Roasted Brussels Sprouts with Maple Syrup
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This delectable recipe for Maple Roasted Brussels Sprouts with apples is the perfect side dish for Thanksgiving, Christmas or a fall dinner party! It’s easy to prep in just 10 minutes, and it’s gluten free and vegan.
Table of contents
It’s day five and the last day of “Thanksgiving Week“ on the blog. So what’s been on the menu already this week?
- Slow Cooker Sweet Potato Stuffing
- Bacon Wrapped Turkey Breast
- Baked Sweet Potato Three Cheese Dip
- Cranberry Apple Sangria
While I certainly couldn’t pick a favorite between all of the recipes this week, my husband made his favorite immediately known. It was this recipe for brussels sprouts!
He loved them so much that I made them two days in a row for him. He said that out of all the brussels sprouts he’s had in his life, these were the best!
I have to be honest, I was a little reluctant to make another brussels sprout recipe for Thanksgiving this year. Simply because last years Brussels Sprout Casserole with Mushrooms was so incredibly delicious that I thought there was no way I could live up to it this year. Oh but I did!
I still love last years take on roasted brussel sprouts, but this years recipe is also so crazy scrumptious! The good news is that the two recipes are totally different so I can absolutely get away with making both for Thanksgiving dinner this year!
The other great thing about this roasted brussel sprouts recipe is that it’s vegan and gluten free, perfect for anyone coming to your Thanksgiving or Friendsgiving celebration that might have an aversion to meat, dairy or gluten!
This recipe only takes 10 minutes of prep time, so it’s easy to make this super scrumptious side dish for Thanksgiving, Christmas, or to go with any of your favorite fall or winter meals.
Ingredients
- Brussels sprouts – for this recipe you can use fresh or frozen brussels sprouts. Just make sure if the sprouts are frozen, that there’s no freezer burn on them. The freezer burn will melt off of the sprouts as they cook and cause them to steam in the oven, instead of roast. Look for sprouts that are about the same size and shape, so that they cook evenly at the same time.
- Extra virgin olive oil – or another neutral flavored oil, like avocado oil or vegetable oil.
- Salt + black pepper – to season the brussels sprouts. I prefer either kosher salt or sea salt, over table salt, because of their superior flavor. But feel free to use whatever you have on hand.
- Apples – I used a fuji apple for this recipe, but other types of apples, like gala, granny smith and pink lady are also good for cooking.
- Apple cider – or apple juice will also work, but the cider will have a stronger apple flavor, and it won’t be as sweet as apple juice.
- Maple syrup – always use real maple syrup, not pancake syrup or imitation maple syrup. We want the real stuff to make the best brussels sprouts!
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Toss halved brussels sprouts and diced apples with olive oil, salt, pepper, apple cider and maple syrup in a large bowl.
Pour the brussels sprouts onto a rimmed baking sheet and spread them out in a single layer.
Roast in the oven for 25-30 minutes, stirring halfway through. Remove from the oven when they’re golden brown, and serve immediately.
Recipe tips
- This recipe can easily be doubled or tripled for a holiday meal. As written, this recipe serves about 4 people as a side dish. Double the recipe for 8 people, or triple the recipe for 12 people. To double the ingredients, simply click the 2X button in the recipe card below. The ingredient amounts will automatically update for the new serving size.
- Always roast the brussels sprouts on a rimmed baking sheet. As the sprouts cook, some of the maple glaze will naturally drip off of the sprouts onto the baking sheet. You want to make sure that the glaze stays on the baking sheet and does not drip down into the bottom of your oven. It will immediately burn and make a huge mess. (Trust me, I give this recommendation from experience!)
- Try to purchase brussels sprouts that are similar in size. This means they’ll cook evenly. When purchasing whole brussels sprouts, make sure their color is bright green, and not yellow. And make sure that they are firm when squeezed. Smaller brussels sprouts will be naturally sweeter and more tender, so I recommend buying sprouts that are around 1 – 1 1/2 inches in length. The larger sprouts will taste more like cabbage.
- Before starting this recipe, you’ll want to trim off the ends of the brussels sprouts and cut them in half. Any of the outer leaves that naturally fall off during this process should be discarded.
Storage and reheating
Store roasted brussels sprouts leftovers in an airtight container in the fridge for up to 6 days.
I recommend reheating them under the broiler in the oven on high for 2-3 minutes. Or you can reheat them in an air fryer at 400°F for 2-3 minutes. This will reheat them to a nice, crisp texture.
