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 of red pepper flakes (optional); Freshly squeezed lemon juice; Freshly grated Parmesan cheese

There’s something irresistibly cozy about the sweet and savory balance in this Maple Roasted Brussels Sprouts Recipe. The way the maple syrup caramelizes the edges while the sprouts stay tender makes it a perfect side that’ll quickly become your go-to.

The image shows a white bowl filled with roasted Brussels sprouts that have a vibrant green and yellow color with dark brown charred spots on several of them. The Brussels sprouts are whole or halved and have a slightly shiny, oily texture, speckled with black pepper and perhaps other seasonings. A silver spoon with a wooden handle is resting inside the bowl, scooping some of 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 first tried roasting Brussels sprouts with maple syrup on a chilly fall evening, and it quickly turned into a shelf staple for me. This recipe is not only simple but transforms humble sprouts into something irresistibly delicious.

Simple Ingredients: You only need a handful of everyday ingredients to create a big flavor impact.
Crispy & Caramelized: The maple syrup helps to create those golden, crispy edges that make these sprouts addictive.
Quick & Easy: From start to finish, you’ve got a tasty side dish in just 30 minutes.
Versatile Flavor: Perfect for weekday dinners or a fancy holiday spread — it pairs well with so many mains.

This image shows multiple roasted Brussels sprouts on a white tray with a subtle checkered design. The Brussels sprouts are bright green with caramelized, browned spots on their outer leaves, giving a slightly crispy texture. A silver spoon with a wooden handle rests on the tray, partly lifting some Brussels sprouts. The background features a white marbled texture beneath the tray. The lighting highlights the shiny, roasted texture of the Brussels sprouts, making them look fresh and tasty. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a key role, creating that lovely balance between sweet, savory, and a little spicy. It’s worth picking fresh Brussels sprouts for the best texture and flavor, but the rest are probably already in your pantry.

Flat lay of fresh halved Brussels sprouts with vibrant green leaves, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of amber maple syrup, a small white ceramic bowl of coarse salt, a small white ceramic bowl of cracked black pepper, a small white ceramic bowl with bright red pepper flakes, a fresh halved lemon with bright yellow juicy flesh, and a small white ceramic dish of freshly grated 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, firm sprouts with tight leaves roast up beautifully without becoming mushy.
Olive Oil: Adds richness and helps the sprouts caramelize as they roast.
Maple Syrup: The star ingredient that brings sweetness and that irresistible sticky glaze.
Salt: Enhances the natural flavors and balances the sweetness.
Black Pepper: Adds a mild heat and earthiness.
Red Pepper Flakes (Optional): For those who like a subtle kick — I usually toss these in to give it some depth.
Lemon Juice (Optional): A squeeze at the end brightens up the dish with fresh acidity.
Parmesan (Optional): Adds a salty, nutty finish that I find irresistible on top.

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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

What I love most about this Maple Roasted Brussels Sprouts Recipe is how easy it is to tweak. You can make it your own depending on what flavors you’re in the mood for or what’s in your fridge.

Variation: Sometimes I swap maple syrup with honey for a different sweet note, or add a splash of balsamic vinegar before roasting for a tangy twist. Both work spectacularly well.
Spice it Up: If you like bold flavors, throw in a pinch of smoked paprika or cayenne pepper instead of red pepper flakes.
Dairy-Free: Skip the Parmesan and try toasted nuts or seeds for crunch and extra flavor.
Seasonal Twist: Toss in some chopped pecans or dried cranberries for a festive touch during holidays.

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

Step 1: Prep Your Brussels Sprouts

Start by trimming off the bottoms and removing any yellow or loose leaves — that way, you avoid sogginess or bitterness. Cutting them in half lengthwise is key because it exposes more surface area to get that delicious caramelized crust.

Step 2: Toss with Olive Oil and Maple Syrup

Drizzle the olive oil and maple syrup over your sprouts right on the baking sheet, sprinkle with salt, pepper, and red pepper flakes if you’re using them. I usually mix them right there with my hands — it helps coat every piece evenly and keeps things simple.

