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).
Recommended tools
- chef knife and cutting board
- measuring cup and/or spoons
- mixing bowl and whisk
- baking sheet
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
Ingredients
- 1 lb Brussels Sprouts, halved (about 4 cups)
- 1 bulb Fennel, 1/4” thick slices (save fronds for garnish)
- ½ Red Onion, 1/4” thick slices
- 2 Tbsp Maple Syrup
- 1 Tbsp Extra Virgin Olive Oil, or preferred oil
- ¼ tsp Kosher Salt
- ⅛ tsp Black Pepper
- 2 Tbsp Pepitas (Pumpkin Seeds)
- ¼ cup Pomegranate Arils
Instructions
- 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
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Michelle says
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
Traci Antonovich says
This makes my day, Michelle! Granny's would be awesome in it too 🙂 Thanks for your feedback!
Marisa Franca says
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.
Traci Antonovich says
Thanks so much Marisa...I love them as a salad too!
Debra says
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.
Traci Antonovich says
Thanks so much, Debra! Love hearing that and hope you can try the recipe sometime 🙂
Dana says
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!
Traci Antonovich says
Haha Dana, you have been missing out your whole life 😉 Can't wait for you to try it with maple!
Amanda says
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.
Traci Antonovich says
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!
Sues says
Maple syrup could make anyone fall in love with Brussels sprouts!! And these are such a gorgeous way to serve them!
Traci Antonovich says
I couldn't agree with you more. I love Brussels sprouts, and even MORE with maple 🙂
Carmy says
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!
Traci Antonovich says
Thanks Carmy! Well said...can't wait for you to try it! 🙂
Tina says
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.
Traci Antonovich says
Thanks Tina...so glad to hear these are going on your menu! Hope you love them like we do 🙂
Tracy says
This recipe was so perfect. The fennel adds such a great flavor. Definitely a can't keep your hands off recipe. 5 stars!
Traci Antonovich says
Aww thanks, Tracy! Lovvvve hearing that, my friend 🙂
Lisa says
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.
Traci Antonovich says
Thanks Lisa, you're so sweet to say that! I cannot lie...I do feel the same way about these babies...yummm 🙂
Sarah says
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!
Traci Antonovich says
Thanks Sarah! Gateway ingredient...I love it! Hope you love it with fennel and pommies 🙂
Tina says
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!
Traci Antonovich says
Great to hear it! Thanks Tina 🙂
Gloria says
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.
Traci Antonovich says
Thanks Gloria! We like hearing that...I'm right there with you on the maple syrup love too 😉
Sonia says
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
Traci Antonovich says
Awesome Sonia! Glad to hear it and I hope you LOVE them 🙂
Annissa says
Love the flavor combinations on this healthy brussels sprout recipe! Very hearty!
Traci Antonovich says
Thanks Annissa! Love hearing that! 🙂
Adriana Lopez Martin says
LOve Brussels sprouts and roasting is by far my favorite technique to make them. I need to try your version with maple yummy!
Traci Antonovich says
Thanks Adriana! If you already like roasted Brussels sprouts, I think you'll really enjoy them with maple syrup 🙂
Lauren Vavala | Delicious Little Bites says
I love roasted Brussels and the added fennel is so good! Such great flavors in this recipe!
Traci Antonovich says
Thanks Lauren! Love hearing that 🙂
Camilla Hawkins says
I have never roasted a sprout so I definitely have to try this, thanks for sharing:-)
Traci Antonovich says
Thanks Camilla, roasted Brussels sprouts are so easy and healthy. Hope you can try them soon! 🙂