• Home
  • About
  • Recipe Index
  • Contact & Work With Me
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

No Spoon Necessary

Seasonal Recipes & Unique Twists on Classic Dishes

Maple Roasted Brussels Sprouts [recipe video]

Published October 22, 2017. Last Updated September 8, 2018 by Cheyanne

Jump to Recipe  ↓ Print Recipe  ❒
1091shares
  • Pinterest
  • Facebook
  • Twitter

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!
Angled shot of a white platter of Maple Roasted Brussels Sprouts Salad with with shredded pecorino, hazelnuts, and dried cranberries; with serving spoons tucked under the brussels sprouts and a ramekin of cranberries blurred in the background

**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. Overhead shot of trimmed and halved brussels sprouts on a cutting board with a knifeOverhead shot of a pile of partially peeled roasted hazelnuts on a tea towelAnywho.  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!

Overhead close-up shot of Maple Roasted Brussels Sprouts Salad with shredded pecorino, toasted hazelnuts and dried cranberries, with the focus on a single brussels sproutHow 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!
Angled shot of a white platter of Maple Roasted Brussels Sprouts Salad with shredded pecorino, toasted hazelnuts and dried cranberries with serving spoons tucked under the brussels sprouts

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.

Angled, close-up shot of Maple Roasted Brussels Sprouts Salad with shredded pecorino, toasted hazelnuts and dried cranberries with the focus on one brussels sprout

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!

Nutrition Facts
Maple Roasted Brussels Sprouts with Cranberries & Hazelnuts
Amount Per Serving
Calories 227 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 329mg14%
Potassium 678mg19%
Carbohydrates 30g10%
Fiber 7g29%
Sugar 16g18%
Protein 6g12%
Vitamin A 1155IU23%
Vitamin C 129.1mg156%
Calcium 86mg9%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

©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.

 

Maple Roasted Brussels Sprouts with Cranberries & Hazelnuts
1091shares
  • Pinterest
  • Facebook
  • Twitter

You Might Also Like...

  • Shredded Brussels Sprouts Salad with Baked Goat Cheese & Honey Balsamic
  • Overhead, landscape photo of Brussels Sprouts au Gratin garnished with fresh thyme with two spoons, a ramekin of grated cheese and a neutral colored napkin next to the dish.
    Brussels Sprouts au Gratin
  • Roasted Winter Harvest Buddha Bowls {with warm bacon vinaigrette}
  • Warm Brussels Sprouts & Kale Salad

Stay up to date

Subscribe to receive FREE New Recipe Updates:

« Pumpkin White Chocolate Cookie Dough Fudge
Asiago, Garlic & Herb Roasted Red Potatoes »

Comments

  1. Carmin says

    October 31, 2017 at 7:08 pm

    5 stars
    My husband was tagging along while I was shopping for the ingredients, and he suggested using pine nuts in place of the non-existent hazelnuts on the store shelf. I would absolutely suggest them as an alternative!! Otherwise, I must say that these were absolutely delicious! Thanks for sharing.

    Reply
    • Cheyanne Bany says

      November 1, 2017 at 7:04 pm

      Hi Carmin,
      I’m sorry you couldn’t find hazelnuts! However, I absolutely adore pine nuts so I’m thrilled you used them as a substitution, and loved these brussels sprouts! Thank you so much for stopping by and letting me know how everything went over! Cheers! 🙂

      Reply
  2. Traci | Vanilla And Bean says

    October 27, 2017 at 12:38 pm

    Loved reading your post written pre home decision! SO exciting and way to go on your new videos! What fun! I love that it’s BS season and this recipe is just scrumptious!

    Reply
  3. Shashi @ Savory Spin says

    October 25, 2017 at 5:51 pm

    So I know I commented on this before – but I couldn’t resist from commenting again – true – these Brussels Sprouts are fantastic all around – but felt so good reading the bit about your surprise and how y’all moved into y’alls forever home! Ahhh… so happy for you and boy! XOXO

    Reply
  4. Susana says

    October 24, 2017 at 2:26 pm

    5 stars
    Hello, Cheyanne.

    Roasted brussels sprouts are to die for. I am planning on making one this week and hopefully, it’s gonna happen. Haha. Continue posting delicious recipes. I will surely stay tune for more.

    Reply
  5. Keri | Fashionable Foods says

    October 24, 2017 at 10:12 am

    Thanks for updating this post, Cheyanne. It’s a good reminder that I need to make them! I loooooove roasted brussels sprouts.. but with maple, cranberries, and hazelnuts in salad form? Dead. Gotta have it ASAP. Oh, and building a house sounds so exciting – that’s what we want to do for our next house!

    Reply
  6. Ben|Havocinthekitchen says

    October 24, 2017 at 9:03 am

    5 stars
    Thanks for updating this post, Chey! Well, I’m not into video recipes (But I’m still jealous of talanted people who make them), but I’m VERY into Brussels sprouts. I do like to incorporate some subtle sweet notes like honey, maple, or cranberries so I’m truly excited to see this recipe once again. There’s my huge spoon?

