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Elevate your veggie game with the ultimate side dish – Maple Brussels Sprouts. Featuring crispy-tender roasted brussel sprouts glazed with sweet maple syrup and tossed with tart, chewy dried cranberries and salty, crunchy nuts, it’s the ideal simple, crowd-pleasing dish – perfect for everything from weeknight dinners to holiday feasts. And best of all, you’ll need just 6 basic ingredients and 10 minutes of prep to make this maple syrup sprouts recipe!

“Made this side dish for Canadian Thanksgiving to rave reviews. Easy and delicious, thank you!”

– Carla
Overhead photo of roasted brussel sprouts with maple syrup and cranberries in a large white serving bowl.

Update: This recipe was originally published in November 2016. I made edits to the article below to include more information about making the best maple brussel sprouts recipe at home.

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.

Table of Contents

About these brussel sprouts with maple syrup 

In case you missed it, these maple glazed brussels sprouts should win an 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. I mean, how can you possibly go wrong with the combination of crispy, caramelized roasted brussels sprouts with a sweep maple syrup glaze, chewy raisins, and toasty nuts? It’s the ideal fall and winter side dish!

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.

Why you’ll love this recipe

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

  • Perfect Balance of Sweet and Savory.These maple syrup sprouts hit all the right notes – the sweetness of pure maple syrup balances the natural bitterness of brussel sprouts beautifully.
  • Made With Only 8 Ingredients. It’s kinda shocking how so few simple ingredients can create such big flavors.
  • Quick and 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. 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. 
  • Perfect for Any Season. While this dish works wonderfully in the fall and winter when sprouts are in season, it’s one of my favorite recipes to eat year-round.
Overhead photo of whole, raw brussels sprouts, pure maple syrup, dried cranberries, walnuts, and seasonings neatly arranged into individual bowls on a kitchen counter.

Ingredients for maple syrup brussel 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. But, don’t use extra-virgin olive oil as it isn’t suitable for high-heat roasting.
  • 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.
  • Nuts – Thinking about the flavor of toasted nuts is enough to make my mouth water. Plus, the crunch gives our maple syrup roasted brussel sprouts a welcome pop of texture. Hazelnuts, almonds, walnuts, and pecans all work well in this recipe.
  • Dried Cranberries – Sweet, tart, and perfectly seasonal. They’re the perfect foil to the nutty brassicas!
    • Substitution: You can also use dried cherries.
  • Sea Salt & Freshly Ground Pepper – For seasoning.

Put that leftover pure maple syrup to good use in these recipes: Candied Walnuts with Maple Syrup, and Baked Maple Donuts with Pecans, or drizzle it over Crispy Oven Baked French Toast Sticks.

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 Option – Feel free to omit the pecorino, or, better yet, swap in your favorite vegan hard cheese substitute.
  • Swap Nuts for Seeds – 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. 
  • Add Cheese – A generous dusting of a hard, aged cheese, like pecorino, parmesan, Romano, or asiago cheese this salty, nutty cheese adds just the right amount of salty, nutty richness.
  • Maple Bacon Brussels Sprouts – Salty, umami-rich bacon or intensely-meaty pancetta and sweet maple syrup are a delicious complement to brussels. Try stirring crumbled, cooked bacon or pancetta pork into the sprouts before serving.
  • Spicy Maple Brussels Sprouts – If you love a little fiery heat, consider adding more cayenne pepper or incorporating a bit of red pepper flakes into the maple syrup glaze.
  • Maple Balsamic Brussel Sprouts – For a slightly tangier flavor, drizzle rich balsamic vinegar reduction over the roasted sprouts just before serving.
Action photo of a spoon tossing raw, halved brussel sprouts with salt, pepper, and cayenne pepper in a mixing bowl.

How to make maple brussels 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!

