Can I leave out the pecans?

Yes! If you'd like to make this recipe nut-free, simply omit the pecans. Still stir the brussels around halfway through roasting.

How should I cut the sprouts for roasting?

Halve them lengthwise for most sprouts. Larger ones can be quartered to ensure even cooking.

Can I prep Brussels sprouts ahead of time?

Absolutely! Wash, trim, and halve them, then store in an airtight container in the fridge for up to 2–3 days.

Do I need to dry them before roasting?

Yes. Moisture can cause them to steam instead of roast, preventing that crispy, caramelized texture.

Can I freeze Brussels sprouts?

Whole sprouts can be blanched and frozen, but for roasted recipes, prepping fresh gives the best flavor and texture.

Maple Roasted Brussels Sprouts

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Crispy brussels sprouts roasted with maple syrup and pecans.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Yield: 6 Servings 1x
Category: Sides
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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2 pounds brussels sprouts, halved with outer leaves removed 2 tablespoons olive oil 2 tablespoons maple syrup 1 teaspoon salt cracked black pepper 1 cup pecans 1/4 cup vegan parmesan cheese (optional)

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Instructions

Prep: Preheat oven to 425 degrees F (218 C) and line a baking sheet with parchment paper. Set aside.
Bake: Place the brussels sprout halves in a large bowl along with the olive oil, maple syrup, salt and pepper. Toss together until the brussels are all coated. Spread out on the baking sheet, cut-side down. Bake in preheated oven for 20 minutes. Add the pecans to the sheet and toss everything together. Return baking sheet to oven and bake for another 10 minutes.
Serve: Grate vegan parmesan cheese over the brussels sprouts right when they come out of the oven. Toss everything together and serve.