Maple Walnut Roasted Brussels Sprouts

Maple walnut roasted Brussels sprouts in cast iron skillet

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5 from 2 reviews

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!


Units Scale
  • 1 lb. Brussels sprouts, ends cut off and quartered
  • 4 cloves fresh garlic, roughly chopped
  • 3/4 cup walnuts
  • 2 tbsp extra virgin olive oil
  • 2 tbsp maple syrup
  • 1/4 tsp each sea salt and pepper
  • Optional: pinch of cayenne


  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.


  1. Storing: Store roasted Brussels sprouts in a glass or air-tight container in the fridge for up to a week.