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Maple Roasted Brussels Sprouts
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5 from 1 vote

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.
Category Side Dish
Cuisine gluten-free, vegan, vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Author Hannah Sunderani


  • 1 1/2 lbs brussels sprouts
  • 1 tsp sea salt
  • 1/4 cup neutral oil
  • 1/4 cup maple syrup
  • 1/3 cup apple cider vinegar
  • 3/4 tsp red pepper flakes
  • 3 tbsp coconut oil
  • 1/4 tsp ground ginger
  • 1 tbsp lime zest
  • 1/4 cup hazelnuts , chopped


  • Preheat oven to 450F/230C. Line a baking tray with parchment paper. Slice brussels sprouts in half and toss into a large mixing bowl. Add sea salt and oil and toss to combine. Transfer brussels sprouts to baking tray cut-side-down and place in the oven to cook for 20-25 minutes, or until golden and crispy.
  • While you're waiting for the brussels to cook, make your dressing. In a saucepan add maple syrup, apple cider vinegar, red pepper, coconut oil, and ginger. Mix to combine and simmer on medium heat for 5 minutes. Place to the side.
  • Toast hazelnuts in a small skillet on medium heat for 5-10 minutes, or until browned. Place to the side.
  • When brussels are cooked transfer back to large mixing bowl and drizzle with dressing. Toss to combine. Transfer to a serving dish and sprinkle with lemon zest and toasted hazelnuts.


Calories: 262kcal | Carbohydrates: 20g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Sodium: 422mg | Potassium: 515mg | Fiber: 5g | Sugar: 11g | Vitamin A: 929IU | Vitamin C: 97mg | Calcium: 68mg | Iron: 2mg