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Crispy Roasted Brussels Sprouts With Maple Drizzle

The best baked Brussels sprouts.

Let’s get right to it: This is a stunning, and delicious, roasted Brussels sprouts recipe. Crispy on the outside, soft in the middle, and glazed with a sweet and tangy cider-maple dressing. 

Crispy Roasted Brussels Sprouts With Maple Cider Dressing

Meet This Oven-Roasted Brussels Sprouts Recipe

Brussels sprouts often get a bad rap. Oddly reminiscent of hard, tiny cabbages (which they kind-of are) and too-often boiled to a sulfurous mush, Brussels sprouts may look, well, depressing.

But roasting Brussels sprouts changes the game.

Baked Brussels sprouts, when done right, taste like a completely different vegetable. Crispy on the outside, soft on the inside, and browned to caramel-y goodness and tossed with a cider and maple syrup dressing, this recipe turns Brussels sprouts into a centerpiece vegetable dish.

Oven-roasted Brussels sprouts recipe ingredients

Are Brussels Sprouts Healthy?

Yes! Brussels sprouts are extremely healthy. Loaded with vitamins C and K (among others), Brussels sprouts also contain lots of fiber and antioxidants, combat inflammation, and contain omega-3 fatty acids.

Cooking Brussels Sprouts

Brussels sprouts can be eaten raw, as in a salad, or cooked. There are several ways to go when cooking Brussels sprouts. Brussels sprouts can be pan roasted, boiled, steamed, or baked in the oven.

Roasted Brussels sprouts are my favorites. Roasting sprouts in a hot oven (here, 400 degrees F) allows the vegetable to cook and soften, but also develop a nice exterior crunch. The best are the loose leaves that fall off, which get nice and extra crispy.

I avoid boiling or steaming Brussels sprouts. This is a healthy and traditional  way of preparing this winter vegetable. But I find that the flavor and texture are inferior to roasted Brussels sprouts, which are crispy and flavorful.

raw halved brussels sprouts on sheet pan ready to bake in oven

Should Brussels Sprouts be cut before roasting?

Yes. Brussels sprouts should be cut in half before roasting. By halving the sprouts, you allow the Brussels sprouts insides to become tender, and the outside to brown and crisp up without burning.

If you left the Brussels sprouts whole, the outside would burn before the insides fully cook.

Also: As you slice the Brussels sprouts, leaves will fall off. That’s fine. Throw the Brussels sprout leaves right on the roasting pan with the halved sprouts. These loose leaves will bake up crispy and delicious.

Crispy Roasted Brussels Sprouts With Maple Cider Dressing

How to Make This Roasted Crispy Brussels Sprouts Recipe

This oven roasted Brussels sprouts recipe is quite straightforward, and has two main components: the roasted sprouts, and the maple cider vinaigrette. To make this roasted vegetable side dish:

  1. Preheat the oven to 400 degrees F.
  2. Toss the Brussels sprouts with olive oil, salt, and pepper, and roast on a baking sheet for about 30 minutes.
  3. Meanwhile, make the maple cider dressing.
  4. Dress the Brussels sprouts, garnish with pomegranate seeds (if desired) and serve.

Crispy Roasted Brussels Sprouts With Maple Cider Dressing

Troubleshooting: Soggy Brussels Sprouts

 What causes soggy Brussels sprouts

  • Roasting at a low temperature. You need a hot oven to brown the exterior of the Brussels sprouts.
  • Not using enough oil and seasoning. Fat causes crisping, instead of just cooking. Be liberal. Here, we use 4 tablespoons of oil for 2 pounds of Brussels sprouts.
  • Stirring the Brussels sprouts. Don’t stir your sprouts! Leaving them to cook as-is on the sheet pan gives them enough time to brown. Stirring could interrupt the process.
  • Not spreading the Brussels sprouts out enough on the sheet pan. If the Brussels sprouts are packed too close together, they will steam.

Luckily, we are avoiding all of this. By baking the Brussels sprouts on a sheet pan at a high temperature, this roasted Brussels sprouts recipe bakes up crisp, cooked, and tasty.

Crispy Roasted Brussels Sprouts With Maple Cider Dressing

Love Brussels sprout recipes? You’ll also enjoy these earthy vegetable dishes:

Crispy Roasted Brussels Sprouts With Maple Cider Dressing

Crispy Roasted Brussels Sprouts With Maple

This easy, oven-roasted Brussels sprouts recipe yields a crispy Brussels sprouts side dish drizzled in sweet and tangy maple cider vinaigrette. Easily halved.
Prep Time20 minutes
Cook Time30 minutes
Course: dinner, Side Dish
Cuisine: American
Keywords:: brussels sprouts, christmas dinner, cooking brussels sprouts, crispy brussels sprouts, easy, holiday, roasted brussels sprouts recipe, thanksgiving recipes, vegan, vegetarian, winter vegetables
Servings: 6 to 8 people as a side dish
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Ingredients 

For the Brussels Sprouts

  • 2 pounds fresh Brussels sprouts
  • 4 tablespoons good olive oil
  • 1 teaspoon kosher salt
  • 24 turns fresh-cracked black pepper

For the Maple Cider Vinaigrette

  • 2 tablespoons pure maple syrup
  • 2 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 1/8 teaspoon kosher salt
  • 1 teaspoon whole-grain mustard (optional)
  • 3 tablespoons chopped flat-leaf (Italian) parsley
  • 3 tablespoons pomegranate seeds (optional)

Instructions

To Roast the Brussels Sprouts

  • Preheat the oven to 400°F.
  • Halve the Brussels sprouts, removing any tough-looking stumps.
    PRO TIP: Reserve Brussels sprouts leaves that fall off while slicing the sprouts. They're great and will get very crispy in the oven.
  • Toss the Brussels sprouts and leaves with the olive oil, salt and pepper. Spread evenly on a rimmed half-sheet pan and roast without turning for about 30 minutes, or until fork tender inside, and crisp on the outside.
    PRO TIP: Do not stir the Brussels sprouts. Leaving them still on the sheet pan in one spot helps to brown them.

For the Maple Cider Vinaigrette and to Finish

  • While the Brussels sprouts are roasting, make the vinaigrette by whisking together the maple syrup, vinegar, olive oil, salt, and mustard.
    PRO TIP: Mustard acts as an emulsifier, but is not necessary. Just be sure to whisk the vinaigrette again before adding to the sprouts.
  • Transfer the the roasted Brussels sprouts to a serving bowl. Toss with the vinaigrette, chopped parsley, and pomegranate seeds, if using. Taste for seasoning.
  • Serve warm.

5 comments

  • Louise Samson

    5 stars
    Perfect balance of flavours.
    Fabulous way of serving Brussels sprouts.
    Thank you. Your blog is fantastic!

  • Tamra W.

    5 stars
    This is my new favorite vegetable recipe. Thank you for livening up brussels sprouts for us.

  • 5 stars
    Made for dinner this weekend and tasted delicious.

  • Estelle

    5 stars
    I confess: I am from the old-school tradition of steaming brussels sprouts and serving them plain! But I decided to try this instead and it was wonderful. I honestly think that they would be very good just roasted without the vinaigrette because they do get crispy and are seasoned with the salt and pepper. But the vinaigrette did taste lovely with the sprouts, and we will make this again.

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