This post may contain affiliate links. Please see disclosure policy here.
Roasted in rich, nutty brown butter until perfectly caramelized, then finished with a touch of sweet maple syrup, these Brussels sprouts are crispy on the edges, tender in the center, and full of deep, cozy flavor. It’s an easy side dish that feels a little special—perfect for weeknight dinners, holiday gatherings, or anytime you want a vegetable that truly steals the spotlight.
Why You’ll Love This Recipe
If you think you don’t like Brussels sprouts, this recipe will change your mind! These maple brown butter Brussels sprouts turn a simple vegetable into something truly special. Roasting the sprouts in nutty brown butter gives them incredible depth of flavor and perfectly crispy edges, while a drizzle of maple syrup adds just the right touch of sweetness to balance their natural savoriness.
This recipe is easy enough for a weeknight dinner but elegant enough for a holiday table, and it comes together with just a handful of simple ingredients. Even Brussels sprouts skeptics will find themselves going back for seconds of this rich, caramelized, and irresistible side dish.
Ingredients Needed
- Brussels sprouts
- Olive Oil
- Pure real Maple Syrup
- Butter
- Salt
- Freshly Ground Pepper
How To Make Maple Brussels Sprouts
- Coat Brussels sprouts with olive oil, salt and pepper in a large bowl.
- Drizzle remaining olive oil on prepared baking sheet.
- Place oil coated baking sheet pan into 425 F oven for 5 minutes.
- Pour sprouts onto hot baking sheet in a single layer, with the cut side down and roast for 15 minutes, until fork tender.
- Flip a few times during the roasting process. A dark crust will form on them.
- Melt butter in a saucepan, and cook until it begins to foam and turn a light golden brown. Watch carefully.
- Remove browned butter from heat and add in the maple syrup. Stir to combine.
- Put roasted brussels sprouts in a bowl and drizzle with maple butter. Stir to coat.
- Serve immediately.
Tips and Tricks
- Only roast Brussels sprouts until they are fork tender. Overcooking them can cause them to turn gray and the taste becomes rather strong.
- Don’t skip browning the butter. Taking a few extra minutes to brown the butter adds a rich, nutty flavor that makes this dish truly special. Watch it closely and remove from heat once it turns golden and smells toasty to avoid burning. Check out my detailed tutorial on how to brown butter.
- Cut sprouts evenly. Halve (or quarter if large) the Brussels sprouts so they are similar in size. This ensures they roast evenly and all get those delicious caramelized edges.
- Roast cut-side down. Place the Brussels sprouts cut-side down on the baking sheet to maximize caramelization and create those crispy, golden edges everyone loves.
- Don’t overcrowd the pan. Give the sprouts space on the baking sheet. If they’re too crowded, they will steam instead of roast and you’ll miss out on that deep, roasted flavor.
- Finish with a sprinkle of salt. A final pinch of flaky sea salt right before serving enhances the sweet and savory flavors and makes everything pop.
Frequently Asked Questions
Do I need to blanch the Brussels sprouts first?
No blanching needed! Roasting the Brussels sprouts at a high temperature gives them tender centers and perfectly crispy edges without any extra steps.
Can I use frozen Brussels Sprouts instead of fresh?
Fresh Brussels sprouts work best for this recipe because they caramelize better and have a firmer texture. If using frozen, thaw and pat them very dry before roasting, but note they may not get quite as crispy.
Can I make these ahead of time?
These are best served fresh from the oven, but you can prep the Brussels sprouts and brown the butter ahead of time. When ready to serve, roast and toss with maple syrup just before serving for the best flavor and texture.
How should I store leftover maple Brussels sprouts?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to bring back some of the crispiness before serving.
These maple Brussels sprouts are proof that a simple vegetable can become something truly memorable with just a few thoughtful ingredients. The rich, nutty flavor of brown butter paired with the sweetness of maple syrup creates a perfectly balanced side dish that’s both cozy and elegant. These easy roasted Brussels sprouts recipe are sure to become a go-to favorite you’ll come back to again and again. Perfect for Thanksgiving dinner or any dinner!
Check out more of my favorite Brussels sprout and brown butter recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Maple Brussels Sprouts
Ingredients
- 2 Tbsp olive oil
- 1 lb. brussels sprouts remove ends and cut in half (or quartered if really large)
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 3 Tbsp butter
- 2 Tbsp pure maple syrup
Instructions
- Preheat oven to 425 degrees.
- Coat brussels sprouts with 1 Tbsp olive oil, salt and pepper.
- Drizzle remaining olive oil on baking sheet.
- Put oil coated baking sheet into hot oven for 5 minutes.
- Pour sprouts onto hot baking sheet and roast for 15 minutes, until fork tender.
- A dark crust will form on them. Flip a few times during the roasting process.
- In a saucepan, melt butter and cook until it begins to foam and turn a light golden brown. Watch carefully.
- Remove from heat and add in the maple syrup, stir to combine.
- Put roasted brussels sprouts in a bowl and drizzle with maple butter and stir to coat.
- Serve immediately.
Tips & Notes:
Nutrition Facts:
Beth says
Delicious! These will be the perfect addition to Easter dinner.
Randy Romero says
I will be trying this recipe. I have been making Brussels sprouts with maple syrup since the 90s when the Culinary Institute of America shared a recipe. I only ever bake or saute. The flavor of the butter added sounds fabulous!
Cindy Keller @ MyGardenGifts says
I have to say they really look yummy! Maybe, that’s because I love brussels sprouts anyway. I will be sure to try this recipe out – it looks truly mouth watering!!
Leigh Anne says
Cindy, I hope you enjoy them as much as we did!