Maple-Glazed Brussels Sprout Skewers aren’t just a side—they’re a revelation. Loved for their crispy edges, tender centers, and that glossy, sweet-savory finish, these skewers bring a whole new meaning to roasted veggies. Think smoky-charred bites brushed with maple syrup, Dijon, and balsamic glaze. Sweet. Tangy. Addictive.
They hit that cozy-satisfying note without being heavy. Perfect for dinner parties. Effortless enough for weeknights. And surprisingly elegant for holiday tables. These skewers give your plate some sparkle.
So if you’ve ever struggled to get excited about Brussels sprouts? This might be your turning point.
Let’s dive into the crispy, caramelized magic. You’re gonna want seconds.
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Why Maple-Glazed Brussels Sprout Skewers Are Your New Favorite Side
The Sweet-Savory Magic of Maple Glaze
There’s something about maple syrup and roasted veggies that just works. And with Brussels sprouts? It’s basically flavor destiny.
The glaze on these maple-glazed Brussels sprout skewers balances four key notes: sweet (maple), sharp (Dijon), tangy (balsamic), and umami (soy sauce). That balance turns every sprout into a glazed, golden bite of joy.
What makes them so craveable isn’t just the glaze though—it’s what heat does to the glaze. Roasting or grilling gives those edges a chance to caramelize just enough to become crispy, sticky, and utterly snack-worthy. You might find yourself popping these off the skewer before they even hit the plate.
A Skewer That’s Not Just for Summer
Don’t let the skewer format fool you—these aren’t reserved for BBQs. Maple-glazed Brussels sprout skewers fit seamlessly into any season.
Roasted in the oven? Cozy and comforting. Grilled outdoors? Smoky and dramatic. Either way, they’re just fancy-looking enough to pass as a holiday appetizer, but simple enough for a Tuesday dinner.
They’re also surprisingly filling—especially when paired with hearty grains, roasted chicken, or even tofu. Honestly, they could pass for a plant-based main dish in the right setting.
What You’ll Need to Make These Skewers Sing
Simple Ingredients, Big Flavor Payoff
The best part of these maple-glazed Brussels sprout skewers? You probably already have most of the ingredients in your pantry.
Here’s what you’ll need:
| Ingredient | Purpose |
|---|---|
| Brussels sprouts | The main event—halved for max surface area |
| Olive oil | Helps crisp and roast evenly |
| Salt & black pepper | Foundational flavor |
| Maple syrup (pure) | Adds sweetness and glaze |
| Balsamic vinegar | Brings acidity and depth |
| Dijon mustard | Sharpens the glaze, adds bite |
| Soy sauce | Umami and salt balance |
| Red pepper flakes (opt) | Adds subtle heat |
Nothing fancy. But when combined and brushed over hot, roasted sprouts? Pure magic.
Tools That Make It Easy (Even If You Don’t Grill Much)
Let’s be real—not all of us have a grill ready to go at a moment’s notice. Good news: these maple-glazed Brussels sprout skewers are just as tasty in the oven.
But whichever route you take, these tools help:
- Skewers (wooden or metal): If wooden, soak them first!
- Mixing bowls: One for tossing, one for whisking the glaze
- Sheet pan or grill surface: Lined with parchment for easy cleanup
- Basting brush: To layer that glaze perfectly
Not essential, but nice to have: tongs for flipping and a wire rack for airflow.
How to Make Maple-Glazed Brussels Sprout Skewers Like a Pro
Prepping and Skewering for Maximum Flavor
The prep here is minimal—but a few little tricks make a big difference.
Start by trimming and halving your Brussels sprouts. You want the cut sides exposed for maximum roastiness.
Then, toss them with olive oil, salt, and pepper. Massage it in. That’s how you get crispy outer leaves.
Thread the sprouts onto skewers, cut-side facing the same direction. Why? They’ll caramelize more evenly and cook at the same pace. Bonus: it looks super satisfying when plated.
If grilling, make sure those wooden skewers soaked for at least 20 minutes. No flare-ups, please.
Roasting, Glazing, and That Caramelized Finish
You’ve got options: roast at 400°F or grill over medium-high heat.
Either way, here’s the sequence:
- Roast or grill for 20–25 minutes.
- Flip once midway for even browning.
- During the last 5 minutes, brush on your maple glaze generously.
- Let them get sticky, golden, and a little charred.
- Once done? Brush on a second layer of glaze if you’re feeling fancy.
