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Maple Roasted Brussels Sprouts [recipe video]

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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!

OUR LATEST VIDEOS

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

 

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

5 from 15 votes
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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 Bany
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*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 329mg 14%
Potassium 678mg 19%
Total Carbohydrates 30g 10%
Dietary Fiber 7g 28%
Sugars 16g
Protein 6g 12%
Vitamin A 23.1%
Vitamin C 156.5%
Calcium 8.6%
Iron 14.7%
* 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
Maple Roasted Brussels Sprouts Salad [with recipe video] | This amazingly simple side dish is perfect for both holidays and easy weeknight dinners! #easy #side #recipe #maple #roasted #brussels #sprouts #cranberries #hazelnuts #vegetarian
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Comments

  1. Yeah, welcome at the “we love roasted brussels sprouts” club! I swear to god, this is looking sooooo good. Next time I roast some bs I will have to try your recipe!
    Oh, and my weekend was pretty great too: we did a lot of shopping and I, of course, cooked a lot 😉 And then we enjoyed some quiet time on the couch with our kitty. Perfect weekend! I can’t wait to hear what your super secret adventure is….

    Reply

  3. Monday isn’t usually a particularly happy thing but I still say that too. Maybe I’m trying to trick myself into feeling good about it 😉 We had a pretty fabulous weekend, too, but in a low-key, just hanging around sort of way. Can’t wait to hear what your big fun news is!!
    I love, love, love roasted Brussels sprouts! Love all the delicious flavors you added here to really punch them up — maple + cranberries + nuts + Pecorino? YES! Love it girlfriend! Pinned! Have a wonderful week!

    Reply

  5. Can’t wait to hear what your fun adventure is and hope it works out! I’m getting excited that the holidays are getting closer and closer. Especially when yummy food, like these brussels sprouts, are involved. I was never a big brussels sprouts fan growing up, but as I’ve gotten older, I’ve started to like them. A LOT! I’ve got to try this maple version, especially with the cranberries and hazelnuts in here. Sounds so good! Pinned of course! Hope your week is off to a grrreeeeeat (my Tony the Tiger voice) start! 🙂

    Reply

  7. You’ve certainly taken brussels sprouts to a new level, Chey!! What a combo, girlie! Love the maple and hazelnut addition and the whole sweet/savoury/crunchiness goin’ on!! I could make a meal out of this along, but I KNOW it would be absolutely perfect for the holidays and would probably be the first side to disappear 😉 Pinned, of course! I can’t wait to hear your news!!!! You’re leaving me in suspense here!! Have a wonderful week! xo

    Reply

  13. I love Brussel Sprouts, Cheyanne – and these look great. Roasting is definitely the way to go. Love the hazelnuts and cranberries – perfect for Thanksgiving. And I’m looking forward to your news – keeping my fingers crossed for you – big life steps are always so stressful but rewarding!

    Reply

  15. I’m so glad holidays are closer, because I need a break 🙂 Love brussels sprouts, but haven’t had them very often this fall! Pinning to try these!

    Reply

  16. I don’t think there’s such a thing like happy Monday, Chey. I just don’t trust people who are happy on Monday (and indeed, I haven’t seen many of these weirdos). But I’m happy when I see Brussels sprouts recipes. Indeed, I made Brussels sprouts with cranberries and shallots minus hazelnuts minus cheese minus maple syrup plus another lovely ingredient yesterday. Right now I’m having it for my lunch…and you know what? Monday isn’t that bad today!:) Happy Monday (almost Friday):)

    Reply

  18. The suspense Cheyenne, the suspense!! haha I’m over here running through all our conversations in my head to see if I know what this is!! lol I don’t do well with waiting 🙂

    ANYWAY. I loveeeeeee brussels sprouts and these sound utterly fantastic! I’ll take a huge bowl and will eat it all myself thank you very much!

    Reply

  20. So now I’m dying to know what you guys are embarking on…GAH! I’ll sit on pins and needles until you let the cat out of the bag. 🙂 These brussels sprouts look every kind of fantastic — I love all these flavors and a big YES to those hazelnuts! What a beautiful side dish!

