Maple roasted Brussels sprouts have become a staple in my kitchen because they’re easy to prepare and always deliver big flavor. The combination of caramelized edges and a touch of sweetness from the maple syrup makes them hard to resist. I find myself making these whenever I want a simple side that feels a little special without extra effort.

What I love most is how the aroma of roasting Brussels sprouts fills the kitchen, mingling with the earthy scent of olive oil and the subtle sweetness of maple. The sprouts come out crisp on the outside and tender inside, with a hint of char that adds depth. I often serve them alongside roast chicken or as part of a holiday spread, but they’re just as good with a weeknight meal.

This recipe is straightforward, using ingredients I usually have on hand. The prep is minimal, and cleanup is easy since everything roasts on one pan. Whether I’m cooking for family or guests, these Brussels sprouts always disappear fast.

If you’re looking for a reliable, crowd-pleasing vegetable side, this is one I keep coming back to. It’s a practical way to turn humble Brussels sprouts into something crave-worthy.

Quick Facts

Why You’ll Love It

This recipe brings out the best in Brussels sprouts with minimal effort. The maple syrup adds just the right amount of sweetness, balancing the natural bitterness of the sprouts. Roasting gives them a crisp texture and deep flavor, making them a favorite for both everyday dinners and special occasions.

• Sweet and savory flavor profile
• Crispy, caramelized edges
• Simple ingredients and prep
• Great for holidays or weeknights
• Naturally vegan and gluten-free

Ingredients

You only need a handful of pantry staples to make these maple roasted Brussels sprouts. Fresh Brussels sprouts are key for the best texture, and a touch of maple syrup ties everything together. Feel free to adjust the seasoning to your taste.

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon balsamic vinegar (optional, for finishing)

Step-by-Step Instructions

This recipe comes together quickly with just a few simple steps. Be sure to spread the sprouts in a single layer for even roasting. The maple syrup is added partway through to prevent burning and maximize caramelization.

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, black pepper, and red pepper flakes if using.
3. Spread the Brussels sprouts cut-side down on the prepared baking sheet in a single layer.
4. Roast for 15 minutes, then remove the pan from the oven.
5. Drizzle the maple syrup over the Brussels sprouts and toss gently to coat.
6. Return the pan to the oven and roast for another 8–10 minutes, until the sprouts are deep golden and crisp at the edges.
7. If desired, drizzle with balsamic vinegar while still hot. Serve immediately.

Chef Tips

A few simple tips help ensure the best results every time. Roasting at high heat is key for caramelization. Here are some things I’ve learned along the way:

• Cut sprouts evenly for consistent cooking.
• Roast cut-side down for maximum browning.
• Don’t overcrowd the pan—use two sheets if needed.
• Add maple syrup halfway to avoid burning.
• Finish with balsamic for extra tang.

Substitutions

This recipe is flexible if you need to swap ingredients. Here are a few easy substitutions that work well without sacrificing flavor or texture.

• Use honey or agave instead of maple syrup.
• Swap olive oil for avocado or grapeseed oil.
• Add chopped pecans or walnuts for crunch.
• Try a splash of lemon juice instead of balsamic.
• Use frozen Brussels sprouts (thawed and patted dry) if fresh aren’t available.

Storage & Reheating

Leftover Brussels sprouts keep well and can be enjoyed later. Store them properly to maintain their texture and flavor. Here’s how I handle leftovers:

• Refrigerate in an airtight container for up to 3 days.
• Reheat in a 400°F oven for 5–7 minutes to restore crispness.
• Microwave for 1–2 minutes for a softer texture.
• Add leftovers to salads or grain bowls.
• Avoid freezing, as texture may suffer.

Perfect Pairings

These maple roasted Brussels sprouts pair well with a variety of mains and sides. Their sweet-savory profile complements both simple and festive meals. Here are some of my favorite ways to serve them:

• Roast chicken or turkey
• Grilled salmon or pork tenderloin
• Wild rice pilaf
• A glass of dry Riesling or Pinot Noir

FAQs

A few common questions come up when making maple roasted Brussels sprouts. Here are clear answers to help you get the best results every time.

Nutritional Note

Approximate per serving: 130 calories, 5g fat, 18g carbs, 4g protein. Values may vary based on exact ingredients and portion size.