Roasted Brussels Sprouts

Oven roasted Brussels sprouts are a holiday fav, and a crowd pleaser. I’ve perfected this recipe over the years, and can’t wait to share it.

Brussels sprouts with glazed walnuts are the perfect side dish

You’re about to make the most delicious roasted Brussels sprouts… and there’s no going back from here. They are roasted to perfection, crispy, not mushy, and packed with flavor…. insanely addictive. (There, you’ve been warned.) Oven roasted Brussels sprouts are absolutely irresistible. Once upon a time this strange vegetable sent children (and adults!) running from the table out of fear. Now you’ll be making double or triple batches of this roasted Brussels sprouts recipe, then popping these into your mouth like candy!

roasted brussel sprouts ready for the oven

Brussel Sprouts or Brussels sprouts?

When it comes to Brussels sprouts, I’ve gotta address a common question first… I grew up calling them “brussel sprouts” (with no ‘s’ at the end), yet realized I’d been mistaken (thanks to Google). This vegetable got it’s name from the Belgian city, Brussels… which explains why we capitalize and have an ‘s’ at the end. That’s your history/English lesson for the day…. now on to the food!

Roasted Brussels sprouts recipe

I like this recipe best with a little charring on top, as well as just a touch of sweetness. I sometimes make this recipe, then we sit on the driveway eating it right off the baking sheet for dinner. Yet roasted Brussels sprouts also makes a great side dish any time of the week, Thanksgiving feast side or as a veggie bowl topping. If you find that this recipe isn’t perfect for you, then adjust to your preferences! If oven roasted Brussels sprouts are new to you, then read on for my pro tips.

Roasted brussel sprouts with maple walnuts

Do I cut off the bottoms?

This is really up to you. If I buy them in a bag, they sometimes look a little splotchy around the base. So yeah, I would cut that off. Yet other times the bottoms looks perfect and don’t need it. Plus, the hard bottom roasts up nicely! Trader Joes sells them on the stalk when they’re in season, so I roast whatever I break off. If the leaves appear splotchy with mold or mildew, then just remove the outer layer of the leaves.

How do I reduce the bitterness?

In the 80’s, Brussels sprouts were all about the microwave and Velveeta cheese… and I was one of the strange kids that actually enjoyed them. Yet they did have a bitter taste associated with them, which can be quite off putting. When you make my roasted Brussels sprouts recipe with a natural sweetener like honey or maple syrup, you create a caramelized effect and the bitterness goes away.

More plant powered dishes

Brussels sprouts are high in fiber, so no need to make them the main dish to enjoy the benefits (and eating too many may increase your trips to the bathroom). Now for more more incredibly tasty dishes fueled by whole food, plant based ingredients:

If roasted Brussels sprouts have never really been “your thing”, I still challenge you to try this recipe. We all need to be eating more vegetables and this is such a simple + tasty way to do that.

oven roasted brussel sprouts with candied walnuts
Brussels sprouts with glazed walnuts are the perfect side dish

Roasted Brussels Sprouts

Roasted Brussels sprouts are my favorite vegetable of all time. It started as a kid when I would pretend they were Barbie doll sized cabbages and play with them. Over the years, I have come to prefer my sprouts blackened to perfection and tossed with walnuts and maple syrup.
5 from 2 votes
PRINT RATE IT Print Recipe
Course: Side Dish
Cuisine: Plant-Based
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Author: Jen Hansard


  • oven


  • 2 tbsp avocado oil
  • 1 pound Brussels sprouts - halved, about 8 cups
  • 1 cup walnuts - halves
  • 1 tbsp maple syrup
  • sea salt
  • black pepper


  • Preheat oven to 425°
  • Line a baking sheet with parchment paper.
  • Place the halved Brussels sprouts in a large bowl and toss with avocado oil, salt and pepper.
  • Arrange on a single layer on a prepared baking sheet.
  • Bake for 20 minutes, or until edges start to nicely blackened and the middle is turning golden and crispy. 
  • Meanwhile, place the walnuts in a bowl and drizzle with the maple syrup.
  • Toss until well coated and add to roasting Brussels sprouts the last 3 minutes of cooking. 
  • Remove from oven once walnuts are lightly caramelized and the sprouts are perfectly roasted.
  • Let cool slightly before serving. 


