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 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 ½ tablespoons dried cranberries (optional)
- 3 tablespoons pure maple syrup
- Drizzle of pure maple syrup
- Preheat oven to 400°F. Line a baking sheet with foil. Lightly grease.
- Wash Brussels sprouts and pat dry with a towel. Trim off the ends, then slice Brussels sprouts in half.
- 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.
- 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.
- Bake for 15 minutes.
- Stir and flip so everything is evenly baked. Add in loose leaves from earlier.
- Bake for an additional 12-16 minutes (mine took 14 minutes), being careful not to burn.
- 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.
- Return to oven and bake for 2-4 more minutes.
- Transfer to a serving dish and enjoy! Optionally, drizzle with maple syrup. Enjoy!
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