Crispy Brussels Sprouts with Maple Sherry Agrodolce

This is a fun, easy recipe from the Family Meal cookbook that provides a nice kick of flavor for low effort.

Equipment Needed
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Ingredients and Recipe

Crispy Brussels Sprouts with Maple Sherry Agrodolce

Recipe Credit
Saraghina NYC – Family Meal Cookbook
Note: This recipe has been updated + slightly altered for website editorial purposes.
Servings 4 people
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins


  • Chefs Knife
  • Measuring Spoons
  • Measuring Cups
  • Saute Pan
  • Mixing Bowls
  • Baking Sheet
  • Parchment Paper or Silpat Baking Mat
  • Rubber spatula


For the Brussels Sprouts

  • 4 cups brussels sprouts cut into quarters
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt

For the Maple Sherry Agrodolce

  • 1 cup maple syrup
  • 1 cup sherry vinegar you can also use white or red wine vinegar, or balsamic vinegar
  • ¼ tsp chili flakes
  • ¼ cup almonds crushed
  • ¼ cup Parmesan grated, you can also use Pecorino
  • ½ tsp salt


For the Maple Sherry Agrodolce

  • In a sauté pan over medium heat, combine the maple syrup, sherry vinegar and chili flakes and let simmer until you have reduced down to 1 cup, about 5-10 minutes. Set aside to cool to room temperature.

For the Brussels Sprouts

  • Prehead the oven to 400°F. Toss the quartered brussels sprouts with olive oil and salt and spread out on a baking sheet lined with a Silpat baking sheet or parchment paper. Bake until cooked, but not completely soft, about 15-20 minutes.
  • Once the brussels sprouts are cooked, remove from the oven and transfer to a mixing bowl. Toss with about ½ cup of the Maple Sherry Agrodolce (you won't need to use all of it) and Parmesan, then top with almonds. Plate and enjoy!


You will have extra agrodolce, so save it and use to top dishes like roasted vegetables, grilled pork chops or chicken. It will last about 1 week in the fridge once made.
Author: Saraghina NYC
Course: Dinner, Sides

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