Dec 18, 2018 (Last updated May 24, 2023) 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.
Ya’ll know I love to play with elevated vegan side dish ideas, take my Crispy Smashes Potatoes for example. And, I’ll take every opportunity to make it a green vegetable side dish, cue the Green Beans Almondine! 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.
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. 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.
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!
Cook these oven-roasted Brussels sprouts with me on my Christmas Dinner Menu episode on YouTube, Vegan Afternoon with Two Spoons.
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!
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.
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!
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.
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.
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 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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See more step-by-step instructions by visiting the recipe story here!