Crispy Roasted Brussels Sprouts with Maple Syrup

This is a lovely, easy roasted Brussels sprouts recipe, with maple syrup added at the end as part of a tangy cider-maple vinaigrette. This lets the sprouts roast properly (no burning) while maintaining a perfect complementary sweetness from maple syrup. 

Why This Roasted Brussels Sprouts With Maple Recipe Works

The combination of savory Brussels sprouts and sweet maple syrup works great. But most roasted maple Brussels sprouts recipes have you roast the sprouts with the syrup, which can lead to burnt sugar and soggy vegetables.

The Solution: This recipe uses a restaurant-secret technique. Roast the sprouts at high heat first to get them perfectly crispy, then toss them in a rich maple-cider vinaigrette right before serving. It’s the best way to get that earthy, sweet flavor without sacrificing any crunch. This recipe is:

• Easy to prepare: just prep the sprouts, roast them in the oven, and toss with maple
• Gorgeous flavor and texture: savory, crisp Brussels sprouts complemented by a sweet and tangy maple cider vinaigrette
• Festive and seasonal: in addition to being an easy weeknight side, this makes a festive vegetable side dish for Thanksgiving and Christmas, especially when topped with pomegranate seeds

Roasted Brussels sprouts — crispy on the outside, soft on the inside, and perfectly browned — tossed with a cider and maple syrup dressing, turns Brussels sprouts into a centerpiece vegetable dish.

Be sure to check out this roundup of Seasonal Roasted Vegetable Recipes. For more simple roasted winter vegetable recipes, get the recipes for Roasted Acorn Squash and comforting baked Cauliflower Gratin.

Ingredients for Maple-Roasted Brussels Sprouts

Here are the ingredients you’ll need to make this recipe. Nothing complicated here, just good flavors. You will need two main sets of ingredients for this recipe: those for the crisping the roasted Brussels sprouts, and those for the tangy maple vinaigrette.

Ingredients for Roasting the Sprouts:

• 2 pounds fresh Brussels sprouts: Look for bright green heads; avoid yellowing leaves
• 4 tablespoons good olive oil: Essential for conducting heat and crisping the leaves
• 1 teaspoon kosher salt: I prefer Diamond Crystal. If using Morton’s use 3/4 teaspoons.
• 24 turns fresh-cracked black pepper

Maple Cider Vinaigrette Ingredients:

• 2 tablespoons pure maple syrup: Use real Grade A or B maple syrup (not pancake syrup) for the glaze
• 2 tablespoons cider vinegar: Adds the necessary tang to balance the sugar
• 3 tablespoons olive oil
• 1/8 teaspoon kosher salt
• 1 teaspoon whole-grain mustard: The emulsifier that turns the maple into a creamy dressing
• 3 tablespoons chopped flat-leaf (Italian) parsley
• Optional Garnishes: 3 tablespoons pomegranate seeds (for holiday color) or toasted pecans or walnuts (for crunch)

This is one of my favorite recipes for the holidays. Get the full list of Best Thanksgiving Side Dish Recipes here.

Instructions: How to Make Crispy Roasted Brussels Sprouts with Maple

Follow these three simple steps to achieve a perfectly charred and perfectly glazed result.

Step 1: Prep and Roast for Crispiness

First, preheat your oven to 425°F (about 220°C). Wash, dry, and trim the ends of your Brussels sprouts. Slice them in half lengthwise to ensure they cook all the way through. In a large bowl, toss the halved sprouts with 4 tablespoons of olive oil, salt, and pepper until evenly coated.

Next, roast for 20 to 25 minutes, stirring once halfway, until they are deep golden brown and tender-crisp.

Crucial Tip for Char: Spread the sprouts onto a large rimmed baking sheet, and make sure they are not crowded. This maximizes surface contact with the hot metal and prevents them from steaming, which is essential for achieving the deep-brown caramelization makes them so good.

Step 2: Make the Maple Vinaigrette (While the Brussels Sprouts Roast)

While the sprouts are roasting, prepare your glaze. In a small bowl or measuring cup, whisk together the pure maple syrup, apple cider vinegar, olive oil, salt, and Dijon mustard. Taste and adjust for balance; add a touch more vinegar if you like it tangier, or a dash more syrup for sweetness.

