Maplesoy Roasted Brussels Sprouts and Butternut Squash

Recipe Introduction

Quick Hook

Oh my gosh, Maple Soy Glazed Roasted Brussels made me drop my jaw. Do you love sweet and salty together? This dish brings sticky, caramelized edges and a savory soy kick.

As my mum used to say, "If it glazes, everyone asks for seconds."

I once overcooked a batch. The glaze burned. Lesson learned: watch the sugar closely. Honestly, that tiny moment taught me to roast at the right heat.

This is what makes the flavor pop.

Brief Overview

Brussels sprouts grew in Belgium centuries ago. They became a holiday staple across Europe and America.
Difficulty: Easy. Time: 30 40 minutes.

Yield: Serves 4 as a side. Great with roast chicken. Also perfect beside roasted pork or as part of vegetable feasts.

This sits nicely among Veggie Side Dishes and Veggie Dishes . Try it as a vegetarian star in seasonal spreads. It also works in Vegetarische Rezepte roundups.

If you like a fuller plate, add roasted squash like Roasted Brussels and Butternut Squash .

Main Benefits

High in fiber and vitamin C, these sprouts boost digestion and immunity. They’re a smart, tasty veggie option.
This is the perfect holiday side.

Think Thanksgiving or Christmas. People call it a Holiday side dish roasted Brussels sprouts favorite for a reason.

What makes it special is the glaze. The Maple Soy Glazed Brussels Sprouts get sticky and shiny. That Sticky maple soy glaze for vegetables clings to every leaf.

You get sweet, umami, and charred edges. It’s a simple twist on a classic Roasted Brussels Sprouts recipe .

I love that it’s flexible. Toss in bacon, nuts, or seeds. Or keep it vegan. Once, I doubled the maple.

It was dangerously good. Try it with other Vegetable Side Dishes or full Vegetable Dishes spreads.

Ready to cook? On to the ingredients.

Ingredients & Equipment

Fun hook: as Julia Child said, people who love to eat are always the best people. That feels right. This is a cozy Veggie Side Dishes pick.

It works as a Holiday side dish roasted Brussels sprouts too.

Main Ingredients Veg Prep

• Brussels sprouts, 1 lb (450 g) , trimmed and halved. Use firm tight heads.
• Butternut squash, 1 lb (450 g) , peeled and cubed into 1 inch pieces. Choose smooth skin.
• Olive oil, 2 tbsp (30 ml) . Extra virgin for flavor.
• Kosher salt, 1 tsp (5 g) .
• Black pepper, 1/2 tsp (2.5 g) .

Glaze & Finish

• Pure maple syrup, 3 tbsp (45 ml) . Real maple, not pancake syrup.
• Low-sodium soy sauce, 2 tbsp (30 ml) . Tamari works too.
• Dijon mustard, 1 tsp (5 ml) . Adds tang.
• Garlic, 2 cloves, minced.
• Lemon zest, 1 tsp (2 g) , optional for brightness.
• Toasted pecans, 1/2 cup (60 g) , optional crunchy finish.

Quality notes: pick fresh Brussels with no yellow leaves. Buy real maple syrup for depth. Use firm butternut with no soft spots. Low-sodium soy keeps the glaze balanced.

Seasoning Notes

Essential combo: maple plus soy plus mustard. It makes a sticky maple soy glaze for vegetables. Add garlic and lemon for lift.

Toss with chili flakes for heat. For richness, finish with a knob of butter off heat.

Quick swaps: maple → honey or 3 tbsp (45 g) brown sugar. Soy → tamari or coconut aminos. Butternut → sweet potato or pumpkin. Pecans → walnuts or skip.

Equipment Needed

• Sheet pan. Use heavy rimmed style.
• Mixing bowl. Any medium bowl will do.
• Sharp knife and board for chopping.
• Spatula or tongs for turning.
• Oven set to 425° F ( 220° C) for roasting.

Household alternatives: use a cast iron skillet instead of a sheet pan. An air fryer works for smaller batches. Line the pan with foil for easy cleanup.

A quick confession: I once left a tray too long. The glaze charred. Lesson learned stir halfway. This Maple Soy Glazed Roasted Brussels with butternut is forgiving.

It’s a top pick for Veggie Dishes and Vegetable Side Dishes. Try it and tell me how it went.

