Name: Maple Roasted Brussels Sprouts Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb fresh Brussels Sprouts, trimmed and cut in half lengthwise; 2 tablespoons olive oil; 2 tablespoons maple syrup; 3/4 teaspoon salt; 1/2 teaspoon black pepper; Pinch red pepper flakes (optional); Freshly squeezed lemon juice; Freshly grated Parmesan cheese

There’s something wonderfully cozy about the combination of sweet and savory in this Maple Roasted Brussels Sprouts Recipe. The caramelized maple syrup paired with crispy Brussels sprouts creates a balance that makes these veggies irresistible—trust me, even skeptical eaters will be asking for seconds.

The image shows a white bowl filled with roasted Brussels sprouts. The Brussels sprouts are mostly green with some parts browned and crispy, showing a well-roasted texture. Some sprouts are whole, and others are halved, showing the layered inner leaves. Black pepper and seasoning are visible on the sprouts’ surface. A metal spoon with a wooden handle is inside the bowl, holding some Brussels sprouts. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Maple Roasted Brussels Sprouts Recipe
Top Tip
How to Serve Maple Roasted Brussels Sprouts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Maple Roasted Brussels Sprouts Recipe

Why You'll Love This Recipe

From the moment I first roasted Brussels sprouts with a drizzle of maple syrup, I knew this simple trick would become a staple in my kitchen. This recipe turns humble Brussels sprouts into a dish that's perfectly sweet, salty, and crispy without much fuss.

Effortless Flavor Boost: A touch of maple syrup brings a natural sweetness that complements the sprouts’ earthy taste beautifully.
Crisp and Tender Texture: Roasting them cut-side down creates beautifully browned edges with tender interiors.
Minimal Ingredients: You only need everyday pantry staples, making this an easy go-to side for any meal.
Versatility: Perfect alongside a holiday roast or a weeknight dinner, with plenty of options to customize and garnish to your liking.

The image shows a white tray filled with roasted Brussels sprouts. The Brussels sprouts have a bright green color with dark brown, slightly charred spots on their outer leaves, showing a cooked, crispy texture. Some Brussels sprouts are whole, while others are halved, exposing their lighter green insides. A metal spoon with a wooden handle rests on the tray, scooping up a few of the Brussels sprouts. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a big role here. The maple syrup isn’t just for sweetness—it caramelizes and adds a rich depth that keeps the Brussels sprouts from tasting bitter. Tossed with olive oil, salt, and pepper, the roasting process transforms them into a dish that’s both crispy and juicy.

Flat lay of fresh halved Brussels sprouts with bright green leaves, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of rich amber maple syrup, a small white ceramic bowl of coarse sea salt crystals, a small white ceramic bowl of cracked black peppercorns, a small white ceramic bowl with vivid red pepper flakes, a whole fresh lemon cut in half showing juicy pulp, and a small white ceramic dish with finely grated pale yellow Parmesan cheese, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh Brussels Sprouts: Choose bright green, firm sprouts without yellowing leaves for the best texture and flavor.
Olive Oil: Helps to crisp up the sprouts while giving a subtle fruity background note.
Maple Syrup: Adds natural sweetness and helps caramelize the outer leaves beautifully during roasting.
Salt: Enhances the overall flavor, balancing the sweetness perfectly.
Black Pepper: Adds a gentle heat that cuts through the maple’s sweetness.
Red Pepper Flakes (optional): For a little kick if you want to spice things up just slightly.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Maple Roasted Brussels Sprouts Recipe is. Over time, I’ve played around with different add-ins or finishes to keep it feeling fresh every season or occasion. You should definitely add your personal twist!

Variation: Adding toasted pecans or walnuts in the last few minutes of roasting gives a delightful crunch that balances the soft sprouts beautifully.
Dietary Modification: Swap olive oil for avocado oil for a more neutral flavor or to keep it suitable for higher heat roasting.
Seasonal Boost: Sprinkle in a little cinnamon or nutmeg for autumn vibes, or a dash of smoked paprika for a warming smoky note.

Step-by-Step: How I Make Maple Roasted Brussels Sprouts Recipe

Step 1: Prep Your Brussels Sprouts

Start by trimming the bottoms and removing any damaged leaves from about one pound of fresh Brussels sprouts, then slice each sprout in half lengthwise. This helps the heat penetrate and ensures you’ll get those beautifully crispy edges.

