Crispy Maple-Walnut Roasted Brussels Sprouts
These crispy maple-walnut Brussels sprouts are the ultimate fall side dish — tender inside, caramelized and crunchy outside, with a sweet-salty glaze and nutty toasted walnuts. Quick, easy, and elegant enough for any holiday meal.
Equipment
- Large mixing bowl
- Large rimmed baking sheet
- kitchen towel or paper towels for drying sprouts
- Spatula
Ingredients
- 1.5 lbs fresh Brussels sprouts, ends trimmed and halved
- 3 tbsp olive oil or avocado oil, divided
- 0.5 tsp Kosher salt, divided
- 0.25 tsp black pepper
- 1 clove garlic, minced (optional)
- 0.5 cup raw walnut halves or pieces
- 2 tbsp pure maple syrup
- 1 pinch flaky sea salt (for finishing)
Instructions
- Preheat oven to 425°F (220°C). Wash and dry Brussels sprouts thoroughly, then halve or quarter larger ones for even roasting.
- In a large bowl, toss sprouts with 2 tbsp olive oil, 1/4 tsp salt, black pepper, and minced garlic (if using).
- Spread sprouts cut-side down on a baking sheet in a single layer. Roast 15 minutes without stirring.
- In a small bowl, toss walnuts with maple syrup and remaining olive oil. Flip sprouts with a spatula and scatter the walnuts around them on the sheet.
- Return to oven for 10–12 more minutes, until sprouts are caramelized and walnuts are toasted.
- Drizzle the hot sprouts and walnuts with maple syrup if not already added, toss to coat, and season with flaky sea salt before serving.
Notes
Ensure the sprouts are completely dry before roasting for maximum crispiness. Add the maple syrup only near the end to avoid burning the sugars. For extra crunch, toss in loose leaves — they roast into delicious chips!