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); Optional for serving: freshly squeezed lemon juice or freshly grated Parmesan

There’s something absolutely delightful about the sweet-savory balance of this Maple Roasted Brussels Sprouts Recipe. Crispy on the outside, tender inside, with that subtle caramelized maple touch—it’s one of those dishes you’ll find yourself craving again and again.

A white plate holds a pile of roasted Brussels sprouts that are bright green with many dark brown, charred spots. The Brussels sprouts are whole and halved, showing a soft, tender texture inside with crispy edges. They are seasoned with black pepper and lightly shiny from oil or butter. A metal spoon with a wooden handle is placed inside the plate, partly buried under the Brussels sprouts. The plate 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 always get excited when I make this Maple Roasted Brussels Sprouts Recipe because it takes a humble veggie and turns it into something crave-worthy. The maple syrup adds just the right amount of sweet to balance the natural earthiness of the sprouts—trust me, your family will thank you for this one!

Simple Ingredients: You probably already have everything you need in your kitchen, making this a fuss-free side dish.
Perfect Texture: Crispy edges with tender insides give this recipe that irresistible bite.
Versatile Flavor: The hint of maple adds sweetness without overpowering, complementing many meal pairings.
Minimal Prep: Just a quick chop, a simple toss, and the oven does the rest—ideal for busy weeknights or special occasions.

The image shows a white tray filled with roasted Brussels sprouts. The Brussels sprouts are bright green with each one showing some brown, slightly crispy edges that add texture, giving a roasted look. They are spread unevenly across the tray, with some cut in half showing a shiny, soft interior while others are whole. A metal spoon with a wooden handle rests on the tray, scooping some of the Brussels sprouts. The tray sits on a white marbled surface. The overall look is fresh, crispy, and slightly charred, showing the roasted cooking style well photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe plays a crucial role in creating that perfect balance. Using fresh Brussels sprouts ensures tenderness, while olive oil and maple syrup team up to caramelize those edges beautifully. Here’s a little insight on why each is key:

Flat lay of fresh Brussels sprouts halved lengthwise, 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 salt crystals, a small white ceramic bowl of cracked black peppercorns, a small white ceramic bowl with bright red pepper flakes, a few wedges of fresh lemon, delicate shavings of freshly grated Parmesan cheese on a simple white ceramic plate, all arranged in perfect symmetry placed 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 trimmed give you the sweetest, most tender results. Cutting them in half exposes more surface area for crispness.
Olive Oil: Helps achieve that beautiful roasting crisp and carries the flavors.
Maple Syrup: The star ingredient that adds natural sweetness and helps caramelize the sprouts without burning.
Salt: Enhances all the flavors, balancing sweetness and bitterness.
Black Pepper: Adds mild heat and depth.
Red Pepper Flakes (Optional): For those who like a slight kick, it wakes up the dish with subtle heat.
Lemon Juice (Optional): Adds brightness and cuts through the richness if you want a fresh finish.
Parmesan (Optional): Adds savory umami and a lovely nutty touch if you want an extra layer of flavor.

📝

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

One of the things I love about this Maple Roasted Brussels Sprouts Recipe is how easy it is to tweak. Whether you want to dial up the spice, add a nutty crunch, or keep it vegan, it’s super adaptable.

Variation: Try adding chopped pecans or walnuts in the last 5 minutes of roasting for a toasty crunch—my family loves the added texture!
Dietary Tweaks: Skip the Parmesan or use a dairy-free cheese alternative to keep it vegan-friendly without losing flavor.
Seasonal Touch: Swap the maple syrup with a drizzle of balsamic glaze for a tangy twist when you want to mix things up.
Heat Level: Adjust the red pepper flakes to your taste—start with a pinch and increase if you like things spicy.

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

Step 1: Prep Your Brussels Sprouts

Start by trimming the ends of each Brussels sprout and removing any discolored outer leaves. Then slice them in half lengthwise—this helps them cook evenly and gives more surface area for that perfect caramelization.

