Maple-glazed Brussels Sprouts (gf) Recipe

Preheat and prepare vegetables

Preheat oven to 425°F (220°C). Trim stem ends of Brussels sprouts and halve through the stem. Place halved sprouts, chopped carrots, parsnip pieces, and red onion wedges in a large bowl.

Season and roast

Drizzle vegetables with 3 tbs olive oil, sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss until evenly coated. Spread in a single layer on a large rimmed baking sheet (use two sheets if crowded). Roast for 20–25 minutes, stirring or shaking pan halfway, until edges are caramelized and vegetables are tender and golden.

While vegetables roast, cut bacon into 1/4-inch lardons. Place in a cold skillet and cook over medium heat, stirring occasionally, until lardons are crisp and browned, about 8–10 minutes. Reserve 1 tsp of rendered bacon fat for later and transfer cooked lardons to a paper towel–lined plate to drain. If you prefer vegetarian, omit bacon and reserve 1 tsp olive oil instead.

In a small nonstick skillet over medium-low heat, combine 0.5 tbs butter and 1 tbs maple syrup. When warm and combined, add 0.5 cup chopped pecans or walnuts and a pinch of salt. Stir constantly until nuts are glossy and syrup has mostly evaporated and nuts are lightly candied, about 3–4 minutes. Transfer to parchment to cool and separate. Break into small clusters.

In a small skillet, heat 1 tsp olive oil or reserved bacon fat over medium-high. Add sage leaves in a single layer and fry 15–30 seconds per side until crisp and bright green. Remove to paper towels and immediately sprinkle with 1/4 tsp salt. Set aside.

When roasted vegetables are tender and caramelized (20–25 minutes), transfer them back to the large bowl or keep on the warm baking sheet. Add cooked bacon lardons and gently toss.

In a small bowl, whisk together 3 tbs maple syrup, 1 tsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp tamari (optional), 1 tsp red pepper flakes, 1 tsp salt and 1 tsp black pepper until smooth. Drizzle the maple glaze over the warm vegetables and toss gently to coat. Return to the oven for 2–3 minutes if you want the glaze to set slightly and caramelize.

After glazing, squeeze 1/2 tsp fresh lemon juice over the vegetables and sprinkle with 1 tbs chopped fresh parsley. Taste and adjust salt/pepper if needed.

Transfer the maple-glazed Brussels sprouts and roasted root vegetables to a serving platter. Scatter candied nuts and crispy sage leaves over the top. Serve immediately while hot and crisp.