Maple Syrup Chipotle Roasted Brussels Sprouts
1
Updated Sep 04, 2026
This post may contain affiliate links. Please read our disclosure policy.
These Maple Chipotle Roasted Brussels Sprouts are sweet, smoky, a little spicy, and beautifully caramelized around the edges. The Brussels sprouts are roasted with olive oil and salt, then tossed with a simple glaze of pure maple syrup, chipotle peppers, and adobo sauce before going back into the oven.
They make an easy side dish for Thanksgiving and holiday dinners, but they’re simple enough for a weeknight, too.
Why This Is Muy Bueno
I didn’t actually try Brussels sprouts until I was in my 30s. My family never bought them when I was growing up, but I remember seeing them on TV shows like The Brady Bunch and wondering what they tasted like.
My mother-in-law finally served them at Thanksgiving, and now I can’t get enough of them, especially when they’re roasted. Of course, I couldn’t resist giving them a little Mexican-inspired kick with chipotle peppers in adobo sauce.
The maple syrup caramelizes as the Brussels sprouts finish roasting, while the chipotle adds a smoky warmth that balances the sweetness. If you don’t have maple syrup, honey works beautifully, too. One of my readers tried exactly that and loved the results.
Ingredients & Substitutions
You only need a handful of ingredients to make these sweet, smoky, and spicy Brussels sprouts.
- Brussels sprouts: Look for firm, bright green Brussels sprouts. Trim the ends and cut them in half so they roast evenly and get nicely caramelized around the edges.
- Olive oil: Helps the Brussels sprouts brown and crisp in the oven. Use your favorite everyday olive oil.
- Kosher salt: A little salt brings out the natural sweetness of the roasted Brussels sprouts and balances the maple glaze.
- Chipotle peppers in adobo sauce: These smoked jalapeños add smoky heat and are what give this recipe its Mexican-inspired flavor. Use 2 to 3 peppers, or reduce to 1 to 2 for a milder dish.
- Adobo sauce: Don’t toss the can after removing the chipotles! A tablespoon of the smoky, tangy sauce goes right into the glaze.
- Pure maple syrup: Adds sweetness and helps create those caramelized edges. Honey works well as a substitute, and one of my readers gave the recipe five stars after making it that way.
How to Make Maple Chipotle Brussels Sprouts
These roasted Brussels sprouts come together in just a few simple steps, with the maple-chipotle glaze added near the end so it caramelizes without burning.
Step 1: Roast the Brussels sprouts. Preheat the oven to 400°F. Place the trimmed and halved Brussels sprouts on a rimmed baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 15 minutes, or until they begin to brown.
Step 2: Make the maple-chipotle glaze. While the Brussels sprouts are roasting, stir together the minced chipotle peppers, adobo sauce, and maple syrup in a small bowl.
Step 3: Add the glaze. Drizzle the maple-chipotle mixture over the Brussels sprouts and toss to coat, reserving a few tablespoons of the glaze for serving.
Step 4: Finish roasting. Return the Brussels sprouts to the oven for another 10 minutes, until tender and caramelized around the edges.
Step 5: Serve. Drizzle with the reserved maple-chipotle glaze and serve warm.
Reader Review ⭐⭐⭐⭐⭐
“Best Brussels sprouts I ever made and I make a lot. I used honey instead of maple syrup because that’s what I had on hand, and it was just lovely.”
– Diana
More Recipes
Give these Maple Chipotle Roasted Brussels Sprouts a try and let me know what you think! Leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below. I love hearing how my recipes turn out in your kitchen.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Maple Syrup Chipotle Roasted Brussels Sprouts
Ingredients
- 1 1/2 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- 2 to 3 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce, from chipotle can
- ¼ cup maple syrup
Instructions
- Preheat the oven to 400 degrees F.
- Place the brussels sproutson a rimmed sheet pan and drizzle them with olive oil. Sprinkle with salt and toss them together.
- Roast for 15 minutes, or until slightly browned.
- Meanwhile, in a small bowl combine minced peppers, adobo sauce, and maple syrup.
- Drizzle with the maple syrup chipotle mixture and combine, but reserve a few tablespoons for serving.
- Return to oven and bake for an additional 10 minutes.
- Drizzle with any remaining sauce, and serve sprouts while warm.
Notes
- Feel free to use honey instead of maple syrup.
- Reduce the amount of chipotle to 1 or 2 chiles for a milder version.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were very delicious. I have been trying to shove Brussel Sprouts down my son’s throat for 20 years and he’ll eat them, but he’s never really loved them. He loved these.
When I use chipotles according to a recipe, I usually try to get out the seeds for my husband. And I usually subtract one chipotle than recommended. This time I went all out. I chopped up three whole chipotles and didn’t care about the seeds. I added the sauce without worrying about the seeds. It wasn’t hot at all. Just a beautiful taste.
My one change was that I used honey instead of maple syrup because that is what I had on hand. My husband does use Log Cabin maple syrup, but I figure this recipe probably means “real” maple syrup and I’m not going to buy that. It’s pricey and I rarely have a call for it, so I didn’t want to invest.
I used the honey that my husband has. (Always about him. Hey, he’s the sweet tooth in the family.) I kind of thought as I was measuring out the honey, “Wow that seems like a lot of honey. Should I stop pouring?” But I went ahead and followed the recipe and it was just lovely. Best brussels sprouts I ever made and I make a lot. Too much, my son would say.
BTW, Yvette, unlike your childhood, I was raised on Brussel Sprouts. My mom called them “frog heads.” I just always liked them. I don’t know why my son is so resistant. It’s not that he hates vegetables. He loves broccoli. And he loved your recipe.