Roasted Maple Brussel Sprouts

“I’ve never met a brussel sprout I didn’t like!”

…said nobody ever.

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My first encounter with the infamous brussel sprout didn’t happen until grad school. While kids around the Western world were crinkling their noses at piles of mushy, oversteamed sprouts, I was gobbling up perfectly stir-fried bok choy and steamed gai lan at home. Naturally, I was curious about the villainized vegetable when my friend finally served it at a potluck, and I brought the fork to my lips with a hint of trepidation before taking a nibble. But surprise surprise: it was delicious!

Of course, I’ve had tons of terrible encounters with poorly-made sprouts since then: ranging from the could-not-be-pierced-with-a-spear variety to the steam-the-crap-out-of-it-boogery-mash kind, brussel sprouts admittedly live up to their bad reputation more often than not.

Thankfully, there’s an easy solution, and it lies in these Roasted Maple Brussel Sprouts! The key to the perfect roast is a fairly high temperature (for those crispy burnt outer leaves) and plenty of oil. I tossed my brussel sprouts in olive oil, salt, and pepper, then roasted them on a cookie sheet for 45 minutes before drizzling a heap of maple syrup over them. Then back in the oven they went for another 15 minutes–and voila! The perfect side dish or appetizer for any party–I’ve made these on at least five different occasions and they’re always the first dish to go!

It’s been freezing here lately–um, and I mean that metaphorically because a) I live in California and b) the temperature is actually only 52 degrees F outside, but that’s COLD here–so I’m super excited to turn on my oven soon and get roasting again. May these sprouts keep your body warm and your belly super satisfied!

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STOP STEAMING, start roasting!


Roasted Maple Brussel Sprouts

Roasted Maple Brussel Sprouts

These easy roasted maple brussel sprouts are perfectly crispy on the outside, tender and filled with maple flavor on the inside. A rave-review recipe for any potluck or party!


  • 1 pound brussel sprouts, washed, destemmed, and cut into halves
  • 3 tablespoons olive oil
  • Salt and pepper (to taste)
  • 1/4 - 1/3 cup pure maple syrup (to taste)


  1. Preheat oven to 350 degrees F. Lightly grease a roasting pan and set aside.
  2. In a large bowl, toss together brussel sprouts, olive oil, and salt and pepper. Pour evenly into pan and roast in oven for 45 minutes.
  3. Remove pan from oven and use a spatula to un-stick the sprouts from the pan. Pour syrup over sprouts, tossing to coat completely. Return pan to oven and roast for an additional 10-15 minutes.



11 Replies to “Roasted Maple Brussel Sprouts”

  1. i’ve never had a good brussels sprouts dish that wasn’t roasted; besides the mush factor, they just taste so much more cabbage-y (but in a bad way; i’m completely down for normal steamed/braised/etc cabbage) and unpleasant for whatever reason.

    1. Tell me about it! I’m down for steamed most things, but a big red light when it comes to brussel sprouts…!

  2. 52 degrees? 52 DEGREES!? We’d kill for that at the moment. 🙂 Actually I know what you mean — when we lived in Florida, whenever it dropped below 60 it was parka time. Well, almost. :–) But I digress. Brussels sprouts — my mom just couldn’t cook them when I was a kid. Nobody’s mom could — that was the era when green veggies had to be cooked into submission, or so it seemed people believed, because . . . well, just because. Anyway, these look great — thanks.

    1. hehe I know, that’s why I cringed when I wrote that. But I hope you all stay warm–toasty ovens, roasty sprouts, you know!

  3. I would kill for some 52 degree weather – its a scorching 104 here at the moment. I have never had a good Brussels sprout before but this looks like the exception. I will have to make them for my mum who loves them!

    1. Oh MY–I forgot that weather’s so different all around the world! Hope you stay nice and cool 🙂 and yes, you definitely should! xo

  4. I would happily eat a whole dish of these maple roasted brussels sprouts. What a clever idea!

    1. Thank you, Maureen! I could seriously (and do) eat bowl-fuls at a time!

  5. Not kidding but I may have said that. I freaking love brussels sprouts. I would say that aside from cake they are my favorite food. And this looks like a freaking amazing rendition.

  6. I am head over heels with Brussels sprouts…my husband, not so much. But I think this could be the sprouts recipe that FINALLY converts him – Thanks Ala! xox

  7. I met a brussel sprouts salad in New Orleans that I loved and it had hints of maple so this guy here is making me happy that I could try to replicate it 🙂

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