Maple-Roasted Brussels Sprouts With Toasted Hazelnuts
Updated Sept. 10, 2025
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 1½pounds brussels sprouts
- ¼cup olive oil
- ¾teaspoon sea salt
- ¼teaspoon (or 10 grinds) black pepper
- 2tablespoons maple syrup
- ½cup toasted hazelnuts, coarsely chopped (optional)
Nutritional analysis per serving (6 servings)
217 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 6 grams protein; 265 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees.
- Step 2
To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
- Step 3
In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
- Step 4
After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
- Step 5
Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
- Step 6
Toss the roasted brussels sprouts with the hazelnuts and devour!
Private Notes
Comments
I will try this recipe that adds a little sweetness to Brussels sprouts because the 2 T maple syrup called for will add a hint of flavor to the recipe and also help caramelize the sprouts. If I don't like it, I won't make it again.
Maple syrup, not to be confused w/ maple-flavored corn syrup, has a range of distillations and is loaded with vitamins and minerals. Grade B is the accepted cooking syrup, but I use Grade A medium amber for everything, and from personal loyalty, always Vermont.
If sprouts are smaller you don't need to cook these 45 min. 25-30 will do if you don't want them mushy.
I also added bacon in the beginning. As noted before by others, the cooking times were excessive. Very nice recipe.
We’ve been burnt out on balsamic Brussels and needed a vegan alternative. This was an excellent choice. Will cut back the time a bit due to goofy oven and we like them a bit less soft.
Added pancetta and only 30 minutes; finished with a reduced balsamic syrup to serve. So good.
We cooked ours on the stovetop since the oven was occupied. We also had very tiny delicious sprouts. My family thought it was delicious. Time / can’t say since I just go by feel with the sprouts depending on size, but no where near the time in the recipe. Toasted and chopped our own hazelnuts earlier in the day. Worth the effort IMO and since it’s fall where I am right now, I tend to keep hazelnuts on hand for cooking.