Pin A vibrant, umami-rich pasta dish featuring caramelized Brussels sprouts glazed with maple syrup and soy sauce, tossed with pasta for a perfect balance of sweet, savory, and earthy flavors.
I first tried this dish on a chilly autumn evening and was amazed by how Brussels sprouts could taste both crispy and sweet when roasted and glazed. The maple-soy combination brings out the best in these earthy vegetables and creates a pasta that's anything but ordinary.
Ingredients
- Pasta: 350 g (12 oz) spaghetti or linguine, plus salt for boiling
- Brussels Sprouts: 500 g (1.1 lb) Brussels sprouts, trimmed and halved; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp freshly ground black pepper
- Glaze: 2 tbsp maple syrup; 2 tbsp soy sauce (use low-sodium for lighter flavor); 2 cloves garlic, minced; 1 tsp rice vinegar; 1/4 tsp red pepper flakes (optional)
- Garnish: 2 tbsp toasted sesame seeds; 2 tbsp chopped fresh parsley or chives; freshly grated Parmesan or vegan alternative (optional)
Instructions
- Prep and Roast Sprouts:
- Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper. In a large bowl, toss halved Brussels sprouts with olive oil, salt, and pepper. Spread evenly on the baking sheet, cut side down, and roast for 15 minutes, then flip sprouts.
- Glaze and Caramelize:
- In a small bowl, whisk together maple syrup, soy sauce, garlic, rice vinegar, and red pepper flakes. Drizzle the glaze over the Brussels sprouts, toss gently, and roast for an additional 7–10 minutes until caramelized and crispy at edges.
- Cook Pasta:
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
- Combine and Serve:
- In a large serving bowl or skillet, combine cooked pasta with roasted Brussels sprouts and any glaze from the baking sheet. Toss well, adding reserved pasta water as needed to loosen. Taste and adjust seasoning.
- Garnish:
- Serve immediately, garnished with sesame seeds, herbs, and Parmesan if desired.
Pin This pasta was a huge hit at our last family dinner, especially with my kids who rarely love Brussels sprouts. It has now become our go-to comfort food that everyone requests for cozy evenings in.
Required Tools
Large baking sheet, parchment paper, large pot, mixing bowls, whisk, strainer, knife and chopping board
Nutritional Information
Per serving: Calories: 390 Protein: 12 g Total Fat: 8 g Carbohydrates: 68 g
Make It Your Own
Swap pasta types, try a vegan cheese, or add a squeeze of lemon for added brightness before serving. For extra protein, add sautéed tofu or grilled chicken if not vegetarian.
Pin Serve warm and enjoy the medley of maple, soy, and roasted Brussels sprouts flavors. Leftovers taste even better the next day!
Recipe FAQ
- → How do I achieve crispy Brussels sprouts?
Spread Brussels sprouts cut side down and roast at high temperature, flipping once and glazing before final roasting.
- → Can I use another type of pasta?
Yes, swap with whole wheat, gluten-free varieties, or your favorite pasta shapes for best results.
- → Is this dish suitable for vegans?
Omit Parmesan or use a dairy-free alternative to make the meal completely vegan-friendly.
- → What protein additions work well?
Sautéed tofu or grilled chicken (if not vegetarian) pairs nicely for added protein content.
- → How can I add extra brightness?
Try squeezing fresh lemon juice over the finished dish to enhance flavor and freshness.
- → Are there allergen concerns?
This meal may contain gluten, soy, and dairy. Check ingredients if you have sensitivities or substitute as needed.