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.
This is one of my all-time favorite side dish recipes for fall and winter (alongside roasted delicata squash rings... so good). Even people I know who I know that are less-than-excited about Brussels sprouts ended up loving this recipe! It's gotta be the caramelized Brussels sprouts edges and how that hint of sweet maple plays with savory olive oil and garlic. When I make this, I want to eat the entire thing directly out of the skillet.
These guys are ready in 35 minutes (less if you're speedy when it comes to prep), making them a low-effort, high-reward side dish to keep in your back pocket. Whether you're looking for Thanksgiving side dish ideas, or are just interested in a seasonal side dish for fall and winter, I hope you enjoy these Brussels as much as I do.
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Substitutions & Variations
- 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.
- Chickpeas - Add some chickpeas to the Brussels sprouts mixture and roast everything together for added plant variety, fiber, and protein.
- Spicy-sweet - Try replacing the maple syrup with hot honey, or add a dash of cayenne to the seasoning mixture for a spicy-sweet variation.
Step-by-Step Visual Overview: Roasted Brussels Sprouts & Walnuts
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, and add to a bowl with garlic, walnuts, olive oil, maple syrup, salt, and pepper. Toss to coat well.
Step 2
Using an oven mitt, take the preheated cast iron skillet out of the oven. Carefully transfer the seasoned Brussels sprouts & walnuts mixture to the skillet. Roast at 400 for about 25 minutes. Serve with your main and enjoy!
Cast Iron Skillet Alternative
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, walnuts, and other ingredients when you're ready to bake them.
Scaling This Recipe for a Crowd
You can absolutely scale this up if you're serving a larger crowd for Thanksgiving or another holiday. I like to double or triple the recipe, and switch over to a 9x13-inch baking dish or something close to that in size. A sheet pan would work, too.
Brussels & Walnuts 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.
I like to reheat roasted Brussels sprouts in a pan on the stove, air fryer, or toasting in the oven, so that they crisp up again. That said, if you're impatient like me, a microwave works great, too.
For sure! You can either prep all of the raw 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 in the oven at 400 degrees until tops are slightly crisped up again (monitor at 5-10 minutes).
More Cozy Sides
Did you try these roasted Brussels sprouts with walnuts? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!
Print📖 Recipe
Roasted Brussels Sprouts with Walnuts & Maple
- Total Time: 35 minutes
- Yield: 4 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 show at your holiday table.
Ingredients
- 1 lb. Brussels sprouts, ends cut off and quartered
- 4 cloves fresh garlic, sliced
- ¾ cup walnuts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- ¼ teaspoon each sea salt and pepper
- Optional: pinch of cayenne
Get Recipe Ingredients
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.
- Season 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. Add olive oil, maple syrup, salt, and pepper to the bowl and toss to coat everything well.
- Bake: Use an oven mitt to carefully remove the preheated 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
- Storage instructions: Store roasted Brussels sprouts in a glass or air-tight container in the fridge for up to a week. I prefer to reheat these in the oven or air fryer to re-crisp them, but microwave works too!
- Prep Time: 10
- Cook Time: 25
- Category: Side Dish
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: ¼ recipe
- Calories: 283
- Sugar: 9.1 g
- Sodium: 30.5 mg
- Fat: 21.7 g
- Carbohydrates: 20.9 g
- Fiber: 5.8 g
- Protein: 7.4 g
- Cholesterol: 0 mg
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! 🙂