Best Maple Roasted Brussels Sprouts with Pomegranate (Easy Recipe)

There used to be a tiny farm-to-table spot in the East Village called The Little Shrub that made Brussels sprouts that changed how I thought about the vegetable. When they closed their doors in 2019—a rent hike, the owner posted on Instagram with a heavy heart—I honestly felt a little lost. That first bite of their roasted sprouts, sticky with maple and bright with something tart I couldn’t name, had become my go-to order for every celebration dinner, every catch-up with friends, every Tuesday that needed saving. After twelve tries—twelve! including one batch that turned into charcoal because I got distracted watching a true crime documentary—I finally cracked the code. The secret was pomegranate molasses, not just juice, and a roasting technique I’d never seen in any recipe.

You know that feeling when you take a dish to a party and people hover around it like it’s the main event? That’s what these Maple Roasted Brussels Sprouts with Pomegranate do. They show up looking gorgeous—deep caramelized edges, jewel-red arils scattered like little surprises—and they taste even better than they look. The maple syrup gets all sticky and sweet, the balsamic vinegar adds this tangy backbone, and the pomegranate seeds pop with freshness that cuts through the richness. Honestly, the first time I served them at a Friendsgiving, someone asked for the recipe before they’d even finished chewing. That’s the kind of reaction that makes all those test batches worth it.

What I love most about this recipe, though, is how it makes you look like you spent hours when you really didn’t. The oven does most of the work, and the pomegranate situation is just a matter of seeding one fruit (pro tip: do it underwater to avoid staining your favorite shirt). Whether you’re hosting a holiday dinner, bringing a dish to a potluck, or just wanting to impress yourself on a random Wednesday, these sprouts deliver. They’re the kind of side dish that steals the show—and honestly, that’s exactly what you want when you’re cooking to impress.

Why You’ll Love This Recipe

Let me tell you why these Maple Roasted Brussels Sprouts with Pomegranate have become my secret weapon for every gathering. I’ve tested this recipe more times than I care to admit—including one memorable attempt where I forgot the maple syrup entirely and ended up with sad, bitter sprouts that nobody touched. So trust me when I say this version is bulletproof.

• Quick & Easy: Comes together in about 35 minutes, with only 10 minutes of active prep. Perfect for those moments when guests are arriving and you realize you need one more dish. The oven does the heavy lifting while you handle other things.
• Simple Ingredients: Nothing fancy here—just Brussels sprouts, maple syrup, balsamic vinegar, olive oil, pomegranate seeds, and a few pantry staples. You probably have most of these in your kitchen right now, except maybe the pomegranate.
• Perfect for Entertaining: These sprouts are made for dinner parties, holiday feasts, potlucks, and festive get-togethers. They look stunning on a platter, they hold up well at room temperature, and they’re naturally gluten-free and vegetarian. Everyone can eat them without worry.
• Crowd-Pleaser: I’ve served these to Brussels sprouts skeptics, to kids who claim they hate green things, to my uncle who only eats meat and potatoes—and every single person went back for seconds. There’s something about that sweet-tangy-salty combo that just works.
• Unbelievably Delicious: The texture is what gets me every time. The edges get all crispy and caramelized while the insides stay tender. Then you get these bursts of tart pomegranate juice that cut through the sweetness. It’s next-level comfort food that happens to be good for you.

What sets this recipe apart from the dozens of other roasted Brussels sprouts recipes out there is the technique of roasting at high heat with the cut side down first, then tossing halfway through. That extra step creates way more caramelization than just dumping everything on a pan. Plus, adding the pomegranate seeds after roasting keeps them bright and fresh instead of turning them into sad, wrinkled little things. Trust me, that detail matters.

This is the kind of dish that makes you close your eyes after the first bite. It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction. Perfect for impressing guests without stress, or turning a simple weeknight dinner into something memorable. Honestly, once you make these, you’ll understand why I went through twelve batches to get them right.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find at any grocery store. Let me walk you through what you’ll need and why each ingredient matters.

