Roasted Brussels sprouts served with our bold, creamy, tangy maple syrup or honey mustard dressing are among the best side dishes for fall and winter.

You’ll love their rich, nutty flavor with slightly sweet and bitter notes and tender-crisp texture.

Plus, they are easy to make, versatile, nutritious, and excellent as a holiday side dish from Thanksgiving through Christmas.

roasted Brussels sprouts on a round plate

Dietary Note: This recipe is suitable for a vegetarian, gluten-free, and vegan diet using maple syrup instead of honey.

This oven-roasted Brussels sprouts recipe is straightforward, and with minimal effort, you’ll have an excellent side dish everyone will love.

First, we roast the sprouts in the oven with olive oil, salt, and pepper for about 30 minutes or until they are tender-crisp and a little charred outside.

Roasting at high heat pleasantly changes the flavor of the Brussels sprouts from bland and bitter to nutty and smokey.

The sprouts taste great as they are, and we often eat them straight out of the oven for a quick everyday side dish.

But if you have people over or want to make a special dinner for your family, you’ve got to drizzle them with our honey mustard dressing (maple syrup works, too).

This sweet, fruity, and tangy dressing hugs and fills the crevices of the oven-roasted Brussels sprouts.

When you bite them, the flavors pop in your mouth at once, making this simple side dish hard to resist.

Roasted Brussels Sprouts with tahini sauce and pomegranate seeds

Roasted Brussels sprouts video

Ingredients & Substitutions

Roasted Brussels sprouts ingredients

Quantities are in the recipe box at the bottom of the page.

Brussels sprouts

We use fresh Brussels sprouts.

When choosing Brussels sprouts at the grocery store, look for bright green heads and feel them with your hands; ensure they are hard to the touch and don’t yield to pressure.

Also, ensure the outer leaves are fresh and green, without too many brown spots or yellow leaves.

Substitute frozen Brussels sprouts for fresh ones; however, roasted frozen Brussels sprouts won’t have the same tender-crisp texture as fresh ones.

Olive oil

We recommend using extra virgin olive oil because it’s more stable at high temperatures than most other oils, thanks to its high polyphenols content.

Good quality extra virgin olive oil also has a nutty and fruity flavor that pairs well with the sprouts.

Substitute regular olive oil or avocado oil for extra virgin olive oil.

Salt & pepper

We use sea salt or kosher salt to bring out the flavor of the sprouts and freshly ground black pepper for aroma.

Optionally, sprinkle with a pinch of red pepper flakes or paprika.

We don’t add parmesan cheese to our recipe but use our mustard dressing to boost their flavor.

If you want to add grated parmesan, do so five minutes before they are done baking.

Dressing

Honey mustard dressing and spoon

We recommend a sweet and tangy dressing with:

  • Extra virgin olive oil.
  • Apple cider vinegar, red wine vinegar, or balsamic vinegar.
  • American or Dijon mustard.
  • 100% pure maple syrup or honey.
  • Lemon juice or orange juice.
  • Salt and black pepper.
  • A small amount of grated garlic (optional).
Roasted Brussels Sprouts with lemon and pomegranate

How to make roasted Brussels sprouts

Preheat the oven to 400°F or 200°C. Optionally, line a baking sheet with parchment paper.

With a paring knife, trim the woody stem (if any) and the outer leaves if they are brown.

Rinse and pat dry with a kitchen cloth.

Trim the edges of the vegetable

Cut the Brussels sprouts in half lengthwise and add them to your sheet pan.

Note: we find that about 1 pound (450 grams) is the perfect quantity of sprouts for a standard baking tray so that the tray is not overcrowded.

If the tray is overcrowded, the sprouts will steam in each other’s moisture rather than roast; they’ll get soft rather than tender crips.

Cut the vegetables in half

Season with olive oil, salt, and pepper, and toss with your hands to evenly spread the seasoning.

They should fit on a single layer without overlapping.

Note: it doesn’t matter if the sprouts lay with the cut sides up or down.

Roasted Brussels Sprouts before baking

Roast for about 20-25 minutes, depending on the size of your sprouts.

They should be slightly charred and brown on the outside and tender but with a bite inside.

While the sprouts bake, prep the dressing.

