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Easy Maple Roasted Brussel Sprouts with Walnuts

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Complicated name…it’s brussels sprouts, not brussel sprouts. I’ve been confused for years, too, but here’s some clarification. Brussels sprouts are a member of the cabbage family, and they’re incredibly popular in Belgium. The capital of Belgium is Brussels…. boom. Brussels sprouts. And if you ever get a chance to go to Belgium, eat lots of chocolate as a dessert after your plate of brussels sprouts. I digress…

​These maple brussels sprouts are a delicious way to introduce anyone to this delicious vegetable, especially if they’re a bit skeptical. Sweet maple syrup combined with lightly toasted walnuts bring out the flavor of the sprouts and sweeten up what some people consider a bitter vegetable. Don’t substitute pancake syrup here. Go with the real maple syrup. You won’t be disappointed.

What’s special about brussel sprouts

Brussel sprouts tend to get a bad name at the dinner table, possibly from just rumors of a bitter taste, but they really can be the perfect side dish to any weeknight or holiday meal. If roasted well, the tiny outer leaves crisp up and make for such a delicious crunch. I also love raw brussel sprouts thinly sliced and used in a salad with feta cheese and cranberries. 

If taste alone isn’t tempting, then consider all that brussel sprouts can do for you! Brussels sprouts offer health benefits such as being rich in vitamins C and K, antioxidants, and fiber, which contribute to heart health, digestive well-being, and potential cancer prevention. Their nutrient content supports bone health, aids in weight management, and provides essential compounds for overall health. However, individual responses to food may vary, and I’m clearly not a doctor, but more vegetables in your diet always seems like a good idea.

Roasted Brussel Sprouts Ingredients

Here are the simple ingredients you’ll need to whip up this simple side dish in no time at all. For best results, find the freshest brussel sprouts that are still tight. Scroll to the bottom of the post for the recipe card.

  • 1 lb fresh brussel sprouts
  • 3-4 tbsp Extra Virgin Olive Oil or Avocado Oil
  • 2 Tbsp Pure Maple Syrup
  • 1 tsp Salt
  • 1/2 cup of walnuts, chopped
  • Parchment Paper (optional)

Maple-Roasted Brussels Sprouts with Walnuts

  1. Start with one pound of fresh Brussels sprouts. Wash and spread on clean dish towel to remove any excess moisture. Slice off any tough ends and cut the sprouts in half.
clean brussel sprouts
  1. Whisk olive oil and maple syrup in a large bowl; add the sprouts, and gently toss until well coated. Line baking sheet with parchment paper if using. Spread brussels sprouts in an even layer on a large baking sheet (if they’re not in a single layer, some will steam instead of roast), and sprinkle with salt.
salting brussel sprouts
  1. Roast brussels sprouts at 400 degrees for 25-30 minutes or until easily poked (very technical term) with a fork and outer layers are crispy and browned on the edges. While the brussels sprouts are roasting, toast walnuts in a skillet over medium heat. Toss or stir continually for several minutes until they brown lightly or you begin to smell a toasty scent (again, very technical info here).
toasted walnuts
  1. Once sprouts are done, combine walnuts and roasted Brussels sprouts and serve! Your family will love it!
maple roasted brussel sprouts

Store any extras in an airtight container and place in the refrigerator. They will be good for 4-5 days afterwards. 

Making Brussels Sprouts in the Air Fryer

Need to make this tasty recipe in the air fryer instead? Follow almost the same recipe above, heating your airfryer to 400 degrees. The cook time should be about half, but you’ll need to pay attention since many air fryers cook differently. 

While you’re waiting for your crispy brussels sprouts, toast the walnuts and toss them with the sprouts when they are done cooking. This is a delicious way to also make these sprouts in a smaller serving size.

Variations for Maple Roasted Sprouts

Want to mix up this recipe a bit? I’m always up for modifications. Here are some ideas:

  • Mix in 1/2 a cup of dried cranberries after sprouts have roasted. They should absorb heat from the pan and add a nice sweet note. Feel free to scale back the maple a bit if you do this. 
  • Add in chopped sweet potatoes to the pan as it’s going in to roast. Season the potatoes alongside the brussels sprouts. 
  • Add in some crispy bacon at the end as you toss the maple syrup on. Bacon really does make everything better.
  • Add in a chopped butternut squash (or a portion of one) and season the same.
  • Substitute the walnuts for crunchy pecans for a different, but equally delicious, flavor. 

I’d love to know if you try this recipe, either from your home-grown brussels sprouts or from store bought. There’s no shame in how you get your veggies! Comment below and let me know if you have a tried and true way of getting your family to eat these powerhouse vegetables!

Oven Roasted Okra

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Easy Sautéed Kale 

Yield: 4

Maple Roasted Brussel Sprouts with Walnuts

Maple Roasted Brussel Sprouts with Walnuts

Lightly sweetened crispy roasted brussels sprouts with a walnut crunch are the perfect side dish for any meal.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 3-4 Tbsp extra virgin olive oil
  • 3 tbsp maple syrup
  • 1 pound brussel sprouts
  • 1/2-1 tsp sea salt
  • black pepper, to taste
  • 1/3 cup chopped walnuts

Instructions

  1. Start with one pound of fresh Brussels sprouts. Wash and spread on clean dish towel to remove any excess moisture. Slice off any tough ends and cut the sprouts in half.
  2. Whisk olive oil and maple syrup in a large bowl; add the sprouts, and gently toss until well coated. Line baking sheet with parchment paper if using. Spread brussels sprouts in an even layer on a large baking sheet (if they're not in a single layer, some will steam instead of roast), and sprinkle with salt. (I have been loving this Pink Himalayan Salt over the past few years. It's delicious!)
  3. Roast brussels sprouts at 400 degrees for 25-30 minutes or until easily poked (very technical term) with a fork and outer layers are crispy and browned on the edges. While the brussels sprouts are roasting, toast walnuts in a skillet over medium heat. Toss or stir continually for several minutes until they brown lightly or you begin to smell a toasty scent (again, very technical info here).
  4. Once sprouts are done, combine walnuts and roasted Brussels sprouts and serve! Your family will love it!

Notes

Want to mix up this recipe a bit? I'm always up for modifications. Here are some ideas:

  • Mix in 1/2 a cup of dried cranberries after sprouts have roasted. They should absorb heat from the pan and add a nice sweet note. Feel free to scale back the maple a bit if you do this. 
  • Add in chopped sweet potatoes to the pan as it's going in to roast. Season the potatoes alongside the brussels sprouts. 
  • Add in some crispy bacon at the end as you toss the maple syrup on. Bacon really does make everything better.
  • Add in a chopped butternut squash (or a portion of one) and season the same.
  • Substitute the walnuts for crunchy pecans for a different, but equally delicious, flavor. 

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 265Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 317mgCarbohydrates: 20gFiber: 4gSugar: 11gProtein: 4g

4 Reasons You Need to Eat Brussel Sprouts- The Kitchen Garten

Monday 30th of January 2017

[…] I’ll be sharing my super easy Maple Roasted Brussel Sprouts with Walnuts recipe, so be sure to check it out. It will give you a slightly sweet start to your long future […]

Cy Jr Perkins

Saturday 16th of January 2016

I love brussel sprouts, but I'm with the middle child...a little bacon added to anything seems to make it better!!!

Courtney

Monday 18th of January 2016

Bacon makes everything better! :)

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