Make Ahead - Heat & Serve Recipes Side Dishes

Brussel Sprouts with Maple Syrup

Brussel Sprouts with Maple Syrup served in a glass bowl on a wooden tray.

Brussel sprouts can be a really tough sell – even for some adults. But what if we coated them in maple syrup then roasted them to bring out their natural sweetness and a little bit of crispy crunchy goodness? This recipe for Brussel Sprouts with Maple Syrup is the perfect way to introduce an otherwise maybe overlooked veggie into your family’s diet.

Brussel sprouts with maple syrup can be prepped in just 5 minutes, roasted for 20 and on the table with no fuss in under 30 minutes. To prep them, simply toss the brussel sprouts in a simple maple syrup and dijon mustard vinaigrette and place them on a baking sheet to roast. A simple green vegetable side dish that is easy to prepare and everyone will love is a Win-Win at dinner time.

About the Ingredients

Brussel sprouts – our market sells them off the stalk. I like to cut off the base and then quarter the sprouts. If any of the leaves fall off I keep them because they get nice a crispy when roasting.

Maple syrup – be sure to use the real stuff. You want the maple flavor but not all of that extra sugar. I used McLure’s Pure Maple Syrup.

Dijon mustard a teaspoon goes a long way here. It just cuts the sweetness of the maple syrup a little but won’t taste bitter once roasted.

Olive oil – to thin out the syrup and make a nice vinaigrette.

Salt and pepper – to taste but personally I like to be a little on the salty side to compliment the sweetness of the maple syrup.

The ingredients needed to make Brussel Sprouts with Maple Syrup on a baking sheet.

How to Make Brussel Sprouts with Maple Syrup

Begin by cutting off the stems of the brussel sprouts. This might make some of the exterior leaves fall off the sprouts but that’s OK. I like to keep the leaves and toss them in the mixing bowl with everything else because once you roast them they will get nice a crispy which is my favor part.

Whisk up the vinaigrette in a small bowl by combining the maple syrup, dijon mustard, olive oil, salt and pepper. Place the brussel sprouts in a medium size mixing bowl and pour over the maple dijon vinaigrette. Toss everything until the brussel sprouts are well coated.

Line a baking sheet with foil (for easy clean up) and lightly spray the foil with cooking spray. Pour the brussel sprouts onto the tray and arrange them in a single layer. Roast them at 425°F for 20 minutes or until tender and just starting to brown on the edges.

Brussel Sprouts with Maple Syrup on a foil lined baking sheet before being roasted.

Recipe Substitutions & Variations

If you have a little extra time and want your Brussel Sprouts with Maple Syrup to be extra decadent, try adding some shallot to the mix. The best way to do this is to chop and sauté a shallot in a small sauce pan over medium heat with a little bit of olive oil. Once the shallot softens, about 4 minutes, add the vinaigrette to the pan, whisking to combine. Pour the vinaigrette over the quartered brussel sprouts in a mixing bowl and continue with the recipe as written.

The sautéed shallot will compliment the sweetness of the maple syrup perfectly and it will give another layer of flavor to kick your brussel sprouts up a notch.

Another variation of maple syrup brussel sprouts is this Asian Brussel Sprouts Satay recipe from The Grumpy Olive. Similar to my recipe, this one is a toss, roast and serve recipe also. It has a few extra ingredients and the sauce has a slight kickoff heat but they are equally as easy to make and delicious.

Make Ahead Instructions

Brussel sprouts are very easy to reheat. They are intentionally cooked to be tender and a little crispy on the edges so you aren’t at risk of losing any of the great texture by reheating them. Make these Brussel Sprouts with Maple Syrup ahead of time by following the recipe all the way through. Then let the brussel sprouts cool to room temperature, cover and refrigerate. When you’re ready to serve them, simply move them to a shallow, oven safe dish and reheat uncovered at 375°F for about 15 minutes or until hot.

A bite of Brussel Sprouts with Maple Syrup on a brass fork.

FAQ’s and Recipe Tips

Why should I eat brussel sprouts?

Brussel sprouts are a superfood and are packed with nutrients. Among one of their biggest benefits, especially for little ones, is their vitamin C concentration which helps boost immunity. They are also believed to be a cancer fighting food.

Should I stop cooking brussel sprouts before they turn brown?

Brussel sprouts get sweeter as they cook so leaving them in the oven longer almost always improves their flavor. Because the leaves are delicate and thin the outer layers of the brussel sprout may brown under the high heat of roasting. This is a good thing! That caramelized crunchy texture is what you want.

Brussel Sprouts with Maple Syrup being served in a glass bowl on a wooden plate with a brass fork and some raw brussel sprout leaves for garnish.

The Recipe for Brussel Sprouts with Maple Syrup

The recipe is attached below for easy downloading and printing.  If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought and if any kiddos tried them and liked them. Enjoy!

Brussel Sprouts with Maple Syrup served in a glass bowl on a wooden tray.

Brussel Sprouts with Maple Syrup

Tossed in a simple maple syrup and dijon mustard vinaigrette these brussel sprouts are sweet and roasted to perfection.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 137 kcal


  • 1 lb brussel sprouts
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • ½ tsp pepper


  • Preheat the oven to 425°F.
  • Line a baking sheet with tinfoil and spray with cooking spray.
  • Cut brussel sprouts in quarters and place them in a small mixing bowl.
    1 lb brussel sprouts
  • In a small bowl, whisk together olive oil, Dijon, mustard, maple syrup, salt, and pepper.
    2 tbsp olive oil, 2 tbsp maple syrup, 1 tsp Dijon mustard, 1 tsp salt, ½ tsp pepper
  • Pour the dressing mixture over the brussels sprouts and toss to coat.
  • Place the brussel sprouts onto the baking sheet and roast for 20 minutes.
Keyword maple syrup, Vegetable, Vegetarian, vinegarette

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  1. Sheenia says:


    1. So good – I’m looking forward to making them again this weekend for Easter.

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