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    Home » Sides

    Roasted Brussels Sprouts

    Published: Sep 23, 2022 · by Nico

    Jump to Recipe

    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!

    Roasted brussels sprouts on a platter
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storage
    • Questions
    • More roasted vegetables
    • More fall recipes
    • Recipe

    Check out our best vegetable sides recipe collection!

    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.

    Roasted sprouts on a platter

    Ingredients

    Ingredients for roasted Brussel sprouts

    Brussels sprouts

    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.

    Olive oil

    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.

    Dressing

    mustard dressing

    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.

    Instructions

    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.

    Trim the edges of the vegetable

    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.

    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 to get tender and crisp.

    Note: it actually doesn't matter if the sprouts lay with some cut sides up and some down.

    Vegetables before baking

    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.

    Brussels sprouts baked on a tray

    Transfer to a serving platter and drizzle with the mustard-maple syrup dressing.

    Optionally, you can sprinkle with a pinch of red pepper flakes.

    Roasted brussels sprouts on a platter

    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.

    maple syrup dressing

    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 our 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

    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
    • Fennel salad in a bowl
      Fennel and Orange Salad
    • Roasted butternut squash and fork
      Roasted Butternut Squash
    • shaved brussels sprouts salad
      Shaved Brussels Sprouts Salad
    • red cabbage slaw with apple and walnuts
      Red Cabbage Slaw
    • green bean salad
      Green Bean Salad
    • roasted cauliflower
      Roasted Cauliflower
    • Roasted sweet potatoes on white platter
      Roasted Sweet Potatoes
    • mashed sweet potatoes
      Mashed Sweet Potatoes

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

    Storage

    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.

    Questions

    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.

    Should you cut Brussels sprouts in half before roasting?

    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
    • roasted artichokes
      Roasted Artichokes
    • sweet potato wedges
      Sweet Potato Wedges
    • roasted potatoes
      Roasted Potatoes
    • Roasted kabocha squash on a white plate
      Roasted Kabocha Squash

    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 butternut squash soup
      Butternut Squash Soup
    • lentil curry with basmati rice
      Lentil Curry
    • broccoli pasta with fork
      Broccoli Pasta
    • butternut squash ravioli
      Butternut Squash Ravioli
    • roasted cauliflower soup
      Cauliflower Soup
    • gnocchi alla sorrentina
      Gnocchi alla Sorrentina
    • vegan mushroom pasta
      Vegan Mushroom Pasta
    • lentils and sweet potato salad
      Lentil Sweet Potato Salad

    Recipe

    Roasted sprouts with lemon and dressing

    Roasted Brussels Sprouts

    Author: Nico
    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!
    Print Recipe Pin Recipe Share Recipe
    4.86 from 7 votes
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins
    Total Time 35 minutes mins
    Course Side dish
    Cuisine American
    Servings 4 people
    Calories 124 kcal

    Ingredients
     
     

    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
    Keep screen on

    Instructions
     

    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.
      Trim the edges of the vegetable
    • Cut the Brussels sprout in half lengthwise and add them to the baking sheet.
      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 to get tender and crisp.
      Vegetables before baking
    • 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.
      Brussels sprouts baked on a tray
    • Transfer to a serving platter and drizzle with the mustard-maple syrup dressing.
      Optionally, you can sprinkle with a pinch of red pepper flakes.
      Serve the vegetables on a platter

    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.
      dressing

    Video Recipe

    Roasted Brussels Sprouts is a Glossy Side Dish

    Notes

    Nutrition information is an estimate for 1 serving of roasted Brussels sprouts out of 4, with the dressing.

    Nutritional Values

    Nutrition Facts
    Roasted Brussels Sprouts
    Amount per Serving
    Calories
    124
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    465
    mg
    13
    %
    Carbohydrates
     
    13
    g
    4
    %
    Dietary Fiber
     
    5
    g
    21
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    860
    IU
    17
    %
    Vitamin B6
     
    0.3
    mg
    15
    %
    Vitamin C
     
    99
    mg
    120
    %
    Vitamin E
     
    2
    mg
    13
    %
    Vitamin K
     
    206
    µg
    196
    %
    Calcium
     
    56
    mg
    6
    %
    Folate
     
    70
    µg
    18
    %
    Iron
     
    2
    mg
    11
    %
    Manganese
     
    1
    mg
    50
    %
    Magnesium
     
    29
    mg
    7
    %
    Zinc
     
    1
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked this recipe, you might also like:

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    « Roasted Butternut Squash
    Baked Pears »

    Reader Interactions

    Comments

    1. Helen Hernandez

      April 29, 2023 at 12:07 am

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

      Reply
      • Louise

        April 29, 2023 at 6:02 am

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

        Reply
    2. Catherine

      March 01, 2023 at 4:04 am

      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!

      Reply
      • Louise

        March 01, 2023 at 7:52 am

        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

        Reply
    3. Barbara Chase

      February 12, 2023 at 3:22 pm

      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!

      Reply
      • Louise

        February 12, 2023 at 5:02 pm

        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

        Reply

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    Nico and Louise founders of the Plant-Based School.

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