Maple Roasted Brussels Sprouts

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This Maple Brussels Sprouts recipe is the simple side dish your dinner table is missing. These nutty and sweet roasted brussels sprouts with maple syrup are tossed with tart dried cranberries, crunchy hazelnuts, piquant shallots and salty pecorino cheese for a flavorful kid-friendly veggie dish. Best of all, you’ll need just 6 basic ingredients and 15 minutes of hands on preparation for these maple glazed sprouts!

Update: This post was originally published in November 2016. I made edits to the photos and added a RECIPE VIDEO to show you how easy this is to make! However, the actual written words below in this post remain the same.

Outrageously delicious and ridiculously easy, this maple brussels sprout recipe is just begging for a spot on your table. Best of all, this amazingly simple brussels sprouts side dish is both dressy enough for the holidays and easy enough for your weeknight dinners!

I kid you not, this dish is SO downright delicious it will turn even the biggest brussels sprouts hater into a convert FOR LIFE. ⬅️ Mark my words.

About these brussels sprouts with maple 

In case you missed it, these maple glazed brussels sprouts should win a gee-dang Oscar for best supporting actor in a dinnertime role. They’re everything you could possibly want from a veggie side — salty, sweet, tart, crunchy, tender, and craveable. 

Given the opportunity, I can almost guarantee you’ll want a whole plate of these maple sprouts and call it dinner. I know I have done just that, and it was a very happy meal indeed. I mean, how can you possibly go wrong serving maple-glazed roasted brussels sprouts with hazelnuts and cranberries? It’s the ideal fall and winter side.

Why you’ll love this recipe

Aside from being unreasonably tasty, this brussel sprout recipe with maple syrup is also:

• Made With Only 8 Ingredients – It’s kinda shocking how so few ingredients can create such big flavors.
• Quick & Easy – You only need 15 minutes of prep to get them in the oven, then they’re pretty much hands-off until it’s time to scarf them down.
• Wholesome & Nutritious – We all know holiday feasts can get a little decadent. This warm maple sprout salad is a welcome diversion from all the carbs and butter.
• Meal-Prep Friendly – Get a jump on your holiday preparations by pre-roasting the sprouts a day ahead. When it’s time to serve, toss them in maple, pop them back in the oven for a quick spell, and they’ll come out perfectly caramelized. 

If you’re looking for more roasted veggie sides, try these delish recipes next: Mushrooms with Onions, Mini Roasted Potatoes, and Roasted Prosciutto Wrapped Asparagus.

Ingredients for maple brussels sprouts

These maple brussel sprouts require just a handful of ingredients to make. Here’s what you’ll need:

• Brussels Sprouts – Look for sprouts that are firm, bright green, mostly unblemished (though you can remove the outer layer or two if they look a little worse for wear), and heavy for their size. 
• Olive Oil – Just your normal cooking oil will work perfectly here.
  • Substitutions: Feel free to swap in any other heart-healthy oil like avocado or sunflower seed oil here.
• Cayenne Pepper – Just a pinch or two of cayenne adds a whisper of heat that is sultry and delicious. Feel free to omit it if you prefer.
  • Substitution: You can also use crushed red pepper flakes if you like.
• Pure Maple Syrup – Mmmmm. Maple syrup. Is there anything quite so yummy in the fall? Methinks not.
  • Substitution: While I don’t recommend ditching the maple glaze for brussels sprouts (it really does pair magically well with our crunchy cruciferous pals), you can also use an equal amount of honey or agave if needed.
• Shallot – Think of shallots as onions-lite. They’re not as sharp as onions, but do have a nice bit of allium complexity.
  • Substitutions: You can also use red onions, yellow onions, or sweet onions. If you want to reduce some of the “bite,” soak the slices in cool water for about 10 minutes, then drain and dry thoroughly.
• Hazelnuts – Thinking about the flavor of toasted hazelnuts is enough to make my mouth water. Plus, the crunch gives our maple syrup roasted brussel sprouts a welcome pop of texture.
  • Substitutions: If you can’t find hazelnuts, you can substitute pecans or walnuts in this brussels sprouts salad.
• Dried Cranberries – Sweet, tart, and perfectly seasonal. They’re the perfect foil to the nutty brassicas!
  • Substitution: You can also use dried cherries.
• Pecorino – A generous dusting of this salty, nutty cheese adds just the right amount of richness.
  • Substitutions: Any hard, aged cheese like parmesan, romano, or asiago can be used instead.
• Sea Salt & Freshly Ground Pepper – For seasoning.

Recipe variations

While we love this recipe for brussel sprouts with maple glaze, there is always an opportunity to make changes based on your dietary needs and preferences. Here are a few of the variations I get asked about most frequently:

• Vegan – Feel free to omit the pecorino, or, better yet, swap in your favorite vegan hard cheese substitute.
• Meat Lover’s – Salty, umami-rich bacon and sweet maple syrup are a delicious complement to brussels. Try stirring crumbled, cooked bacon into the sprouts before serving.
• Nut-Free – If nuts are a no-no in your house, consider using toasted pepitas (pumpkin seeds) instead. You can also try using some crispy chickpeas if seeds are also an issue. 

