These Maple Roasted Brussels Sprouts are the perfect balance of sweet, savory, and crispy—an easy roasted vegetable side dish that works for weeknight dinners, Thanksgiving, Christmas, or any holiday meal.
Tender Brussels sprouts are tossed with maple syrup, apple cider vinegar, warm spices, and shallots, then roasted at high heat until deeply caramelized. The dish is finished with a crunchy toasted pumpkin breadcrumb topping and a burst of tart dried cranberries for the ultimate fall and winter flavor combination.
If you’re looking for a crowd-pleasing Brussels sprouts recipe that delivers bold flavor with simple ingredients, this maple roasted version is a guaranteed favorite. It’s naturally vegetarian, easy to make, and cooks in under 30 minutes.
Serve it for holiday gatherings, pair it with roasted chicken or salmon, or add it to your weekly meal prep for a nutrient-rich side that never gets boring.
Why you’ll love this recipe!
What ingredients do I need?
Brussels sprouts – Fresh sprouts that roast until caramelized and crispy.
Shallot – Adds mild sweetness and extra flavor when roasted.
Olive oil – Helps the sprouts brown and crisp in the oven.
Maple syrup – Adds natural sweetness and helps create a caramelized glaze.
Apple cider vinegar – Adds brightness and balances the sweetness.
Salt and pepper – Enhances all the flavors.
Garlic powder – Adds savory depth without overpowering.
Onion powder – Boosts the overall flavor of the sprouts.
Paprika – Adds warmth and a hint of smokiness.
Panko breadcrumbs – Creates the crunchy topping.
Pumpkin seeds (pepitas) – Adds nutty flavor and texture to the crumbs.
Butter – Helps the breadcrumbs toast and turn golden (use vegan butter if needed).
Maple syrup (for the topping) – Light sweetness that caramelizes the crumbs.
Dried cranberries – Adds sweet, tart contrast at the end.
Recipe Variations
- Add cooked, crumbled bacon for a smoky, salty twist.
- Swap maple syrup for honey for a lighter sweetness.
- Add a sprinkle of parmesan before serving.
- Use balsamic vinegar instead of apple cider vinegar.
- Add roasted sweet potatoes or butternut squash for a heartier side.
- For heat, add red pepper flakes or a dash of hot honey.
Pro Tips
- For maximum crispiness, don’t overcrowd the sheet pan.
- Roast cut-side down to get deep caramelization.
- Use parchment only if necessary — the sprouts brown best directly on the pan.
- Toast the breadcrumbs low and slow so the maple doesn’t burn.
- Add cranberries at the end so they stay plump and soft.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Gluten-Free: Use gluten-free panko, crushed gluten-free crackers, or just make my Candied Pumpkin Seeds to crumble on top.
- Dairy-Free: Swap butter for olive oil or vegan butter in the breadcrumb topping.
- Nut-Free: The recipe is naturally nut-free; pepitas provide seed-based crunch.
- Low-Sugar: Reduce maple syrup to 1 tbsp in the sprouts and 1/2 tbsp in the crumbs.
- Vegan: Replace butter with vegan butter and confirm maple syrup is compliant.
Leftovers and Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a skillet or air fryer to bring back crispiness.
- Avoid microwaving if possible, as it softens the sprouts.
- Breadcrumb topping can be stored separately to maintain crunch.
But, I Still Have A Few Questions…
What makes these Brussels sprouts crispy?
High heat and enough oil to coat the sprouts helps them caramelize and crisp instead of steam.
Can I make this ahead?
Yes, roast the Brussels sprouts earlier in the day and reheat in the oven. Add the cranberries and breadcrumbs right before serving.
Do I need to use maple syrup?
Maple syrup adds the best flavor, but honey or brown sugar work in a pinch.
How do I prevent soggy Brussels sprouts?
Use a large sheet pan so the sprouts aren’t crowded, and roast cut-side down for deeper browning.
Can I skip the breadcrumbs?
Yes! The sprouts are delicious without them, or you can replace them with toasted nuts or seeds. Like my Candied Pumpkin Seeds.
Can I use frozen Brussels sprouts?
Fresh is best, but if using frozen, thaw and pat dry very well before roasting.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Maple Roasted Brussels Sprouts
Ingredients
Brussels Sprouts—
- 32 oz Brussels sprouts halved
- 1 shallot thinly sliced
- 2 –3 tbsp extra-virgin olive oil
- 2 tbsp maple syrup
- 2 tsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
Toasted Pumpkin Breadcrumbs—
- 1/2 cup panko breadcrumbs
- 1/2 cup pumpkin seeds pepitas
- 1 tbsp unsalted butter
- 1 tbsp maple syrup
- Pinch of salt
Finishing—
- 1/2 cup dried cranberries
Instructions
Roast the Brussels Sprouts
- Preheat oven to 425°F.
- Add Brussels sprouts, shallots, olive oil, maple syrup, apple cider vinegar, salt, pepper, garlic powder, onion powder, and paprika to a large bowl. Stir together well.
- Spread onto a large baking sheet.
- Roast 20–25 minutes, stirring halfway, until browned and caramelized.
Make the Toasted Pumpkin Breadcrumbs
- Add breadcrumbs, pumpkin seeds, butter, maple syrup, and a pinch of salt to a small skillet.
- Toast over low–medium heat, stirring often, until golden brown.
- Set aside to cool.
Assemble & Serve
- Add roasted Brussels sprouts to a serving bowl.
- Top with dried cranberries and the toasted pumpkin breadcrumbs.
- Toss gently and serve warm.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.