After a busy day, there is something so comforting about the warm, caramelized flavor of maple roasted Brussels sprouts fresh from the oven. This easy recipe blends the earthy goodness of roasted Brussels sprouts with a touch of maple syrup, creating a sweet and savory side dish that feels both elegant and effortless.
With just a handful of simple ingredients and minimal prep, you can transform ordinary sprouts into a dish that feels special. It is perfect for family dinners, holiday feasts, or even a quick weeknight supper.
Sweet Maple Roasted Brussels Sprouts In The Oven
I love making this maple roasted Brussels sprouts recipe in the winter when the evenings are cold, and we’re craving something warm and hearty. Our family enjoys it as a go-to side dish for both weeknight dinners and special gatherings because it’s simple yet feels like a treat.
This recipe uses a few wholesome ingredients—Brussels sprouts, carrots, maple syrup, and aromatics—making it convenient and easy to prepare. With just 5 minutes of prep, you can pop it in the oven and let the vegetables roast to perfection in about 45–50 minutes while you tackle other tasks or enjoy a quiet moment. The caramelized maple flavor paired with the tender roasted vegetables is a perfect balance of sweet and savory, making it a comforting addition to any meal.
Be sure to check out more of my easy side dish recipes. Try my Chipotle Mexican Grill Black Beans, Zucchini Casserole, and Seasoned Tender Crock Pot Beans.
Ingredients You Will Need and Buying Tips
Grab this handful of simple, wholesome ingredients to make a cozy and delicious oven-roasted side dish.
- Brussels sprouts: Choose fresh Brussels sprouts with bright green leaves that are firm to the touch. If you want them sweeter and more tender, go for smaller sprouts.
- Carrots: Select firm carrots with a rich, bright orange color and smooth skin. For the best taste, choose medium-sized carrots.
- Maple syrup: Use pure maple syrup to offer the most authentic flavor. For roasting, you’ll want dark or amber syrup because of its robust flavor.
- Olive oil: Choose extra virgin olive oil to enhance the caramelized edges of the sprouts. Make sure it’s fresh and not sitting too long on the shelf.
- Garlic: Look for fresh garlic to get the most intense flavor. It should feel solid when you give it a squeeze.
- Rosemary: Go for fresh rosemary with rich, vibrant green leaves.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations and Substitutions
- Replace maple syrup with honey for a more floral sweetness or agave syrup if you want a lighter sweetness.
- Use avocado oil instead of olive oil to let the maple syrup shine or add a mild, sweet flavor with coconut oil.
- Aside from rosemary, you can experiment with more herbs like oregano, sage, or thyme.
- If you want some heat on your roasted vegetables, add some crushed red pepper flakes or hot sauce to the seasoning mix.
- Add a more savory flavor with bits of bacon or pancetta.
- To balance the sweetness of maple syrup, combine it with soy sauce or tamari.
- Add a splash of orange juice to make a tangy-sweet glaze.
Yes, you can toss the sprouts with seasonings and keep in the fridge for up to 24 hours before roasting.
Yes, you can use the frozen Brussels sprouts, but they tend to be softer and less crisp than the fresh ones when roasted. If you use frozen, thaw and dry them thoroughly before roasting.
How To Make Maple Roasted Brussels Sprouts In The Oven
Get ready to transform humble Brussels sprouts into a crispy, caramelized dish in just a few simple steps.
1
Prepare For Roasting
First things first, preheat the oven to 400°F to make sure everything roasts evenly—it’s the key to getting those perfectly caramelized edges. While the oven heats, I get to work on the vegetables.
For the brussel sprouts, I trim off the tough stem ends and peel away any outer leaves that look damaged or yellow. Then, I slice them in half so they roast more evenly and soak up all that delicious maple flavor.
Next, grab your carrots and peel off the skin with a trusty vegetable peeler. I like to cut them into pieces about the same size as the halved brussel sprouts. This little trick helps them cook evenly so every bite is just right!
