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Maple Roasted Brussels Sprouts
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Crispy Roasted Brussels Sprouts with Maple Dressing

Crispy and golden brown, tossed in a maple syrup dressing, these oven-roasted Brussels sprouts are such a simple, delicious vegetable side dish!
Course Side Dish
Cuisine gluten-free, vegan, vegetarian
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 people
Calories 392kcal
Author Hannah Sunderani

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
US Customary - Metric

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.

Video

Notes

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

Nutrition

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