For the Brussels Sprouts

• 2 pounds Brussels sprouts — Look for firm, bright green sprouts that are similar in size so they cook evenly. I prefer smaller ones because they’re sweeter and less bitter. If you find some with loose leaves, that’s fine—those leaves get extra crispy and become the best part. Trim the tough ends and remove any yellow or wilted outer leaves before halving them.
• 3 tablespoons olive oil — Use a good-quality extra virgin olive oil for best flavor, but regular olive oil works too. The oil helps the sprouts crisp up and carries the flavors of the other ingredients. I’ve tried avocado oil in a pinch and it works fine, though the flavor is more neutral.
• 1 teaspoon salt — I prefer kosher salt because it’s easier to distribute evenly. If you’re using table salt, reduce to 3/4 teaspoon. Don’t skip the salt—it’s crucial for drawing out moisture and helping the sprouts caramelize.
• 1/2 teaspoon black pepper — Freshly ground is always better. It adds a subtle warmth that complements the sweetness of the maple syrup.

For the Glaze

• 3 tablespoons maple syrup — Use real maple syrup, not pancake syrup. The grade doesn’t matter much here—I’ve used both Grade A and Grade B (now called Grade A Dark) and both work beautifully. The maple syrup provides that signature sweetness that caramelizes in the oven and creates those sticky, irresistible edges.
• 2 tablespoons balsamic vinegar — This is the secret weapon. The acidity balances the sweetness and adds depth. I recommend a good-quality balsamic—not the super expensive aged stuff, but not the cheapest either. The vinegar helps create that tangy-sweet glaze that makes these sprouts so addictive.
• 1 tablespoon pomegranate molasses — This is my game-changer ingredient. It adds concentrated pomegranate flavor with a lovely tangy-sweetness that regular pomegranate juice just can’t match. You can find it in Middle Eastern grocery stores or online. If you can’t find it, substitute with 1 tablespoon pomegranate juice plus 1 teaspoon honey, but honestly, the molasses is worth tracking down.

For the Topping

• 1/2 cup pomegranate arils — These are the jewel-like seeds from one medium pomegranate. They add pops of color, texture, and tartness that make the dish feel special. To seed a pomegranate without making a mess, cut it in half, hold it cut-side down over a bowl, and whack the back with a wooden spoon. The seeds fall out while the pith stays in your hand. Magic.
• 1/4 cup toasted pecans or walnuts — Optional but highly recommended. The nuts add crunch and a toasty flavor that pairs beautifully with the maple and pomegranate. Toast them in a dry pan over medium heat for 3-4 minutes until fragrant, watching carefully so they don’t burn.
• Fresh thyme leaves — A few sprigs for garnish. The herbal notes cut through the sweetness and add a lovely earthy freshness. You can also use rosemary if that’s what you have.

Ingredient Selection Tips: For the Brussels sprouts, I’ve found that organic ones tend to be sweeter and less bitter. If you’re shopping at a farmers’ market, look for sprouts that still have some leaves attached—those are fresher. For the maple syrup, I personally prefer Grade A Dark for its more robust flavor, but any real maple syrup will work. And for the pomegranate, if fresh ones aren’t in season, you can buy pre-seeded pomegranate arils in the produce section of most grocery stores. Just make sure they look plump and bright, not dried out or brown.

Substitution Guidance: If you need a lower-sugar option, you can reduce the maple syrup to 2 tablespoons and add an extra tablespoon of balsamic vinegar. For a nut-free version, simply skip the pecans or walnuts—the sprouts are still delicious without them. And if pomegranate isn’t your thing, dried cranberries make a lovely substitute, though they’re sweeter and less tart. Just add them after roasting so they don’t burn.

Equipment Needed

You don’t need a lot of fancy equipment to make these Maple Roasted Brussels Sprouts with Pomegranate, which is part of why I love this recipe. Here’s what you’ll need:

• Large baking sheet — A half-sheet pan (18×13 inches) is ideal. Don’t use a pan with high sides because it traps steam and prevents caramelization. I’ve made the mistake of using a glass baking dish before and ended up with steamed, soggy sprouts. A rimmed baking sheet gives you that perfect balance of surface area and heat circulation.
• Parchment paper or aluminum foil — Lining the pan makes cleanup so much easier. The caramelized maple syrup can be stubborn to scrub off. Parchment paper is my preference because it’s non-stick and doesn’t react with acidic ingredients like balsamic vinegar.
• Chef’s knife and cutting board — A sharp knife makes trimming and halving the sprouts quick and safe. Dull knives are actually more dangerous because they slip. I learned that lesson the hard way.
• Mixing bowl — For tossing the sprouts with oil and seasonings. Any medium-to-large bowl works. I use a stainless steel one because it’s lightweight and doesn’t absorb odors.
• Small bowl or measuring cup — For whisking together the glaze ingredients. A liquid measuring cup with a spout makes it easy to drizzle.
• Whisk or fork — For mixing the glaze. A fork works perfectly fine if you don’t have a whisk.

