Roasted Brussel Sprouts with Maple Glaze and Cherries

Blessed is the influence of one true, loving human soul on another. – George Eliot

I can see her today, standing in our kitchen. She is a little over 5 feet tall, pleasingly plump encircled by a full apron, tied about her neck and waist. Flour is strewn about the kitchen table where my grandmother stands, her powdered white hands and arms diligently working away at a lump of dough. The push and pull, push and pull, mesmerizes me, and I watch the steady rhythmic dance in awe and wonder.

Roasted Brussel Sprouts with Maple Glaze and Cherries My grandmother made the softest, most delicious white bread imaginable and as I watched, she sprinkled bits of wisdom my way that had tremendous influence over my life as I grew older. Grandma taught me to bake bread, show kindness to others and love with a big heart. She rarely measured when she cooked…a pinch of this and a dabble of that was her method, and so too with her love. A generous sprinkle here and there of affection and warmth to give this sometimes lonely child a sense of love and security.

Roasted Brussel Sprouts with Maple Glaze and Cherries I am grateful for the times I got to spend with her and sometimes wish I could fold myself into her ample embrace once more. As I reflect on Grandma, I wonder what lasting impression and legacy I will leave with my Grandchildren. How will they remember me? A serious thought well worth pondering, for maybe it is not only the words we speak that leaves a lasting impression, but perhaps in how well we love that procures the greatest impact.  

Roasted Brussel Sprouts with Maple Glaze and Cherries Roasted Brussel Sprouts with Maple Glaze and Cherries

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Roasted Brussel Sprouts with Maple Glaze and Cherries
Prep time
Cook time
Total time
Serves: 4
  • 1½ pounds Brussel Sprouts, Rinsed well, wilted leaves discarded
  • 2 Tbsp olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 cup vegetable broth
  • 2 tbsp pure maple syrup
  • 2 tbsp unsalted butter
  • ½ cup dried sweet cherries
  1. To Roast Brussel Sprouts:
  2. Preheat oven to 400 degrees
  3. Place cleaned Brussel Sprouts in large baking pan, add oil. sea salt and freshly ground pepper, mix well.
  4. Roast Brussel Sprouts for about 20 minutes, shaking pan half way through cooking time to turn Brussel Sprouts. When done, Brussel Sprouts should be soft on the inside and a bit crispy on the outside.
  5. Meanwhile, in a small skillet, bring the broth and maple syrup to a boil over high heat. Boil until reduced to ¼ cup, about 20 minutes. Remove from the heat and whisk in the butter.
  6. When Brussel Sprouts are done, add cherries and pour glaze over all. Stir to evenly coat Brussel Sprouts and cherries.
  7. Add additional sea salt and freshly ground black pepper to taste.
  8. Serve warm.



  1. says

    Hi! Stopping by from the SoMe2 link-up. I have a bag of brussel sprouts that I am eager to try out in a recipe. I have never eaten brussel sprouts! Can you believe that? Maybe it’s because my mom never forced me to eat anything I didn’t want to eat, growing up…maybe not. But anyway, I say it’s high time that I try it.

    Thanks for sharing this recipe. I’m going to pin and save for later.

    • says

      Hi Dee, thanks for stopping by. I was forced to eat brussel sprouts when I was growing up and definitely did not develop a taste for them. I have only recently ventured out again to try them. What a pleasant surprise to discover I liked them. Roasting, no matter what the seasoning, is my favorite way to eat them. I am ashamed to admit, this year will be a first for growing brrussel sprouts on the farm. I am crossing my fingers for a large harvest. :)

  2. says

    The Brussel Sprout looks delicious. I am going to make it for my son and I.

    Hope things are going well for you Shari Regards Lynn

    • says

      Thanks, Lynn. All is well here, working diligently in the garden right now to get my spring planting all in and the berry bushes nice and tidy for productive crops this year. So glad to hear from you. I hope you and your son enjoy the Brussel Sprouts, I’m ready to make them again too. Yummy!

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