Step 3: Toss and Serve

Immediately remove the hot sprouts from the oven. Transfer them directly to a large mixing bowl. Pour the prepared maple mixture over the hot sprouts and toss to coat. The heat from the vegetables will slightly warm the vinaigrette, allowing the glaze to cling beautifully to the crispy, charred edges.

Transfer to a serving dish and garnish with pomegranate seeds or toasted nuts. Serve while hot.

For more amazing roasted vegetable recipes, get this Sheet Pan Tomato Pomodoro recipe and Sheet Pan Ratatouille. You will also love these roasted carrots and roasted green beans for something seasonal.

Variations and Serving Suggestions

This maple roasted Brussels sprouts recipe is versatile and perfect for any meal, especially the holidays.

• Maple Bacon Brussels Sprouts: Add four slices of chopped, cooked bacon to the bowl and toss it in along with the maple glaze.
• Spicy Maple Sprouts: Introduce a pinch of cayenne pepper or red pepper flakes (¼ teaspoon) to the maple vinaigrette to give the sweetness a kick.
• Holiday Menu Pairing: The sweet-and-sour flavor of the maple vinaigrette makes this the ideal Thanksgiving side dish. The acidity perfectly cuts through the richness of traditional holiday fare like mashed potatoes and gravy.

Why This Is the Best Way to Roast Maple Brussels Sprouts

We’ve all tried the standard approach: toss the sprouts with oil and maple syrup, then throw them in the oven. While that sounds easy, it often results in two major problems: soggy sprouts or burnt sugar. Our method avoids these pitfalls, yielding consistently better results thanks to better expertise and technique.

Here is the culinary science behind why roasting first and dressing later makes this the superior recipe:

• Maximum Crispiness: Sugar burns at a much lower temperature than the high heat needed to properly char and crisp the fibrous leaves of Brussels sprouts (aim for 425°F for roasting). By roasting the sprouts with just oil, salt, and pepper, we can get maximum caramelization and crunch without burning the syrup.
• Better Flavor Balance: The mixture added at the end is a bright maple vinaigrette featuring apple cider vinegar and Dijon mustard, not just plain maple syrup. The acidity is key, cutting through the natural sweetness and earthiness of the sprouts, which prevents the dish from tasting overly heavy or too sweet. It’s the perfect balance of flavors.
• Beautiful Presentation (No Burnt Bits): Since the syrup is added post-roast, you achieve that coveted sticky glaze without leaving black, brittle, burnt sugar bits clinging to the sprouts or the pan. This technique ensures a vibrant, well-roasted dish every time.

How to Prevent Soggy Brussels Sprouts

Achieving that crispy edge is often the biggest challenge. Follow these simple guidelines to guarantee maximum crunch:

• High Heat Is Key: These sprouts get roasted at a nice, hot 425 degrees Fahrenheit. The high temperature forces moisture out quickly, leading to caramelization instead of steaming.
• Give Them Space and Do Not Overcrowd the Pan: If the sprouts are touching, they release moisture, and that moisture turns into steam. Use two baking sheets if necessary; it’s better to clean an extra pan than to eat soggy vegetables.
• Dry Them Well: After washing, use a salad spinner or pat the sprouts completely dry with a clean kitchen towel before tossing them with oil. Water steams food — the enemy of crispiness.

F.A.Q.s and Expert Tips

Love homey winter vegetables? Get the recipe for fancy mashed potatoes; they go great with Brussels sprouts. You’ll also enjoy these earthy vegetable dishes:

• Alice Waters’s Long-Cooked Broccoli
• Roasted Carrots With Citrus and Avocado
• Roasted Beet Salad With Citrus Vinaigrette

Why You Should Trust This Recipe: This recipe was developed and tested from scratch by Lisa Ruland, a C.I.A. pastry graduate and professional food writer. I am committed to providing accurate, trustworthy culinary guidance based on years of hands-on experience in professional and home kitchens. Learn more.