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
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
- 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
- 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.