Roasted Brussels Sprouts after baking

Transfer to a serving platter and drizzle with the dressing.

Roasted Brussels Sprouts on a plate with lemon wedges

Dressing

While the sprouts are in the oven, make the dressing. Add olive oil, apple cider vinegar, lemon or orange juice, mustard, maple syrup or honey, salt, and black pepper to a small jar.

Close and shake well to combine. Alternatively, you can whisk the ingredients in a small bowl.

maple syrup dressing

Variations

Roasted Brussels sprouts with chestnuts

Roasted Brussels sprouts with tahini sauce

I want to give you a quick serving tip for a special meal: add some boiled chestnuts, a drizzle of tahini sauce, pomegranate seeds, and crushed hazelnuts.

They are so good!

Roasted carrots and Brussels sprouts

roasted carrots and Brussels sprouts in white bowl with a spoon

Roasted carrots and Brussels sprouts are delicious together. The carrots’ sweet, caramelized flavor perfectly matches nutty and slightly bitter sprouts.

They are an excellent side dish for the holidays!

Check out our roasted carrots and Brussels sprouts recipe.

Serving suggestions

The best occasion to serve them is for the holidays. From Thanksgiving to Christmas, these oven-roasted Brussels sprouts with maple syrup won’t disappoint!

However, this recipe is also great for weekday meals. Try it as a quick appetizer, a healthy side dish to an easy dinner, or a colorful topping to one of our delicious salads.

For instance, we love it with mushroom wellington or pan-fried tofu with mushrooms, a tasty and nutritious protein-rich main dish you can make in 15 minutes on the stovetop.

tofu mushroom recipe on a plate

Questions

Do you roast your Brussels sprouts up or down?

It doesn’t matter how you roast your Brussels sprouts. You can have them lay some up and some down on the same baking tray.

Should you blanch sprouts before roasting?

There is no need to blanch Brussels sprouts before roasting them in the oven. We advise cutting them in half through the stem so that they cook faster, in about 30 minutes.

Can you roast Brussels sprouts in an air fryer?

You can roast Brussels sprouts in an air fryer at 400°F or 200°C for 12 to 15 minutes. Before roasting them, cut them in half and toss them in a drizzle of olive oil, a pinch of salt, and a twist of black pepper.

Are roasted Brussels sprouts good for you?

Yes, studies show that oven-roasting preserves most of the nutrients in vegetables. Brussels sprouts are a healthy vegetable with plenty of health benefits. Roasting them is a tasty and nutritious way to eat them, provided you don’t overdo it with oil and dressing.

Roasted brussels sprouts on a platter

More holiday side dishes

Looking for the perfect side dish for a special occasion? Check out our:

For many more side dish ideas, check out our sides category page.

Storage

Make ahead: roasted Brussels sprouts are best eaten soon after roasting them. However, you can definitely cook a large batch and keep them ready for meal prep.

Refrigerator: Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat: warm leftovers in a preheated oven at 360°F or 180°C on the top oven rack for a few minutes, in the air fryer, or the microwave for a couple of minutes.

The sprouts are also delicious when eaten at room temperature. In this case, take them out of the refrigerator 30 minutes before eating them.

Freezer: we don’t recommend freezing oven-roasted Brussels sprouts.

More Brussels sprouts recipes

If you love Brussels sprouts, take a peek at our other similar recipes that give a quick veggie boost to your dinner:

More fall & winter recipes

Try these seasonal and veggie-packed fall & winter recipes that will nourish you and make you happy:

Roasted Brussels sprout recipe with honey mustard dressing

Roasted Brussels Sprouts

By: Nico Pallotta
4.88 from 8 votes
Roasted Brussels sprouts served with our bold, creamy, tangy maple syrup or honey mustard dressing are among the best side dishes for fall and winter.
You’ll love their rich, nutty flavor with slightly sweet and bitter notes and tender-crisp texture.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people
Course: Side dish
Cuisine: American

Ingredients

  • 1 pound Brussels sprouts halved
  • ½ tablespoon extra virgin olive oil
  • ½ teaspoon salt + 2 twists of black pepper

DRESSING

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon orange juice or lemon juice
  • 2 teaspoons maple syrup or honey
  • 2 teaspoons mustard
  • ½ teaspoon salt
  • 2 twists black pepper