2
Season The Vegetables
Once the veggies are prepped, I transfer them straight to a large roasting pan or baking sheet. A good drizzle of olive oil comes next, and I use my hands (because it’s just easier!) or a spoon to toss everything until the vegetables are well coated.
For the garlic, smash the cloves with the flat side of a knife to release their flavor and scatter them over the veggies. Then, lay a few sprigs of rosemary right on top—it adds such a warm, herby aroma that fills the kitchen as it roasts. Finally, I sprinkle on some salt and pepper and give everything a gentle toss, making sure every piece is evenly seasoned. Now it’s ready to roast!
3
Roast And Serve To Enjoy
Place the baking sheet in your preheated oven and roast the veggies for 45-50 minutes, stirring halfway through to ensure even browning and crispy edges. You’ll know they’re done when the Brussels sprouts are golden and the carrots are lightly caramelized.
Once out of the oven, remove the rosemary sprigs and smashed garlic, then toss the veggies to coat them in their natural juices. Let them cool for a couple of minutes, then transfer to a large platter and drizzle with real maple syrup.
Gina’s Tips For Recipe Success
- Cut Into Small Pieces: Cut small Brussels sprouts in half to cook more quickly. If they’re extra large, cut them into quarters.
- Dry Before Roasting: Make sure to tap dry the Brussels sprouts from any excess moisture to become crispy when roasted.
- Arrange Vegetables: Before roasting, spread the seasoned veggies out on a baking sheet in a single layer.
- Increase Temperature: If you want the vegetables extra crispy, increase the temperature to 425 degrees Fahrenheit during the last 5 minutes of roasting.
- Cover With Foil: To keep your veggies from browning too quickly, cover the baking pan with foil.
Leftovers Storage Tips
If you want to maintain the crispiness of the vegetables, allow them to cool to room temperature before storing in an airtight container. Place the container in the fridge and consume within 4 days.
When you’re ready to enjoy the leftovers, reheat in the oven at 375 degrees Fahrenheit for about 10 minutes. You can also use a skillet to reheat the leftovers over medium heat. Toss occasionally to restore the crispiness of your roasted vegetables.
Side Dish Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
5-Minute Prep Maple Roasted Brussel Sprouts In The Oven
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 1 pound Brussels sprouts, halved
- 1 pound carrots, peeled and diced
- 2 tablespoons olive oil
- 4 large garlic cloves, smashed
- Salt and pepper, to taste
- 2 sprigs fresh rosemary
- 3 tablespoons maple syrup, be sure to use real maple syrup for best flavor
Instructions
Prepare the Ingredients:
- Preheat the oven to 400°F (200°C).
- Peel and dice the carrots and halve the Brussels sprouts.1 pound Brussels sprouts, 1 pound carrots
Season the Vegetables:
- Place the vegetables in a large roasting or sheet pan. Be sure to pat them dry with a kitchen towel so the olive sticks to them for roasting.
- Drizzle with olive oil, then add the smashed garlic, rosemary sprigs, salt, and pepper. Toss well to coat.2 tablespoons olive oil, 4 large garlic cloves, 2 sprigs fresh rosemary, Salt and pepper
Roast the Vegetables:
- Roast in the oven for 45–50 minutes, stirring halfway through, until the vegetables are tender and beginning to brown.
- When finished roasting, remove from the oven and allow them to cool for 2 or 3 minutes.
- Drizzle maple syrup over the brussel sprouts and carrots. Toss gently and serve.3 tablespoons maple syrup
Notes
- Cut Into Small Pieces: Cut small Brussels sprouts in half to cook more quickly. If they’re extra large, cut them into quarters.
- Dry Before Roasting: Make sure to tap dry the Brussels sprouts from any excess moisture to become crispy when roasted.
- Arrange Vegetables: Before roasting, spread the seasoned veggies out on a baking sheet in a single layer.
- Increase Temperature: If you want the vegetables extra crispy, increase the temperature to 425 degrees Fahrenheit during the last 5 minutes of roasting.
- Cover With Foil: To keep your veggies from browning too quickly, cover the baking pan with foil.