This Maple Roasted Brussels Sprouts Salad is jam packed with both flavor and texture.  Brussels sprouts roasted with pure maple syrup and tossed with cranberries, hazelnuts, shallots and pecornio.  This amazingly simple side dish is perfect for both holidays and easy weeknight dinners!

**Updated**

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.

Hi friends!!  Happy Monday!

Okay, so I’m not quite sure how happy I am that it is Monday, but is it just me or as the holidays get closer, saying things like ‘happy’ before the word Monday become more appropriate?

Yes?

No?

You need to think about it?

Marinate on that one and let me know if I’m way off my rocker and should strike the phrase, ‘Happy Monday’ from my vocabulary permanently. Anywho.  How was your weekend??

Mine was grrrrrrrreat!  ⬅️Said exactly like Tony the Tiger, btw.

Boy and I have decided to embark on a SUPER exciting journey and over the weekend we took our first baby step on the path that is sure to be CRAZINESS.

I seriously could NOT be more thrilled.  And anxious.  With a touch of stressed out.

But I’m also extremely superstitious, so I can’t really tell you what the journey is until we have crossed our T’s and dotted our I’s… or at least until we have finalized a contract.

So, as SOON as we do that, you guys will be the first to know ALL about what’s going on over here.

Well, more like the third, because my wonderful MIL who is holding our hand through this entire thing will be the first.  And then I DO have to tell my own mother!

So you guys will be the third.

PROMISE!

Okay enough chit chat.  Let’s talk about B.S. 😇

UPDATE – The super exciting journey was to build a new house (AKA The SuBourbon Country Cottage 2.0).  We moved into our brand new, forever until retirement home in July and couldn’t be more thrilled!

Maple Roasted Brussels Sprouts Salad

Oh my gawsh, where to start with these startlingly simple and AMAZINGLY delicious sprouts…

These brussels sprouts are jam packed with both flavor AND texture.  I’m talkin’, full on FLAVOR BOMB happening here.

Sweet pure maple syrup coated smoky, caramelized brussels sprouts with crunchy, nutty hazelnuts, pungent shallots, pops of chewy and tart dried cranberries; finished with a generous sprinkling of salty pecorino.

Seriously, this brussels sprouts salad will rock your face off.

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.

Brussels sprouts lovers in da houuuuse!

How to roast crispy brussels sprouts in the oven?

Roasting brussels sprouts is ridiculously easy to do and makes for an absolutely addictive side dish!  To be honest, I love them so much I’ve eaten roasted brussels sprouts as my dinner before.

Obtaining crispy roasted brussels sprouts with beautiful caramelized color is as easy as a handful of steps.

• While you can roast brussels sprouts whole, if you want a golden brown, caramelized surface, make sure you half 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 brussels sprouts utilizes 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, 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.
• 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!

Can you roast brussels sprouts 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 plane!

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.

What goes with roasted brussels sprouts?

One of the reasons roasted brussels sprouts is one of my go-to sides dishes is because of their versatility.  They literally taste delicious with everything – roasted chicken, pork, turkey, salmon, duck, tofu, short ribs.  Seriously, I could go on!

Basically, if you name it, roasted brussels sprouts probably tastes good 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!

Notes, Tips & Tricks for the best Maple Roasted Brussels Sprouts recipe:

1. Make sure you 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.
2. 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.
3. I highly recommend roasting the hazelnuts.  Raw hazelnuts are pretty bland, but once roasted, hazelnuts taste amazing and have a crunchier texture.  Roasting them in really easy, you just want to keep an eye on them so they don’t burn.  I included instructions for roasting hazelnuts in the notes section of the recipe below.
4. If you can’t find hazelnuts or don’t feel like roasting them, you can substitute pecans or walnuts in this brussels sprouts salad.

Outrageously delicious and ridiculously easy, this Maple Roasted Brussels Sprouts salad NEED to happen in your house!  Perfect as a side for Thanksgiving or every dinner in between, these sprouts are guaranteed to please!!

Until Thursday friends, cheers – to dinner with a side of B.S.

XOXO

Cheyanne

Craving MORE?  Follow all the deliciousness on Facebook, Pinterest and Instagram!

How to make holiday Maple Roasted Brussels Sprouts recipe and video👇

5 from 15 votes

Print

Maple Roasted Brussels Sprouts with Cranberries & Hazelnuts

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Brussels sprouts roasted with pure maple syrup and tossed with cranberries, hazelnuts, shallots and pecornio. This amazingly simple side dish is perfect for both Thanksgiving and easy weeknight dinners!

Course: Salad, Side Dish

Cuisine: American

Keyword: brussels sprouts, cheese, cranberries, hazelnuts, maple, pecorino, roasted

Servings: 6

Calories: 227 kcal

Author: Cheyanne Holzworth

Ingredients

• 2 Pounds Brussels Sprouts – trimmed and cut in half if large
• 2 TBS Olive Oil
• scant ¼ tsp Cayenne Pepper
• ¾ tsp Sea Salt
• ¼ tsp Freshly Ground Pepper
• 3 TBS Pure Maple Syrup
• 1 small Shallot – finely diced
• ½ Cup Toasted Hazelnuts - chopped*
• ½ Cup Dried Cranberries
• Pecorino – shredded, to taste

Instructions

1. Preheat oven to 400 degrees F*. Line a rimmed baking sheet with aluminum foil for easy clean up.
2. In a large bowl toss brussels sprouts with oil. Season with cayenne, salt and pepper. Toss again to thoroughly coat. Transfer to prepared baking sheet in a single layer.
3. Roast brussels sprouts in the oven for 25 minutes, stirring halfway through. Remove sprouts from oven and drizzle with maple syrup and stir to coat. Continue to roast the sprouts for 5-10 minutes, or until tender and desired level of caramelization is achieved. Remove from oven and season to taste with salt and pepper.
4. Transfer sprouts to a serving bowl and toss with shallots, hazelnuts and cranberries. Top with a generous sprinkling of pecorino. Serve and enjoy!

Recipe Video

Recipe Notes

• Make sure you 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.
• The oven temperature is dependent on your oven. My oven is brand new, so while the recipe calls for the oven to be preheated to 400 degrees F, if your oven runs cool, or is older, you may want to crank the temperature up to 425 degrees F.
• If you want to take things a step further, and get brussels sprouts with charred edges, put your sheet pan in the oven as it preheats!  Heating the sheet pan in advance will result in truly crispy sprouts!
• You can substitute pecans or walnuts for hazelnuts.
• I highly recommend toasting the hazelnuts if you are using them!  Instructions on how to do so are below.

*To toast hazelnuts: Roast nuts in a single layer on a sheet pan in the oven at 350 degrees F for 15 minutes, stirring every 5 minutes or so. Drape a large tea towel inside a bowl and transfer nuts to towel. Wrap up towel to form a bundle and let nuts steam for 1 minute. Rub the nuts in the towel to remove loose skin. Don’t worry if all the skin doesn’t completely come off. Discard skin, allow nuts to cool completely and use in your favorite dishes!

©No Spoon Necessary.  All images and content are copyright protected. Please do not use any images without prior permission.  If you want to republish this recipe please do not list instructions, instead link directly back to this post.