Instructions 

  • Preheat the oven to 400°F or 200°C. Optionally, line a baking sheet with parchment paper.
    With a paring knife, trim the woody stem of 1 pound Brussels sprouts and remove the outer leaves if they are brown.
    Rinse them and pat dry with a kitchen cloth.
    Trim the edges of the vegetable
  • Cut the sprouts in half lengthwise and add them to your baking tray.
    Cut the vegetables in half
  • Toss them with ½ tablespoon extra virgin olive oil, ½ teaspoon salt, and a 2 twists of pepper.
    Arrange on a single layer.
    Roasted Brussels Sprouts before baking
  • Roast for 20-25 minutes.
    They should be slightly charred and brown on the outside and tender but with a bite inside.
    While the sprouts roast, prep the dressing.
    Roasted Brussels Sprouts after baking
  • To a mall jar, add 2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon orange juice, 2 teaspoons maple syrup, 2 teaspoons mustard, ½ teaspoon salt, and 2 twists black pepper.
    Close and shake well to combine. Alternatively, you can whisk the ingredients in a small bowl.
    Honey mustard dressing and spoon
  • Transfer the sprouts to a serving platter and drizzle with the dressing.
    Roasted Brussels Sprouts with lemon and pomegranate
  • Nico's serving tip: for a special dinner, add some boiled chestnuts, a drizzle of tahini saucepomegranate seeds, and crushed hazelnuts.
    Roasted Brussels Sprouts with tahini sauce and pomegranate seeds

Video

Roasted Brussels Sprouts w. creamy tangy dressing

Notes

Nutrition information is an estimate for 1 serving of roasted Brussels sprouts out of 6 with the dressing.
STORAGE
Make ahead: roasted Brussels sprouts are best eaten soon after roasting them. However, you can definitely cook a large batch and keep them ready for meal prep.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat: warm leftovers in a preheated oven at 360°F or 180°C on the top oven rack for a few minutes, in the air fryer, or the microwave for a couple of minutes.
ALSO ON THIS PAGE

Nutrition

Calories: 94kcal, Carbohydrates: 9g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 314mg, Dietary Fiber: 3g, Sugar: 3g, Vitamin A: 579IU, Vitamin B6: 0.2mg, Vitamin C: 66mg, Vitamin E: 2mg, Vitamin K: 138µg, Calcium: 38mg, Folate: 47µg, Iron: 1mg, Manganese: 0.4mg, Magnesium: 20mg, Zinc: 0.4mg
Tried this recipe?Leave a comment below or mention @nicoandlouise on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked this roasted Brussels sprouts recipe, you might also enjoy:


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

4.88 from 8 votes (8 ratings without comment)

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8 Comments

    1. Hi Sylvia, yes they can, we recommend cooking a large batch and keep them ready for meal prep.

      Refrigerator: Store leftovers in an airtight container in the fridge for up to 2 days.

      Reheat: warm leftovers in a preheated oven at 360°F or 180°C on the top oven rack for a few minutes, in the air fryer, or the microwave for a couple of minutes.

      Serving: If you drizzle them with honey mustard dressing or tahini sauce, do so right before serving them.

      I hope this helps!

      All the best,
      Louise

  1. This recipe is easy and SO delicious! Thank you for sharing all your recipes. Can’t wait to try more!

    1. Hi Helen,
      I’m so delighted you liked the Brussels sprouts, thank you for taking the time to leave a comment here!
      Kindest,
      Louise

  2. This was sooo delicious! I added carrots and everything cooked perfectly and the sauce was so good with both. I’ll definitely make this again!

    1. Hi Catherine,
      That sounds amazing with an addition of orange vegetables! The sauce is kind of addictive, I’m super happy you liked it 🙂
      Have a wonderful rest of your week.
      Kindest,
      Louise

  3. Thank you!! I needed a basic recipe for this beacuse my roasted brussels never come out good. AND your mustard maple recipe is my go-to for everything. Good for salads too!

    1. You’re very welcome, Barbara!
      I’m super happy you liked the Brussels sprouts (and the dressing) – we do put it everywhere, haha!
      Have a wonderful rest of your weekend.
      Kindest,
      Louise