Budget-Friendly Options: If you don’t have a baking sheet, a disposable aluminum roasting pan will work in a pinch, though you might need to extend the cooking time slightly. For the mixing bowl, any bowl you have will do—even a large pot. And if you don’t have a chef’s knife, a sharp paring knife works fine for trimming the sprouts, though it takes a bit longer.

Maintenance Tip: If your baking sheet has seen better days and things tend to stick, invest in a roll of parchment paper. It’s cheap and saves you from scrubbing burnt-on maple syrup. Trust me on this one—I’ve ruined a perfectly good baking sheet learning that lesson.

Preparation Method

Now let’s get to the good part. Here’s how to make these Maple Roasted Brussels Sprouts with Pomegranate that will have everyone asking for the recipe. The key is high heat, proper spacing, and not rushing the caramelization process.

1. Preheat your oven to 425°F (220°C). This high temperature is crucial for getting those crispy, caramelized edges. While the oven heats up, position a rack in the middle of the oven. If you have a convection setting, use it—it helps circulate the hot air and creates even crispiness.
2. Prepare the Brussels sprouts. Rinse 2 pounds of Brussels sprouts under cold water and pat them completely dry with a clean kitchen towel or paper towels. Any moisture left on the sprouts will steam instead of roast, so take your time with this step. Trim off the tough stem ends—about 1/8 inch—and remove any yellow or wilted outer leaves. Cut each sprout in half lengthwise through the stem. If you have any really large sprouts, cut them into quarters so they’re roughly the same size as the others. This ensures even cooking.
3. Toss with oil and seasonings. Place the halved sprouts in a large mixing bowl. Drizzle with 3 tablespoons olive oil, then sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss everything together with your hands or a spatula until every sprout is coated. Don’t rush this—uneven coating means some sprouts will be perfectly seasoned while others are bland. I like to use my hands because I can feel if any sprouts are getting missed.
4. Arrange on the baking sheet. Line your baking sheet with parchment paper. Spread the sprouts in a single layer, cut side down. This is the most important step for getting that beautiful caramelization. The cut side needs direct contact with the hot pan to develop those deep brown, crispy edges. Make sure the sprouts aren’t crowded—they need space between them to roast rather than steam. If they’re touching, they’ll release moisture and end up soggy. Use two baking sheets if necessary.
5. Roast for 20 minutes. Place the baking sheet in the preheated oven and roast for 20 minutes without disturbing them. I know it’s tempting to peek, but opening the oven door lets out heat and slows down the cooking process. During this time, the sprouts are softening and the cut sides are developing that gorgeous golden-brown color.
6. Make the glaze. While the sprouts are roasting, whisk together 3 tablespoons maple syrup, 2 tablespoons balsamic vinegar, and 1 tablespoon pomegranate molasses in a small bowl. Set aside. The glaze will look thin now, but it will thicken as it reduces in the oven.
7. Flip and glaze. After 20 minutes, remove the baking sheet from the oven. Use a spatula to flip each sprout over so the cut side is now facing up. Drizzle the maple-balsamic glaze evenly over the sprouts. Toss them gently to coat, then spread them back into a single layer. Don’t worry if some of the caramelized bits come loose—those crispy bits are delicious and will re-crisp in the final roasting.
8. Roast for another 10-15 minutes. Return the baking sheet to the oven and continue roasting until the sprouts are tender and deeply caramelized. The glaze should be sticky and bubbling. You’ll know they’re done when a fork slides easily into the center of a sprout and the edges are dark brown—almost black in spots. That’s not burning, that’s flavor. Total roasting time should be 30-35 minutes.
9. Add the pomegranate seeds. Transfer the roasted sprouts to a serving platter. Sprinkle 1/2 cup pomegranate arils over the top while the sprouts are still warm. The heat will slightly soften the seeds but they’ll stay bright and juicy. If you add them too early, they’ll burst and turn the whole dish pink. Trust me, I learned this the hard way.
10. Finish with toppings. If using, scatter 1/4 cup toasted pecans or walnuts over the top. Garnish with fresh thyme leaves. Give everything a gentle toss to combine, then serve immediately while the sprouts are still warm and the edges are crispy.

