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 so comforting about those crispy edges and sweet glaze on a warm side dish that just makes any meal feel special. This Maple Roasted Brussels Sprouts Recipe is exactly that—simple ingredients coming together to create an irresistible blend of caramelized sweetness and savory crunch. Once you try it, you’ll see why it’s become one of my go-to veggie sides.

This is a close-up image of a white bowl filled with roasted Brussels sprouts. The Brussels sprouts are whole or halved, showing layers of bright green and yellow-green leaves with some dark brown spots from roasting. There is a shiny texture on the sprouts indicating they are coated with oil, and they are seasoned with black pepper and small bits of seasoning. A metal spoon with a wooden handle is inside the bowl, touching the 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

I really love how this Maple Roasted Brussels Sprouts Recipe brings out the best in each sprout with just a handful of pantry staples. It’s a wonderful balance of sweet, salty, and just a hint of spice that makes Brussels sprouts a star at the table—no bitterness here!

Effortless flavor: The maple syrup adds a gentle sweetness that caramelizes perfectly for a natural glaze.
Crispy texture: Roasting cut-side down ensures the edges get beautifully crisp while keeping the insides tender.
Simple ingredients: You just need olive oil, maple syrup, a few seasonings, and Brussels sprouts—easy to find and quick to prep.
Versatility: It pairs well with everything from weeknight dinners to holiday spreads, and you can even jazz it up with Parmesan or lemon juice on top.

Ingredients & Why They Work

What I love about this recipe is how the ingredients play off each other effortlessly, especially when roasting unlocks those deep caramel notes in the Brussels sprouts and maple syrup. Here’s a quick rundown of why each one matters:

Flat lay of fresh halved Brussels sprouts with bright green leaves, a small white bowl of golden olive oil, a small white bowl filled with amber maple syrup, a small white bowl of coarse salt crystals, a small white bowl of black peppercorns, a small white bowl containing vibrant red pepper flakes, a halved bright yellow lemon, and a small white bowl of finely grated pale 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

Brussels Sprouts: Fresh and firm sprouts are best; trimming and halving them exposes the cut edges for caramelizing.
Olive Oil: Helps everything roast evenly and adds rich, smooth flavor while crisping the sprouts.
Maple Syrup: The star sweetener that makes these sprouts sing—go for pure maple syrup for the best flavor.
Salt: Enhances natural flavors and balances the maple’s sweetness.
Black Pepper: Adds just a touch of warmth and depth.
Red Pepper Flakes (optional): A pinch adds a lovely subtle heat without overpowering the dish.

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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 often experiment with this Maple Roasted Brussels Sprouts Recipe depending on the season or mood, and honestly, that’s part of the fun. You should feel free to tweak it as you like—it’s forgiving and easy to customize!

Variation: I sometimes sprinkle toasted pecans or walnuts on top for a nutty crunch that pairs beautifully with the maple glaze.
Dietary tweak: If you want to keep it vegan and still add a cheesy note, nutritional yeast sprinkled on the sprouts after roasting works wonders.
Seasonal twist: Swap out the red pepper flakes with a pinch of cinnamon and nutmeg for a cozy fall vibe.

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

Step 1: Get those Brussels sprouts prepped

Start by trimming the ends and cutting each sprout in half lengthwise. This not only helps them cook evenly but also creates more surface area to caramelize, which is where all the magic happens. Make sure your sprouts are dry—moisture can steam them instead of roasting.

Step 2: Toss with olive oil and maple syrup

Drizzle olive oil and maple syrup directly over the sprouts on the baking sheet, then sprinkle with salt, pepper, and, if you like, a pinch of red pepper flakes. Use your hands or a spatula to mix everything together so each piece is coated evenly. I find this hands-on step really helps distribute flavor well.

Step 3: Arrange cut-side down for crispy edges

Spread the Brussels sprouts in an even layer with the cut side facing down. This little trick guarantees a golden, crisp bottom by the time they’re done. Crowding the pan will cause steaming, so make sure they have space to breathe.

