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Bon Appétit

Roasted Brussels Sprouts With Maple-Soy Caramel

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Roasted Brussels Sprouts With MapleSoy Caramel in a decorative plate.
Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde Eker

It’s safe to say that these brussels sprouts, drizzled with a luscious, complex maple-soy caramel that straddles the line between sweet and salty, will likely become your Thanksgiving table’s main attraction. Using maple syrup instead of sugar offers deep undertones that pair perfectly with the savoriness of soy sauce. To make this dish gluten-free, swap the soy sauce for tamari.

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