How to make maple brussel sprouts

Roasting brussels sprouts in the oven makes for an absolutely delicious side dish that is so easy to pull off. To be honest, I love them so much I’ve eaten roasted brussels sprouts as my dinner before. Here’s how it’s done:

1. Preheat oven to 400 degrees Fahrenheit.
2. Season brussels: In a large mixing bowl toss the brussels sprouts with oil. Then, season with cayenne, kosher salt and black pepper. Toss again to thoroughly coat the sprouts in spices. Transfer the brussel sprouts to a large baking sheet, arranging them in a single layer.
3. Roast: Transfer the brussels sprouts to the oven and roast for 25 minutes, stirring halfway through roasting.
4. Toss with maple: Remove the sprouts from the oven and place the sheet pan on a wire cooling rack. Drizzle the maple syrup evenly all over the sprouts. Then, stir to coat.
5. Roast again: Transfer to the oven and continue to roast the sprouts for 5-10 minutes, or until tender and beautifully caramelized. Remove the maple sprouts from the oven. Season to taste with salt and pepper.
6. Serve: Transfer maple glazed brussels sprouts to a serving bowl or platter. Scatter shallots, hazelnuts, cranberries, and pecorino cheese over the brussels. Serve immediately and enjoy!

Expert tips for best success!

Obtaining a beautiful caramelized color on your crispy roasted brussels sprouts is super easy if you follow this handful of steps:

• Make sure to trim your brussels sprouts! To do so, use a paring knife and cut off the tip of the stem and discard it. Then simply remove and discard the any blemished outer leaves.
• You want all the brussels sprouts to be roughly the same size when roasting. You can keep the smaller ones whole, but be sure to half (or even quarter) the larger sprouts.
• While you can roast brussels sprouts whole, if you want a golden brown, caramelized surface, make sure you halve the brussels sprouts (or quarter them if they are large), and place them cut-side down on a baking sheet.
• Make sure you coat your brussels sprouts with oil! The recipe for these maple glaze brussels sprouts calls for oil as well as a couple seasonings to ensure flavorful, crispy sprouts.
• Make sure you roast your sprouts in the oven at a high temperature. My oven is brand new (#ILoveMyNewKitchen), so the recipe below calls for the oven to be preheated to 400 degrees F. However, if your oven runs cool, or is older, you may want to crank the temperature up to 425 degrees F or higher — I suggest grabbing an inexpensive oven thermometer to be sure.
• If you want to take things a step further and get brussels sprouts with outrageously gorgeous, charred edges, put your sheet pan in the oven as it preheats! Heating the sheet pan in advance will result in sprouts with a sizzling sear!

FAQs: frequently asked questions

Can you roast brussels sprouts with maple syrup ahead of time?

You can partially make these sprouts ahead of time. If you are looking to serve these brussels sprouts during the holiday and want to save oven space, making these sprouts in advance is a great game plan!

To roast brussels sprouts in advance, simply follow the recipe as written below, but only roast the sprouts for the first 25 minutes. Immediately remove them from the oven (don’t drizzle them with maple syrup) and allow them to cool before storing them in the refrigerator overnight. When you are ready to serve, return the sprouts to the oven, toss them with maple syrup and continue to cook for 10 minutes, or until hot and sizzling.

Do I have to toast my hazelnuts?

No, but I highly recommend roasting them. Raw hazelnuts are pretty bland, but once roasted, hazelnuts taste amazing and have a crunchier texture. Roasting them is really easy, you just want to keep an eye on them so they don’t burn. I included full instructions for roasting hazelnuts in the notes section of the recipe below.

Serving maple roasted brussel sprouts

​​One of the reasons roasted brussels sprouts is one of my go-to sides dishes is because of their incredible versatility. They taste delicious with nearly everything – roasted chicken, pork, turkey, salmon, short ribs, duck, and even tofu. I personally love them with holiday entrees, like this glazed ham orange, turkey breast with stuffing, and standing rib roast. Seriously, I could go on and on! A better question would be: what can I NOT serve with these maple sprouts? Basically, if you name it, these roasted brussels sprouts with maple syrup will probably taste fabulous with it.

If you are looking to cook outside of the box, try adding roasted brussels sprouts to hash potatoes, an omelet or quiche! Or, even better, try adding roasted brussels sprouts to the top of a pizza!

Storing maple glazed brussel sprouts

• These caramelized brussels sprouts with maple glaze are best served hot from the oven. I have a feeling once they hit the table, you’ll have zero trouble polishing them off.
• If you happen to have leftovers, they’ll keep well in the fridge in an airtight container (this is important — like all cruciferous veggies, they can get a little farty smelling) for up to 5 days.
• To reheat, I suggest using your toaster oven, oven, or a skillet on the stovetop. While you technically can use the microwave, you’ll lose all the crispy edges if you do.

No sprout about it, these Maple Roasted Brussels Sprouts are easily one of my favorite cold-weather sides. Until we meet again, rest assured that every day I’m brusselin’ to create the most delectable dishes to grace your table and feed your loved ones! Thanks so much for stopping by, and to all you brave souls hosting the holiday meal, maple-leaf in you!

Cheyanne

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More brussel sprouts side dish recipes!

• Shaved Brussel Sprouts Salad
• Asian Brussel Sprouts
• Brussels Sprouts Gratin
• Warm Brussels Sprout Salad

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