Our roasted Brussels sprouts recipe is an easy and tasty side dish for an everyday dinner or a special holiday meal from Thanksgiving through the winter holidays.
To make the sprouts even more delicious, serve them with our finger-licking maple syrup dressing. You won't be able to stop eating them!
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Roasted Brussels sprouts with tasty maple syrup dressing are one of the most delicious ways of eating Brussels sprouts.
The recipe is straightforward, and with minimal effort, you'll have an excellent side dish on your table that 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 inside and a little charred outside.
Roasting at high heat pleasantly changes the flavor of the Brussels sprouts, bringing out irresistible nutty and smokey notes.
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 mustard-maple syrup dressing that you can make with olive oil, mustard, lemon, and maple syrup.
The dressing coats and penetrates the crevices of the oven-roasted Brussels sprouts with the sweet, tangy, acidic, and slightly spicy notes of those ingredients.
When you bite one, all the flavors pop in your mouth at once, making this simple side dish hard to resist.
We use fresh Brussels sprouts.
When choosing Brussels sprouts at the grocery store, 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 brown spots or yellow leaves.
Our recommendation is to use extra virgin olive oil because it's more stable at high temperatures than most other oil, thanks to its high antioxidant content.
Good quality extra virgin olive oil also has a nutty and fruity flavor that melds well with the sprouts.
Salt and pepper
We use sea salt or kosher salt to bring out the flavor of the sprouts and freshly ground black pepper for aroma. Optionally, you can also sprinkle with a pinch of red pepper flakes.
EXTRA VIRGIN OLIVE OIL
MUSTARD: you can use American mustard or Dijon mustard
MAPLE SYRUP: best if 100% pure. For a less sweet option, you can substitute balsamic vinegar for maple syrup.
LEMON JUICE: best if freshly squeezed
SALT and BLACK PEPPER.
Optionally you can also add a grated clove of GARLIC.
Roasted Brussels Sprouts
Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.
With a paring knife, trim the woody end of the stem (if any) and the outer leaves if they are not fresh. Rinse and pat dry with a kitchen cloth.
Cut the Brussels sprout in half lengthwise and add them to the sheet pan.
Note: we find that 1 pound (450 grams) are 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 moisture rather than roast; they'll get soft rather than tender crips.
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 to get tender and crisp.
Note: it actually doesn't matter if the sprouts lay with some cut sides up and some down.
Bake for about 30 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.
Transfer to a serving platter and drizzle with the mustard-maple syrup dressing.
Optionally, you can sprinkle with a pinch of red pepper flakes.
Mustard-Maple Syrup Dressing
To a small jar, add olive oil, lemon juice, mustard, maple syrup, salt, and pepper.
Close and shake well to combine. Alternatively, you can whisk the ingredients in a small bowl.
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 our pan-fried tofu with mushrooms, a tasty and nutritious protein-rich main dish you can make in 15 minutes on the stovetop.
More holiday-friendly side dishes
Looking for the perfect side dish for a special occasion? Check out our:
- Crunchy fennel and orange salad with pomegranate seeds
- Roasted butternut squash or cinnamon roasted butternut squash
- Crunchy shaved Brussels sprouts salad
- Red cabbage slaw with candied walnuts
- Green bean salad with creamiest mustard dressing
- Roasted cauliflower or roasted broccoli and cauliflower
- Roasted sweet potatoes or sweet potato wedges
- Mashed sweet potatoes - sweet or savory recipe
For many more side dishes ideas, check out our sides category page.
Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 2 days.
Reheat leftovers in a preheated oven at 360°F or 180°C on the top oven rack, or in 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.
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.
We find that cutting Brussels sprouts in half before roasting makes them tastier, and they also cook faster without burning outside.
More roasted vegetables
If you love roasting veggies, take a peek at our other roasted vegetables that give a quick veggie boost to your dinner:
- Roasted artichokes with potatoes: one of the easiest ways to enjoy artichokes!
- Crunchy roasted potatoes with bread crumbs and authentic Italian flavor
- Perfectly roasted sweet potato wedges: take your pick from cubes, wedges, and sweet potato fries
- Roasted kabocha squash: so tender, nutty, and meaty
More fall recipes
Try these seasonal and veggie-packed fall recipes that will nourish you and make you happy:
- Butternut squash soup: a hearty, rich, and healthy vegetable soup
- Easy lentil curry with plenty of immune-boosting spices
- Broccoli pasta ready in 20 minutes with this mashing-technique
- Homemade butternut squash ravioli with ricotta filling and restaurant-worthy flavor!
- Cauliflower soup with a velvety smooth texture and cheesy flavor
- Gnocchi alla sorrentina with Italian tomato sauce, a perfect pasta comfort food
- Quick mushroom pasta with chewy mushrooms and fresh tomatoes
- Sweet potato lentil salad: a warm salad packed with vitamins, ready in 30 minutes!
Roasted Brussels Sprouts
ROASTED BRUSSLES SPROUTS
- 1 pound Brussels sprouts
- ½ tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
MUSTARD-MAPLE SYRUP DRESSING
- 1½ tablespoon extra virgin olive oil
- 1½ tablespoon lemon juice
- 2 teaspoons maple syrup
- 1 teaspoon mustard
- ½ teaspoon salt
- 2 twists black pepper
ROASTED BRUSSELS SPROUTS
- Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.With a paring knife, trim the woody end of the stem (if any) and the outer leaves if they are not fresh. Rinse and pat dry with a kitchen cloth.
- Cut the Brussels sprout in half lengthwise and add them to the baking sheet.
- 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 to get tender and crisp.
- Bake for about 30 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.
- Transfer to a serving platter and drizzle with the mustard-maple syrup dressing.Optionally, you can sprinkle with a pinch of red pepper flakes.
MUSTARD-MAPLE SYRUP DRESSING
- To a small jar, add olive oil, lemon juice, mustard, maple syrup, salt, and pepper.Close and shake well to combine. Alternatively, you can whisk the ingredients in a small bowl.
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This recipe is easy and SO delicious! Thank you for sharing all your recipes. Can't wait to try more!
I'm so delighted you liked the Brussels sprouts, thank you for taking the time to leave a comment here!
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!
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.
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!
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.