Visual Cues: At each stage, here’s what to look for. After the first 20 minutes, the sprouts should be bright green on top with deep golden-brown bottoms. After the glaze is added and they’ve roasted another 10-15 minutes, the glaze should be bubbling and the sprouts should look sticky and glossy. The finished dish should have a mix of dark caramelized edges, bright green centers, and ruby-red pomegranate seeds scattered throughout. It’s a beautiful sight.

Cooking Tips & Techniques

After twelve batches and plenty of failures, I’ve learned a few things about making these Maple Roasted Brussels Sprouts with Pomegranate absolutely perfect. Here are my best tips to save you from making the same mistakes I did.

Don’t overcrowd the pan. This is the number one mistake people make with roasted vegetables. If the sprouts are piled on top of each other, they’ll steam instead of roast. You’ll end up with soft, pale sprouts instead of crispy, caramelized ones. If you need to, use two baking sheets or roast in batches. The extra few minutes of prep are worth it for the texture payoff.

Cut side down is non-negotiable. I can’t stress this enough. The cut side needs to be flat against the hot pan to develop that deep caramelization. If you just toss everything on the pan without arranging them, you’ll get uneven browning. Take the extra 30 seconds to place each sprout cut side down. Your taste buds will thank you.

Dry your sprouts thoroughly. After washing, pat the sprouts completely dry with a clean towel. Any water clinging to them will create steam in the oven, which prevents caramelization. I’ve made the mistake of rushing this step and ended up with sad, soggy sprouts. It’s not worth it.

Watch the glaze carefully. The maple syrup and balsamic vinegar can burn if left unchecked. In the last 5-10 minutes of roasting, keep an eye on the sprouts. If the glaze starts to look too dark or smells like it’s burning, remove the pan immediately. Every oven runs a little differently, so adjust the timing based on what you see and smell.

Add pomegranate seeds at the end. This might seem obvious, but I’ve seen recipes that call for roasting the seeds with the sprouts. Don’t do it. The seeds will burst, release their juice, and turn everything a muddy pink color. Plus, you lose that beautiful pop of fresh tartness that makes this dish so special. Always, always add them after roasting.

Make ahead and reheat. These sprouts are actually fantastic made ahead of time. Roast them completely, then store them in the refrigerator. To reheat, spread them on a baking sheet and warm them in a 400°F oven for 5-7 minutes. Add the pomegranate seeds fresh after reheating. This is a lifesaver when you’re hosting a party and need to get multiple dishes done at once.

One more thing—don’t skip the salt. I once made a batch where I accidentally halved the salt, and the sprouts tasted flat and one-dimensional. Salt is crucial for balancing the sweetness of the maple syrup and the tartness of the balsamic and pomegranate. Season generously and taste as you go.

Variations & Adaptations

One of the best things about this recipe is how adaptable it is. Over the years, I’ve tried several variations depending on what I have on hand or who I’m cooking for. Here are some of my favorites.

Spicy Maple Brussels Sprouts: Add 1/2 teaspoon red pepper flakes to the glaze before drizzling over the sprouts. The heat cuts through the sweetness beautifully and adds a lovely warmth. I made this version for a game day party and it was a hit. If you want even more heat, add a pinch of cayenne pepper too.

Bacon-Lover’s Version: Cook 4 slices of bacon until crispy, then crumble them over the finished sprouts. The salty, smoky bacon pairs perfectly with the sweet maple glaze and tart pomegranate. You can also render the bacon fat and use it in place of some of the olive oil for extra flavor. Just be careful not to use too much, or the sprouts will be greasy.

Balsamic-Rosemary Variation: Replace the pomegranate molasses with an extra tablespoon of balsamic vinegar and add 1 tablespoon fresh chopped rosemary to the glaze. The rosemary adds an earthy, piney note that’s wonderful with roasted vegetables. This version is especially good in the fall and pairs beautifully with roasted chicken or pork.

