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Home » Recipes » Side Dish Recipes » Maple Roasted Brussel Sprouts With Fennel

By The Kitchen Girl

Maple Roasted Brussel Sprouts With Fennel

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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.

Brussels sprouts, red onion, fennel, pomegranate, and pepitas on white plate on gray background

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.

Blogpost Contents hide
1) How to make Brussels sprouts taste good
2) Maple Roasted Brussels Sprouts ingredient notes
3) Roasted Brussels Sprouts Recipe Steps
4) Maple syrup, Brussels sprouts and fennel
5) Can I use frozen Brussels sprouts for this recipe?
6) Roasted Brussels Sprouts recipe tips
6.1) Recommended tools
7) Serve roasted Brussel sprouts with these entrees
8) More Brussels sprouts recipes
9) Maple Roasted Brussels Sprouts
9.1) Ingredients
9.2) Recipe Instructions
9.3) Nutrition

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!

Brussels sprouts, red onion, fennel, pomegranate, and pepitas on white plate on gray background

Maple Roasted Brussels Sprouts ingredient notes

Visit recipe card below 👇🏼 for printable amounts and instructions

  • 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.
Brussels sprouts, red onion, fennel, pomegranate, and pepitas on white plate on gray background

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 Roasted Brussels Sprouts Recipe Steps

Visit recipe card below 👇🏼 for printable amounts and instructions

  1. Preheat oven to 400°. Wash, dry, and slice Brussels sprouts, fennel, and red onion.
  2. Drizzle olive oil, salt, and pepper over veggies; toss to coat; place on a baking sheet.
  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.
  4. 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
Brussels sprouts, red onion, fennel, pomegranate, and pepitas on white plate on gray background

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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

  • Shaved Brussels Sprout Salad with Kale & Apples
  • Kale Sesame Noodles
  • Oven Baked Eggs with Veggies
Brussels sprouts, red onion, fennel, pomegranate, and pepitas on white plate on gray background

Maple Roasted Brussels Sprouts

Maple Roasted Brussel Sprouts are savory, sweet, and easy to love! Brussels sprouts are tossed in maple syrup, roasted with fennel and onion, then topped with pomegranate and pepitas for texture and flavor galore. Elegant and simple for any occasion.
5 from 17 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 cups
Author: Traci - TheKitchenGirl.com

Ingredients

  • 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

Recipe 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.
Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

Nutrition

Serving: 0.5cup | Calories: 81kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 405mg | Fiber: 4g | Sugar: 6g | Vitamin A: 467IU | Vitamin C: 53mg | Calcium: 47mg | Iron: 1mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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Comments

  1. AvatarMichelle says

    February 10, 2019 at 10:37 am

    5 stars
    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

    Reply
    • Traci AntonovichTraci Antonovich says

      February 11, 2019 at 5:36 am

      This makes my day, Michelle! Granny's would be awesome in it too 🙂 Thanks for your feedback!

  2. AvatarMarisa Franca says

    November 12, 2018 at 1:28 pm

    5 stars
    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.

    Reply
    • Traci AntonovichTraci Antonovich says

      November 12, 2018 at 1:53 pm

      Thanks so much Marisa...I love them as a salad too!

  3. AvatarDebra says

    November 12, 2018 at 10:46 am

    5 stars
    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.

    Reply
    • Traci AntonovichTraci Antonovich says

      November 12, 2018 at 11:57 am

      Thanks so much, Debra! Love hearing that and hope you can try the recipe sometime 🙂

  4. AvatarDana says

    November 12, 2018 at 7:30 am

    5 stars
    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!

    Reply
    • Traci AntonovichTraci Antonovich says

      November 12, 2018 at 10:36 am

      Haha Dana, you have been missing out your whole life 😉 Can't wait for you to try it with maple!

  5. AvatarAmanda says

    November 12, 2018 at 5:08 am

    5 stars
    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.

    Reply
    • Traci AntonovichTraci Antonovich says

      November 12, 2018 at 10:37 am

      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!

  6. AvatarSues says

    November 11, 2018 at 8:39 pm

    5 stars
    Maple syrup could make anyone fall in love with Brussels sprouts!! And these are such a gorgeous way to serve them!

