Maple Roasted Brussel Sprouts

5 from 7 votes

Crispy, caramelized maple roasted brussel sprouts make the perfect sweet and savory side dish for any meal—easy to prep and packed with bold flavor!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 177kcal

Preheat oven to 425°F.
Add Brussels sprouts, oil and salt and pepper to a large mixing bowl, Using your clean hands or a large spoon, toss ingredients well to combine.
**Ensure that all sprouts have a light coating of oil.
Dump contents of the bowl onto a rimmed 13x18-inch half sheet pan. Arrange the Brussel sprouts in a single layer on the pan, cut side down.
**Avoid crowding the pan; Air needs to circulate around them or they will steam instead of becoming roasted and crispy.
Transfer pan to the oven and roast for 15 minutes, or until crispy and golden brown. Meanwhile, make the maple glaze.
In a small saucepan over medium heat, whisk syrup, vinegar and mustard to combine. Allow mixture to come to a simmer, then cook for 3 minutes, until glaze reduces and thickens.
Remove sheet pan from the oven and place on a trivet or hot pad.
Carefully drizzle the balsamic maple glaze evenly over the sprouts, or use a silicone basting brush to apply the glaze directly.
Return to the oven and roast for another 5 minutes.
Serve while warm.

Recipe Variations:

Spicy maple brussels sprouts: Add a dash of sriracha or a pinch of red pepper flakes to the glaze for a sweet and tangy spice that balances beautifully with the maple syrup.
Herb-infused sprouts: Toss the halved sprouts with chopped rosemary and a sprinkle of sea salt before roasting for an aromatic twist on classic crispy Brussels sprouts.
Nutty crunch version: Add toasted pecans or walnuts to the sheet pan during the final 5 minutes of roasting. The nuts toast while the glaze sets, adding rich texture and nutty depth.
Maple mustard sauce drizzle: For a flavor upgrade, double the maple glaze and serve extra sauce on the side. It’s perfect for dipping or drizzling just before serving.

TFN Pro Tip:

The first step toward perfect maple balsamic Brussel sprouts are clean, neat veggies!

How to Clean Brussel Sprouts

If the sprouts are still attached to the stalk, use a sharp paring knife to cut and remove them. Peel off and discard the larger, outer leaves, then transfer the sprouts to a colander.
Rinse under running tap water to remove any dirt/debris, then drain them well. Inspect the sprouts, and remove any bruised, black or damaged leaves. Discard any Brussel sprouts that are soft or mushy.

Storing Instructions:

Maple balsamic Brussel sprouts are best eaten immediately while warm and crisp! Leftovers can be refrigerated for 2 or 3 days but will lose texture with each passing day.
Reheat in the oven to around 350°F until warmed through — a quick broil at the end will help get some of that texture back. An air fryer would be great, too!