Cooking Method Maple Sweet Roast (Veggie Side Dishes vibe)

Fun fact: Brussels sprouts take their name from Brussels, Belgium. Weirdly cute, oddly delicious. I first tried this on a rainy December. It became my go-to holiday side.

Prep Steps

Get your mise en place ready. Trim sprouts. Halve them. Peel and cube butternut squash if using. Measure maple syrup, soy, oil, and spices.

Preheat oven to 425° F ( 220° C) .

Keep tools lined up. Use one sheet pan per crowd size. Toss veg in a bowl. Spread in a single layer. This saves time and keeps things crisp.

Safety first. Watch for hot oil when you shake the pan. Use oven mitts. Cut squash and sprouts on a stable board. Work slowly.

step-by-step Process

1. Preheat oven to 425° F ( 220° C) . Toss sprouts and squash with oil and salt.
2. Roast for 20– 25 minutes , shaking pan at 12 minutes . Look for brown edges.
3. Mix maple, soy, garlic, and a splash of vinegar. Set aside.
4. At 20 minutes , spoon glaze over veg. Return to oven for 4– 5 minutes .
5. Broil for 30 60 seconds if you want extra char. Watch closely.
6. Remove. Sprinkle toasted nuts and flaky salt. Serve warm.

Visual cues matter. You want deep golden brown edges. The squash should give when pierced. The sprouts should be tender inside and slightly crisp outside. The glaze should cling and become sticky.

Critical temperatures: roast at 425° F ( 220° C) . Broil briefly only to finish. Do not exceed broil time.

Pro Tips

Use cold sprouts for contrast. Dry them well. Wet veg steams, not roasts. Try a quick high heat roast for crispness.

Avoid overcrowding the pan. That’s the most common mistake. Also, add glaze near the end. Early glaze burns.

make-ahead: roast veg fully. Cool. Reheat at 400° F ( 200° C) for 8– 10 minutes . Toss with fresh glaze before serving.

This version works great as a Holiday side dish roasted Brussels sprouts and pairs well with mashed potatoes. Honestly, it’s my favorite among Vegetable Side Dishes and Veggie Dishes.

If you want the pork or a different pairing, tell me. Which option did you mean: Butternut Squash or Pork Butt?

Recipe Notes

Serving Suggestions

Think simple. Let the Maple Soy Glazed Roasted Brussels sit on a warm platter. Sprinkle toasted pecans or pumpkin seeds. Add a squeeze of lemon. It brightens the sticky glaze.

This dish works as classic Veggie Side Dishes. Pair with roast chicken. Or serve alongside a salmon fillet. For holiday spreads, it's a top Holiday side dish roasted Brussels sprouts choice.

I once served it with Roasted Brussels and Butternut Squash. People kept going back for seconds.

Try plating on a bed of baby kale. Or toss into a bowl with quinoa. That makes it a hearty Veggie Dishes main.

A chilled Riesling cuts the sweetness. Or grab a crisp lager. Both work.

Storage Tips

Cool fully before storing. Place in an airtight container. Refrigerate up to four days.

Freezing isn't ideal for texture. For long storage, flash freeze on a tray. Then transfer to bags. Reheat gently. Use a skillet over medium heat.

Add a splash of water to loosen the Sticky maple soy glaze for vegetables. Microwave works. But it can get soggy.

Reheat at 350° F for 8– 10 minutes if using an oven. Stir once halfway. Keep the edges crisp by spreading in one layer.

Variations

Want vegetarian swaps? This is already a star in Vegetarische Rezepte . Add roasted chickpeas for protein. Swap soy for tamari to make it gluten-free.

For vegan, use maple alone and a touch of miso paste.

Seasonal swaps are fun. In fall, mix in cubed butternut. That gives a Roasted Brussels and Butternut Squash vibe. In spring, toss in shaved asparagus.

Nutrition Basics

Simple facts first. One serving is low in calories. It’s high in fiber and vitamin C. Brussels sprouts support digestion and immunity. They also pack antioxidants.

Here’s a quick truth: people eat with their eyes. A glossy glaze helps. So does texture contrast.

I screwed up once by overcrowding the pan. The sprouts steamed. Lesson learned. Dry them well and roast at 425° F . That gives a crunchy outside and tender heart.

Wrap-up: this recipe is forgiving. It’s bold, sweet, and savory. Try it. Enjoy the little wins.