Follow these chef 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:

  • Fresh Brussels Sprouts. Always opt for fresh, firm Brussels sprouts with vibrant green heads and tightly packed leaves.
  • Quality Maple Syrup. If you’re looking for the best tasting maple sprouts, you’ll need to use a high-quality, pure maple syrup. Light colored golden maple syrup will lend a delicate taste while grade A dark Amber will lend a stronger flavor.
  • Trim and Uniform Size. Make sure you trim off the tip of the stem and discard any blemished outer leaves before cutting them into a uniform size, ideally halving them or quartering them if they’re very large. While you can roast brussels sprouts whole, if you want a golden brown, caramelized surface, make sure you halve or quarter them and place them cut-side down on a baking sheet.
  • Preheat the Sheet Pan. To 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!
  • 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.
  • Spread Evenly. Spread the sprouts out in a single, even layer and avoid overcrowding your baking sheet or the brussels will steam instead of roast.
  • Toss, Then Add Syrup. To promote even browning and prevent the syrup from burning, you’ll want to roast the brussels sprouts until caramelized before tossing them with maple syrup and roasting again for 7-10 minutes.
  • Season and Garnish Well. Be sure to taste them and adjust the seasonings before serving. And to take this maple roasted brussels sprout recipe to the next level of yum, consider garnishing with dry cranberries, toasted nuts, and fresh herbs.
Close-up photo of roasted brussels sprouts on a baking sheet.

FAQs: frequently asked questions

How do I prepare brussel sprouts for roasting?

While a little tedious, sprouts are super easy to prepare. Here’s how:

  • Trim off Stem. Use a paring knife to trim off and discard the stems.
  • Remove any Wilted Outer Leaves. Discard all loose leaves and use your fingers to remove and discard any wilted outer leaves.
  • Cut if Large in Size. Depending upon the size, you’ll want to cut the brussels sprouts either in half (down through the stem) or in quarters.

Can I use frozen brussels sprouts instead of fresh?

I’m going to be completely honest, I haven’t had any luck roasting any type of frozen vegetable – they typically come out mushy and absolutely lacking in both flavor and texture. However, if you’d like to try using frozen brussel sprouts in this side dish recipe, you’re more than welcome to try. Just make sure to thaw, drain, and thoroughly dry them before using.

What’s the best maple syrup to use for when roasting brussels sprouts?

When it comes to maple syrup and Brussels sprouts, you’ll want to go with a high-quality, rich maple syrup to balance the slight bitterness of the sprouts. However, the grade you use will entirely depend upon your personal taste.

Regardless of the grade you select, make sure it’s 100% pure maple syrup, with no additives or artificial flavoring for the most authentic maple taste without any off-flavors.

  • Grade A Dark Amber Maple Syrup: This grade offers the most robust flavor as it’s collected during the middle of the maple season. And, it’s what I use in this maple brussel sprout recipe. The deep caramelized notes and deep richness of dark amber syrup beautifully complement the earthy, slightly bitter taste of sprouts.
  • Grade A Medium Amber Maple Syrup: With a medium amber color as the name indicates, this syrup offers a rich taste, but lacks the robustness of dark amber.
  • Grade A Light Amber Maple Syrup: The lightest and most delicate grade of syrup as it tapped first in the season. If you’re looking for a subtle maple flavor, this one’s for you.

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.

Close-up photo of maple glazed brussel sprouts garnished with toasted nuts and dry cranberries.

Serving maple glazed 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:

Common serving suggestions

Unique serving ideas

  • Amazing Appetizer: Make the best appetizer by whipping ricotta cheese or goat cheese and then piling the maple glazed sprouts over the top of the cheese. Drizzle with a little balsamic vinegar reduction and serve with plenty of napkins.
  • Pizza Pleaser: Use them as a topping on your next homemade pizza. I personally love them paired with easy caramelized onions and a sprinkle of gorgonzola cheese for a gourmet twist.
  • Pasta Perfection: Mix them into your favorite pasta dish, such as this creamy smoked salmon pasta or philadelphia cheese pasta for an unexpected burst of flavor and texture.
  • Breakfast Booster: Incorporate maple roasted brussel sprouts into your morning routine by adding them to a breakfast hash with potatoes, onions, and a sunny-side-up egg. Or just add them to your egg omelette.

