Roots and Radishes

menu icon
go to homepage
  • Summer Recipes
  • Recipes
  • About Me
  • Subscribe
  • Eat More Plants (Free Guide!)
subscribe
search icon
Homepage link
  • Summer Recipes
  • Recipes
  • About Me
  • Subscribe
  • Eat More Plants (Free Guide!)
×
Home » Recipes » Quick and Easy Recipes

Maple Walnut Roasted Brussels Sprouts

Modified: Jul 7, 2023 · Published: Dec 13, 2020 by Tera Gigot · This post may contain affiliate links · 4 Comments

Jump to Recipe·Print Recipe·5 from 2 reviews

These maple walnut roasted Brussels sprouts are the perfect healthy, simple side dish to accompany any meal! Both savory and sweet, delightfully crisped, plant-based, and done in 35 minutes.

Maple walnut roasted Brussels sprouts in black cast iron skillet, on cooling rack with teal linen and light blue and white background this recipe

All right you guys, this is one of my all-time favorite side dish recipes. Those crispy Brussels sprouts edges and how that hint of sweet maple plays with savory olive oil and garlic?? OMG. I want to make this and eat the entire thing directly out of the skillet. That, and the fact that these especially tasty Brussels are ready in about thirty minutes, make them an incredible side dish to keep in your back pocket.

Whether you're looking for Thanksgiving side dish ideas, or are just interested in a simple winter side recipe, these Brussels are a must-try. Let's make them!

Jump to:
  • Ingredients You'll Need
  • Substitutions & Variations
  • How to Make These Roasted Brussels Sprouts
  • Roasted Brussels FAQs
  • What to Eat with Roasted Brussels Sprouts
  • 📖 Recipe

Ingredients You'll Need

You only need a handful of ingredients for this super simple veggie side dish.

  • Fresh Brussels sprouts
  • Garlic
  • Walnuts
  • Olive oil
  • Maple syrup
  • Salt
  • Pepper
  • Optional but DELISH: cayenne

Substitutions & Variations

Here are a few ingredient swaps you can try!

  • Walnuts - Try using hazelnuts, pecans, or slivered almonds instead of the walnuts.
  • Garlic - If you're sensitive to garlic, feel free to dice up a shallot and add that instead. It's a bit milder, and as someone who gets acid reflux from garlic, I often make this swap.
  • Bacon - Chop up 1-2 strips of bacon and add to the Brussels sprouts mixture. Bake according to the instructions for a salty and delicious twist! Not to mention, bacon + maple syrup = heavenly.
  • Chickpeas - Add some chickpeas to the Brussels sprouts mixture and roast everything together for added plant-based protein.
  • Spicy-sweet - Try replacing the maple syrup with hot honey, or simple add a dash of cayenne to the seasoning mixture for a spicy-sweet variation.

How to Make These Roasted Brussels Sprouts

Quartered Brussels sprouts in clear glass bowl

Step 1: Preheat your oven to 400, toss some extra virgin olive oil into a cast iron skillet and place it in the preheating oven. Wash the Brussels sprouts and slice off the tough ends. Then, cut each sprout into quarters. If some of the leaves fall off, that's okay! Those pieces get nice and crispy in the oven. Place the Brussels sprouts in a large bowl.

Quartered Brussels sprouts tossed in olive oil, maple syrup, salt, and pepper in clear glass bowl

Step 2: Add some peeled and roughly chopped garlic to the Brussels along with the walnuts. Season everything with olive oil, maple syrup, salt, and pepper.

Maple walnut roasted Brussels sprouts in black cast iron skillet.

Step 3: Using an oven mitt, remove the preheated cast iron skillet from the oven and set it down. Transfer the Brussels mixture to the skillet. Roast the Brussels sprouts at 400 degrees for 25 minutes, or until the Brussels, garlic, and walnuts become slightly browned and crisped. Allow to cool for a few minutes before serving as a side dish for any meal!

Note: If you do not have a cast iron skillet, no worries! Simply preheat your oven to 400 and prepare a baking dish with parchment or aluminum foil. No need to preheat the dish in the oven -- just set the prepped baking dish aside and add the Brussels sprouts when you're ready to bake them.