I find that reheating them in the microwave leaves them a little too soggy for my personal preference.
Optional additions
These brussels sprouts are perfect just as the recipe is written. But it’s also fun to mix things up sometimes and add even more flavor to the dish. Try these roasted brussels sprouts with any of these tasty variations.
- After the brussels sprouts come out of the oven, transfer them to a serving dish and toss them with 1/4 cup crumbled gorgonzola cheese and 1/4 cup dried cranberries. (Pictured above.)
- Toss the brussels sprouts and apples with 1/4 cup diced pancetta before roasting them in the oven.
- After the brussels sprouts come out of the oven, stir in 1/4 cup candied pecans for a sweet, crunchy addition.
- Add fresh thyme sprigs or rosemary sprigs to the brussels sprouts before placing them in the oven. The flavor of the herbs will infuse into the sprouts as they cook, then the sprigs can be discarded after the sprouts are roasted.
What to serve them with
Roasted brussels sprouts are the perfect side dish to serve with a weeknight dinner. They’re also great for a special occasion meal like Christmas, Thanksgiving or Easter.
Try pairing them with one of these delicious main dish recipes.
More side dish recipes
For more easy side dishes for Thanksgiving dinner, and meals throughout the year, check out these popular recipes!
Maple Roasted Brussel Sprouts and Apples
Ingredients
- 12 ounces brussels sprouts, ends trimmed and sliced in half
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup fuji apples, diced
- ¼ cup apple cider
- ¼ cup maple syrup
Instructions
- Preheat the oven to 400°F.
- Toss the brussels sprouts, olive oil, salt, pepper, apples, apple cider and maple syrup together in a large bowl.
- Spread the sprouts out in a single layer on a rimmed baking sheet.
- Place in the oven and roast for 25-30 minutes, stirring halfway through.
Video
Notes
- This recipe can easily be doubled or tripled for a holiday meal. As written, this recipe serves about 4 people as a side dish. Double the recipe for 8 people, or triple the recipe for 12 people. To double the ingredients, simply click the 2X button above. The ingredient amounts will automatically update for the new serving size.
- Always roast the brussels sprouts on a rimmed baking sheet. As the sprouts cook, some of the maple glaze will naturally drip off of the sprouts onto the baking sheet. You want to make sure that the glaze stays on the baking sheet and does not drip down into the bottom of your oven.
- Try to purchase brussels sprouts that are similar in size. This means they’ll cook evenly. When purchasing whole brussels sprouts, make sure their color is bright green, and not yellow. And make sure that they are firm when squeezed. Smaller brussels sprouts will be naturally sweeter and more tender, so I recommend buying sprouts that are around 1 – 1 1/2 inches in length. The larger sprouts will taste more like cabbage.
- Before starting this recipe, you’ll want to trim off the ends of the brussels sprouts and cut them in half. Any of the outer leaves that naturally fall off during this process should be discarded.
Nutrition Facts
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11 Comments on “Roasted Brussels Sprouts with Maple Syrup”
This Roasted Brussels Sprouts Recipe with Maple Syrup sounds delicious! I love the idea of combining savory and sweet flavors. Can’t wait to try it out for my next family dinner!
Last thanksgiving was the first time I made roasted brussel sprout. Tho delicious my house overwhelmingly smelled only of them. That lasted for days. It became nauseating. I like brussel sprout and this recipe sounds delicious. So can I make this in my airfrier out on my porch?
Hi Cindy, yes you could make them in your air fryer on the porch. I recommend lining the air fryer with foil so that the liquid from the apple cider and maple syrup doesn’t leak through the grates of the air fryer.
While I haven’t tested this particular recipe in the air fryer, I would recommend trying it at 400°F for 10-14 minutes, removing the basket and shaking up the brussels sprouts halfway through the cooking time.
Enjoy!
brussel sprout with maple syrup and apple sounds one of the yummy combination. You have such a beautiful site.
Thanks so much!
This is such a delicious combination and love the flavors.
I love roasted sprouts, but I never thought about adding apples to them before. It’s pretty gosh darn genius!
Thanks so much! The bitterness of the sprouts, paired with the sweetness of apples & maple syrup is so delicious!
This is a Thanksgiving tradition at our house. So tasty !
Maple roasted anything is going to taste good 🙂 Pinned!
Thanks so much Natasha!! I have to agree, love my maple syrup 😉