Maple Roasted Brussels Sprouts

This Maple Roasted Brussels Sprouts recipe is an easy comforting dinner side that comes together so quickly in the oven! With tender centers not soggy and caramelized edges and a glossy maple glaze.

We love fall because it means that easy sides like this Maple Roasted Brussels Sprouts are back on the table beside cozy mains like Meatloaf with Brown Sugar Glaze Dinner. Comfort foods especially those that are healthy and nourish our bodies are my favorite kinds of meals!

Ingredients

Here is what I use for this recipe and you can adjust nuts or spices based on preference:

• Brussels sprouts: Trimmed and halved so the centers soften while the cut sides roast into crisp caramelized edges.
• Pure maple syrup: Adds natural sweetness and helps the sprouts develop glossy browned edges in the oven.
• Olive oil: Coats the sprouts so they roast evenly and keeps the outer leaves from drying out too much.
• Balsamic vinegar: Balances the sweetness with a tangy note and deepens the glaze as it roasts.
• Dijon mustard: Helps the glaze cling to the sprouts while adding gentle savory sharpness.
• Garlic powder: Adds warm savory flavor without creating bitter garlic pieces during high heat roasting.
• Kosher salt: Seasons the sprouts and helps pull out moisture for better browning.
• Black pepper: Adds a mild peppery finish that balances the maple glaze.
• Pecans: Roughly chopped and added near the end for nutty crunch and toasted flavor.
• Dried cranberries: Scattered on the finished sprouts for chewy sweetness and a holiday style finish.

Tools You’ll Need

• Sharp knife: Trims the tough ends and halves the Brussels sprouts for even roasting.
• Cutting board: Provides a steady surface for trimming and slicing the sprouts safely.
• Large mixing bowl: Gives enough room to toss the sprouts with the maple glaze until evenly coated.
• Measuring spoons: Measure the glaze ingredients and seasonings accurately for balanced flavor.
• Sheet pan: Holds the sprouts in a loose layer so the edges can caramelize in the oven.
• Parchment paper: Helps prevent sticking while still allowing the sprouts to brown.
• Serving plate: Presents the finished roasted sprouts as a single portion or shared side.

Instructions

Step 1: Trim and halve the Brussels sprouts

The Brussels sprouts are trimmed and sliced in half so every piece has a flat cut side ready for browning. Loose outer leaves fall around the halved sprouts and add extra crispy bits later in the oven.

Tip: Keep the sprouts similar but not identical in size so they roast evenly while still looking naturally homemade.

Step 2: Coat the sprouts with maple glaze

Maple syrup and olive oil and balsamic vinegar and Dijon mustard and seasonings are poured over the halved sprouts. The sprouts change from dry and pale to glossy and lightly speckled as the glaze clings around the edges and settles between loose leaves.

Tip: Toss until the cut sides shine lightly but avoid drowning the sprouts because too much glaze can slow browning.

Step 3: Spread the coated sprouts on a sheet pan

The coated sprouts are moved onto a sheet pan and spread into a loose layer so the cut sides can touch the hot pan. Some pieces face down and some loose leaves sit around the edges which creates a casual uneven roasting pattern.

Tip: Give the sprouts breathing room on the pan so the edges roast crisp instead of steaming into softness.

Step 4: Roast until browned and add pecans

The sprouts soften and darken as the cut sides turn golden brown and the outer leaves curl. Chopped pecans are scattered over the partially roasted sprouts so they toast without burning and settle into the glossy gaps.

Tip: Add pecans near the end so they become fragrant and crisp without turning bitter or overly dark.

Step 5: Finish with cranberries and serve

The roasted sprouts are fully browned and glossy with toasted pecans tucked between the pieces. A single portion is transferred to a white plate and finished with dried cranberries so the sweet red pieces sit on top without hiding the browned edges.

Tip: Add cranberries after roasting so they stay chewy and bright instead of drying out in the oven.

Pro Tips

• Place many Brussels sprouts cut side down because that flat surface creates the deepest browning and best caramelized flavor.
• Do not crowd the pan because tight sprouts steam instead of roast and the edges will stay soft rather than crisp.
• Taste before serving because maple syrup varies in sweetness and a tiny pinch of salt can sharpen the final flavor.
• Save the loose leaves because they crisp faster than the halves and add the best little crunchy roasted bits.

Storage Instructions

Store leftover Maple Roasted Brussels Sprouts in an airtight container once they have cooled to room temperature. Keep them in the refrigerator for up to 4 days and avoid adding extra cranberries until serving if you want the brightest texture. Reheat them on a sheet pan in a hot oven until the edges crisp again and the maple glaze looks shiny. Avoid microwaving for too long because the sprouts can soften quickly and lose their roasted texture.

Frequently Asked Questions

See You in the Kitchen

I hope you try this Maple Roasted Brussels Sprouts soon!

It’s a simple recipe that looks beautiful and tastes incredible and makes every occasion a little more special beside Chicken Fajita Casserole or Creamy Crack Chicken Gnocchi.

Don’t forget to share your results or save this recipe for later it’s one worth keeping.

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