Roasted Brussels FAQs

Can I use frozen Brussels sprouts for roasting?

I love frozen Brussels sprouts for steaming, but I don't recommend them for roasting as they do not crisp up as nicely. For this recipe, I recommend fresh, and you can save frozen for steaming, baking into casseroles or eggs, etc.

Can roasted Brussels sprouts be reheated?

Totally! The best way to reheat these is in a pan on the stove, air fryer, or toasting in the oven, so that they crisp up again. That said, I'm often way too impatient for that and will reheat them in the microwave... they still taste great!

What makes roasted Brussels sprouts crispy?

Brussels sprouts and most roasted veggies get nice and crispy when they are well-coated in olive oil and roasted under high heat. In this maple walnut roasted Brussels sprouts recipe, you'll toss the Brussels in olive oil and maple syrup and roast at 400 for that delicious crispiness factor.

Can I make roasted Brussels sprouts ahead of time?

For sure! You can either prep all of the ingredients ahead to toss together quickly before roasting, or you can roast them ahead and keep them covered in the fridge until you're ready to serve. Simply re-crisp them up in a hot oven (or even an air fryer!) for about 5 minutes or until tops are slightly crisped up again.

What to Eat with Roasted Brussels Sprouts

All right you guys, here is where it gets even more fun. As I mentioned, maple walnut roasted Brussels sprouts are the perfect side dish. Though they go with mostly everything, below are some suggestions:

  • A vegan vegetable lentil loaf
  • Grilled pork tenderloin or baked pork tenderloin
  • If this is a Thanksgiving situation, you might try some homemade cranberry relish or these pressure cooker mashed potatoes (Instant Pot or Ninja Foodi friendly!)
  • With garlic butter baked salmon
  • Roasted chicken

Also, you can throw leftovers into a salad or chop them up for pizza toppings.

Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Maple walnut roasted Brussels sprouts in cast iron skillet

Maple Walnut Roasted Brussels Sprouts


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Tera
  • Total Time: 35 minutes
  • Yield: 3 cups 1x
Print Recipe
Pin Recipe

Description

Maple walnut roasted Brussels sprouts are a simple, healthy, savory-sweet side dish for to go with any meal. The Brussels sprouts get crispy and slightly caramelized from roasting at a high heat in the olive oil and maple syrup -- YUM!


Ingredients

Units Scale
  • 1 lb. Brussels sprouts, ends cut off and quartered
  • 4 cloves fresh garlic, roughly chopped
  • ¾ cup walnuts
  • 2 tbsp extra virgin olive oil
  • 2 tbsp maple syrup
  • ¼ tsp each sea salt and pepper
  • Optional: pinch of cayenne


Instructions

  1. Preheat oven to 400 degrees: Drizzle some extra virgin olive into a cast iron skillet. Place the skillet in the oven to preheat. Alternatively, prep a baking dish of your choice by lining with parchment paper or aluminum foil, and set aside.
  2. Combine Brussels sprouts, garlic, and walnuts: Add Brussels sprouts to a large bowl, including any leaves that fell off while cutting (these get crispy and delicious). Add the garlic and walnuts to the Brussels sprouts and toss to combine.
  3. Add olive oil/maple mixture: In a small bowl, whisk together extra virgin olive oil, maple syrup, salt, pepper, and cayenne if using. Pour all over Brussels sprouts and toss to coat.
  4. Bake: Carefully remove the preheat cast iron skillet from the oven and swirl the olive oil to coat the pan. Add Brussels sprouts in an even layer and bake at 400 degrees for 25 minutes or until Brussels sprout edges are slightly browned and crispy.

Notes

  1. Storing: Store roasted Brussels sprouts in a glass or air-tight container in the fridge for up to a week.
  • Prep Time: 10
  • Cook Time: 25
  • Category: Side Dish
  • Method: Roast
  • Cuisine: American

Did you make this recipe?