Step 4: Roast to perfection

Pop the baking sheet into a preheated 400°F (200°C) oven and roast for about 20 to 25 minutes. Watch the sprouts towards the end—they’re ready when the cut sides are deeply browned and crispy, and some leaves have started to darken and curl up. That crispiness is so satisfying!

Step 5: Finish with lemon or Parmesan

Once out of the oven, squeeze some fresh lemon juice over the top to brighten the flavors or sprinkle with freshly grated Parmesan for an extra savory touch. Either way, it’s the perfect finishing touch that turns this simple side into something extraordinary.

Top Tip

Over the years, roasting Brussels sprouts this way has taught me a few tricks that really elevate the dish and help avoid common pitfalls:

Dry sprouts only: Make sure your Brussels sprouts are well-dried after washing to get crispy edges instead of soggy spots.
Even spacing: Don’t overcrowd the pan. Giving each sprout room lets the edges brown nicely instead of steaming.
Maple syrup moderation: Too much maple can burn quickly; stick to just enough for a glaze that caramelizes without scorching.
Check early: Oven temps vary, so start checking your sprouts a few minutes before the timer to prevent overcooking.

How to Serve Maple Roasted Brussels Sprouts Recipe

Garnishes

I usually love topping my roasted sprouts with a quick squeeze of fresh lemon juice— it brightens the sweetness and makes the flavors pop. Freshly grated Parmesan is another favorite that adds a lovely salty richness. Sometimes for gatherings, I sprinkle chopped toasted nuts or crispy bacon for extra layers of texture and flavor.

Side Dishes

This recipe pairs beautifully with roast chicken, pork chops, or even a cozy bowl of creamy mashed potatoes. I’ve also enjoyed it alongside quinoa salads and grilled salmon for weeknight dinners. It’s versatile enough to fit so many meal vibes!

Creative Ways to Present

For holidays, I’ve arranged these maple roasted Brussels sprouts in a pretty serving dish garnished with pomegranate seeds and fresh herbs—makes it festive and inviting. Another fun idea is to layer them in a warm grain bowl layered with roasted root veggies, nuts, and a drizzle of tahini dressing.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The sprouts keep surprisingly well but lose some of their crispiness. To revive that crunch, you’ll want to gently reheat them in a skillet or oven.

Freezing

I don’t often freeze roasted Brussels sprouts because the texture can suffer—frozen and reheated sprouts tend to be mushier. If you do freeze them, I recommend freezing before roasting and roasting straight from frozen with a longer cook time.

Reheating

To keep that lovely crispness on reheating, I pop the sprouts in a hot skillet with a little olive oil or spread them out on a baking sheet in a 375°F oven for about 10 minutes. Avoid microwaving if possible, as it can make them rubbery.

Frequently Asked Questions:

Can I use frozen Brussels sprouts for this recipe?

You can, but fresh Brussels sprouts are best for roasting because they crisp up better. Frozen sprouts may release more moisture and end up softer; if using frozen, roast them longer and avoid overcrowding the pan.

How do I prevent Brussels sprouts from being bitter?

Choosing fresh sprouts, trimming the ends, and roasting them cut-side down helps reduce bitterness. The maple syrup also adds sweetness that balances and complements their natural flavor.

Can I make this recipe vegan?

Absolutely! This recipe is naturally vegan using olive oil and maple syrup. Just skip any optional Parmesan or use a vegan cheese alternative or nutritional yeast to add that cheesy flavor.

What can I serve with maple roasted Brussels sprouts?

They pair wonderfully with roasted meats like chicken and pork, as well as hearty sides like mashed potatoes, grains, and salads. They also make a tasty addition to holiday feasts or casual dinners alike.

Final Thoughts

This Maple Roasted Brussels Sprouts Recipe is one of those easy but impressive dishes I keep coming back to because it feels cozy and a little indulgent without any fuss. I hope you enjoy making it as much as I do—and that it becomes a staple on your table, too. Once you experience that balance of sweet caramelized edges and tender insides, roasted Brussels sprouts will never be the same!