  • This recipe is gluten free, vegan, dairy free and can be nut free if you skip the walnuts.


Calories: 315kcal | Carbohydrates: 18g | Protein: 8g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Sodium: 29mg | Potassium: 581mg | Fiber: 6g | Sugar: 6g | Vitamin A: 861IU | Vitamin C: 97mg | Calcium: 82mg | Iron: 2mg
Tried this recipe?Mention @simplegreensmoothies or tag #simplegreensmoothies!

Brussels sprouts and so much more!

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Ratings & Comments

  1. Erin says:

    5 stars
    This has become a fav at our Thanksgiving meal, and definitely made an appearance again this year! I loved introducing it to my 1 yr old too… she didn’t care for the walnuts, but was all about the Brussels sprouts!

  2. Liz says:

    Hi sorry slightly confused. What is meant by a cup in terms of measurement please? For example you say use 8 cups of Brussels. Thanks

    • SGS Rawkstar Jess says:

      Hi Liz, the recipe calls for about a pound (16 ounces) of Brussels sprouts, which equals roughly 8 cups. If you prefer to measure in weight instead of volume, use 1 pound of sprouts.

  3. Valerie says:

    I’m confused!
    Comments mention olive oil, balsamic, Dijon, and Parmesan. Are they referring to another recipe?

    • SGS Rawkstar Jess says:

      Hi Valerie! I’m so sorry for the confusion. This recipe has changed slightly since it was first posted. The recipe shown above appears in Jen’s book, Simple Green Meals, and all the ingredients and directions have been updated to reflect that. It’s really a delicious dish, you should def try it! 🙂

  4. Dani says:

    5 stars
    I hated Brussels sprouts as a kid, but have been obsessed with them as an adult. This recipe was delicious!!!!! I make them in a cast iron skillet and it works wonderful. Def make them if you are on the fence.

    • SGS Rawkstar Jess says:

      Aren’t cast iron skillets the best?! Glad you liked this recipe!

  5. Shana says:

    I’ve made this recipe about 3x now, and every time, it’s a hit. Thank you for posting it…sooo delicious!

    • SGS Rawkstar says:

      Hi Shana,

      Thanks for reaching out + sharing the Brussels sprout love!

  6. Mark says:

    What could you substitute the maple syrup with? Honey?

  7. Argie says:

    Is the olive oil part of the coating, or do you put it on the parchment paper?

    • SGS Rawkstar says:

      Hi Argie,

      Great question! We’ll need to update our recipe. Add the olive oil along with the balsamic vinegar, maple syrup, and Dijon mustard. Thank you so much for pointing out this error.

  8. Rawkstar Ryan says:

    So what do you do with the olive oil?

    • SGS Rawkstar says:

      Hi Ryan,

      Great question! We’ll need to update our recipe. Add the olive oil along with the balsamic vinegar, maple syrup, and Dijon mustard. Thank you so much for pointing out this error.

  9. Irena says:

    Sounds delicious, I will definitely try them and leave feedback 🙂 thank you!

  10. Krista says:

    Have you guys tried this without the Parm? I’m wondering if it takes all the yummy away…

    • SGS Rawkstar says:

      Hi Krista,

      I’ve made this recipe with both Parmesan and without, and both are mighty tasty!!

      Cheers 🙂

  11. Joy says:

    This looks yummy! Putting it on this year’s Thanksgiving menu. Thanks for the recipe 🙂

#1 Green Smoothie Of all Time— no joke!
About Jen Hansard

Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a realistic plant-based diet. I also found myself again along the way.

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