Maple Sesame Roasted Brussels Sprouts

These garlicky roasted Brussels sprouts with smokey maple syrup glaze will be the star of your upcoming holiday menus. Tossed and baked with earthy sesame seeds for crunch, it’ll become a family-favorite veggie side in no time.

Why You’ll Love These Maple Syrup Roasted Brussels Sprouts

Beat the holiday craze by preparing this quick but classic roasted Brussels sprouts side with caramelized maple syrup for your family dinners.

• Sweet-and-savory. Maple syrup, fragrant garlic, salt, and pepper come together to create a perfectly well balanced glaze.
• Beginner-friendly. It’s so simple that anyone can nail this 7-ingredient toss-and-bake side!
• Great for the holidays. This 30-minute recipe is a classic veggie side that goes well with Thanksgiving, Christmas, or New Year’s dinners.
• Versatile. Toss the Brussels sprouts with herby parsley, give them an Asian twist with oyster sauce, or add crispy bacon.

Recipe Ingredients

Smokey maple syrup caramelizes on the outside, giving these Brussels sprouts a slightly crispy exterior while the inside is nice and tender. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Brussels sprouts – Make sure they’re more or less the same size to ensure even cooking.
• Maple syrup – Agave nectar works too because it has a similar smokiness.
• Extra virgin olive oil – Feel free to use avocado or coconut oil instead.
• Garlic – Fresh garlic and garlic paste are best. Avoid garlic powder because it can be very grainy.
• Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
• Sesame seeds – They can be black or white. They don’t need to be toasted because they’re going in the oven anyways.

Tips & Variations

It’s easy to spice up these roasted Brussels sprouts with crispy bacon, sweet bell peppers, or salty parmesan cheese depending on what you’re craving.

• Add Asian flair. Toss the Brussels sprouts with 1/4 cup low-sodium soy sauce, 2 teaspoons sesame oil, 2 tablespoons oyster sauce, and 1/2 tablespoon rice wine vinegar for an easy variation.
• Make them smokey. Cook 5-6 bacon strips until crispy. Reserve the bacon grease and toss the Brussels sprouts in it instead of olive oil. Prep the recipe as usual but sprinkle the bacon on top right before serving.
• Spice it up. Whisk 1/4-1/2 teaspoon smoked paprika, onion powder, or dried parsley into the maple-olive oil mixture to add complexity.
• Stir them. Halfway through the baking time, shake the baking sheet or turn the Brussels sprouts over so that you get evenly-browned bites.
• More veggies. Stir 2-3 cups chopped bell peppers, mushrooms, baby corn, and baby potatoes with the Brussels sprouts for a veggie-packed side.
• Add cheese. Toss 1/2 cup shredded parmesan, pecorino romano, or crumbled goat cheese with the seasoned Brussels sprouts for some cheesy goodness.
• Crank up the heat. Mix 1/4-1/2 teaspoon red pepper flakes, cayenne pepper, or chili oil into the veggies for a kick of heat.

What To Serve With Roasted Brussels Sprouts

These glazed roasted Brussels sprouts are an easy veggie side for your holiday dinners. I love serving them with my Pork Shoulder with Fig Sauce or Orange Rosemary Pork Tenderloin. If you’re not a fan of pork, try them with my Chicken Pot Pie, Pan Seared Steak, or Thanksgiving turkey. Other veggie sides include my Air Fryer Crispy Mini Potatoes and Asparagus Salad.

Proper Storage

Store them within 30 minutes of cooking, away from direct heat and sunlight, to prevent spoilage.

• Fridge: Place them in an airtight container for up to 5 days. Discard right away if they taste sour.
• To reheat them: Microwave them for up to a minute or until warm. For larger portions, use the oven at 300F for 20-25 minutes.

More Easy Veggie Sides

• Stuffed Mushrooms
• Grilled Asparagus with Onion
• Grilled Vegetable Plate
• Marinate Eggplant