Skip to content

Oven-Roasted Brussels Sprouts


Oven-Roasted Brussels Sprouts

5 from 2 votes
Wintertime is the best time for Brussels sprouts! Why? The health benefits of these mini-cabbages are especially important this time of the year -- just half a cup contains 137% of your daily vitamin K and 81% of your vitamin C, plus you gain 2 grams of protein at only 28 calories and half a gram of fat!
This particular Brussels sprouts recipe serves six and can be served hot or cold; simply store it in the fridge for up to three days for best results. Whether you want a fancy dish for Christmas Brussels or a simple weekday dinner idea, this vegan, maple-glazed, oven-roasted version uses a simple combination of six sweet and savory ingredients. The crunchy hazelnuts make this side dish super-satisfying, but you can use roasted pecans instead and/or add fresh pomegranate seeds or dried cranberries for additional sweetness.
For a full plant-based meal, combine these Brussels sprouts with a vegan pasta dish like my Vegan Puttanesca or something hearty like my Smashed Rosemary Potatoes. You can also top a simple salad with leftover Brussels sprouts and maple syrup for a filling lunchtime meal on the run!
Servings: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


  • 5 cups Brussels sprouts, (trimmed, cut in half)
  • 1/4 cup olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons maple syrup
  • 1/2 cup hazelnuts, (toasted, coarsely chopped)


  • Preheat the oven to 400 degrees F.
  • Line a 9x13 or larger baking sheet or pan with foil or parchment paper (I prefer parchment!).
  • Boil water and blanch the sprouts by dropping them in boiling water for 1-2 minutes.
  • Drain the sprouts and place them in a large bowl filled with ice and water to halt the cooking process.
  • In a large bowl, toss sprouts, olive oil, salt, and pepper until well combined. When all sprouts are coated in oil, spread onto a lined baking dish or sheet to roast.
  • Roast for 30 minutes, stirring every 10-15 minutes with a spatula or a large spoon to ensure even browning.
  • Add and stir in maple syrup, then continue to roast until tender (about 15 more minutes, so 45 minutes total roasting time).
  • Toss with hazelnuts or roasted pecans, pomegranate seeds, and/or dried cranberries, and serve.



    Roasting anything with maple syrup leaves a sticky residue,  so make sure you line the baking sheet or pan with parchment paper!