Maple Glazed Brussels Sprouts Skewers

Let’s Make Dinner a Little More Fun, Shall We?

Hey there, my fellow flavor adventurer! Let’s be real for a second. When you hear “Brussels sprouts,” what’s the first thing that comes to mind? For a lot of us, it’s a flashback to a sad, mushy, boiled pile of something green that you were forced to eat as a kid. I get it. I’ve been there. But what if I told you we could completely rewrite that story? What if I promised you a Brussels sprout so delicious, so crispy and caramelized, and so downright fun to eat that you’d be fighting for the last one?

That’s exactly what we’re doing today with these Maple Glazed Brussels Sprouts Skewers. We’re taking a humble, often-misunderstood veggie and turning it into the star of the show—the conversation piece at your dinner table, the appetizer that disappears in minutes at a party, the side dish that might just upstage the main event. By roasting them to crispy perfection, glazing them with a sweet-and-tangy maple kiss, and threading them onto skewers, we transform the entire experience. It’s healthy eating that feels like a party trick. So, grab your favorite wooden skewers and let’s cook something that will make your taste buds do a happy dance. This isn’t just a recipe; it’s a Brussels sprout redemption arc, and I’m so excited you’re here for it.

A Skewer of Sweet Memories

This recipe always takes me back to my first-ever Friendsgiving. I was so determined to impress my new foodie friends that I spent weeks overthinking the menu. I wanted something that looked elegant but was secretly easy, something that felt festive but wasn’t another boring casserole. Staring into my fridge, I saw a bag of Brussels sprouts and a bottle of maple syrup from a recent trip to Vermont. Inspiration struck! I started halving, roasting, and glazing. But something was missing. They looked a bit… scattered on the platter. In a moment of pure “let’s-just-see-if-this-works” energy, I grabbed some skewers I had for kebabs and started threading the little cabbages on. The result was magic. They were instantly elevated—easy to serve, easy to eat, and an absolute hit. That panicked, creative kitchen moment taught me a valuable lesson: the best recipes often come from a place of playful experimentation, not perfection. Now, every time I make these skewers, I remember that feeling of triumph and the joy of sharing a delicious, unexpected win with friends.

Maple Glazed Brussels Sprouts Skewers

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• Author: clarawhitmore
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

These Maple Glazed Brussels Sprouts Skewers are a sweet and savory appetizer or side dish perfect for holidays, parties, or weeknight dinners. Roasted on skewers and brushed with a maple glaze, they’re tender inside, caramelized outside, and irresistibly flavorful.

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Ingredients

Scale 1x2x3x

• 1½ pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• ¼ cup pure maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon apple cider vinegar
• Wooden or metal skewers

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Instructions

1. Preheat oven to 400°F (200°C) or preheat grill to medium-high heat.
2. Toss Brussels sprouts with olive oil, salt, and pepper. Thread onto skewers.
3. In a small bowl, whisk maple syrup, Dijon mustard, soy sauce, and apple cider vinegar.
4. Arrange skewers on a baking sheet (if roasting) or directly on grill grates. Roast/grill for 18–22 minutes, turning halfway, until sprouts are tender and caramelized.
5. Brush skewers with maple glaze during the last 5 minutes of cooking and once more before serving.

Notes

• Add a pinch of red pepper flakes to the glaze for a spicy kick.
• For extra smokiness, sprinkle sprouts with smoked paprika before cooking.
• Pair with bacon crumbles or toasted pecans for more flavor and texture.
• Soak wooden skewers in water for 20 minutes before roasting or grilling to prevent burning.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Side Dish
• Method: Roasting or Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 skewer
• Calories: 120
• Sugar: 7g
• Sodium: 210mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg

Keywords: maple glazed brussels sprouts, roasted brussels sprouts skewers, brussels sprouts appetizer, vegetarian holiday side, maple dijon brussels sprouts

Gathering Your Flavor Arsenal

Simple ingredients, incredible results. That’s the motto here. Each component plays a specific role in creating that perfect bite. Here’s what you’ll need:

• 1 lb Brussels sprouts, trimmed and halved: The star of our show! Look for firm, bright green sprouts that are similar in size for even cooking. Chef’s Insight: Don’t toss those loose outer leaves that fall off while trimming—toss them in oil and salt and roast them alongside the halves. They become the most delicious, crispy little chips!
• 2 tbsp olive oil: Our cooking fat of choice. It helps achieve that gorgeous, crispy exterior we’re after. Substitution Tip: Avocado oil is a great high-heat alternative with a neutral flavor.
• Salt & pepper to taste: The essential flavor foundation. Don’t be shy here! Seasoning at every stage is key.
• 2 tbsp pure maple syrup: Not the pancake stuff! The deep, robust flavor of real maple syrup is non-negotiable for that authentic caramelized glaze. Chef’s Insight: This is where the magic “kiss” of sweetness comes from that balances the sprouts’ natural bitterness.
• 1 tbsp balsamic vinegar: The tangy yin to maple’s sweet yang. It adds a wonderful complexity and helps cut through the richness. Substitution Tip: If you’re out, a squeeze of fresh lemon juice will provide a different, but still lovely, bright acidity.
• Optional: crushed red pepper flakes or crumbled bacon: The grand finale! A pinch of red pepper flakes adds a subtle, warm heat, while crumbled bacon brings a smoky, salty, crispy crunch that is just… *chef’s kiss*.

Let’s Build Some Flavor, Step-by-Step

Ready to create some kitchen magic? Follow these steps for skewer success. I’ve packed each one with my best tips and hacks to ensure you get the most flavorful, crispy results every single time.

