Crispy Roasted Brussels Sprouts with Maple Dressing
Dec 18, 2018 (Last updated Mar 15, 2024) by Hannah Sunderani
Crispy and golden brown, and tossed in a maple syrup dressing, this recipe for oven-roasted Brussels sprouts is such a simple, delicious vegetable side dish. For best results, cut each Brussels sprout in half before roasting. A terrific green veggie side dish for dinner, and impressive enough for your holiday table, too!
This is a recipe I’ve created to combine childhood nostalgia and tradition with my new modern and delicious way of eating. We all have those lists of “must makes” for the holidays. In our family, these Roasted Brussels sprouts with Maple Dressing are top of the list. In fact, you’ll find them in my Vegan Christmas Dinner Menu!
Ya’ll know I love to play with elevated vegan side dish ideas, these oven-roasted Brussels sprouts are no exception to being an elevated vegan side dish, they are gourmet enough to be served in a high end restaurant, yet so easy to make at home.
So, let me tell you exactly how to make them.
These Roasted Brussels Sprouts with Maple Dressing are…
- Simple to make
- Perfectly spiced
- Sweet and caramelized
- Gourmet
- Skeptic approved
Ingredient Notes
This Brussels sprouts side dish is 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.
- 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 Roasted Brussels Sprouts with Maple Dressing
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!
Make this recipe with me!
Cook these oven-roasted Brussels sprouts with me on my Christmas Dinner Menu episode on YouTube, Vegan Afternoon with Two Spoons.
I hope you love this green vegetable side dish 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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Crispy Roasted Brussels Sprouts with Maple Dressing
Ingredients
- 1 1/2 lbs Brussels sprouts , halved
- 1/4 cup coconut oil , melted
- 1 tsp sea salt
Maple Dressing:
- 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
Instructions
- 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.
Watch The Video
Notes
Approvals
Nutrition
See more step-by-step instructions by visiting the recipe story here!
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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!
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.