Step 2: Toss with Maple and Oil

Place the halved sprouts on a baking sheet and drizzle with olive oil and maple syrup. Sprinkle with salt, black pepper, and red pepper flakes if you’re using them. Give everything a good toss to coat well—this helps the glaze stick and the sprouts roast evenly.

Step 3: Arrange and Roast

For the crispiest sprouts, arrange them cut-side down in a single even layer. Pop the pan into a 400°F (200°C) oven and roast for 20–25 minutes. Keep an eye towards the end—the outer leaves might turn very dark, but that’s where the magic happens with crispy bits!

Step 4: Final Touches

When the sprouts are out of the oven, I love squeezing a little fresh lemon juice on top to brighten the rich flavors. Sprinkle some freshly grated Parmesan if you want an added savory note. Serve warm and enjoy!

Top Tip

Over the years, roasting Brussels sprouts has taught me a few secrets that make this Maple Roasted Brussels Sprouts Recipe sing. Here are my best tips to get you there:

Cut Side Down: Laying the sprouts cut side down ensures a perfectly browned caramelized surface—don’t skip this step!
Don’t Overcrowd the Pan: Give each sprout some breathing room so they roast instead of steam, which keeps them crispy.
Watch the Time: Roasting can vary based on sprout size, so start checking around 20 minutes to avoid burning.
Use Real Maple Syrup: It truly makes the difference in flavor and caramelization compared to substitutes.

How to Serve Maple Roasted Brussels Sprouts Recipe

maple roasted Brussels sprouts - Serving Suggestion

Garnishes

I often top these sprouts with a squeeze of lemon juice for a fresh zing and a handful of freshly grated Parmesan for that nutty, salty pop. Toasted nuts, like pecans or almonds, also add a lovely crunch and a nice visual contrast.

Side Dishes

This side pairs wonderfully with roasted chicken, grilled salmon, or even alongside a hearty grain bowl. I especially enjoy serving it with mashed potatoes or a wild rice pilaf to round out cozy dinners.

Creative Ways to Present

For holiday dinners, I like to arrange the roasted sprouts on a large platter and sprinkle pomegranate seeds and fresh herbs like parsley for a festive look. You can also drizzle a bit of extra maple syrup right before serving for added shine and sweetness.

Make Ahead and Storage

Storing Leftovers

I store leftover Brussels sprouts in an airtight container in the fridge. They stay good for up to 3 days, though I never find they last that long because everyone wants seconds!

Freezing

Freezing isn’t my favorite option because the texture can suffer, but if you want to, just cool the sprouts completely and freeze them in a single layer on a baking sheet first. Then transfer to a freezer bag for up to 2 months. Reheat gently to avoid mushiness.

Reheating

The best way to reheat is in a hot oven or toaster oven at 375°F (190°C) for about 5-7 minutes. This crisps them back up nicely without turning limp like the microwave often does.

Frequently Asked Questions:

Can I use frozen Brussels sprouts for this Maple Roasted Brussels Sprouts Recipe?

While fresh Brussels sprouts give the best texture and caramelization, you can use frozen ones if needed. Just thaw and pat them dry thoroughly before roasting to avoid sogginess.

How do I prevent the Brussels sprouts from burning while roasting?

Keep an eye on them starting at 20 minutes and remove from the oven once edges are browned but not charred. Also, tossing them halfway through helps even roasting.

Can I make this recipe vegan?

Absolutely! Simply omit the Parmesan or use a vegan cheese alternative. The rest of the recipe is naturally vegan-friendly.

What’s the best way to reheat leftovers without losing texture?

Reheat in a preheated oven at 375°F (190°C) for 5–7 minutes. This helps restore crispness that microwaving often removes.

Final Thoughts

This Maple Roasted Brussels Sprouts Recipe has become a go-to in my kitchen because it’s reliable, tasty, and feels special without any fuss. It’s a great way to turn a simple vegetable into a star at the table. Give it a try—you might just discover your new favorite side dish to bring to every meal.