Vegan and Gluten-Free: This recipe is naturally both vegan and gluten-free, so no modifications needed. Just make sure your balsamic vinegar and pomegranate molasses don’t contain any hidden gluten or animal products. Most brands are safe, but it’s always worth checking the label.

Nut-Free Option: Simply skip the pecans or walnuts. The sprouts are still delicious without them. If you want some crunch, try adding pumpkin seeds or sunflower seeds instead. They toast up nicely and add a similar texture without the nut allergens.

Air Fryer Adaptation: If you’re short on time or want even crispier sprouts, you can make these in an air fryer. Preheat the air fryer to 375°F (190°C). Toss the halved sprouts with oil and seasonings, then arrange them in a single layer in the air fryer basket. Cook for 12-15 minutes, shaking the basket halfway through. In the last 3 minutes, drizzle with the glaze and continue cooking. Add the pomegranate seeds after cooking. The air fryer version is ready in about half the time and the texture is incredibly crispy.

Personal Variation: My favorite twist is adding a handful of dried cherries along with the pomegranate seeds. The cherries add another layer of sweetness and chewiness that I absolutely love. I discovered this by accident when I ran out of pomegranate seeds and needed a substitute. Now I often add both because why not?

Serving & Storage Suggestions

These Maple Roasted Brussels Sprouts with Pomegranate are incredibly versatile and work for so many occasions. Here’s how to serve and store them for the best results.

Serving Temperature: These sprouts are best served warm, straight from the oven when the edges are still crispy and the glaze is sticky. However, they’re also delicious at room temperature, which makes them perfect for potlucks and buffets. If you’re serving them at a dinner party, aim to have them come out of the oven just as guests are sitting down.

Presentation Tips: Transfer the roasted sprouts to a large, shallow serving platter rather than piling them in a bowl. This helps them stay crispy and shows off the beautiful colors. Sprinkle the pomegranate seeds and nuts over the top rather than mixing them in, so everyone gets a bit of everything. A few fresh thyme sprigs on top add a lovely finishing touch. For holiday gatherings, I like to serve them in a rustic wooden bowl or on a white platter that makes the colors pop.

What to Serve Alongside: These sprouts pair beautifully with roasted chicken, grilled steak, pan-seared salmon, or roast pork. They’re also fantastic alongside other roasted vegetables like carrots, sweet potatoes, or butternut squash. For a complete holiday meal, serve them with mashed potatoes, stuffing, and cranberry sauce. For a lighter meal, they’re wonderful with a simple green salad and some crusty bread.

Beverage Pairings: The sweet-tart flavor of these sprouts goes well with a variety of drinks. A crisp white wine like Sauvignon Blanc or a dry Riesling complements the sweetness. For red wine lovers, a light Pinot Noir works beautifully. If you’re serving beer, a wheat beer or a pale ale is a great choice. And for non-alcoholic options, sparkling water with a splash of pomegranate juice is perfect.

Storage Instructions: Store leftover sprouts in an airtight container in the refrigerator for up to 4 days. The pomegranate seeds will soften over time, so if you’re planning to have leftovers, consider storing the seeds separately and adding them when you reheat. The sprouts themselves hold up well and actually develop more flavor as they sit.

Reheating Methods: The best way to reheat these sprouts is in the oven. Spread them on a baking sheet and warm them at 400°F (200°C) for 5-7 minutes. This helps restore some of the crispiness. You can also reheat them in an air fryer at 375°F for 3-4 minutes. Avoid microwaving, as it makes the sprouts soggy and rubbery. If you’re in a hurry, a hot skillet with a little oil works in a pinch—just sauté them over medium-high heat for 2-3 minutes.

How Flavors Develop: These sprouts actually taste even better the next day. The flavors meld together and deepen overnight, and the sprouts absorb more of the glaze. The texture won’t be as crispy, but the flavor is incredible. I’ve been known to make a double batch just so I can have leftovers for lunch.

Nutritional Information & Benefits

These Maple Roasted Brussels Sprouts with Pomegranate aren’t just delicious—they’re also packed with nutrients. Here’s a breakdown of what you’re getting in each serving.

