Maple Roasted Brussels Sprouts

By Sophia DeSantis, Reviewed by Anjali Shah on April 12, 2025

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This healthy and easy Maple Roasted Brussels Sprouts recipe is a tasty way to enjoy brussels sprouts, even for picky eaters. I roast them with maple syrup, olive oil, and a touch of sriracha for a sweet and savory flavor with a little heat. They turn out perfectly crisp and caramelized every time.

Brussels sprouts that have been roasted and browned in a white textured bowl sitting on parchment paper and a striped towel.

Brussels sprouts are part of the cabbage family, which explains why they have a similar flavor and texture to cabbage, especially when roasted or sautéed. Just yesterday, I shared my vegan stuffed cabbage rolls recipe, and I can say that working with familiar veggies always keeps me inspired in the kitchen.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Healthy Side Dishes!

📋 Recipe Card

Tasty veggie-based sides are a regular part of dinner in my home. They’re great next to a main dish, but I also like using them to build bowls, like tossing them into a vegetarian egg roll in a bowl or stuffing them into wraps or tacos. I’ll share more in the serving suggestions about how I’ve been enjoying these maple roasted Brussels sprouts lately.

👩🏽‍🍳 Why I Love This Recipe

I know Brussels sprouts can be a little tricky, not just to cook, but to actually get your family to eat them. But when I roast them this way, they turn out so much better than expected. The edges get golden and crispy, the maple syrup adds a nice sweetness, and the quick maple sriracha drizzle on top adds just the right finish. Even my kids, who used to push them aside, now ask for seconds without me even saying a word.

Brussels sprouts have a great earthy, nutty flavor on their own, and roasting takes them to another level. I keep the seasoning super simple so that flavor really comes through, and when I’m cooking for my friends, I never skip the sriracha. They’re all about the spice, and I’m definitely not holding back either. Every time I make these for them, the Brussels sprouts are the first thing to go, even before the mains. Ha!

What I love the most is how easy it is to use these throughout the week. I roast a big batch, store them in a container in the fridge, and then toss them into salads or bowls whenever I need something quick. You can easily switch up the flavors or add your favorite spices too. At this point, I wouldn’t even call it just a side dish. And if you’ve never been into Brussels sprouts, this is the recipe that might just change your mind.

🥘 Ingredients

Just a quick heads up, Brussels sprouts are a seasonal ingredient in the U.S., with peak season running from September through March. The rest of the ingredients are easy to find all year round, so you can still enjoy this recipe anytime.

Brussels sprouts: I use fresh Brussels sprouts as the main veggie, trimmed and halved for even roasting.

Maple syrup: This adds a nice touch of sweetness that caramelizes in the oven.

Olive oil, salt, and pepper: I use a little oil to get the sprouts crisp, sea salt and just enough black pepper.

Sriracha: I like to mix in a bit when I want to add some heat. You can skip it for the kids.

Cornstarch: This is optional, but it helps make the edges extra crispy, especially if you skip the oil.

Extra spicy topping: I mix maple syrup with more sriracha for a sweet and spicy drizzle right before serving.

🔪 How To Make

With my step-by-step process, you’ll get these maple Brussels sprouts so crispy and delicious that they’ll disappear in minutes. Trust me, I’m speaking from experience!

Prep the sprouts: I clean the Brussels sprouts well, then trim the stems and cut them in half. I go into more detail about this in the expert tips section.

Cleaned and cut in half Brussels sprouts on a wooden table.

Make the sauce: I stir together the maple syrup, oil, salt, pepper, sriracha, and cornstarch if I’m using it, until everything is well combined.

Measuring spoon in a glass bowl of maple syrup sauce.

Coat the sprouts: I add the Brussels sprouts to the bowl and toss them with the maple glaze until they’re evenly coated.

Spoon mixing Brussels sprouts with maple syrup and seasoning in a white bumpy bowl.

Roast the sprouts: I spread the Brussels sprouts onto a parchment-lined baking sheet, making sure they’re cut side down for the best crisp.