1. Preheat your oven to 400°F (200°C). This is our sweet spot for roasting—hot enough to get a beautiful sear and caramelization without burning our glaze. Pro Chef Hack: If you really want next-level crispiness, place your empty baking sheet in the oven while it preheats. When you add the sprouts to the hot pan, they’ll start sizzling immediately!
2. Toss your prepped sprouts in olive oil, salt, and pepper. Get your hands in there! A good, thorough massage in the bowl ensures every nook and cranny is coated, which is the secret to even browning and seasoning. Spread them out on your baking sheet cut-side down. This isn’t just for looks! The flat cut side makes maximum contact with the hot pan, giving you those perfectly crispy, golden-brown edges we’re dreaming of.
3. Roast for 20 minutes. Don’t peek too often! Let the oven do its thing. You’ll know they’re ready for the next step when the cut sides are a deep golden brown and the outer leaves are starting to get crispy.
4. While they roast, make your super-simple glaze. Just whisk together the pure maple syrup and balsamic vinegar in a small bowl until they’re fully combined. Give it a taste—isn’t that balance incredible?
5. Pull the tray out and carefully brush the glaze over the partially roasted sprouts. We add the glaze now, towards the end of cooking, so the sugars in the maple syrup have just enough time to caramelize and stick to the sprouts without burning and turning bitter. Use a silicone brush to get them nicely coated.
6. Pop them back in the oven for 5-7 more minutes. Keep a close eye on them during this final roast. You’re waiting for the glaze to bubble and thicken, and the sprouts to become tender on the inside and gloriously sticky and caramelized on the outside.
7. Time to skewer! Let the sprouts cool for just a minute so they’re easy to handle. Then, carefully thread them onto wooden or metal skewers. I like to fit 4-5 halves per skewer. This is the fun part—you’re literally assembling your edible masterpiece!

How to Serve Your Masterpiece

Presentation is part of the fun! Arrange your skewers on a beautiful platter. Drizzle any of that irresistible sticky glaze left on the baking sheet right over the top. This is the time to add your optional toppings—a generous sprinkle of red pepper flakes for a kick, or a shower of crumbled bacon for the ultimate savory-sweet experience. They’re perfect as a finger-food appetizer, an elegant side dish alongside a roast chicken or holiday ham, or even piled high on a plate as a fun main course for a vegetarian feast. No forks required!

Make It Your Own: Delicious Twists

The beauty of this recipe is its versatility. Feel free to play around and make it suit your mood!

• Spicy Sriracha Maple: Add 1 teaspoon of sriracha to the glaze mixture for a sweet heat that’s totally addictive.
• Vegan & Nutty: After skewering, sprinkle with toasted chopped pecans or walnuts for a fantastic crunch and depth of flavor.
• Cheesy Goodness: Finish the hot skewers with a light grating of sharp Parmesan or Pecorino cheese. The salty, umami punch is incredible.
• Citrus Twist: Add the zest of one orange to the glaze for a bright, sunny flavor profile.
• Air Fryer Method: For an even quicker, crispier result! Cook at 375°F for about 15 minutes, shaking halfway, then brush with glaze and cook for 2-3 minutes more.

From My Kitchen to Yours

I can’t tell you how many times this recipe has saved me. It’s my go-to for potlucks, weeknight dinners when I want to feel fancy without the effort, and yes, every single Friendsgiving since that first fateful one. One of my favorite kitchen fails involved me trying to make these for a huge crowd and completely underestimating how many sprouts I needed. I ended up with a mountain of trimmed sprouts and not nearly enough skewers! We just served them “deconstructed” style in a big bowl with the skewers on the side for people to spear their own. It was a hit and proved that even when a recipe doesn’t go exactly to plan, it can still be absolutely delicious. The goal is always flavor, not flawlessness.

Your Questions, Answered!

Let’s tackle some common questions to make sure your skewer game is strong.

• Q: My Brussels sprouts turned out soggy instead of crispy. What did I do wrong?
  A: The most common culprit is overcrowding the pan! If the sprouts are too close together, they steam instead of roast. Make sure they’re in a single layer with a little space between them. Also, ensure your oven is fully preheated and that you’re placing them cut-side down on a hot pan.
• Q: Can I make these ahead of time?
  A: You can partially prep ahead! Trim and halve the sprouts a day in advance and keep them in an airtight container in the fridge. You can also mix the glaze ahead of time. For the best texture, I recommend roasting and serving them fresh. If you must reheat, do so in a 350°F oven or air fryer for a few minutes to re-crisp.
• Q: My glaze burned in the oven! How can I prevent that?
  A: Sugar burns easily. That’s why we only add the maple syrup glaze for the last few minutes of cooking. If your oven runs hot, check them at the 5-minute mark. If they’re getting too dark too fast, simply pull them out—they’re still going to be delicious!
• Q: I can’t find wooden skewers. Can I use something else?
  A: Absolutely! Metal skewers work perfectly. If you have neither, just serve them “de-skewered” in a beautiful bowl. The flavor is what truly matters!

Nourish Your Glow

It feels good to eat good food! This dish is not only packed with flavor but also with nutrients. Brussels sprouts are a fantastic source of fiber, vitamins C and K, and antioxidants. Using pure maple syrup offers a more natural sweetener with some minerals like manganese and zinc. It’s a feel-good side that truly nourishes.

Nutrition (per serving): Calories: ~140 | Fat: 7g | Carbs: 16g | Fiber: 4g | Sugar: 8g | Protein: 3g