Name: Maple Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs Brussels sprouts, trimmed and halved; 3 tbsp melted coconut oil or olive oil; ¼ cup pure maple syrup; ½ tbsp chili flakes or cracked black pepper (optional); ½ tsp sea salt or kosher salt

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Maple Roasted Brussels Sprouts are one of my favorite go-to sides when I need something easy, wholesome, and packed with flavor. The natural sweetness of pure maple syrup balances the earthy bitterness of Brussels sprouts, while a touch of heat from chili flakes or cracked black pepper takes the flavor to another level. Roasting them brings out a crispy, caramelized edge that's irresistible on any plate — whether it’s a holiday dinner or a simple weeknight meal.

Maple Roasted Brussels Sprouts

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 lbs Brussels sprouts, trimmed and halved

3 tablespoon melted coconut oil or olive oil

¼ cup pure maple syrup

½ tablespoon chili flakes or cracked black pepper (optional)

½ teaspoon sea salt or kosher salt

Directions

I start by preheating the oven to 425°F (220°C).

Then I line a half sheet pan with parchment paper or foil to make cleanup quick and easy.

After washing and trimming the Brussels sprouts, I cut them in half and pat them dry with paper towels. Removing moisture really helps them crisp up during roasting.

In a large bowl, I toss the halved Brussels sprouts with melted oil, maple syrup, chili flakes (or black pepper), and salt until everything is evenly coated.

I spread the Brussels sprouts out in a single layer on the prepared baking sheet to ensure they roast evenly.

I roast them for about 30 minutes, checking once halfway through. When I want a deeper caramelization, I let them go for another 5 to 10 minutes.

Once out of the oven, I give them a quick taste and adjust the salt if needed. They’re best served warm as a crispy, flavorful side.

Servings and timing

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 to 6 servings

Calories: ~190 kcal per serving

Variations

I like to switch things up depending on the meal or season. Sometimes I add a splash of balsamic vinegar for a tangy twist. Chopped nuts like pecans or walnuts bring extra crunch and richness. If I’m not keeping it vegan, I’ll toss in some crispy bacon bits for a savory punch. For more color, I’ve even roasted them alongside diced sweet potatoes or red onions.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 4 days. To reheat, I prefer tossing them back in the oven at 375°F (190°C) for about 10 minutes — it helps bring back that crispy texture. The microwave works in a pinch, but they’ll be softer.

FAQs

How do I make Brussels sprouts crispy instead of soggy?

I always dry them thoroughly before roasting and make sure they’re spread out on the pan with plenty of space. Moisture is the enemy of crispiness.

Can I use frozen Brussels sprouts?

I don’t recommend it for this recipe. Frozen sprouts tend to release too much moisture during roasting and won’t crisp up well.

Is maple syrup necessary, or can I substitute it?

Maple syrup gives a unique flavor, but I’ve used honey as a substitute with great results. For a vegan alternative, stick with maple syrup or try agave.

Can I make these ahead of time?

I like them best fresh, but they can be roasted earlier in the day and reheated in the oven before serving. Just avoid reheating in the microwave if I want them crispy again.

Are these Brussels sprouts kid-friendly?

Surprisingly, yes. The sweetness of the maple syrup often wins kids over. I leave out the chili flakes when I’m serving them to younger eaters.

Conclusion

Maple roasted Brussels sprouts are one of those simple dishes that always impress. They’ve got the perfect balance of crispy, sweet, and savory, and they pair well with just about any main course. Whether I’m cooking for a holiday crowd or just meal-prepping for the week, this is one recipe I keep coming back to.

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Maple Roasted Brussels Sprouts

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 to 6 servings
Diet: Vegan

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Description

Maple roasted Brussels sprouts are a sweet, savory, and slightly spicy side dish featuring caramelized Brussels sprouts roasted with pure maple syrup and a touch of heat. Perfect for holiday meals or weeknight dinners, this vegan recipe is simple, flavorful, and crowd-pleasing.

Ingredients

2 lbs Brussels sprouts, trimmed and halved

3 tbsp melted coconut oil or olive oil

¼ cup pure maple syrup

½ tbsp chili flakes or cracked black pepper (optional)

½ tsp sea salt or kosher salt

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Instructions

Preheat the oven to 425°F (220°C).
Line a half sheet pan with parchment paper or foil for easy cleanup.
Wash, trim, and halve the Brussels sprouts. Pat them dry with paper towels to remove excess moisture.
In a large bowl, toss the Brussels sprouts with melted oil, maple syrup, chili flakes or black pepper (if using), and salt until evenly coated.
Spread the Brussels sprouts in a single layer on the prepared baking sheet.
Roast for 30 minutes, flipping once halfway through. For deeper caramelization, roast an additional 5–10 minutes.
Remove from the oven, taste, and adjust salt if needed. Serve warm.