Step 3: Arrange Cut-Side Down

For the crispiest result, place the sprouts cut-side down in a single even layer. This little trick makes a huge difference — you want that golden, slightly charred surface, which adds a ton of flavor.

Step 4: Roast Until Perfectly Caramelized

Pop them into a 400°F oven for about 20–25 minutes. Keep an eye near the end because the cooking time depends on your sprouts' size — some might crisp up faster. You’re looking for very browned cut sides and crispy leaves, the hallmark signs of success here.

Step 5: Finish with Lemon and Parmesan

Right out of the oven, I like to squeeze fresh lemon juice over the top, which brightens the dish. Sprinkle some freshly grated Parmesan if you want a savory punch that complements the sweetness perfectly.

Top Tip

Through trial and error, I’ve learned a few tricks that really elevate this recipe. They help you get that perfect combo of caramelized, crispy, tender sprouts every time.

Cut-side Down Roasting: This is a game-changer since more surface area means more crispy caramelization — don’t skip it!
Don’t Overcrowd: Give those sprouts space on the pan. Crowding traps steam and makes them soggy instead of crispy.
Watch Closely at the End: Because every oven is different and sprouts vary in size, your crisping time might change.
Use Real Maple Syrup: The rich flavor of real maple syrup really shines and is worth the extra buck!

How to Serve Maple Roasted Brussels Sprouts Recipe

Maple Roasted Brussels Sprouts - Serving Suggestion

Garnishes

I usually finish mine with a squeeze of fresh lemon and some Parmesan, but I’ve also loved topping with toasted walnuts or crispy bacon bits for extra texture and flavor. A sprinkle of fresh herbs like parsley or thyme can brighten things up beautifully too.

Side Dishes

This recipe pairs perfectly with roasted chicken or turkey, making it a festive staple at holiday dinners. It also complements pork chops or a simple grain bowl with quinoa and roasted veggies — the sweetness and earthiness balance really well.

Creative Ways to Present

For special occasions, I like serving these Brussels sprouts in a rustic cast iron skillet right at the table — it keeps them warm and looks inviting. Another fun idea is layering them atop a bed of creamy mashed sweet potatoes for a stunning autumnal side.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for about 3 days. They taste great cold as a salad topper, but if you want to enjoy that crispy texture again, reheating is key.

Freezing

I’ve found these Brussels sprouts freeze okay, but they lose some crispness. To freeze, let them cool completely, then store in a freezer-safe bag for up to 2 months. For best results, re-crisp in the oven after thawing.

Reheating

To bring back that roast-day magic, I reheat in a hot skillet on the stovetop or pop them under the broiler for a few minutes. Avoid the microwave if you can — it gets them soggy quickly.

Frequently Asked Questions:

Can I use frozen Brussels sprouts for this recipe?

Frozen Brussels sprouts aren’t the best choice here because they release more moisture and can become mushy instead of crispy when roasted with maple syrup. Fresh sprouts really give you that desirable caramelization. If you must use frozen, make sure to thaw and pat them dry thoroughly to help reduce sogginess.

How do I prevent the Brussels sprouts from burning due to the maple syrup?

Maple syrup can burn if exposed to very high heat for too long. To avoid this, roast at 400°F and watch carefully during the last 5 minutes. Arranging the sprouts cut-side down helps caramelize without burning. If you notice burning starting, reduce the oven temperature slightly or cover loosely with foil.

Can I make this recipe vegan or dairy-free?

Absolutely! This recipe is naturally vegan if you skip the Parmesan. You can swap that for nutritional yeast or toasted nuts to add a cheesy or crunchy element without dairy.

What pairs well with Maple Roasted Brussels Sprouts?

These sprouts go beautifully with roasted meats like chicken, pork, or turkey. They also complement grain bowls, pasta dishes, or even a hearty soup for a nutrient-packed meal.

Final Thoughts

This Maple Roasted Brussels Sprouts Recipe is one of those simple dishes that quickly became a favorite in my kitchen — not only for its fantastic flavor but also because it’s so easy to make anytime. I hope you give it a try and discover how a few humble ingredients can transform into something truly special. Trust me, once you nail that crispy, caramelized texture, you’ll want to make these sprouts again and again!