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.
Mine came out soggy and overcooked because the sprouts I had were quite small
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.