Maple Walnut Roasted Brussels Sprouts

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.

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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 (which is something I've never done before.....). 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.

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

How to Make Them

First, wash the Brussels sprouts well and slice off the tough ends. Then, cut each sprout into quarters. If some of the leaves fall off, even better! Those are the pieces that get nice and crispy in the oven. Place the Brussels sprouts in a large bowl.

Next, preheat your oven to 400, toss some extra virgin olive oil into a cast iron skillet and place it in the preheating oven. Meanwhile, roughly chop a few cloves of garlic and toss in with the Brussels sprouts. Since we want the walnuts to get coated in the olive oil, maple-y goodness (next step), you'll toss those in with the sprouts and garlic as well.

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Finally, whisk together more olive oil and pure maple syrup in a small bowl with some salt and pepper, and pour this mixture all over the Brussels sprouts and garlic. Sometimes I like to add cayenne pepper for the best possible spicy-sweet flavor.

Using an oven mitt, safely remove the preheated cast iron skillet from the oven, and pour the Brussels sprouts mixture evenly into the skillet. Roast for 25 minutes or until the Brussels sprouts are nicely crisped and browned on the edges.

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.

Common Roasted Brussels Sprouts Questions

1. Can I use frozen Brussels sprouts for roasting? I love frozen Brussels sprouts for steaming, but they don't work well 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.
2. Can roasted Brussels sprouts be reheated? Totally! The best way to reheat these is in a pan on the stove or toasting in the oven, so that they crisp up again. That said, I was way too impatient for that and reheated them in the microwave... no complaints.
3. 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.
4. 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
• Alongside Instant Pot mashed potatoes
• With garlic butter baked salmon
• Roasted chicken

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

Some Other Variations

• Add bacon.
• Sprinkle with parmesan or asiago right after taking the roasted Brussels out of the oven.
• Sub maple syrup for hot honey.
• Add a dash of cayenne (noted below as well -- I love this option!).
• Toss in chickpeas or other white beans for added protein.

If you make this, please share ALL details. Enjoy!

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