Maple Roasted Brussel Sprouts are savory, sweet, full of texture, and so easy to love! Brussels sprouts are tossed in maple syrup, roasted with fennel and onion, then sprinkled with pomegranate and pepitas. It's an elegant, simple side dish for any occasion.
Maple roasted Brussel sprouts are a solid YES in our house with just about any meal during the winter months, especially when pomegranates are in season. They’re easy to make, healthy, affordable, and so versatile. Maple syrup Brussel sprouts are sweet, savory, and elegant enough for special occasions, yet simple enough for weeknight dinner.
How to make Brussels sprouts taste good
Brussels sprouts are one of those ingredients people often love to hate. I get it. The sprouts are naturally bitter and need the right flavors built around them to make them palatable for many people. Not everyone has a knack for making this magic happen. I see you. I gotchu. The magic is in the maple syrup (and a few other things) to balance the flavors of the palate in a desirable way. Here's what makes this recipe so darned good:
- bitter from the Brussels sprouts
- sweet from the maple syrup
- a touch of salt
- tart from the pomegranate
- savory / umami from the fennel & pepitas
All of these add up to ... dancing taste buds!
Maple Roasted Brussels Sprouts ingredient notes
- Brussels sprouts - I recommend only fresh Brussels sprouts for this recipe (not frozen).
- Fennel - adds a subtle licorice flavor and lots of texture (as long as you don't slice it too thin).
- onion - I love the color, texture, and flavor of red onion with maple roasted Brussels sprouts.
- maple syrup - this recipe calls for pure maple syrup and I don't recommend using pancake syrup.
- extra virgin olive oil - or your preferred oil can be used.
- pomegranate arils - or pomegranate seeds add the right amount of sweet and tart to this dish.
- pepitas - also called pumpkin seeds.
Roasted Brussels Sprouts Recipe Steps
- Preheat oven to 400°. Wash, dry, and slice Brussels sprouts, fennel, and red onion.
- Drizzle olive oil, salt, and pepper over veggies; toss to coat; place on a baking sheet.
- Bake 10 minutes, take the baking sheet out of the oven, drizzle maple syrup over vegetables, toss to combine, and return to the oven to bake another 5 minutes.
- Remove from oven, transfer to serving plate; garnish with pomegranate and pepitas; serve warm.
Maple syrup, Brussels sprouts and fennel
When I roast Brussels sprouts, I like to add a few other vegetables to complement their texture, flavor, and color. For this recipe, I love to roast fresh fennel and a gorgeous red onion with the Brussels sprouts. The combination of flavor and texture are perfect together! You can omit the fennel and/or the onion, but there's something magical about both of those pieces of produce that make this maple-baked veggie combo unforgettable.
Can I use frozen Brussels sprouts for this recipe?
I recommend using only fresh Brussels sprouts for this recipe. Frozen sprouts will throw off too much moisture and they simply won't caramelize in the oven.
Roasted Brussels Sprouts recipe tips
- Slice fennel and onion on the thick side because they'll shrink quite a bit in the oven.
- Prep produce a day in advance, and save time on cooking day, especially if you're making these roasted Brussels sprouts for holiday dinner.
- Use pure maple syrup (not pancake syrup).
Serve roasted Brussel sprouts with these entrees
- Oven Baked Chicken Thighs
- Herb Roasted Turkey Breast
- Broiled Salmon
- Simple Baked Chicken Leg Drumsticks
- Instant Pot Pulled Pork
More Brussels sprouts recipes
Maple Roasted Brussels Sprouts
- 1 lb Brussels Sprouts, halved (about 4 cups)
- 1 bulb Fennel, 1/4” thick slices (save fronds for garnish)
- 1/2 Red Onion, 1/4” thick slices
- 2 Tbsp Maple Syrup
- 1 Tbsp Extra Virgin Olive Oil, or preferred oil
- 1/4 tsp Kosher Salt
- 1/8 tsp Black Pepper
- 2 Tbsp Pepitas (Pumpkin Seeds)
- 1/4 cup Pomegranate Arils
- Preheat oven to 400°. Combine BRUSSELS SPROUTS, FENNEL, and RED ONION in a mixing bowl.
- In a small mixing bowl, whisk together MAPLE SYRUP, OLIVE OIL, SALT, PEPPER. Toss with vegetables to coat, then spread on a baking sheet.
- Bake 10-15 minutes until softened and browned to your liking, tossing as needed around the halfway point.
- Toast the PEPITAS by scattering them on a small baking sheet, baking in the same oven until toasted and fragrant (about 5 min). Remove and allow to cool.
- Transfer roasted veggies to a serving plate. Garnish with POMEGRANATE, PEPITAS, and FENNEL FRONDS. Serve warm.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.