These Roasted Brussels Sprouts are cooked in the oven until they’re crispy on the outside and soft on the inside, with a hint of maple syrup to give them some sweetness. With just four simple ingredients, this easy and healthy recipe is perfect for a weeknight dinner or your Thanksgiving table. If you don’t love Brussels sprouts already, you’re going to after trying these!

If you’re thinking “Brussels sprouts – yuck!” – just hear me out. I know in general Brussels sprouts get a bad rep, but these Brussels sprouts are seriously amazing. Roasting them takes away any bitter flavor and adding the maple syrup gives them a subtle sweetness. They’re cooked to perfection, with crispy edges on the outside and a soft middle – but not mushy!

I promise if you serve these at a dinner table, your family will be pleasantly surprised. Read on for the step by step instructions, and prepare to be blown away.

How To Cook Roasted Brussels Sprouts with Maple Syrup

Step 1: Trim & Cut the Brussels Sprouts

Set your oven to preheat at 375 degrees F.

Wash the Brussels sprouts in water (in a colander or by hand) and dry them off with a towel. Using a large sharp knife and a cutting board, trim the narrow end of each Brussels sprout off to get rid of the hard end (it’s likely slightly browned).

Next cut each Brussels sprout in half lengthwise and put them in a large bowl. If any leaves come off you can either keep them in the bowl and roast them (they will come out very crisp and brown) or throw them away.

Step 2: Season & Prep the Brussels Sprouts

Use a measuring spoon to measure out the oil and drizzle it over the Brussels sprouts. Do the same with the kosher salt and sprinkle it over the sprouts. Use your hands or a large utensil to mix everything together until all of the Brussels sprouts are coated with oil and kosher salt.

Set a piece of parchment paper on a jelly roll pan (which is a sheet pan with a lip on it to keep them from falling off – you can use a regular sheet pan, just be careful not to let the sprouts fall off). Lay the sprouts in a single layer on the pan with the cut inside facing down on the sheet.

Step 3: Cook the Brussels Sprouts

Put the pan in the preheated oven and cook the sprouts for 20 minutes. After the 20 minutes are up, take the pan out and mix the brussels sprouts up with a large utensil or pair of tongs to help brown them on all sides.

Put them back in the oven for another 10 minutes. Take them out one more time after the 10 minutes and, after measuring the maple syrup out in a liquid measuring cup, drizzle them with the maple syrup and combine as best you can with a large utensil or pair of tongs.

Put the pan back in the oven and cook for the remaining 10 minutes. Once down, let them cool for 2 to 3 minutes then serve!

Now you may have a couple of questions about Brussels sprouts, the first of which is usually…

Is it Brussel sprouts or Brussels sprouts?

These little vegetables are actually named after the Belgium city of Brussels, so the correct term is Brussels sprouts.

Are Brussels sprouts just small cabbages?

No, though they are from the same family as cabbages. Cabbages are grown in the ground, whereas Brussels sprouts grow from a stalk that grows from the ground.

How do you trim Brussels sprouts?

Trim a Brussels sprout by cutting off the very bottom (it’s typically a light brown color), roughly 1/8 of an inch. If any leaves come away, you can discard those or cook them with the Brussels sprout.

Are roasted Brussels sprouts good for you?

Brussels sprouts are high in nutrients and rich in antioxidants, which means they have a lot of health benefits! To read more, check out this article about the benefits of Brussels sprouts

Can you reheat roasted Brussels sprouts?

You definitely can! While they can be reheated in the microwave (in a microwave-safe dish for 30 seconds to one minute, depending on how many you’re reheating), they’ll reheat better (and will also crisp up a bit) by putting them on a sheet pan and popping them in a 350 degree F oven for 5 to 10 minutes.

COOKING TIPS

Buy Brussels sprouts that are approximately the same size. Otherwise the smaller ones will be done before the larger ones and you’ll end up with either slightly overcooked or undercooked sprouts.
If you don’t have parchment paper, you can use a silicone mat or foil with cooking spray sprayed on top.
Don’t skip the step of turning them over after they’ve been cooking for 20 minutes! You don’t have to turn them one by one, but just shift them around so that they brown on as many edges as possible.

RECIPE VARIATIONS

If you’re out of maple syrup, you can use honey in an equal amount.
Add a bit of spice to these roasted Brussels sprouts by sprinkling 1/2 tsp of chili pepper flakes over the sprouts once they’re done and mixing well.
Sprinkle some pomegranate seeds on the finished sprouts for a dash of color and bit of freshness.

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Need More Gluten Free Side Dish Recipes? Check These Out.

WONDERING WHAT TO EAT WITH THESE ROASTED VEGGIES? TRY ONE OF THESE GLUTEN FREE DINNER IDEAS.

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cooked maple roasted brussels sprouts on a sheet pan

Roasted Brussels Sprouts with Maple Syrup

These Roasted Brussels Sprouts are cooked in the oven until they're crispy on the outside and soft on the inside, with a hint of maple syrup to give them some sweetness. With just four simple ingredients, this easy and healthy recipe is perfect for a weeknight dinner or your Thanksgiving table.

Servings

Calories 107kcal

Author Taryn Solie

Equipment

Ingredients

1.5 lbs brussels sprouts
1.5 tbsp oil
3/4 tsp kosher salt
3 tbsp maple syrup

Instructions

Set your oven to preheat at 375 degrees F. Wash the brussels sprouts in water (in a colander or by hand) and dry them off with a towel. Using a large sharp knife and a cutting board, trim the narrow end of each brussels sprout off to get rid of the hard end (it’s likely slightly browned). Next cut each brussels sprout in half lengthwise and put them in a large bowl. If any leaves come off you can either keep them in the bowl and roast them (they will come out very crisp and brown) or throw them away.
Use a measuring spoon to measure out the oil and drizzle it over the brussels sprouts. Do the same with the kosher salt and sprinkle it over the sprouts. Use your hands or a large utensil to mix everything together until all of the brussels sprouts are coated with oil and kosher salt.
Set a piece of parchment paper on a jelly roll pan (which is a sheet pan with a lip on it to keep them from falling off. You can use a regular sheet pan, just be careful not to let the sprouts fall off). Lay the sprouts in a single layer on the pan with the cut inside facing down on the sheet.
Put the pan in the preheated oven and cook the sprouts for 20 minutes. After the 20 minutes are up, take the pan out and mix the brussels sprouts up with a large utensil or pair of tongs to help brown them on all sides. Put them in the oven for another 10 minutes.
Take them out one more time after the 10 minutes and, after measuring the maple syrup out in a liquid measuring cup, drizzle them with the maple syrup and combine as best you can with a large utensil or pair of tongs. Put the pan back in the oven and cook for the remaining 10 minutes. Once down, let them cool for 2 to 3 minutes then serve!

Nutrition

Roasted Brussels Sprouts with Maple Syrup (GF, Paleo)