Maple Brussels Sprouts


Maple Brussels Sprouts

If you think you don't like Brussels sprouts, it's only because you haven't tried this recipe! The slightly bitter sprouts are caramelized with sweet maple syrup and topped with crunchy hazelnuts, making them sweet, crispy, and nutty. Even kids can't resist this one!
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Allergens: Tree Nuts
  • Servings: 4


  • 5 cups Brussels sprouts
  • 1/4 cup Olive oil
  • 1/4 teaspoon Sea salt
  • 1/4 teaspoon Black pepper
  • 2 tablespoons Maple syrup
  • 1/2 cup Toasted hazelnuts coarsely chopped


  1. Preheat oven to 400 degrees F.
  2. Boil water.
  3. Line 9x13 or larger baking sheet or pan with foil or parchment paper for easy cleanup (caramelizing process leaves sticky residue!).
  4. Remove any yellow or brown outer leaves from Brussels sprouts, cut off stems, and cut in half.
  5. Blanch sprouts by soaking in boiling water for 1-2 minutes followed by soaking in iced water to stop the cooking process.
  6. Drain sprouts and pat try.
  7. In large bowl, toss sprouts, olive oil, salt, and pepper until well combined.
  8. When all sprouts are coated in oil, spread onto lined baking dish or sheet to roast. (HINT: Stop at this step and cover sprouts and store in fridge until you're ready to roast them if you want to do this a few days in advance.)
  9. Roast for 30 minutes, stirring every 10-15 minutes with spatula or large spoon to ensure even browning.
  10. Add and stir in maple syrup.
  11. Continue to roast until tender (about 15 minutes, 45 minutes total roasting time).
  12. Toss roasted sprouts with hazelnuts and serve.
  13. Bon appétit!