Estimated Nutritional Values (per serving, based on 6 servings):

• Calories: 185
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 420mg
• Total Carbohydrates: 25g
• Dietary Fiber: 6g
• Sugars: 14g
• Protein: 5g

Health Benefits of Key Ingredients: Brussels sprouts are a nutritional powerhouse. They’re loaded with vitamin K, vitamin C, and fiber, and they’re rich in antioxidants that help reduce inflammation. Pomegranate seeds are packed with antioxidants called punicalagins, which are linked to heart health and reduced blood pressure. Maple syrup provides manganese and zinc, plus it has a lower glycemic index than regular sugar, meaning it doesn’t spike blood sugar as dramatically. And olive oil is full of healthy monounsaturated fats that support heart health.

Dietary Considerations: This recipe is naturally vegetarian, vegan, and gluten-free. It’s also dairy-free and nut-free if you skip the pecans. The fiber content makes it filling and satisfying, while the protein from the Brussels sprouts and nuts helps keep you full longer. If you’re watching your sugar intake, you can reduce the maple syrup to 2 tablespoons without sacrificing too much flavor.

Potential Allergens: The only common allergen in this recipe is tree nuts from the pecans or walnuts. Simply omit them for a nut-free version. The recipe is free from dairy, eggs, soy, and gluten, making it suitable for most dietary restrictions.

Personal Wellness Perspective: I love that this recipe lets me indulge in something sweet and satisfying while still eating something genuinely good for me. It’s the kind of dish that makes you feel virtuous and pampered at the same time. When I’m trying to eat healthier but still want something that feels special, this is my go-to. The combination of fiber-rich vegetables and healthy fats keeps me full and energized without that heavy, sluggish feeling you get from richer dishes.

Conclusion

These Maple Roasted Brussels Sprouts with Pomegranate have become my signature party dish, and for good reason. They’re gorgeous, they’re delicious, and they make everyone who tries them ask for the recipe. Whether you’re hosting a holiday dinner, bringing a dish to a potluck, or just wanting to make a Tuesday night feel special, these sprouts deliver every single time.

What I love most about this recipe is how it takes something humble—a Brussels sprout—and transforms it into something absolutely show-stopping. The sweet maple glaze, the tangy balsamic, the burst of fresh pomegranate, the crunch of toasted nuts—every bite is a little celebration. And the best part? It’s simple enough for a weeknight but impressive enough for a dinner party.

I’d love to hear how these turn out for you. Did you try any variations? Did you serve them at a gathering and watch them disappear? Drop a comment below and let me know. And if you loved this recipe, share it with a friend who loves to cook—or someone who thinks they don’t like Brussels sprouts. This might just change their mind.

Happy cooking, and remember—the best dishes are the ones made with love and a little bit of maple syrup. Until next time!

Frequently Asked Questions

Can I make these Brussels sprouts ahead of time for a party?

Absolutely! Roast the sprouts completely, then store them in the refrigerator. When you’re ready to serve, reheat them on a baking sheet at 400°F for 5-7 minutes. Add the pomegranate seeds fresh after reheating for the best texture and appearance.

How do I seed a pomegranate without making a mess?

Cut the pomegranate in half horizontally. Hold one half cut-side down over a deep bowl. Whack the back of the pomegranate firmly with a wooden spoon. The seeds will fall out through your fingers into the bowl, leaving the pith behind. Do this underwater to avoid staining your clothes or countertops.

Can I use frozen Brussels sprouts instead of fresh?

I don’t recommend frozen sprouts for this recipe. They contain too much moisture and will steam instead of roast, resulting in soggy, pale sprouts. Fresh Brussels sprouts are worth seeking out for the best texture and caramelization.

What can I substitute for pomegranate molasses?

If you can’t find pomegranate molasses, mix 1 tablespoon pomegranate juice with 1 teaspoon honey or maple syrup. It won’t be quite as concentrated, but it will still add lovely flavor. Alternatively, you can use an extra tablespoon of balsamic vinegar for a different but delicious tangy note.

How do I get the sprouts extra crispy?

Make sure your sprouts are completely dry before roasting, don’t overcrowd the pan, and arrange them cut side down. Roast at a high temperature (425°F) and resist the urge to stir them too early. The longer they roast undisturbed, the crispier they’ll get.

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