Maple Roasted Brussels Sprouts

Maple roasted Brussels sprouts are the best side dish to compliment any meal.

I never ate Brussels sprouts growing up and I probably would have kept it that way had I not tried Chrissy Teigen’s roasted Brussels sprouts recipe. My life had been pretty OK without the addition of Brussels sprouts and I didn’t think that would change. Well, I’m not totally forgetting about Chrissy Teigen and her sprouts (they’re the best things ever) but I’ve recently created another way of enjoying them.

Not too long ago on my column, I shared a recipe on maple roasted veggies. They were delicious. John even spoke very highly of them. Don’t get me wrong, he loves vegetables but I wasn’t quite sure if he would love these. Originally, I used a mixture of carrots, zucchini, squash, onions and sweet potatoes and I loved the flavors so much. Even though I enjoyed the combination, I immediately thought that the maple glaze would be even more delicious with Brussels sprouts.

I was right.

Maple roasted Brussels sprouts and sweet potatoes are the best side dish all year-round.I combined the intense flavors of roasted sprouts with red onions and sweet potatoes. Not only was it delicious but it looked really beautiful. Picture it: a deep green color from the Brussels sprouts blended with bright orange from the potatoes. Gorgeous, right?

This recipe was slightly based on my column and as usual, I sort of eyeballed the ingredients a bit. Please hear me when I say this: you cannot mess up this recipe. I promise. As long as you have the correct oven temperature and the appropriate length of time to roast the sprouts, you’ll be fine. And don’t worry, I noted what that should be in the recipe.

The other thing about this recipe is that I get to share it with even more people. We’re participating (I say “we” like these sprouts are an actual person) in a Black History Month Virtual Potluck. Sounds yummy, doesn’t it? I’m joined by 27 other awesome black food bloggers all who have some really tasty recipes that I can’t wait to recreate. Scroll to the end of this post to get the full list of everyone participating.

Maple roasted Brussels sprouts can convince the biggest sprouts hater. Their easy, delicious combined with a little savory and sweet.

My new favorite roasted Brussels sprouts

Maybe you’re not a fan of Brussels sprouts – that’s OK. I’d like to challenge you to try these (or these) before making up your mind completely. Pretty please. On the flip side, you can try this recipe with a variety of other vegetables. Whatever veggies you like, roast them then top with the glaze. Everyone will be a fan and they’ll be begging you to make them again. Trust me on this one.

Maple Roasted Brussels Sprouts

This recipe makes a lot of glaze. Use the leftovers for another dish or reduce it by half.


  • 1 lb. Brussels sprouts, halved
  • 1 - 2 sweet potatoes, cut into 1-inch cubes
  • 1 red onion, sliced
  • 1/3 cup olive oil
  • 2 tsp sea or kosher salt
  • 2 tsp ground black pepper
  • 1 tsp fresh thyme
  • 1½ tbsp dry herbes de Provence
  • 1 cup pure maple syrup
  • ¼ cup balsamic vinegar


  1. Heat oven to 450 degrees.
  2. In a bowl, combine the sprouts, potatoes and red onions. Drizzle in the olive oil and all of the spices.
  3. Carefully toss together then spread on a baking sheet. Be sure that the veggies aren't on top of one another.
  4. Roast for 20 minutes.
  5. While the veggies are roasting, add the syrup and vinegar to a small saucepan. Bring to a boil then reduce heat. Allow it to simmer until it has reduced and thickened a bit.
  6. Remove the veggies from the oven and give it a shake (to move the vegetables around). Drizzle the glaze over the vegetables (don't use all of the glaze) then return back to the oven for 3 minutes.
  7. Serve immediately and enjoy!

Roasted vegetables are one of the best ways to enjoy vegetables. Roasting them with a maple balsamic glaze is even better.

If you recreate these roasted Brussels sprouts or one of the participating Black History Month Virtual Potluck participants, share your recipes on social media using the hashtag #BHMpotluck. I can’t wait to try some of these recipes like the coconut braised collard greens from The Kitchnista Diaries (yesssss).

Black History Month Virtual Potluck

Meiko and the Dish | Crispy Fried Chicken with Pepper Jelly Molasses

Whisk It Real Gud | Trinidad Oxtail Pelau

Raised on Ramen | Caramelized Plantain Tacos with Pecan-Honey Butter

Dash of Jazz | Aunt Georgia’s Peach Cobbler

Foodie In New York | Twice Baked Yams

The Seasoning Bottle | Jamaican Sorrel/Senegalese Bissap

Chef Kenneth | Smothered Okra with Shrimp

Savory Spicerack | Po’ Boys with Cajun Tempura Shrimp

Chocolate For Basil | Groundnut Stew (Peanut Stew)

Simply LaKita | Banana Pudding

My Forking Life | Callaloo and Saltfish

Gucci Belly | Swamp Water

Kaluhi’s Kitchen | Ukwaju (Tamarind) Marinated Spicy Chicken Thighs

Sweet Savant | Coffee-Rubbed Lamb Ribs

Salty Sweet Life | Southern Greens Shakshuka

I Heart Recipes | Southern Fried Cabbage

Jehan Can Cook | Mango Turmeric Smoothie

Margarita’s On The Rocks | Lemon Pepper Fish Tacos with Collard Green Slaw

A Soulful Twist | Slow-Cooker Gumbo (Gluten Free)

The Kitchenista Diaries | Coconut Milk Braised Collard Greens

My Life Runs On Food | Orange Chocolate Smoothie

Butter Be Ready | Skillet Cornbread

Domestic Dee | Shrimp Creole

D.M.R. Fine Foods | Curry Chicken Pot Pie

The Inner Gourmet | Lamb Fried Rice

Marisa Moore Nutrition | Hoppin’ John Patties with Warm Tomato Salsa

The Hungry Hutch | Blood Orange Cornmeal Cake




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