These roasted Brussels sprouts are a savory, sweet side dish with SO much flavor and texture. Fresh Brussels sprouts are baked with fennel and onion, maple syrup-drizzled, then topped with pomegranate and pepitas. Perfect for holiday meals or any dinner during Brussels sprout season.
Roasted Brussels sprouts are a firm “yes, please!” in our house with just about any meal during the cooler months.
They’re easy to make, healthy, affordable, and so versatile…as you probably know.
But, here’s a straightforward question from a non-believer.
How do you make Brussels sprouts taste good?
Let’s face it. Not everyone loves Brussels sprouts because…they’re bitter.
Even after being tossed in olive oil, oven-baked, and sprinkled with salt and pepper, they can still be bitter.
I have a scrumptious solution for you…it’s maple syrup!
Have you ever baked Brussels sprouts tossed in maple syrup?
Omgosh, I dare you to NOT devour them before they even hit the dinner table.
The reason maple syrup makes them so good is because the flavors balance our palates in a desirable way.
Bitter (Brussels sprouts) + sweet (maple syrup) + tart (pomegranate) + savory (fennel & pepitas) = dancing taste buds!
What should I roast Brussels sprouts with?
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 or onion, but there’s something magical about this maple-baked veggie combination.
Especially after you sprinkle on the pomegranate and pumpkin seeds.
The savory, salty, sweet situation is on point!
Roasted Brussels Sprouts Recipe Steps
Step 1. Preheat oven to 400°. Wash, dry, and slice Brussels sprouts, fennel, and red onion.
Step 2. Drizzle olive oil, salt, and pepper over veggies; toss to coat; place on a baking sheet.
Step 3. 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.
Step 4. Remove from oven, transfer to serving plate; garnish with pomegranate and pepitas; serve warm.
* See full recipe below
Roasted Brussels Sprouts recipe tips:
Tip #1. Slice vegetables thick enough because they can and will nearly disintegrate in the oven if sliced too thin.
Tip #2. Prep ingredients a day or two in advance, and save time on your cooking day, especially if you’re making these for Thanksgiving or Christmas dinner.
Tip #3. Don’t skimp on the maple syrup…use pure maple syrup (not pancake syrup).
Maple Roasted Brussels Sprouts Recipe Ingredients:
Brussels sprouts – I recommend fresh Brussels sprouts for this recipe, as opposed to frozen.
fresh fennel – If you don’t love fennel, you can easily leave it out and this dish will still rock. Also, don’t slice it too thin or it will nearly disintegrate before your eyes.
red onion – I love the color, texture, and flavor of red onion with roasted Brussels sprouts.
maple syrup – Do not use pancake syrup in place of pure maple syrup. Let’s keep it real and unprocessed.
extra virgin olive oil – I would not skimp on the olive oil. When it comes to a roasted Brussels sprouts recipe, I want the rich flavor and aroma that only extra virgin olive oil can create.
salt and pepper – You guys know I love my kosher salt and fresh black pepper. Fine sea salt is wonderful too, just be sure to use about 1/2 the amount since it’s so much finer than Kosher.
pomegranate arils – or pomegranate seeds add the right amount of sweet and tart to this dish.
pepitas – aka pumpkin seeds
Recommended tools
- chef knife and cutting board
- measuring cup and/or spoons
- mixing bowl and whisk
- baking sheet
What to serve with roasted Brussels sprouts
Herb Roasted Turkey Breast – perfect for smaller holiday dinners
Baked Butternut Squash Mac and Cheese – simple, straight comfort food
Simple Baked Chicken Leg Drumsticks – you can use the same oven to bake the Brussels sprouts
Maple Roasted Brussels Sprouts
Ingredients
- 1 lb Brussels Sprouts halved (about 4 cups)
- 1 bulb Fennel 1/4” thick slices (save fronds for garnish)
- 1 small Red Onion 1/4” thick slices
- 2 Tbsp Maple Syrup
- 2 tsp Extra Virgin Olive Oil
- 1/4 tsp Kosher Salt
- 1/8 tsp Black Pepper
- 2 Tbsp Pepitas (Pumpkin Seeds)
- 1/4 cup Pomegranate Arils
Instructions
- Preheat oven to 400°; In a large mixing bowl, toss BRUSSELS SPROUTS, FENNEL, and RED ONION with OLIVE OIL, SALT, and PEPPER.
- Bake 10 minutes, then remove from oven, drizzle vegetables with MAPLE SYRUP; return to oven for 5 or 10 more minutes until softened and browned to your liking.
- Meanwhile, place the PUMPKIN SEEDS on a small baking sheet and bake (in the same oven) for about 5 minutes until they're toasted and fragrant. Remove and allow to cool.
- Transfer roasted veggies to a serving plate; garnish with POMEGRANATE, toasted PEPITOS, and FENNEL FRONDS.
