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Maple Roasted Brussels Sprouts

Maple Roasted Brussels Sprouts

Made by roasting brussels sprouts in the oven until crisp and golden, and tossing in a sweet and spicy citrus dressing. Then sprinkled with toasted hazelnuts. It's a deliciously gourmet holiday side-dish to go down in history.
Course Side Dish
Cuisine gluten-free, vegan, vegetarian
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 people
Calories 392kcal
Author Hannah Sunderani


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


  • Preheat oven to 450F/230C and line a baking tray with parchment paper. Add the brussels sprouts to a large mixing bowl, drizzle with oil and sprinkle with salt. Toss to combine. Transfer the brussels sprouts to the baking tray, cut-side-down, and cook until golden and crispy, 20-25 minutes.
  • Meanwhile, 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, 7-10 minutes.
  • When cooked, transfer the brussels sprouts back into the large mixing bowl and drizzle with the dressing. Toss to combine. Transfer to a serving dish and sprinkle with the lime zest and toasted hazelnuts.


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