Maple-Roasted Brussels Sprouts

Maple-roasted Brussels sprouts bring warmth, depth, and a golden touch to any meal. These sprouts strike a vibrant balance between crisp, roasted edges and tender centers, with just the right amount of natural sweetness. With a hint of maple syrup, a savory backbone from olive oil and salt, and optional notes of heat and crunch, this dish transforms an oft-misunderstood vegetable into a star attraction. Whether you’re cooking for a holiday crowd or sprucing up a weeknight dinner, this recipe will win over even the skeptics at your table.

Why Maple-Roasted Brussels Sprouts Stand Out

Roasting Brussels sprouts with maple syrup unlocks a rich world of flavor and texture. Here’s what makes this recipe shine:

Quick and Accessible: You can have these ready in under 40 minutes, prep included. This suits busy weeknights or spontaneous entertaining.
Family Appeal: The gentle sweetness of the maple offsets any bitterness in the sprouts, making them more approachable—especially for kids or picky eaters.
Crispy Texture: Roasting at high heat ensures caramelized exteriors, while the interiors stay soft. This dual texture means every bite is satisfying.
Customizable: Additions like chili flakes or toasted nuts enable you to make the dish your own.

Ingredients for Maple-Roasted Brussels Sprouts

Using fresh, high-quality ingredients elevates the experience. Here’s what you’ll need:

Ingredient	Notes
Brussels Sprouts	Choose bright green, tightly closed sprouts. Halve or quarter.
Olive Oil	Use for rich flavor and even roasting.
Kosher Salt & Black Pepper	Essential for seasoning and balance.
Pure Maple Syrup	Go for real syrup—not pancake syrup—for authentic sweetness.
Crushed Red Pepper Flakes	Optional, for a subtle heat.
Toasted Hazelnuts or Pecans	Optional, adds crunch and nuttiness.

Optional Flavor Variations

Balsamic Vinegar – A drizzle after roasting provides tangy contrast.
Chopped Bacon – Crispy bits add depth and savory punch.
Parmesan – Shaves of cheese melt over warm sprouts.
Garlic or Shallots – Roast alongside for subtle aromatics.

How to Select and Prep Brussels Sprouts

Getting the prep right sets you up for success. Freshness and uniform size help achieve perfect roasting.

Selection Guidelines:

Firmness: Look for tight, compact heads without yellowing or wilting leaves.
Size: For even cooking, go with sprouts of similar size. If you have a mix, halve larger ones and leave smaller ones whole.

Cleaning and Prepping:

Rinse sprouts under cold water to remove any dirt.
Trim the stem ends—about ⅛-inch off the bottom.
Peel away any yellowed or loose outer leaves.
Halve each sprout top-to-bottom. For extra-large sprouts, quarter them.

Dry thoroughly using a clean kitchen towel or paper towels. Moisture inhibits crisping, so don’t skip this step.

Step-by-Step: Maple-Roasted Brussels Sprouts

This process ensures rich caramelization and balanced flavor.

Preheat the Oven
Set your oven to 425°F (220°C). Line a rimmed baking sheet with parchment for easy cleanup.
Toss the Brussels Sprouts
In a large bowl, combine prepared sprouts with olive oil, salt, and black pepper. Toss to coat. This coating helps the vegetables brown and season evenly.
Arrange and Roast
Spread the sprouts in a single layer, cut side down, on the baking sheet. Make sure there’s space between each. Crowding steams the sprouts and prevents caramelization.
Roast for 20–25 minutes, stirring or flipping once halfway through. The edges should turn deep golden brown and crisp.
Add Maple Syrup and Optional Spices
Remove the baking sheet. Drizzle maple syrup evenly over the sprouts.
Sprinkle on red pepper flakes if using. Toss gently but quickly—coating every piece.
Return the tray to the oven.
Finish Roasting
Roast for 5–8 minutes more. The syrup should bubble and create sticky, caramelized edges without burning. Watch closely—maple syrup browns fast.
Garnish and Serve
Transfer the sprouts to a serving dish.
Scatter toasted hazelnuts or pecans over the top if you want extra crunch.
Taste, then adjust with a final sprinkle of salt or pepper as needed.
Serve warm for best texture.

Tips for Success

Take your roasted Brussels sprouts up a notch with these pointers:

Dry Thoroughly
After washing, ensure no lingering water remains. A salad spinner works well, or pat dry with towels.
Uniform Cutting
Even pieces roast at the same rate, so trim as needed.
Use High-Heat-Compatible Oil
Olive oil is classic, but avocado or grapeseed oil also performs well at high roasting temperatures.
Hands-On Tossing
Use your hands to toss the sprouts with oil and seasoning for even distribution.
Don’t Skimp on Seasoning
Don’t be afraid to season generously before and after roasting—a bit of salt brings out every nuance in flavor.
Roasting in Batches
For a large quantity, use two pans. Overcrowding is the enemy of crispness.
Creative Add-Ins
Try a sprinkle of dried cranberries for color, or finish with freshly grated lemon zest if you want brightness.

Serving Suggestions

Maple-roasted Brussels sprouts work with a variety of mains. The caramelized notes pair beautifully with roasted meats, hearty grains, and protein-rich plant dishes. Here are pairing ideas:

Roast Chicken, Turkey, or Pork
The subtle sweetness balances savory meats.
Salmon or White Fish
Serve alongside for a colorful, nutrient-rich addition.
Wild Rice or Quinoa Pilaf
Stir chopped sprouts through grains for an easy vegetarian bowl.
Holiday Dinners
These sprouts make a festive compliment to stuffing and mashed potatoes.

Feel free to add them to a cold salad with feta, dried cherries, and a Dijon vinaigrette for a quick lunch option.

Storing and Reheating

To keep leftovers crisp and tasty, follow these techniques:

Refrigeration:
Store cooled sprouts in an airtight container for up to 3 days. Layer with parchment if stacking.
Freezing:
Place completely cooled sprouts in a single layer on a tray and freeze until solid. Transfer to a freezer bag and store for up to 2 months. For best results, reheat straight from frozen.
Reheating:
For best texture, use an oven or air fryer. Spread sprouts on a baking sheet and warm at 350°F (175°C) for 8–10 minutes, or air fry for 5 minutes. Microwaves will soften their crisp edge but work in a pinch.

Common Questions

Can I prepare these in advance?
Yes. Roast the sprouts up to two hours ahead. Reheat in a hot oven for 5–10 minutes just before serving.

Is pure maple syrup necessary?
It makes a noticeable difference. The flavor is richer and more nuanced than imitation syrups.

How do I make the dish vegan or gluten-free?
This recipe is naturally vegan and gluten-free, as long as your maple syrup is pure.

Nutritional Benefits

Brussels sprouts deliver impressive nutrition. They are high in vitamin C, vitamin K, and dietary fiber. Roasting them with olive oil and nuts adds healthy fats. Maple syrup, used in moderation, provides a natural sweetener without overpowering the dish.

For those counting calories or monitoring sugars, halve the syrup or choose nuts over extra toppings. Sprouts offer antioxidants and support gut health, making them a smart, hearty choice.