RECIPE NOTES
Nutrition
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Love this recipe it has become a favorite and have made it many times. Started adding a chopped Granny Smith after cooking which we really enjoy
This makes my day, Michelle! Granny’s would be awesome in it too 🙂 Thanks for your feedback!
I can’t say that I grew up eating a lot of Brussel Sprouts. To mean they were just little cabbages. But once I grew up I grew to appreciate them. They are great as a salad but I love them roasted. Your vegetable platter looks beautiful.
Thanks so much Marisa…I love them as a salad too!
What a gorgeous dish. Whenever I make brussels sprouts they look dark and even though I think they are tasty, nobody is much interested. Your brussels sprouts are vibrant and the addition of pomegranate seeds and the bright purple onion enhances the appearance tremendously. Love the crunch from the pumpkin seeds too. A winner of a recipe for sure.
Thanks so much, Debra! Love hearing that and hope you can try the recipe sometime 🙂
Roasted Brussels sprouts are some of my favorite roasted veggies! I’ve tried so many variations, but I’d never tried them with maple before (which is sad since I’m a French Canadian gal who grew up with the most legit maple syrup). This is such a great recipe!
Haha Dana, you have been missing out your whole life 😉 Can’t wait for you to try it with maple!
I’m that girl who loved brussels sprouts even as a kid, haha. I think it’s because my mom always roasted them, and they’d be sweet and delicious. Love the touch of maple syrup you added here, as well as the fennel and pomegranate – all some of my faves! What a great side dish for the holidays.
Omgosh you’re so lucky to have liked Brussels sprouts growing up…because I detested them LOL. Hope you get to try this recipe sometime!
Maple syrup could make anyone fall in love with Brussels sprouts!! And these are such a gorgeous way to serve them!
I couldn’t agree with you more. I love Brussels sprouts, and even MORE with maple 🙂
I love the combination of brussels sprouts with pomegranate seeds – the flavours sound so fresh! I’m obsessed with using maple with brussels sprouts since it cuts its bitterness so the pomegranate will add another layer of sweetness. I can’t wait to try it!
Thanks Carmy! Well said…can’t wait for you to try it! 🙂
Yum, these look incredible! I love the addition of the pomegranate and pumpkin seeds, which sounds extremely interesting. I’m serving these up for Thanksgiving. I think they will be incredible with my dinner.
Thanks Tina…so glad to hear these are going on your menu! Hope you love them like we do 🙂
This recipe was so perfect. The fennel adds such a great flavor. Definitely a can’t keep your hands off recipe. 5 stars!
Aww thanks, Tracy! Lovvvve hearing that, my friend 🙂
Now these brussels sprouts look like something my family would really enjoy. I think it’s the fennel and onion that bring more depth and flavor. You’re right about the brussels being bitter, but with the maple syrup and the combination of vegetables, pomegranate and pepitas, this is no ordinary side dish.
Thanks Lisa, you’re so sweet to say that! I cannot lie…I do feel the same way about these babies…yummm 🙂
omg … you’re SO RIGHT! Maple syrup is the gateway to a brussels sprout obsession. I recently discovered maple syrup with bitter greens, and now I can’t get enough! (I even like them without it now!) I’ll have to try it with fennel and pomegranate, yum!
Thanks Sarah! Gateway ingredient…I love it! Hope you love it with fennel and pommies 🙂
I love roasted brussels sprouts. I never thought to cook them with maple syrup but I can totally see why it’s delicious. The sweetness contrasted to the cabbage-y taste is probably amazing. Saving this, thanks for sharing your recipes!
Great to hear it! Thanks Tina 🙂
Brussels sprouts are a must on our holiday dinner table. Roasting them is the only way to prepare them in my opinion. You can never go wrong adding maple syrup to anything. These sound mouthwatering.
Thanks Gloria! We like hearing that…I’m right there with you on the maple syrup love too 😉
I am a big fan of Brussels sprouts and I am always looking for new ways to make them… Thanks for sharing this Recipe.. going to try it soon
Awesome Sonia! Glad to hear it and I hope you LOVE them 🙂
Love the flavor combinations on this healthy brussels sprout recipe! Very hearty!
Thanks Annissa! Love hearing that! 🙂
LOve Brussels sprouts and roasting is by far my favorite technique to make them. I need to try your version with maple yummy!
Thanks Adriana! If you already like roasted Brussels sprouts, I think you’ll really enjoy them with maple syrup 🙂
I love roasted Brussels and the added fennel is so good! Such great flavors in this recipe!
Thanks Lauren! Love hearing that 🙂
I have never roasted a sprout so I definitely have to try this, thanks for sharing:-)
Thanks Camilla, roasted Brussels sprouts are so easy and healthy. Hope you can try them soon! 🙂