Looking for a flavorful, healthy, simple side dish for Thanksgiving, Christmas or any roast dinner? These Maple Roasted Brussels Sprouts are deliciously crispy and caramelized with a sweet, spicy flavor profile. You’ll never not want to eat brussels sprouts after you’ve eaten them like this. 🙂
These maple roasted brussels sprouts are vegan and paleo!
It took me a while to realize why brussels sprouts got such a bad rap, and why they would often get lumped with broccoli as something kids couldn’t even be forced to eat. The reason is simple – you just got to cook ’em right! Overcook them and they turn stinky, boil them and they get soggy and mushy.
The one sure-fire way to cook irresistibly flavorful brussels sprouts is to ROAST them! Deliciously crispy and caramelized with a hint of sweetness, oven roasted brussels sprouts are a healthy vegetable that I just cannot say no to.
These Maple Roasted Brussels Sprouts however, are my absolute favorite way to cook (and eat) brussels sprouts! It’s a ridiculously easy dish to prepare, and one of the most requested Thanksgiving side dishes in my experience! 🙂 And I often make them to go with a roast dinner, any time of the year as well.
I like to roast the brussels sprouts in an extra hot oven (425°F), so that the vegetable caramelizes faster on the outside, without allowing them to get soggy on the inside, while also preserving more of the freshness of the vegetable. Roasting gives these brussels sprouts an almost nutty flavor, and the slight sweetness of maple syrup is perfectly balanced by a hint of spice and the kick of chili powder/crushed chili pepper (this is optional, but definitely recommended – you can also add black pepper). It’s a beautifully balanced, sweet and spicy side dish perfect for your Thanksgiving spread, or any time of the year!
A lot of the time, brussels sprouts are cooked with bacon. A fair choice – bacon makes everything better! I personally prefer eating my maple roasted brussels sprouts WITHOUT bacon, because this way the roasted brussels sprouts are front and center and the whole of this dish, and I get to taste this gorgeous vegetable in all its glory. But if you do like to add bacon to these maple roasted brussels sprouts, by all means go for it!
Without the bacon, this maple roasted brussels sprouts dish is vegan too, making it one of the simplest vegan Thanksgiving side dishes to prepare, where you don’t feel like you’re indulging too much. Plus, these roasted brussels sprouts are paleo as well.
I love making these maple roasted brussels sprouts for any roast dinner I make, and then any leftovers, will be reheated in a pan the following morning, and topped with a fried egg, for a deliciously wholesome breakfast/brunch!
So go ahead and make these roasted brussels sprouts as a side dish for your Thanksgiving and Christmas spreads this year! If I can get my husband to enjoy and devour this dish the way he does, I’m sure it’ll convert anyone to love brussels sprouts too! 🙂
If you liked this maple roasted brussels sprouts recipe, don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST, YOU TUBE and GOOGLE-PLUS too.
Tools I used for this recipe (affiliate links)
Mixing Bowls – I have a set of glass mixing bowls (microwave friendly), and a set that is plastic with non slip bottoms. I love them both for all my mixing and tossing needs in the kitchen.
Tongs – A good set of tongs with non slip handles is great to flip and toss the brussels sprouts while it’s being baked. The long handles make these tongs even better!
Roasting sheet pan – You can use your roasting pan for this, or you can use a half sheet pan (like me) instead! I do like to line the pan with parchment paper so that cleaning up will be easier.
Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.
Maple Roasted Brussels Sprouts
Ingredients:
- 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
Instructions:
- Preheat oven to 425°F.
- Line a half sheet pan with parchment paper or foil (for easy clean up). I prefer parchment paper, since the brussels sprouts won’t stick to it.
- Wash the brussels sprouts. Trim the stems and cut in half. Pat dry the brussels sprouts with paper towel to remove excess moisture. This is essential to help them become crisp faster.
- Place the cut, and dried brussels sprouts in a large bowl.
- Add the oil, chili flakes or black pepper, maple syrup and salt. Toss to combine.
- Optional - drizzle a little extra oil on the lined baking tray (I recommend this more for a foil-lined tray, in order to prevent the brussels sprouts from sticking to the foil).
- Spread the coated brussels sprouts evenly on the lined baking tray.
- Roast in the preheated oven for about 30 minutes. Check half way through, to make sure they are not getting burnt. If you like your brussels sprouts a little more caramelized, keep them in the oven for another 5 - 10 more minutes.
- Remove from the oven. Taste and season to your liking with more salt if needed. Toss to combine. Serve.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
NEED MORE THANKSGIVING RECIPES?
Sous vide turkey breast roulade with lemon, herb and garlic
Slow roasted turkey breast roulade with sage and rosemary
Slow roasted turkey breast with Cajun spices
Slow cooker turkey breast with sage garlic butter
Joe says
This was delicious. I omitted the salt, and added some quartered mushrooms, red onion wedges, and sliced garlic because I had only about half the brussel sprouts called for. The veggies got nice and caramelized.
Anita says
I’ve made these twice now, each time leaving out the coconut oil and salt and air frying them. Delicious! Necpxt time, I’ll throw in a half cup of dried cranberries. I think they’ll go really well with this dish.n