If you loved this recipe, make sure to let me know and give it a star rating (below)! Star ratings help Roots and Radishes recipes reach more people, which helps support the continued production of our content. Also, we'd LOVE to see what you make! Snap a picture and tag me on Instagram @rootsnradishes  🙂

More Quick and Easy Recipes

  • Simple leafy lettuce salad on plate.
    Everyday Leafy Green Salad with Lemon Vinaigrette
  • Italian Brussels sprouts chopped salad in large white serving bowl.
    Back-for-Seconds Italian Chopped Brussels Sprouts Salad (Vegetarian!)
  • Hand holding a plate of three ground chicken tacos.
    Delicious 15-Minute Weeknight Ground Chicken Tacos
  • Jammy egg on avocado toast with matcha tea.
    Seriously Delicious Jammy Eggs on Avocado Toast

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Brian says

    January 11, 2024 at 5:10 pm

    I wound up not having maple syrup in my pantry when I made these this past christmas, so I substituted it with some honey. It was a big hit! Even had a friend say "I normally hate brussel sprouts and just tried these to be polite, but now I'm going back for thirds."

    Reply
    • Tera Gigot says

      January 11, 2024 at 8:46 pm

      Ahhh YUM on the honey, and thank you so much for sharing!! Love getting people on the Brussels train, even if it's just for one recipe 🙂

      Reply
  2. Juan says

    January 10, 2022 at 9:14 pm

    Delicious - and love the video!

    Reply
    • Tera says

      January 11, 2022 at 7:38 pm

      Thank you, Juan! 🙂

      Reply
Tera Gigot, the author, photographer, and recipe developer of Roots and Radishes.

Hey, I'm Tera! And I'm so glad to meet you. I've been using seasonal produce to create recipes in my Wisconsin kitchen for 12 years. Here you'll find nourishing whole foods recipes that are approachable and delicious.

More about me →

FREE 5 Day Guide: Eat More Plants! Get the guide →

Summer Recipes

  • Pesto pasta salad with chicken on a white plate.
    Simple Pesto Pasta Salad with Chicken
  • Pesto potato salad scooped into large copper spoon resting on small white ceramic plate, next to bowl of potato salad and small white bowl of pesto
    Easy Pesto Potato Salad
  • Healthy scotcheroos topped with flaky sea salt and cut into squares on blue and white background
    No Corn Syrup Scotcheroos (With Date Syrup Instead!)
  • Peach blueberry salad with fork spearing a peach, in light blue bowl with aged balsamic in background
    Peach Blueberry Salad with Goat Cheese
  • Simple herb roasted beets on sheet pan
    Simple Herb Roasted Beets
  • Caprese pasta salad with grapes in a bowl with a silver fork, sitting on a white farmhouse wood surface with a gray linen on the side.
    Fruity Caprese Pasta Salad

Recipes to Make In June

  • Healthy strawberry crisp in cream-colored pie dish with copper serving spoon and two small white bowls with more crisp, with almonds and fresh strawberries on the side
    Wholesome Strawberry Crisp (SO Jammy!)
  • Pickled strawberries in a jar with black peppercorns.
    Quick Pickled Strawberries (Naturally Sweetened!)
  • Jammy egg on avocado toast with matcha tea.
    Seriously Delicious Jammy Eggs on Avocado Toast
  • Lemon dill hummus in beige serving dish with olive oil drizzled on top, with golden spoon
    Easy Lemon Dill Hummus
  • Marinated white beans in beige stoneware serving dish with golden spoon on beige and white surface, next to golden-yellow matte linen
    Easy Marinated White Beans
  • Goat cheese crostini with pickled strawberries on small white plate.
    Easy Goat Cheese Crostini with Pickled Strawberries

Footer

↑ back to top

Info

  • About
  • Privacy Policy

Newsletter

  • Sign Up! for recipes and updates

Contact

  • Contact
  • Services

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Roots and Radishes on the Foodie Pro Theme

Maple walnut roasted Brussels sprouts in black cast iron skillet, on cooling rack with teal linen and light blue and white background
Maple walnut roasted Brussels sprouts in black cast iron skillet, on cooling rack with teal linen and light blue and white background