Maple Brussels Sprouts

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Maple Brussels Sprouts: sweet maple syrup complements tender-on-the-inside, crispy-on-the-outside Brussels sprouts while nutty pecans and tartly sweet cranberries finish off this beautiful and easy Thanksgiving side dish.

maple brussel sprouts on brown plate this recipe

The Best Maple Brussels Sprouts

Crunchy pecans, ruby-red cranberries and pure maple syrup come together to fancy up a delicious thanksgiving side dish. The best ever Maple Brussels Sprouts recipe is so easy to make, with just 4 ingredients, you won’t believe the relaxed pace at which this recipe will come together. Let’s make this!

brown plate of maple Brussels sprouts on a green cloth

Only 4 Ingredients for this Maple Brussels Sprouts Recipe

This simple and easy recipe for maple brussels sprouts calls for just 4 ingredients, not counting oil, salt, or pepper.

  • Brussels sprouts
  • Maple syrup
  • Dried cranberries
  • Pecans
ingredients for Maple Brussels sprouts laid out on a gray kitchen table

How to Make Maple Brussels Sprouts

Today, we’re making maple roasted, maple glazed Brussels sprouts in the oven! To start, we’ll begin by preheating the oven to 400F. Then, lining a baking sheet with greased foil.

Now, wash and pat dry Brussels sprouts. Trim off the ends and slice each Brussels sprouts in half.

Next, add the Brussels sprouts to a large mixing bowl with oil, salt, and pepper. Toss to coat.

two photos showing how to make maple Brussels sprouts - pouring olive oil then stirring a spatula to coat

Pour the Brussels sprouts into an even layer on the prepared baking sheet. Then, remove any stray leaves to avoid burning. We’ll add these back in later.

two photos showing how to make maple Brussels sprouts - pouring Brussels sprouts onto a baking sheet

Bake for 15 minutes, then stir and flip, and bake again for about 15 more minutes.

Remove the tray from the oven. Sprinkle in cranberries and pecans.

two photos showing how to make maple Brussels sprouts - sprinkling pecans and cranberries over sheet

Then, drizzle cranberries, pecans, and Brussels sprouts with maple. Give it all a good stir to coat. Bake for 2-4 more minutes.

Pour into a serving dish and enjoy the best maple Brussels sprouts! 

Storing Instructions for Maple Brussels Sprouts

This maple Brussels sprouts side dish is best served right away. When served fresh, this dish is warm, sweetly fragrant, and boasts crisp edges with tender centers. When served hours or even days later, this crispness and fresh deliciousness is gone.

I recommend making this maple Brussels sprouts recipe in advance and keeping warm as little as possible before serving. If needed, you can store cooled Brussels sprouts in an airtight container in the refrigerator for 1-2 days. Reheat in the oven or the microwave until hot. But, the original crispness will not be there. 

dining table with plates of food and utensils

Suggested Toppings for Maple Brussels Sprouts

As you can see from my photos, my favorite toppings for these maple Brussels sprouts are dried cranberries and pecans. However, you can take your dish in a different direction:

  • Dried cranberries + pecans (my preference)
  • Dried apricots + sliced almonds
  • Sesame seeds + raisins
  • Keep it simple with just a drizzle of maple syrup
  • A dash of paprika, cayenne, and black pepper for a sweet ‘n spicy kick
finished recipe on a foil lined baking sheet

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a square photo of maple brussels sprouts

Maple Brussels Sprouts

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Description

Maple Brussels Sprouts: sweet maple syrup complements tender-on-the-inside, crispy-on-the-outside Brussels sprouts while nutty pecans and tartly sweet cranberries finish off this beautiful and easy Thanksgiving side dish.

Ingredients

Units Scale

Tools Needed:

Maple Brussels Sprouts

  • 5 cups Brussels sprouts
  • 3 tablespoons olive oil or cooking oil of choice
  • Salt and pepper, or to taste
  • 2 tablespoon chopped pecans (optional)
  • 1 1/2 tablespoons dried cranberries (optional)
  • 3 tablespoons pure maple syrup

Topping

  • Drizzle of pure maple syrup

 

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with foil. Lightly grease.
  2. Wash Brussels sprouts and pat dry with a towel. Trim off the ends, then slice Brussels sprouts in half.
  3. Add Brussels sprouts to a large mixing bowl. Drizzle with 3 tablespoons oil, ¼ teaspoon salt and a pinch of pepper (or to taste). Toss to coat.
  4. Transfer Brussels sprouts to the prepared baking sheet, making sure to spread sprouts into an even layer. Remove any stray leaves as they’ll burn if baked for the entire duration of the cook time. You’ll add these in later.
  5. Bake for 15 minutes.
  6. Stir and flip so everything is evenly baked. Add in loose leaves from earlier.
  7. Bake for an additional 12-16 minutes (mine took 14 minutes), being careful not to burn.
  8. Carefully remove the baking sheet from the oven. Optionally, add pecans and cranberries, if using. Drizzle with about 3 tablespoons maple syrup. Stir to coat every Brussels sprout.
  9. Return to oven and bake for 2-4 more minutes.
  10. Transfer to a serving dish and enjoy! Optionally, drizzle with maple syrup. Enjoy!

Equipment

Notes

Storing Instructions: Maple Brussels sprouts are best on the first day. If needed, cool completely, then store in an airtight container in the refrigerator for 1-2 days. Heat before enjoying.

How to make Vegan: this recipe is naturally vegan.

How to make Gluten Free: this recipe is naturally gluten free.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dishes
  • Method: Oven
  • Cuisine: American

Thanksgiving Side Dishes 🍁

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It’s nice to meet you! Erik and I love sharing easy recipes that are fun & approachable. I love cozy movies, chocolate, big hugs, and being out at sea.

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18 Comments

  9. Thank you for this! I’m always trying to get my kids to eat more veggies, but they’re just so darn picky (hubby too 😜). But when I made this, they actually ate it! Can’t tell you how wonderful that was. I hope you’ve got more recipes like this coming, because my fam is ready to eat them!



    Reply

    1. That’s so awesome to hear, Veronica! Oh totally with the hubby: my Erik can be prettty picky for a grown man, too… lol! 😂 We’ve got so many more yummy veggies sides coming! I can’t wait to see what you try next. 🙂

      Reply