Storing leftovers

  • If you happen to have leftovers, let the caramelized crispy brussels sprouts with maple glaze cool completely before transferring to an airtight container. Store in the fridge for up to 3-5 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.
Action photo of a spoon serving maple roasted brussel sprouts from a serving bowl.

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!

Overhead photo of maple syrup brussel sprouts with dried cranberries nuts hazelnuts in a white serving bowl.

Brussels Sprouts with Maple

5 from 6 votes
Author: Cheyanne Holzworth
Total Time: 31 minutes
Prep Time: 10 minutes
Cook Time: 21 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Elevate your veggie game with the ultimate side dish – Maple Brussels Sprouts. Featuring crispy-tender roasted brussel sprouts glazed with sweet maple syrup and tossed with tart, chewy dried cranberries and salty, crunchy nuts, it's the ideal simple, crowd-pleasing dish – perfect for everything from weeknight dinners to holiday feasts. And best of all, you'll need just 6 basic ingredients and 10 minutes of prep to make these maple syrup sprouts!

Equipment

  • 1 Large Mixing Bowl – for seasoning brussel sprouts)
  • 1 Large Rimmed Baking Sheet – for roasting brussels sprouts

Ingredients 

Instructions

  • Preheat Oven and Pan: Arrange oven rack to the center position.
    Place a large, rimmed baking sheet onto the center rack and then preheat the oven to 425-degrees Fahrenheit.
  • Season Brussels Sprouts: Place the trimmed, halved brussel sprouts in a large bowl. Drizzle the oil over the sprouts and then toss to coat them in the oil.
    Season with the cayenne pepper, 1 teaspoon salt, and scant ½ teaspoon black pepper. Then toss again to coat the brussel sprouts in the spices.
  • Roast the Brussel Sprouts: Remove the baking sheet from the oven and place it onto a wire rack.
    Carefully dump the brussels sprouts out onto the hot baking sheet and then quickly arrange them so they are cut-side-face-down.
    Place the brussels in the oven and roast for 15 minutes.
  • Toss Sprouts with Maple Syrup, Add Nuts: Carefully push the brussel sprouts to the center of the pan.
    Drizzle 3 tablespoons of maple syrup all over the sprouts and toss well to coat. Then spread the brussels sprouts back out into an even layer.
    Scatter the chopped nuts evenly all around the pan.
  • Roast Brussels Sprouts Again: Return the brussels sprouts to the oven and roast for 6 to 10 minutes, or until the sprouts are crispy, tender, and charred to your liking. 
  • Garnish as Desired: Scatter the dried cranberries and fresh thyme all over the brussels sprouts and toss to combine.
    Taste the maple brussels and season with salt, pepper, and/or cayenne pepper as needed.
  • Serve Maple Brussels Sprouts: Transfer the maple sprouts to a serving bowl and drizzle the remaining tablespoon of maple syrup of the sprouts.
    Garnish with lemon wedges, if using and enjoy immediately!

Video

Notes

  • Make sure you trim your brussel 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.
  • Charred sprouts. If you want brussels sprouts with charred edges, don’t forget to put your sheet pan in the oven as it preheats!  Heating the sheet pan in advance will result in truly crispy sprouts. If you didn’t remember to preheat the pan, no worries. Just place the heat pan in the pre-heated oven and let it heat up for 10 minutes before adding the sprouts.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 200kcal    Carbohydrates: 26g    Protein: 5g    Fat: 10g    Saturated Fat: 1g    Polyunsaturated Fat: 4g    Monounsaturated Fat: 5g    Sodium: 30mg    Potassium: 504mg    Fiber: 5g    Sugar: 16g    Vitamin A: 874IU    Vitamin C: 97mg    Calcium: 69mg    Iron: 2mg
Course: Side Dish
Cuisine: American

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