    Reply
    • Traci AntonovichTraci Antonovich says

      November 12, 2018 at 10:38 am

      I couldn't agree with you more. I love Brussels sprouts, and even MORE with maple 🙂

  7. AvatarCarmy says

    November 11, 2018 at 12:10 pm

    5 stars
    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!

    Reply
    • Traci AntonovichTraci Antonovich says

      November 12, 2018 at 11:37 am

      Thanks Carmy! Well said...can't wait for you to try it! 🙂

  8. AvatarTina says

    November 11, 2018 at 11:08 am

    5 stars
    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.

    Reply
    • Traci AntonovichTraci Antonovich says

      November 12, 2018 at 11:38 am

      Thanks Tina...so glad to hear these are going on your menu! Hope you love them like we do 🙂

  9. AvatarTracy says

    November 09, 2018 at 8:03 am

    5 stars
    This recipe was so perfect. The fennel adds such a great flavor. Definitely a can't keep your hands off recipe. 5 stars!

    Reply
    • Traci AntonovichTraci Antonovich says

      November 09, 2018 at 2:21 pm

      Aww thanks, Tracy! Lovvvve hearing that, my friend 🙂

  10. AvatarLisa says

    November 08, 2018 at 5:03 am

    5 stars
    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.

    Reply
    • Traci AntonovichTraci Antonovich says

      November 09, 2018 at 2:16 pm

      Thanks Lisa, you're so sweet to say that! I cannot lie...I do feel the same way about these babies...yummm 🙂

  11. AvatarSarah says

    November 07, 2018 at 9:00 am

    5 stars
    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!

    Reply
    • Traci AntonovichTraci Antonovich says

      November 09, 2018 at 2:11 pm

      Thanks Sarah! Gateway ingredient...I love it! Hope you love it with fennel and pommies 🙂

  12. AvatarTina says

    November 06, 2018 at 6:03 am

    5 stars
    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!

    Reply
    • Traci AntonovichTraci Antonovich says

      November 06, 2018 at 7:07 am

      Great to hear it! Thanks Tina 🙂

  13. AvatarGloria says

    November 05, 2018 at 10:15 am

    5 stars
    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.

    Reply
    • Traci AntonovichTraci Antonovich says

      November 05, 2018 at 11:44 am

      Thanks Gloria! We like hearing that...I'm right there with you on the maple syrup love too 😉

  14. AvatarSonia says

    November 02, 2018 at 4:23 pm

    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

    Reply
    • Traci AntonovichTraci Antonovich says

      November 02, 2018 at 5:04 pm

      Awesome Sonia! Glad to hear it and I hope you LOVE them 🙂

  15. AvatarAnnissa says

    November 02, 2018 at 8:02 am

    5 stars
    Love the flavor combinations on this healthy brussels sprout recipe! Very hearty!

    Reply
    • Traci AntonovichTraci Antonovich says

      November 02, 2018 at 8:59 am

      Thanks Annissa! Love hearing that! 🙂

  16. AvatarAdriana Lopez Martin says

    November 02, 2018 at 7:47 am

    5 stars
    LOve Brussels sprouts and roasting is by far my favorite technique to make them. I need to try your version with maple yummy!

    Reply
    • Traci AntonovichTraci Antonovich says

      November 02, 2018 at 8:58 am

      Thanks Adriana! If you already like roasted Brussels sprouts, I think you'll really enjoy them with maple syrup 🙂

  17. AvatarLauren Vavala | Delicious Little Bites says

    November 02, 2018 at 7:36 am

    5 stars
    I love roasted Brussels and the added fennel is so good! Such great flavors in this recipe!

    Reply
    • Traci AntonovichTraci Antonovich says

      November 02, 2018 at 7:44 am

      Thanks Lauren! Love hearing that 🙂

  18. AvatarCamilla Hawkins says

    November 02, 2018 at 7:35 am

    5 stars
    I have never roasted a sprout so I definitely have to try this, thanks for sharing:-)

    Reply
    • Traci AntonovichTraci Antonovich says

      November 02, 2018 at 7:43 am

      Thanks Camilla, roasted Brussels sprouts are so easy and healthy. Hope you can try them soon! 🙂

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