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.
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!
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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
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.
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.
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
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.
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!
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.
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.
📖 Recipe
Maple Walnut Roasted Brussels Sprouts
- Total Time: 35 minutes
- Yield: 3 cups 1x
Description
Maple walnut roasted Brussels sprouts are perfect for cozy fall and winter dinners! Crispy edges, caramelized flavor, and just enough sweetness to steal the Thanksgiving side show.
Ingredients
- 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
- 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.
- 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.
- 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.
- 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
- 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
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Shahrzad says
WOW! This is the second time I’m making these and I’m using chickpeas this time, they’re still in the oven. I have lots of unused pomegranate juice/ paste so I added them up mixed with the maple syrup and it was a favourite with the pickiest non green eaters in the house. The whole batch was gone before it got cold. Thanks so much, there’s absolutely no way you can go wrong with this recipe.
Tera Gigot says
OMG that is such a win!! I'm so excited to hear! The pomegranate sounds like an amazing flavor add. So glad you loved it, and thanks so much for sharing 🙂
Brian says
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."
Tera Gigot says
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 🙂
Juan says
Delicious - and love the video!
Tera says
Thank you, Juan! 🙂