    Reply

  22. Lolol. I ALWAYS think about that time you said that “happy” SO does not belong in front of “Monday.” So every Monday, when I come here to comment, I’m like “don’t say Happy Monday. Don’t say Happy Monday.” Lolol. But FOR real, it is way more appropriate now that the holidays are right around the corner. Plus, how could this Monday not be happy if I’m here hanging with mah bestie? 🙂 🙂 Plus plus (yep, double plus), how could Monday not be magnificent wiith this amazing brussels sprouts recipe? I love the mix of cranberries and hazelnuts. It’s so perfectly fall, so perfectly Christmas. Now I just can’t wait for the holidays! 🙂 Happy (for realsies this time) Monday, my dear Chey. Mwah! xoxo Pinned, of course. 🙂

    Reply

  24. I’m a huge fan of roasted Brussel Sprouts Cheyanne, but I’ve never had added cranberries into the mix. These bad boys are tossed with our maple syrup? What are you doing to me? I need this now. What a great side dish for Thanksgiving. I can’t wait to hear about this new journey! I’m on the edge of my seat.

    Reply

  27. Wow! I simply adore BS! And Cheyanne, this is one spectacular way to showcase them! I’m so so loving those cranberries and hazelnuts in there! Gosh – I’ve eaten BS (the veggie and the other kind…) so many ways, but this is a first for me!
    Good luck with what you have brewing…fingers crossed it all works well for y’all – and I cannot wait to hear what it is – soooon!!! Till then – happy happy Tuesday!

    Reply

  29. Dying to know how you’ll be crossing your t’s and dotting your i’s Miss Chey. Since your m-i-l is a decorator extraordinaire – I’m going to GUESS that you are doing a huge kitchen remodel. OK. There I said it. It’s out in the open. Just like my grandmother who always guessed her present (out loud) at Christmas BEFORE she opened it. But with her, she always guessed RIGHT. I am not so lucky in the guessing department. So can’t wait to hear what all the excitement is about. Happy for you whatever it is. Speaking of exciting, loving this dish. Shashi also has an amazing brussels dish on her site today. I must try them both. I have some brussels in the fridge as we speak! And this New England girl is loving the maple! Have a wonderful week Cheyanne! XOXO

    Reply

  30. You’r editing all the flavor notes with this one, wow! Love the Brussels myself and with tartness, sweetness and salty I’m all over the roasted veg here. Perfect holiday side dish, thanks Chey. Can’t wait to read about the good news and best of luck. 🙂

    Reply

  32. Monday Funday, that’s what I like to say! lol! I just realized today that I haven’t recv’d your new post emails the last 3 times. What’s up wit dat? That’s some BS, but not the yummy BS like this dish. I’ve got a ton of b.sprouts in my weekly veggie CSAs so making this recipe soon. Will probably make it for Thanksgiving too but will have to put the hazelnuts on the side because of certain family members. More hazelnuts for me! Wooohooo!

    Reply

  33. I really appreciate that you give sprouts the love they deserve. They’re soooo good if people just give them a shot. And combined with cranberries and hazelnuts makes them something I could pretty much eat a plate of!

    Reply

  35. Oh my gosh… you are such a tease 😛 Ahh… I can’t wait to hear what the big news is!!! I suppose all is forgiven with this amazing dish 😉 I love brussels sprouts, so I’m always looking for new ways to prepare them and boy-oh-boy does this look incredible! And so perfect for the holiday season.

    Reply

  37. I can’t wait to hear your exciting news! It sounds like an awesome adventure anyway! And I’m pretty sure that all the maple, cranberry and hazelnut love on these could make me a brussel sprouts believer — what a gorgeous side for the holidays!

    Reply

  39. I can’t wait to hear all about this adventure you speak of – good luck and fingers crossed! These brussels sprouts look incredible, Cheyanne! I’m a huuuuuuuge lover of brussels sprouts and I finally have some from my garden.. just waiting to be picked and roasted. The addition of hazelnuts and cranberries is genius and I need to do this ASAP. Pinned!

    Reply

  41. 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

  44. 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

  45. 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

  47. 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

  48. 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

  50. 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

  51. 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

  52. 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

  53. 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

  55. 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

    • 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

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