier! You can certainly toss some maple syrup with your sprouts before you put them in the oven, but it's easy to burn the sugar in the syrup (which can give your brussels sprouts a bitter taste and be difficult to scrub off of pans). Adding the maple syrup for the very last few minutes of cooking lets it warm and caramelize without the risk of burning. It also gives the sprouts some time to crisp up in the oven on their own so they come out crispy rather than soggy!

How do I stop brussels sprouts from getting soggy?

To prevent soggy brussels sprouts: 1) Make sure the veggies are well-coated with olive oil (the hot oil helps them crisp up); 2) Bake in a hot oven: Set your oven to at least 400° Fahrenheit, give it ample time to preheat, and refrain from opening the door too often so the heat stays trapped inside; and 3) Use a large pan and spread veggies out in an even layer with as much room as possible between each piece (if brussels sprouts are too close together in the pan, they can steam rather than roast, which leads to a soggy - not crispy - final product).

Can I use frozen brussels sprouts instead of fresh?

We recommend using fresh brussels sprouts here for best results (previously frozen sprouts won't get as crispy).

Maple Roasted Brussels Sprouts with Dried Cranberries and Goat Cheese

Description

These easy roasted brussels sprouts are packed with flavor - perfect for your holiday table!

Ingredients

Scale

4 heaping cups brussels sprouts, trimmed and cut in half lengthwise (about 1 ½ pounds)
3 Tablespoons olive oil
Kosher salt to taste
2 Tablespoons maple syrup
1/4 cup dried cranberries
1/4 cup goat cheese, crumbled (about 2 ounces)

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Instructions

Heat oven to 400° Fahrenheit.
Toss brussels sprouts, olive oil, and a generous pinch of kosher salt together on a large baking sheet. Spread brussels sprouts out in an even, single layer. Transfer to the hot oven and bake for 20 minutes, until brussels sprouts are beginning to brown and crisp up.
Remove the baking sheet from the oven and drizzle maple syrup over the brussels sprouts. Use tongs or a spatula to give everything a toss, then return the sheet pan to the oven for an additional 5-10 minutes to brown the brussels sprouts and caramelize the maple syrup.
Transfer cooked brussels sprouts to a serving dish; top with a handful of dried cranberries and crumbled goat cheese. Serve immediately.

Notes

Substitutions & Adjustments. Add extra toppings (crispy bacon, toasted walnuts or pecans, caramelized onions, or a drizzle of balsamic reduction). Use feta instead of goat cheese, or serve roasted sprouts over a swirl of whipped feta, labneh or Greek yogurt, or whipped goat cheese. Swap the brussels sprouts for broccoli, cauliflower, parsnips, or carrots. Use honey or balsamic vinegar instead of maple syrup if you prefer.

Line your baking sheet with a piece of parchment paper or a nonstick baking mat for easier cleanup.