Roasted Brussels sprouts are a classic, but this recipe for crispy maple-walnut roasted Brussels sprouts is the ultimate autumnal upgrade. It delivers that perfect trifecta of flavors: the savory, caramelized earthiness of the sprout, the rich sweetness of pure maple syrup, and the satisfying crunch of toasted walnuts. This method ensures the sprouts are tender on the inside and addictively crispy on the outside, without turning the sticky glaze into a burnt mess.
This simple, high-heat technique is the secret to getting a restaurant-quality side dish with minimal effort. It’s the perfect dish to serve at Thanksgiving, a casual dinner party, or anytime you need a quick, nutrient-packed side that balances savory and sweet flavors beautifully. Even the biggest sprout skeptics will ask for seconds!
Why You’ll Love This Recipe
- Guaranteed Crispiness: We use a two-stage roasting process to ensure the sprouts are crispy and caramelized before the maple syrup is added.
- Perfect Flavor Balance: The salty seasoning and slightly bitter sprout are perfectly balanced by the sweet maple and the nutty crunch.
- Quick and Easy: Requires only 5 minutes of active chopping and 25–30 minutes of hands-off roasting time.
- Healthy Fat and Fiber: Walnuts add beneficial omega-3s and the sprouts provide fiber, making this a nutritious side dish.
- Minimal Cleanup: Everything is roasted on one sheet pan.
Ingredients
- 1 1/2 lbs (680 g) fresh Brussels sprouts, ends trimmed
- 3 tbsp (45 ml) olive oil or avocado oil, divided
- 1/2 tsp Kosher salt, divided
- 1/4 tsp black pepper
- 1 clove garlic, minced (optional)
- 1/2 cup (60 g) raw walnut halves or pieces
- 2 tbsp (30 ml) pure maple syrup (ensure it’s pure, not pancake syrup)
- Optional Finish: Flaky sea salt (like Maldon)
Equipment
- Large mixing bowl
- Large, rimmed baking sheet
- Kitchen towel or paper towels
- Spatula
Step-by-Step Instructions
1. Prep and First Roast
- Preheat and Prep: Preheat your oven to 425°F (220°C). Wash the Brussels sprouts and dry them completely with a kitchen towel or paper towels. This step is crucial for achieving crispness. Halve the sprouts lengthwise. If they are large, quarter them.
- Season: Place the dried sprouts in the large bowl. Toss with 2 tbsp of the olive oil, 1/4 tsp of the salt, and black pepper (and minced garlic, if using).
- Roast: Spread the seasoned sprouts in a single layer on the baking sheet, placing them cut-side down to maximize contact with the hot pan. Roast for 15 minutes undisturbed.
2. Add Walnuts and Finish Roasting
- Add Nuts: Remove the pan from the oven. Toss the walnuts in a small bowl with the maple syrup and the remaining 1 tbsp of olive oil (if using, this prevents them from burning).
- Flip Sprouts: Flip the Brussels sprouts with a spatula, then scatter the walnuts onto the baking sheet, placing them in the open spaces around the sprouts.
- Final Roast: Return the pan to the oven for 10–12 minutes, or until the sprouts are fork-tender and deeply caramelized on the edges, and the walnuts are fragrant and toasted.
3. Glaze and Serve
- Glaze: Remove the pan from the oven. Immediately drizzle the 2 tbsp of maple syrup over the hot sprouts and walnuts (if you didn’t add it earlier) and toss quickly to coat. The residual heat will melt the syrup into a perfect, sticky glaze.
- Serve: Taste and add a final sprinkle of salt, especially flaky sea salt, to balance the sweetness. Serve immediately while warm.
Substitutions and Variations
- Bacon Addition (The Crispy Method): Before roasting, cut 2 slices of bacon into small pieces. Toss the raw bacon bits with the sprouts and oil (step 1) and roast together. The bacon fat will render out and help crisp the sprouts. Finish with the maple syrup as directed.
- Nuts: Substitute walnuts with pecans, hazelnuts, or slivered almonds. For a nut-free version, use toasted pepitas (pumpkin seeds).
- Tangy Glaze: For a sweet and sour kick, whisk 1 tablespoon of balsamic vinegar or apple cider vinegar into the maple syrup before tossing.
- Spice: Add a small pinch of cayenne pepper or a dash of smoked paprika to the seasoning blend before roasting for a warming contrast.
Pro Tips and Common Mistakes to Avoid
- Pat Them Dry: Moisture is the enemy of crispiness. Make sure the sprouts are completely dry before adding the oil and seasoning.
- High Heat is Key: Roasting at 425°F (220°C) is essential. The high temperature ensures the sprouts caramelize quickly without becoming mushy.
- Space Them Out: If the baking sheet is crowded, the sprouts will steam instead of roasting. Use a second sheet if necessary to ensure a single layer.
- Use Pure Maple Syrup: Avoid pancake syrup, which contains corn syrup and artificial ingredients. Pure maple syrup has a superior flavor and caramelizes better.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can prep and chop the Brussels sprouts and nuts up to 2 days in advance. Store the sprouts in an airtight container with a paper towel to absorb moisture.
- Storage (Leftovers): Store leftover sprouts in an airtight container in the refrigerator for up to 4 days. They will soften upon cooling.
- Freezing: We do not recommend freezing this finished dish.
- Reheating: To revive the crisp texture, reheat leftovers on a dry baking sheet in a 400°F (200°C) oven or air fryer for 5–8 minutes until the edges crisp up again.
Serving Suggestions
This maple-walnut combination pairs beautifully with hearty proteins. Serve it alongside roasted chicken breast, seared pork chops, or holiday favorites like ham or turkey.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: Approximately 1 cup
- Calories: 220 kcal
- Protein: 6 g
- Fat: 18 g
- Carbohydrates: 12 g
Note: These are approximations and can vary based on the size of the sprouts and the exact amount of oil and syrup used.
FAQs
Q: Why does adding maple syrup too early cause burning?
A: Maple syrup is mostly sugar. Sugar burns quickly at high heat. Adding it at the end allows the sprouts to fully cook and crisp first, and the residual heat is just enough to create a sticky glaze without scorching the sugar.
Q: Can I use frozen Brussels sprouts?
A: Yes, but you must thaw them first and pat them very dry before tossing them with oil. Frozen sprouts contain much more water and will take longer to roast and crisp up.
Q: Should I worry about the leaves that fall off?
A: No! The loose leaves are often the best part. They get thin, dark, and super crispy, adding a wonderful textural element to the finished dish.
Q: What is the best way to clean Brussels sprouts?
A: Trim the woody stem end and remove any yellowed or damaged outer leaves. A quick rinse under cold water is fine, but the most important step is patting them completely dry afterward.
Q: What is the purpose of the walnuts?
A: The walnuts add healthy fat, a nutty, rich flavor, and a necessary crunchy texture to contrast with the tender vegetable. They also toast slightly in the residual heat, enhancing their flavor.
