Make my easy oven roasted maple brussels sprouts for Thanksgiving or any meal when you want a delicious crispy, sweet and savory veggie side dish. Let me show you how!
And if you enjoy this recipe, you'll love my pan fried garlic green beans, too!
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❤️ Why You'll Love this Recipe
Quick & Easy - You don't need any fancy kitchen tools or advanced techniques to make this maple syrup brussel sprouts recipe. And it roasts to perfection in just 20 minutes!
Flavorful - If you want to learn how to make crispy brussels sprouts like your favorite restaurant at home, this is the one for you. Sweet, woodsy maple complements the nutty taste of roast sprouts and make this the best brussels sprouts recipe for Thanksgiving.
I specialize in making vegetables more delicious so that my family will eat them so you should also check out my savory mashed sweet potato recipe, fall harvest kale salad, brown butter garlic green beans, lemon zucchini squash, and praline sweet potatoes, too!
What You'll Need for this Recipe
Fresh Brussels Sprouts for the best texture and taste. Grab them from the produce section or your farmers' market on the stalk or loose. Frozen brussels won't get as crispy so I don't recommend using them.
Maple Syrup for sweetness. Use pure maple syrup and not pancake or waffle syrup, which typically contains additives and flavorings that we don't need in this recipe.
Olive Oil or the oil of your choice. Grab an oil with a high smoke point or heat resistance. Avocado oil is best, with a smoke point of 520 degrees. Next up is grapeseed oil up to 420 degrees, and even olive oil has a smoke point of 405 degrees--all in Fahrenheit!
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Seasonings - I typically keep it simple with sea salt and black pepper but if you want to add more spices, try garlic powder and/or cinnamon! Check out my stovetop brussels sprouts with smoked paprika or oven baked brussels with Nigerian yaji spice for more ideas!
Other Vegetables - Dice up carrots or butternut squash and toss it with the brussels sprouts before roasting to add additional festive fall color and flavor. You have to cut them small so that they cool just as quickly as the sprouts.
Or Fruits - Toss in dried cranberries, diced apples or pomegranate arils for pops of color and tart fruity flavor, if you like.
Nuts - You can add texture variation with crunchy walnuts, pecans or hazelnuts. Add them in halfway through the roasting time to get cozy toasted flavor without burning them.
How to Make Maple Brussel Sprouts in the Oven
- Step 1: Wash the sprouts, pat them dry, then trim off the ends and cut them into halves.
- Step 2: Toss with oil, syrup, salt and pepper until evenly coated. (Some of the leaves will come off and that's OK).
Pro Tip #1
Make sure to pat brussels sprouts completely dry before cooking! Any excess moisture on the sprouts will make them steam rather than roast, which results in softer texture instead of the nice caramelized crisp you came here for.
Pro Tip #2
Preheat the oven to 450 degrees Farenheit. Since the brussels sprouts are small, they won't need a long cooking time to get crispy at high heat.
- Step 3: Spread the coated sprouts out onto a sheet pan.
- Step 4: Roast until crispy and caramelized, flipping halfway through.
Pro Tip #3
Prepare a large sheet pan with non-stick oil spray. This way, the brussels sprouts will develop some char but not burn and stick to the pan. Spread sprouts out on the sheet pan with at least one inch between each one. When sprouts are cooked too close together, they release steam onto each other and steam rather than roast.
Pro Tip #4
To quickly and easily turn the sprouts, carefully rattle and shake the pan to flip the sprouts over halfway through the cooking time. This will help them cook evenly!
Step-by-Step Youtube Video
Frequently Asked Questions
Nope! At least not with this method. The quick roast at high temperatures with simple flavor additions also answers the question how to get the bitter taste out of brussels sprouts?
You can make these sprouts two to three days ahead of time but for the most crispy texture, I recommend cooking the day of. Reheat them in the oven or air fryer for the best results.
Store leftover sprouts in an airtight container and refrigerate. The cooked sprouts will last in the fridge for up to one week. They also keep in the freezer for up to six months when stored the same way.
How to Serve
I have made this brussels sprouts Thanksgiving side for my family for years now on Turkey Day and they're always a hit--I'm talking all gone with no leftovers.
Serve them to your holiday guests next to the garlic mashed potatoes, roasted carrots, candied yams, and herb butter turkey breast with seafood cornbread dressing and spiked cranberry sauce!
For weeknight dinner, pair them with my honey mustard chicken and garlic herb sweet potato fries or brown butter mac & cheese.
More Brussels Sprouts Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy this roasted brussels sprouts Thanksgiving side dish soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
Get my holiday dinner guide for more easy, flavorful Thanksgiving side dish ideas!
📖 Recipe
Maple Brussels Sprouts for Thanksgiving
Equipment
- 1 knife
Ingredients
- 2 pounds brussels sprouts
- ¼ cup olive oil or another oil with high smoke point
- ¼ cup maple syrup
- black pepper to taste
- sea salt to taste
Instructions
- Preheat oven to 450 degrees. Spray a full sheet pan with non-stick oil and set aside.
- Wash brussels sprouts, pat dry, then cut off and discard the ends and cut sprouts into halves.
- Add prepared sprouts to a large mixing bowl with olive oil, maple syrup, sea salt, and black pepper. Toss with kitchen spoon until evenly coated.
- Spread brussels sprouts onto prepared sheet pan, leaving at least one inch of space between each sprout. Place pan into oven to roast for 15 minutes.
- Halfway through cooking time, gently and carefully shake the pan back and forth to flip and turn the sprouts. Continue roasting until caramelized and cooked through then serve warm.
Jen says
I love Brussels sprouts they are so delicious. I always struggle to make make them crispy though so this recipe was just what I needed!
Robin says
This is my kind of recipe - quick, flavorful and healthy! The crisp exterior has me making them again and again.