Maple Roasted Brussels Sprouts

Why You’ll Love This Recipe

I like this recipe because it takes an everyday vegetable and transforms it into something special. The balance of sweet, savory, and spicy flavors makes it irresistible, and the crispy roasted edges are always my favorite part.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
▢2 lbs brussels sprouts
▢3 tbsp melted coconut oil or olive oil
▢½ tbsp chili flakes (crushed red pepper) or cracked black pepper
▢¼ cup maple syrup
▢½ tsp sea salt or kosher salt
▢More salt to taste

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. I trim the stems off the Brussels sprouts and cut them in half.
3. In a large bowl, I toss the sprouts with coconut oil, chili flakes, maple syrup, and salt until coated evenly.
4. I spread them out in a single layer on the baking sheet.
5. I roast for 25–30 minutes, stirring halfway through, until they are caramelized and crispy on the edges.
6. I taste and sprinkle with a little extra salt if needed before serving.

Servings and Timing

This recipe makes about 6 servings. It takes me 10 minutes to prep and 30 minutes to roast, so it’s ready in around 40 minutes.

Variations

Sometimes I add a squeeze of lemon juice right before serving to brighten the flavor. I also like to sprinkle toasted pecans or walnuts over the top for crunch. For a savory twist, I toss in some crispy bacon pieces.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them back in the oven at 350°F (175°C) for about 10 minutes so they stay crispy.

FAQs

Can I use frozen Brussels sprouts?

Yes, but I prefer fresh since frozen ones don’t get as crispy.

Can I make these ahead of time?

I can prep the sprouts and toss them in the seasoning, then roast them just before serving.

How do I keep the sprouts from getting soggy?

I spread them in a single layer with space between each piece so they roast instead of steam.

Can I reduce the spice level?

Yes, I simply use less chili flakes or substitute cracked black pepper for a milder version.

What other seasonings work well?

I sometimes add garlic powder, smoked paprika, or onion powder for extra flavor.

Can I cook these at a higher temperature?

Yes, roasting at 425°F gives even more caramelization, but I watch them closely so they don’t burn.

Can I use honey instead of maple syrup?

Yes, honey works well, though it creates a slightly different sweetness.

Do I need to parboil the Brussels sprouts first?

No, roasting them raw gives me the best texture and flavor.

Can I add balsamic vinegar?

Yes, I drizzle balsamic glaze over them after roasting for extra depth.

Are these good served cold?

I prefer them warm, but they also work well in a salad when chilled.

Conclusion

I love making these maple roasted Brussels sprouts because they’re quick, flavorful, and versatile. With their caramelized edges, sweet maple glaze, and touch of spice, they’re a side dish I can enjoy any time of year.

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