Roasted Brussels sprouts on a piece of parchment paper.

Finish and serve: I drizzle a little extra maple sriracha sauce over the roasted Brussels sprouts while they’re still hot, then serve them right away.

Hand pouring maple syrup sauce over a bowl of roasted Brussels sprouts.

💭 Expert Tips

My #1 Secret Tip for making this maple roasted Brussels sprouts recipe is to clean the sprouts and prep them properly. I know they can be a bit of a hassle, but once you peel off those outer layers and give them a good rinse, you’re left with the best part. I always look for ones that are bright and firm at the store, and once I’m home, I wash them well and dry them completely so they roast up nice and crispy in the oven.

Other Tips To Keep In Mind:

Cut them evenly: I cut larger sprouts in half and leave the smaller ones whole so they roast evenly. This helps prevent some from overcooking while others are still too firm.
Place them cut side down: I always roast them cut side down on the baking sheet. This gives that caramelized, golden surface that’s so delicious.
Use cornstarch for crispiness: When I skip the oil, I add cornstarch to the glaze. It gives the sprouts a light crispy coating.
Don’t overcrowd the pan: I spread the sprouts out in a single layer with a little space between them. Too many on one pan will steam instead of roast. If I need more room, I just use a second baking sheet.

📖 Variations

As I mentioned before, one of the reasons I love this recipe is because I can easily switch up the flavors. These are a few variations I’ve tested countless times, and my family loves them just as much as the original.

Add balsamic glaze: Sometimes I swap the sriracha for a drizzle of balsamic glaze after roasting. It adds a tangy sweetness that pairs perfectly with the caramelized sprouts.

Toss in nuts: I like adding chopped toasted pecans or walnuts for extra crunch and a nutty flavor. I usually mix them in during the last 5 minutes of roasting so they don’t burn.

Sprinkle with vegan parmesan: A light sprinkle of vegan parmesan right before serving gives a nice boost.

🍽 Serving Suggestions

I love serving these maple glazed Brussels sprouts as a side dish for regular or holiday dinners like Thanksgiving, Easter, or Christmas. Here are a few other recipes I think go really well with them.

Holiday meals: I enjoy serving these Brussels sprouts with a vegan Wellington or a plant-based turkey roast. These pairings have the best holiday flavors and always get a lot of compliments at the table.

Regular dinner days: On a busy weeknight, I pair them with my vegan meatball sub or some crispy vegan quinoa patties that my kids love.

Throw them in salads: I like tossing leftover sprouts into a spinach and arugula salad or this beetroot and feta salad.

🧊 Storage Directions

Refrigeration: I like to clean the Brussels sprouts the day before and keep them in the fridge so prep takes just minutes. Leftovers stay good in the fridge for up to 3 to 5 days and still taste great.

Freezing: I freeze roasted Brussels sprouts once they’ve cooled completely by storing them in a freezer-safe bag or airtight container for up to 3 months. I like to press out as much air as possible or seal them with plastic wrap inside the container to help prevent freezer burn.

Reheating: I reheat them in the oven or air fryer to bring back that crispiness, but the microwave works fine too.

❓Recipe FAQs

How do I keep the Brussels sprouts crispy?

Since I make this recipe so often, I’ve learned that one of the most important steps is drying the Brussels sprouts really well before roasting. I also make sure to spread them out with a little space between each one, and placing them cut side down helps them get that perfect crispy edge every time.

Do these work for meal prep?

Yes, I make a big batch and use them throughout the week in bowls, wraps, and salads. They reheat well and keep things easy during busy days.

Can I use frozen Brussels sprouts?

I’ve tried, but they don’t roast the same way. Fresh Brussels sprouts give the best texture and that nice crisp edge, so I always stick with fresh when I can and I recommend you do the same.

White bowl on a grey and white striped towel filled with roasted Brussels sprouts.

🥣 More Healthy Side Dishes!

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