This is the part where your kitchen smells amazing. Like maple and toasted mustard and cozy fall dinners—even in the middle of summer.
Serving Ideas, Storage, and Pro Tips
What to Serve With Maple Brussels Sprout Skewers
These skewers are so flexible, they’ll fit into whatever dinner vibe you’ve got going.
Here are a few ideas:
| Pairing Idea | Why It Works |
|---|---|
| Quinoa or wild rice bowl | Adds texture and balances sweetness |
| Roasted chicken or turkey breast | Classic pairing with maple + balsamic |
| Lentils or chickpeas | Adds plant-based protein, super hearty |
| Creamy polenta | Sweet glaze meets buttery comfort |
| Cranberry couscous salad | Double down on sweet-savory flavors |
Or? Just snack on them straight off the skewer. No one’s judging.
Storage, Reheating, and Make-Ahead Tips
Leftovers? You’re in luck. These store like a dream and reheat beautifully.
| Storage Method | Instructions |
|---|---|
| Refrigerator | Store in airtight container up to 4 days |
| Reheating | Oven at 375°F for 8–10 min or air fryer |
| Make-ahead | Glaze can be made 2 days ahead |
| Freezing | Not recommended—texture suffers |
Reheat uncovered to keep the edges crispy. And don’t glaze too early—brush it on fresh right before serving for the best results.
Nutrition Information (Per Serving)
Here’s the rough breakdown per serving (1 of 4 total):
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Fat | 7g |
| Saturated Fat | 1g |
| Carbohydrates | 14g |
| Sugars | 6g |
| Fiber | 4g |
| Protein | 3g |
| Sodium | 270mg |
Low in calories, big on flavor—and thanks to Brussels sprouts, packed with fiber and antioxidants.
Frequently Asked Questions
Can I make maple-glazed Brussels sprout skewers without a grill?
Yes! The oven method is just as good—use a baking sheet lined with parchment paper and roast at 400°F.
Can I use frozen Brussels sprouts?
Fresh is best here. Frozen sprouts tend to steam instead of roast, which means less caramelization and more sogginess.
What if I don’t have skewers?
No problem. Just roast the halved sprouts on a sheet pan and glaze them like you would the skewers. Still delicious.
Can I double the glaze?
Absolutely. In fact, I often do. Use extra for drizzling over rice bowls or roasted chicken.
Conclusion
So there you have it—maple-glazed Brussels sprout skewers that are sweet, crispy, perfectly charred, and ridiculously versatile.
They’re not just a side dish. They’re the dish that gets people to say, “Wait, these are Brussels sprouts?”
Low-effort, high-reward, and totally memorable. Whether you’re meal-prepping for the week or putting together a showstopper spread for company, these skewers deliver.
Try them once—and watch them become a staple.
Want More Like This?
If you loved these maple-glazed Brussels sprout skewers, you might also like:
- Balsamic Chicken with Strawberry Basil Relish
- Grilled Chicken with Blueberry Balsamic Glaze
- Balsamic Glazed Chicken & Orzo with Feta & Grilled Zucchini
Tried this recipe?
Leave a review below or tag your skewer shots on Pinterest. I’d love to see how yours turned out.
Easy Maple-Glazed Brussels Sprout Skewers – Ready in 30 Minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Maple-glazed Brussels sprout skewers combine crispy, caramelized sprouts with a sticky-sweet maple balsamic glaze. Perfectly roasted or grilled, this easy side dish is as bold as it is beautiful.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 3 tablespoons pure maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- Optional: red pepper flakes for heat
- Wooden or metal skewers
Instructions
Preheat oven to 400°F (200°C) or grill to medium-high. If using wooden skewers, soak in water for 20 minutes.
Toss halved Brussels sprouts with olive oil, salt, and pepper.
Thread sprouts onto skewers, cut-side facing the same direction.
Whisk together maple syrup, balsamic vinegar, Dijon mustard, soy sauce, and red pepper flakes (if using).
Roast or grill skewers for 20–25 minutes, turning halfway through.
During the last 5 minutes, brush with maple glaze. Let caramelize.
Remove from heat. Brush again with remaining glaze if desired. Serve hot.
Notes
Cut sprouts evenly for consistent cooking.
Glaze can be made 2 days in advance and stored refrigerated.
Optional red pepper flakes add subtle heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting or Grilling
- Cuisine: American Seasonal
Nutrition
- Serving Size: 1 skewer
- Calories: 120
- Sugar: 6g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg