Roasted Brussels sprouts with maple syrup and chili flakes bring a tasty mix of sweetness, spice, and golden crispness to the table! It’s a side dish that feels familiar yet exciting at the same time. It makes for a great addition to your holiday spread, but can also be enjoyed any time of the year. Vegan, vegetarian, and gluten-free.
A Note From Kristen
Tired of the usual flavors of roasted vegetables? I’ve got you covered! My version of roasted Brussels sprouts offers a great balance of sweet and spicy that makes it an instant favorite at home. Maple syrup softens the Brussels sprouts’ natural bite, while chili lifts the flavors and makes them even more exciting. During the holidays, I make it a point to create more than just one batch because it disappears so fast. Hope you enjoy this recipe, and please let me know what you think!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
How to Make Maple Roasted Brussels Sprouts
01
MIX
Preheat oven to 425°F and line a large baking sheet with parchment. In a bowl, whisk together maple syrup, olive oil, tamari, vinegar, chili flakes, paprika, garlic powder, salt, and pepper.
02
TOSS
Add Brussels sprouts to the bowl and toss to coat evenly.
03
ARRANGE
Spread the Brussels sprouts in a single layer, cut side down, on the prepared sheet.
04
ROAST
Roast for 20–25 minutes, flipping halfway through, until crisp and golden.
05
SERVE
Transfer to a serving platter and drizzle with any leftover glaze. Garnish with toasted pecans or pistachios, if desired. Enjoy!
Serving Ideas
- Pair with vegan meatloaf, a vegetarian roast, or stuffed acorn squash.
- Serve with pumpkin risotto or shepherd’s pie (perfect for Thanksgiving!).
- Pair with mashed purple sweet potatoes, cheesy mashed potatoes, miso mashed potatoes, or mac and cheese.
- Serve alongside roasted cabbage steaks or your favorite protein.
- Additional garnishes that work well include dried cranberries, pomegranate arils, (perfect for Christmas!), toasted coconut flakes or a drizzle of tahini.
Kristen’s Top Tips
- Cut the Brussels sprouts evenly to ensure a more even roasting.
- When placing the veggies in the baking sheet pan, cut-side down, make sure not to overcrowd the pan. Giving the Brussels sprouts enough space allows them to crisp up rather than steam in the oven.
- Some great flavor variations I would recommend include adding orange zest or lemon juice as a finishing touch, tossing with fresh chopped herbs like rosemary or thyme, swapping the maple syrup with date syrup, swapping the apple cider vinegar with balsamic vinegar, or serving with a sprinkle of crumbled feta cheese (or plant-based feta).
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Roasted Brussels Sprouts Recipe
Ingredients
- 1 ½ pounds Brussels sprouts trimmed and halved, approx. 6 cups
- 3 tablespoons pure maple syrup
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tamari or soy sauce use gluten-free if necessary
- 1 tablespoon apple cider vinegar
- 1 teaspoon red chili flakes
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons toasted pecans or pistachios chopped, optional garnish
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the maple syrup, olive oil, tamari, apple cider vinegar, chili flakes, paprika, garlic powder, salt, and pepper.
- Add the Brussels sprouts to the bowl and toss until evenly coated. Spread them out onto the prepared baking sheet, cut side down, in a single layer.
- Roast for 20–25 minutes, flipping halfway through, until crispy on the edges and caramelized.
- Transfer to a serving platter and drizzle with any remaining glaze from the pan. Optionally, garnish with toasted pecans or pistachios for extra crunch before serving.
- Enjoy!
