These Crispy Roasted Maple Brussels sprouts are a magical combination of crispy, caramelized edges and tender, flavorful insides. It’s also a super easy recipe that requires just a handful of everyday ingredients. Plus, it’s so versatile—you can pair these sprouts with everything from a cozy weeknight meal to a festive holiday feast.
Oriana’s Thoughts On The Recipe
Let me tell you, these Crispy Roasted Maple Brussels Sprouts are the side dish I didn’t know I needed until I made them. They’re crispy on the outside, tender on the inside, and have this delightful sweet-and-savory flavor that’s just irresistible. Even my kids, who normally give Brussels sprouts the side-eye, couldn’t stop nibbling on these!
What I love most about this recipe is how simple it is. With just a handful of ingredients—most of which you probably already have in your kitchen—you can whip up a side dish that feels fancy but is totally doable for any weeknight dinner.
Whether you’re serving them alongside your favorite protein or packing them up for a weekday meal prep, these little bites of goodness fit right in.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Brussels Sprouts: The star of the show! Trim the ends and remove any yellow or damaged leaves.
- Olive Oil: Helps the sprouts roast to crispy perfection. You can substitute avocado oil if desired.
- Maple Syrup: Adds a lovely sweetness that balances the earthy flavor of the sprouts. Use pure maple syrup for the best results.
- Salt & Black Pepper: Simple seasonings that enhance the natural flavors.
- Red Pepper Flakes (Optional): For a hint of heat. Skip if you’re not a fan of spice.
- Optional Toppings: Freshly squeezed lemon juice brightens the dish, and grated Parmesan adds a savory touch.
Food Allergy Swaps
- This recipe is naturally egg, dairy, gluten, nut, peanut-free, and vegan, making it suitable for most dietary needs with these minor adjustments. If you wish to add optional Parmesan and keep it dairy-free, use a dairy-free alternative.
Potential Recipe Challenges & Pro Tips
- Uneven Cooking: Brussels sprouts cooking unevenly. Pro Tip: When cutting your Brussels sprouts, make sure they’re all roughly the same size. Halve the larger ones and leave the smaller ones whole.
- Not Crispy Enough: The sprouts don’t crisp up. Pro Tip: Don’t overcrowd the baking sheet. Give each sprout some breathing room so they roast instead of steam.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix
Place Brussels Sprouts directly on a baking sheet. Drizzle with oil and maple syrup, and sprinkle with salt, pepper, and red pepper flakes (if using). Mix to combine. For even better crisping, arrange the Brussels Sprouts cut-side down on an even layer.
Step 2 – Roast
Roast Brussels sprouts for 20 – 25 minutes until cut sides are very brown and some of the leaves are crispy. Note: The outer leaves will be very dark, too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts.
Step 3 – Enjoy
Squeeze lemon juice over the top and/or sprinkle with Parmesan, if desired. Enjoy!
Extra Recipe Tips For Success
- Roast the Brussels sprouts cut-side down for extra crispiness.
- Don’t skip preheating the oven—a hot oven is key for crispy sprouts.
- Adjust roasting time based on the size of Brussels sprouts if needed.
Variations & Additions
- Add Nuts: Add some pecans or walnuts the last 5 – 8 minutes they are in the oven for a delicious extra layer of flavor and crunch.
- Sweet & Spicy: Combine maple syrup with a drizzle of sriracha for an extra kick.
- Bacon Lover’s Delight: Toss in crumbled cooked bacon before serving.
Storing and Freezing Instructions
Storing: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Not recommended, as freezing can make the sprouts mushy.
Reheating: Reheat in a saucepan over a low heat until they’re warmed through again
Frequently Asked Questions
Technically, you can, but frozen Brussels sprouts will simply not be as crisp as if you roasted fresh Brussels sprouts. If texture is very important to you, I recommend using fresh. If using frozen, do not thaw.
Absolutely! Prepare and roast the sprouts, then reheat them in the oven or over the stovetop before serving.
More Side Dish Recipes You’ll Love!
- Quick and Easy Roasted Cauliflower (Flavorful too!)
- Easy Crispy Zucchini Fritters (Egg-Free)
- Easy Maple Roasted Sweet Potatoes
- Easy Shaved Brussels Sprout Salad
- Roasted Sweet Potato and Cranberry Salad
- Browse more recipes…
Recipe Card
Easy Maple Roasted Brussels Sprouts
Equipment
Ingredients
- 1 lb fresh Brussels Sprouts, trimmed and cut in half lengthwise
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 ml) maple syrup
- 3/4 teaspoon salt
- ½ teaspoon black pepper
- Pinch red pepper flakes (optional)
- Optional for serving: Freshly squeezed lemon juice or freshly grated Parmesan
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 400° F (200 º C).
- Place Brussels sprouts directly on a baking sheet. Drizzle with oil and maple syrup, and sprinkle with salt, pepper, and red pepper flakes (if using). Mix to combine. For even better crisping, arrange the Brussels sprouts cut-side down on an even layer.
- Roast Brussels sprouts for 20 – 25 minutes until cut sides are very brown and some of the leaves are crispy. Note: The outer leaves will be very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts.
- Squeeze lemon juice over the top and/or sprinkle with Parmesan, if desired. Enjoy!
- This recipe is naturally egg, dairy, gluten, nut, peanut-free, and vegan, making it suitable for most dietary needs with these minor adjustments. If you wish to add optional Parmesan and keep it dairy-free, use a dairy-free alternative.
- Uneven Cooking: Brussels sprouts cooking unevenly. Pro Tip: When cutting your Brussels sprouts, make sure they’re all roughly the same size. Halve the larger ones and leave the smaller ones whole.
- Not Crispy Enough: The sprouts don’t crisp up. Pro Tip: Don’t overcrowd the baking sheet. Give each sprout some breathing room so they roast instead of steam.
- Roast the Brussels sprouts cut-side down for extra crispiness.
- Don’t skip preheating the oven—a hot oven is key for crispy sprouts.
- Adjust roasting time based on the size of Brussels sprouts if needed.
- Add Nuts: Add some pecans or walnuts the last 5 – 8 minutes they are in the oven for a delicious extra layer of flavor and crunch.
- Sweet & Spicy: Combine maple syrup with a drizzle of sriracha for an extra kick.
- Bacon Lover’s Delight: Toss in crumbled cooked bacon before serving.
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Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