    Reply
  7. Katherine | Love In My Oven says

    October 23, 2017 at 11:17 pm

    GIRL – you make sprouts look goooood! Haha I’ve never had roasted sprouts in a salad, but you’ve got my mind spinning! Would be so good!!! Any veggie roasted is delicious. Perfect Thanksgiving recipe!

    Reply
  8. Thao @ In Good Flavor says

    October 23, 2017 at 9:14 pm

    Yum! This is the way to add a whole lot of tasty to my holiday dinner table!! What a perfect blend of flavor and texture, and I’m loving the maple syrup. I’ve never had it with Brussels Sprouts before. Love it, Chey!

    Reply
  9. Kelsie | the itsy-bitsy kitchen says

    October 23, 2017 at 11:25 am

    Girl! How did you know Brussels are my favorite? And just how much I love maple? Oh and cranberries. . .forget about it. They’re only my favorite thing right now! I’m thinking this will have to make an appearance at Thanksgiving, if not way waaaay sooner :). Have a great week, Chey!

    Reply
  10. Mary Ann | The Beach House Kitchen says

    October 23, 2017 at 11:15 am

    I totally remember these yummy sprouts Chey! Love this recipe AND the new video!

    Reply
  11. marcie says

    October 23, 2017 at 9:10 am

    I could eat the entire pan of these sprouts! I love the seasonings that you added and maple syrup is a must! I happen to love them with hazelnuts too. 🙂 . Great job on your video!

    Reply
  12. Dawn - Girl Heart Food says

    October 23, 2017 at 7:48 am

    I’ve ALWAYS loved brussels sprouts and hubby especially loves them! They are so good roasted and I bet they taste even better with the addition of maple syrup and hazelnuts. Thanksgiving is over here, but this would be so good as a side during Christmas! Love your video, girlie! XO

    Reply
  13. [email protected] says

    October 23, 2017 at 6:51 am

    I am a huge fan of this recipe!! And your video is fabulous! Such a pretty offering, my friend! Pinned! XO

    Reply
  14. Kathy @ Beyond the Chicken Coop says

    October 22, 2017 at 10:43 pm

    5 stars
    I have to be totally honest…I’ve never been a huge fan of brussels sprouts! I know! It’s time to make a change! This recipes looks delicious!

    Reply
  15. Emily says

    December 23, 2016 at 11:40 am

    5 stars
    We including me and my family love this combination because we are the vegetarian, and this is a palatable version just with some of vegetables and fruits. Looks wonderful! I can imagine how good the maple roasted brussels sprouts cranberries hazelnut of you taste! Thanks for sharing and hope you have a wonderful holiday!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About me

Welcome to No Spoon Necessary! My name is Cheyanne and I'm the blogger and girl behind the camera. I am a culinary school graduate and I have years of experience in a professional kitchen.  I am also a loving wife and the mother of two furry four legged daughters. This blog is a place for me to share my passion for seasonal and sensational food. Thank you for stopping by! I hope you stay awhile! xoxo

Stay up to date

Subscribe to receive FREE New Recipe Updates:

Connect

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search For Recipes:

What’s in Season Now – Apples

Overhead photo of Apple Cinnamon Waffles dusted with ground cinnamon and powdered sugar on a wire cooling rack with a ramekin of pure maple syrup.

Belgian Cinnamon Waffles Recipe

Overhead shot of Baked Apple Cider Donuts on a a gold wire rack with a ramekin of glaze tucked into the corner of the shot.

Baked Apple Cider Donuts

Overhead photo of slices of Cream Cheese filled Cinnamon Apple Bread on a parchment paper lined wood board with a glass of milk and neutral colored linen next to the bread.

Cinnamon Apple Bread Recipe

Overhead shot of Easy Apple Pie Bites topped with whipped cream and salted caramel sauce on a gray plate with cinnamon sticks, an apple and ramekin of caramel sauce off to the right side of the plate.

Mini Easy Apple Pie Bites

More Apple Recipes

Healthy Seasonal Dishes – Fall

Overhead shot of Fall Butternut Squash Salad in a neutral colored bowl on a wood board with a small ramekin of apple cider vinaigrette, dark red linen and ramekin of pepitas arranged around the board.

Roasted Butternut Squash Salad

Overhead, landscape photo of sweet potato hummus garnished with pumpkin seeds, za'atar and fresh parsley in a large dark brown serving bowl with pita wedges and a navy linen napkin next to the bowl.

Sweet Potato Hummus Dip

Overhead photo of sauteed mushrooms topped with thyme in a skillet with spoons and a neutral colored linen napkin surrounding the skillet.

Easy Sautéed Mushrooms Recipe

Overhead, landscape photo of Mexican Chicken Quinoa Casserole garnished with halved cherry tomatoes, sliced avocados and fresh cilantro in a white and brown baking dish; with a stack of plates and ramekin of cherry tomatoes arranged around the baking dish.

Mexican Chicken Quinoa Casserole

See more Seasonal Fall Dishes

No Spoon Necessary As Seen In

Get the Latest Recipes Straight to your Inbox

Copyright © 2019 | Privacy Policy