Step 2: Toss with Olive Oil and Maple Syrup

Place the cut sprouts right on your baking sheet, then drizzle two tablespoons each of olive oil and maple syrup over them. Sprinkle with ¾ teaspoon salt, ½ teaspoon black pepper, and if you like, a pinch of red pepper flakes. Stir everything together so each piece is evenly coated—this is key for an even roast and caramelization.

Step 3: Arrange and Roast

For the best caramelized results, place each Brussels sprout cut-side down in a single, even layer on the baking sheet. Pop them in a 400°F (200°C) oven and roast for about 20 to 25 minutes. Keep an eye on them near the end—the leaves should be crispy and darkened but not burnt. This step transforms the flavor and texture magnificently.

Step 4: Finish and Serve

Once roasted, I like to squeeze a bit of fresh lemon juice over the top to add a bright, fresh lift. If you’re feeling indulgent, sprinkle freshly grated Parmesan for a savory, umami finish. Serve warm and enjoy the complex layers of flavor you just created.

Top Tip

Having made this recipe countless times, I’ve learned a few tricks that make all the difference. These tips ensure your Brussels sprouts come out perfectly caramelized and delicious every single time.

Cut-Side Down: Always roast the sprouts cut-side down so you get maximum browning and crispiness.
Don’t Overcrowd: Give your sprouts room on the baking sheet so they roast rather than steam.
Watch Toward the End: The last few minutes go fast; sprouts can go from perfectly crispy to burnt quickly.
Use Real Maple Syrup: It really makes a difference in flavor versus pancake syrup or imitation syrups.

How to Serve Maple Roasted Brussels Sprouts Recipe

maple roasted Brussels sprouts - Serving Suggestion

Garnishes

I often finish these with a squeeze of fresh lemon to brighten the dish or a scattering of grated Parmesan for a touch of savory richness. Toasted nuts or pine nuts are a lovely option too, adding texture and flavor dimension.

Side Dishes

This Maple Roasted Brussels Sprouts Recipe pairs beautifully with roast chicken, pork tenderloin, or even a hearty grain bowl. I also like serving it alongside mashed potatoes or wild rice pilaf for a comforting, balanced meal.

Creative Ways to Present

For special occasions, I’ve arranged the Brussels sprouts on a festive platter, topped with pomegranate seeds and chopped fresh herbs like parsley or thyme—it makes the dish pop visually and adds an extra layer of flavor and texture.

Make Ahead and Storage

Storing Leftovers

I store any leftover Brussels sprouts in an airtight container in the fridge, and they usually last up to 3 days. For best taste, I recommend reheating them in a dry skillet to keep that crispness rather than microwaving, which can make them soggy.

Freezing

While you can freeze roasted Brussels sprouts, I’ve found that the texture suffers a bit—so I usually only freeze if I plan to use them in casseroles or soups later where crispness isn’t as important.

Reheating

The best way to reheat is in a 375°F oven for 5-10 minutes or in a hot skillet on the stove. This helps revive the crispy edges and keeps the sprouts from turning mushy.

Frequently Asked Questions:

Can I use frozen Brussels sprouts for this recipe?

You can, but I recommend thawing them completely and drying them well before roasting to avoid excess moisture that will steam rather than crisp the sprouts. Fresh Brussels sprouts generally yield the best texture and flavor.

What’s the secret to perfectly crispy Brussels sprouts?

Roasting them cut-side down on a baking sheet with enough space around each sprout and using enough oil to coat them thoroughly is key. Also, don’t overcrowd the pan so they roast instead of steam.

Can I substitute another sweetener for maple syrup?

Yes, but I always prefer real maple syrup for its distinct flavor and depth. Honey or agave syrup can be used but will alter the taste slightly. Avoid using pancake syrups, which often contain additional additives.

How do I prevent burnt sprouts when roasting?

Keep an eye on the sprouts during the last 5 minutes of roasting and remove them as soon as the edges are browned and crispy, but not blackened. Using a moderate high heat like 400°F helps caramelize without burning quickly. Also, tossing halfway helps ensure even cooking if you notice uneven browning.

Final Thoughts

This Maple Roasted Brussels Sprouts Recipe feels like a little celebration on a plate every time I make it. It’s simple, requires few ingredients, and yet produces a side dish with rich flavor and perfect texture that honestly makes me look forward to eating my veggies. Give it a try—you might just find your new favorite way to enjoy Brussels sprouts.