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. I like side dishes that pack a flavor punch without a lot of effort, like my Skillet Green Beans and Roasted Cabbage Wedges.

These sprouts are the same kinda deal… easy to make and 100% a crowd-pleaser.

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!

Table of Contents
  1. Brussel Sprouts or Brussels sprouts?
  2. Roasted Brussels Sprouts Recipe
  3. More Plant-Powered Dishes
  4. Brussels Sprouts and So Much More!
  5. Roasted Brussels Sprouts Recipe
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 its 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 vegetable 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 these 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 and So Much More!

This recipe is 100% plant based and from my best selling recipe book, Simple Green Meals. With hundreds of 5-star reviews on Amazon, it’s packed with plant powered recipes that make you look and feel your best. If you’re looking for more incredible recipes like this one, then grab a copy today!

5 from 3 votes

Oven Roasted Brussels Sprouts

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 learned to love Oven Roasted Brussels Sprouts paired with Maple Walnuts and caramelized to perfection. It's like eating candy! I serve them for Thanksgiving and Christmas every year, and never have leftovers.
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Author: Jen Hansard
Course: Side Dish
Cuisine: Plant-Based
Serves: 4


  • oven


  • 2 tbsp avocado oil
  • 1 lb Brussels sprouts halved, about 8 cups
  • 1 cup raw walnuts halves
  • 1 tbsp maple syrup
  • tsp sea salt
  • tsp black pepper ground


  • Preheat oven to 425° and line a baking sheet with parchment paper.
  • Place the halved Brussels sprouts in a large bowl and toss well with avocado oil, salt and pepper.
  • Arrange in a single layer on the prepared baking sheet.
  • Bake for 20 minutes, or until edges start to nicely blacken and the middle turns golden and crispy. 
  • Meanwhile, place the walnuts in a bowl and drizzle with 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. 


  • Replace maple syrup with honey for a non-vegan version.
  • Swap avocado oil with olive or coconut oil.
  • No walnuts on hand? No problem! You can use pecans instead.
  • Store any leftovers in an air-tight container in the fridge and store for up to 5 days. 
  • Originally featured in my Simple Green Meals cookbook. 


Calories: 316kcal, Carbohydrates: 18g, Protein: 8g, Fat: 26g, Saturated Fat: 3g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 8g, Sodium: 102mg, Potassium: 582mg, Fiber: 6g, Sugar: 6g, Vitamin A: 861IU, Vitamin C: 97mg, Calcium: 82mg, Iron: 2mg
Tried this recipe? Show me!Mention @SimpleGreenSmoothies or tag #SimpleGreenSmoothies!

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  1. 5 stars
    Absolutely delicious! I suggest letting it cool in the fridge after blending, but this is still a great Thanksgiving smoothie hot or cold.

    1. Hi! So glad you liked this one, you are right, it’s perfect for Thanksgiving!!

  2. Just saw this recipe. Sounds great. What are the amounts used for olive oil, balsamic and Dijon mustard?
    Thank you

    1. Hi Donna! The ingredients for the Roasted brussel sprouts are:
      2 tbsp avocado oil, 1 lb Brussels sprouts halved, about 8 cups, 1 cup raw walnuts halves, 1 tbsp maple syrup, sea salt, black pepper ground. Were you looking at a different recipe perhaps?

  3. 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!

  4. 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

    1. 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.

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

    1. 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! 🙂

  6. 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.

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

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

    1. Hi Shana,

      Thanks for reaching out + sharing the Brussels sprout love!

    1. Hi Mark,

      Honey is the perfect substitute! 🙂

    1. 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.

    1. 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.

    1. Thanks Irena! We can’t wait to hear back from you!

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

    1. Hi Krista,

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

      Cheers 🙂

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

    1. Hi Joy,

      Great idea! Hope you have a wonderful Thanksgiving!