Ingredients
- 900 g Brussels sprouts, trimmed and halved
- 60 ml Québec maple syrup
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 75 g toasted walnuts
Method
- Heat the oven to 190 °C and arrange the Brussels sprouts cut-side down.
- Toss with olive oil, salt, and pepper; roast for 20 minutes.
- Whisk the maple syrup with cider vinegar and coat the sprouts.
- Roast for 8–10 minutes more until browned and sticky; scatter with walnuts.
Conversion and rationale
Original sweetener (classic version): 75 g brown sugar
Conversion used: Replace 75 g brown sugar with 60 ml maple syrup; reduce the classic 60 ml additional liquid to 30 ml; roast at 190 °C rather than 205 °C.
Why Quebec maple syrup: The maple-vinegar glaze softens Brussels sprouts' bitterness and complements their roasted edges. Walnuts add the traditional nutty contrast while maple brings a distinctly Québec character.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →