Maple Syrup Roasted Brussels Sprouts – This is the best Brussels sprouts recipe ever! Sweet maple syrup with crispy roasted sprouts.
Brussels Sprouts
These are easily the best Brussels sprouts that I have ever eaten.
Roasting Brussels sprouts makes them tender with a bit of crispness around the edges. It also brings out their natural sweetness. Adding the sweetness of maple syrup to roasted sprouts makes them out-of-this-world good! You will love the sweet and salty flavor combination in this dish.
How to make this Roasted Brussels Sprouts Recipe
*Note: The full printable recipe card is at the bottom of this post.
- Trim the stems and wilted outer leaves from the Brussels sprouts.
- Cut the sprouts in half.
- Coat the sprouts in olive oil, salt, and pepper.
- Spread them out evenly on a baking dish.
- Bake for 25 minutes, flipping the sprouts over once during the cooking process.
- Drizzle the sprouts with maple syrup.
- Bake an additional 10 minutes.
If you don’t think you like Brussels sprouts, try these. I bet you’ll change your mind.
Try these other easy side dish recipes.
Watch the step by step recipe video for Maple Syrup Roasted Brussels Sprouts below.
Maple Syrup Roasted Brussels Sprouts Recipe
Maple Syrup Roasted Brussels Sprouts - This is the best Brussels sprouts recipe ever! Sweet maple syrup with crispy roasted sprouts.
Watch The Recipe Video Here
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 118kcal
Print Recipe Pin Recipe Rate this RecipeIngredients
- 1 1/2 lbs. Brussels sprouts
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- ¼ tsp. ground black pepper
- 3 tablespoons maple syrup
Instructions
- Preheat oven to 400 degrees F.
- Trim the stems of the sprouts. Remove any outer leaves that are wilted. Cut the sprouts in half.
- Add the Brussels sprouts, oil, salt, and pepper to a large bowl. Toss to fully coat the sprouts.
- Spread the sprouts onto a large baking sheet in a single layer.
- Roast for 15 minutes. Stir the sprouts, trying to flip over as many as you can.
- Roast for 10 minutes.
- Drizzle the maple syrup over the sprouts and stir to coat. Roast for 8-10 more minutes.
Nutrition
Serving: 1/6th of the recipe | Calories: 118kcal | Carbohydrates: 13.3g | Protein: 2.5g | Fat: 7.2g | Saturated Fat: 1g | Fiber: 2.8g
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Renea Starr says
November 10, 2013 at 7:16 PMI believe I will try this. I have not had brussel sprouts that I really liked but I think this might change my mind.
Diane M Hargrove says
November 15, 2018 at 10:15 AMadd bacon oh so yummy
Joan Baird says
January 25, 2019 at 3:48 PMyes, I add cooked bacon too! Delicious!
Renea Starr says
November 24, 2013 at 1:23 PMI am fixing this today. I’m sure it will be delicious.
Jenny says
October 2, 2018 at 9:33 PMWhat did you think?
Chez Sanderosa says
November 6, 2014 at 12:47 PMI have made this recipe countless times since I found it last year. I’ve even gotten my extended family to start making it too. My mother even serves it at her inn in Vermont. Love it!
Debbie says
April 4, 2015 at 10:21 PMChez Sanderosz, Just curious where in VT your Mom’s Inn is. I love in VT. I also love this recipe for brussel sprouts!
Marilyn says
December 25, 2014 at 11:28 PMDid for Christmas was a great hit. A definite do again. I added pecans and cashews when adding maple syrup. Excellent
Kasey E says
November 23, 2016 at 8:36 AMThis looks amazing! Can’t wait to try it tomorrow! I might add apples to it–I bet they would complement the sprouts.
Mary says
December 21, 2017 at 12:30 PMCan I do them ahead and then reheat?
Valerie Stam says
March 24, 2018 at 6:29 AMCan this be prepared ahead of time?
Thank you
Joan Baird says
January 25, 2019 at 3:46 PMyes, you sure can.
mary says
December 21, 2017 at 9:28 PMCan I make ahead then reheat at dinner time?
Andrea says
February 9, 2018 at 5:46 AMThese are really great. Like I can’t stop eating them because they were so tasty! My hubby and two preteen girls get excited about having them for dinner! For real! As hubby was taking more to put on his plate he’s saying, “I don’t even like Brussels sprouts!!” Sometimes I add a little balsamic vinegar or balsamic sweet glaze to the maple syrup, and a little sprinkle of cayenne for a spicy kick.