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: Â 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.
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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.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Video
Ingredients
- 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
Incredible! The only thing I did to doctor up the brussels sprouts was to add about 6-10 flakes of red pepper. The heat from the pepper balanced perfectly with the sweetness of the maple syrup. I used it as a side dish with a shrimp scampi over fettucine. Primo!
Holy moly, this recipe is AMAZING!! Made it for a dinner at a friends house and everyone loved it. Very easy and super tasty. Would highly recommend 🙂
I made these tonight and we really loved the maple flavor. I will make these again!!!
Easy to cook and good tasting.
This is a fantastic recipe. I use frozen sprouts and don’t even cut them in half. So easy. I do them in the cast iron skillet, so they get a little charred on the edges. They heat over really well in the microwave (so they are perfect to bring to a party), and I’ve actually eaten them cold next day. They are SOOO good.
Can I roast the Brussels ahead of time, then add the maple syrup and toast again before I’m going to serve them?