Maple Roasted Brussels Sprouts

5 from 6 votes
Crispy and golden Brussels sprouts infused with a spicy maple dressing. Sprinkled with toasted with hazelnuts. This recipe is restaurant worthy and so gourmet!
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
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Dec 18, 2018 (Last updated Jan 17, 2023) by Hannah Sunderani

Maple Roasted Brussels Sprouts

This Maple Roasted Brussels Sprouts recipe makes it SO easy to eat your vegetables!! Roasted until crispy and golden, and infused with a spiced maple dressing, then topped with crunchy hazelnuts and lime zest – this recipe is loaded with flavour and SO gourmet. Say goodbye to boring boiled Brussels Sprouts and make this recipe instead!

We all have those lists of “must makes” for Christmas dinner. In our family, these maple roasted Brussels sprouts are top of the list. When I was younger, my mum would allow one requested dish from each person and my sister and I would always request Brussels sprouts!

maple roasted brussel sprouts

These Maple Roasted Brussels Sprouts are…

  • Simple to make
  • Crispy 
  • Perfectly spiced
  • Sweet and caramelized 
  • Citrusy
  • Gourmet
  • Skeptic approved
  • The ultimate side dish

Ingredient Notes

These roasted Brussels sprouts are made with three components: fresh Brussels sprouts, a homemade maple dressing, and toasted hazelnuts. 

Fresh Brussels sprouts are best for this recipe. Frozen Brussels sprouts will release too much moisture while roasting and could cause the roasted sprouts to become mushy or soggy. Learn how to store your Brussels sprouts and keep them fresh for up to 1 week!

Coconut oil is my oil of choice for roasting and making the dressing rich and creamy. If you do not love the flavour of unrefined coconut oil, use refined coconut oil or another oil such as avocado oil or olive oil. Any of these will work in both roasting and making the maple dressing. 

Chili flakes and ground ginger balance the sweetness of the maple syrup with a bit of heat! This spiciness is subtle, but feel free to adjust to your personal taste.

Apple cider vinegar adds acidity and makes the dressing well bodied and balanced while pairing well with the sweetness in the maple syrup.
Toasted hazelnuts are my go-to with these roasted Brussels sprouts, but you may even love macadamia nuts, almonds, or try pumpkin seeds for a nut-free option.

How to Make Maple Roasted Brussels Sprouts

To start, preheat the oven to 450F/230C and line a baking tray with parchment paper. You’ll want to use a large baking tray so the Brussels sprouts have room to spread out and get nice and crispy. If needed, you could use two baking sheets or cook in batches! 

Next, spread the brussels sprouts on the baking tray and drizzle with melted coconut oil. Sprinkle with sea salt then toss to combine using clean hands. Once evenly coated in oil, lay each Brussels sprout cut-side-down and roast for 20-25 minutes. They should be nice and crispy! 

While the Brussels bake, prepare the simple dressing and toasted hazelnuts. In a medium sized mixing bowl, whisk together the apple cider vinegar, maple syrup, melted coconut oil, chili flakes, and ginger. Set aside. 

In a small skillet over medium-high heat, toast the hazelnuts until lightly browned and fragrant, 5-7 minutes. 

Once the Brussels are sufficiently roasted, transfer them to your serving dish and drizzle with the maple dressing. Sprinkle the toasted hazelnuts over top then finish with lime zest.

Serve immediately while warm and crispy!

maple syrup brussel sprouts

Recipe FAQs

When are Brussels sprouts in season?

Although Brussels sprouts can often be found year-round in North America, their peak season is during the fall and winter months, particularly September through early March. They’re the perfect healthy vegetable to enjoy throughout the holidays. Try them this year with The Ultimate Vegan Christmas Dinner Menu

Can Brussels sprouts be frozen?

Absolutely! If you’ve purchased more Brussels sprouts than you can enjoy before they will go bad, freezing them is a great way to preserve them for later enjoyment. Learn how to freeze Brussels sprouts with this simple tutorial.  

Why are my roasted Brussels sprouts not crispy?

If your Brussels did not become crispy, a couple of things may have happened. First, check that your oven is set to the correct high temperature. Brussels sprouts can become soggy cooked at low temperatures. Next, make sure the baking tray is not overcrowded. If the Brussels sprouts are overlapping or too close together, they are more likely to steam than crisp. The more space you can give your vegetables, the better they will be able to crisp! 

Should I blanch my Brussels sprouts before roasting?

You can, but it is not necessary! The longer bake time on these roasted Brussels sprouts cooks them through perfectly until they are nice and tender. If you blanch them first, they will require a shorter bake.

Should I cover Brussels sprouts when roasting?

No, you will want to cook these Brussels sprouts uncovered. Covering them will cause the Brussels to steam instead of roast and is not recommended.

Roasted Brussels Sprouts

More Holiday Side Dishes You May Love:

Be sure to check out my Vegan Christmas Dinner Menu too and take all the guesswork out of your holiday menu and planning!

I hope you love this recipe as much as we do! If you do make this recipe, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

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Maple Roasted Brussels Sprouts

5 from 6 votes
Crispy and golden Brussels sprouts infused with a spicy maple dressing. Sprinkled with toasted with hazelnuts. This recipe is restaurant worthy and so gourmet!
Maple Roasted Brussels Sprouts
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Serves 4 people


  • 1 1/2 lbs Brussels sprouts , halved
  • 1/4 cup coconut oil , melted
  • 1 tsp sea salt
  • 1/3 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 3 tbsp coconut oil , melted
  • 3/4 tsp chili flakes
  • 1/4 tsp ground ginger
  • 1/4 cup chopped hazelnuts
  • 1 tbsp lime zest


  • Preheat oven to 450F/230C and line a baking tray with parchment paper. Add the Brussels sprouts to the baking tray and drizzle with coconut oil. Sprinkle with sea salt and toss to combine. Lay the Brussels sprouts cut-side-down, and cook until golden and crispy, 20-25 minutes.
  • Make the dressing: In a medium bowl, combine the apple cider vinegar, maple syrup, coconut oil, chili flakes, and ginger. Whisk together to combine.
  • Toast the hazelnuts in a small skillet on medium-high heat, stirring often, until lightly browned and fragrant, 5-7 minutes.
  • When cooked, transfer the Brussels sprouts back into a serving dish and drizzle with the dressing. Sprinkle with the toasted hazelnuts and lime zest to finish.


Brussels sprouts are best served soon while still warm and crispy. 



Calories: 392kcal | Carbohydrates: 31g | Protein: 7g | Fat: 29g | Saturated Fat: 11g | Sodium: 633mg | Potassium: 783mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1396IU | Vitamin C: 145mg | Calcium: 106mg | Iron: 3mg

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  1. SO good! Served as part of our Christmas dinner and even the Brussel sprouts haters were won over, delicious and so easy!

    • Mission complete! haha. I’ve always thought that Brussels sprouts get a bad-rap because we’ve been used to boring boilled Brussels! Really happy to hear that the Brussels sprouts haters loved this recipe. It’s a favourite in our home too. 🙂 Thanks for the kind comment Sheila!

  2. Delicious! I made this for my husbands family for thanksgiving. Everyone loved it very much! They even asked me to forward them the recipe!

    • Well this is just the best compliment. I love when we can share vegan recipes with all eaters, and they love it just the same. Thanks for sharing this lovely story.