Maple Glazed Brussel Sprouts

I am not too picky when it comes to vegetables, but the one I never seemed to like was brussel sprouts.  I had tried them many ways with no luck.  So when my friend Judith over at The Midnight Baker told me she had a great recipe, I decided to give them another shot.  This Maple Glazed Brussel Sprouts recipe was so good that I could not stop eating them.  I am a believer for sure now.

Maple Glazed Brussel Sprouts - My Whole Food Life

These are amazing.  Even my husband could not stop eating them.  This will become a staple in our house for sure.  This recipe is almost as addicting as my Cauliflower Popcorn.

Maple Glazed Brussel Sprouts

Prep Time 5 min Cook Time 30 min



  1. Preheat oven to 350.
  2. Wash brussel sprouts, remove the ends and cut in half.
  3. Place the brussel sprouts in a large bowl.
  4. In a small bowl, whisk the oil, salt and maple syrup.
  5. Pour over the brussel sprouts and mix well.
  6. Place the brussel sprouts on a lined baking sheet.
  7. Bake in the oven for 30 minutes, stopping to flip the sprouts halfway through.


Recipe Notes



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60 thoughts to “Maple Glazed Brussel Sprouts”

  1. We've just started this healthier way of eating recently so I'm not yet familiar with coconut oil. I can't afford to throw out all my pantry items, but am replacing things slowly. Is there a substitute for coconut oil? If not, will add that to next shopping trip..never been a fan of Brussels sprouts, but these sound great!
  2. These were incredible! I set my convection oven to 425 and they got all charred and crunchy. What a great recipe. My new favorite way to eat Brussels sprouts! Thank you!
  3. I have always loved Brussel sprouts and have stir fried, steamed and sautéed them with many veg- variations, but discovering all your creative recipes today was a national holiday for my palate! Off to the greengrocer to snag some fresh ones..and coconut oil. Cannot thank you enough. Oh Yum!
  4. Yes, the hype is true. These are delicious. My family was already a fan of B. sprouts, but we usually have them oven roasted with A LOT of garlic. This sweeter interpretation was a big hit with all 3 of us as well - even the 8 year old. Thanks again, Melissa.
  5. Thanks for the great idea....i am looking to make a fun & festive veggie dish for Thanksgiving that has NO added sugar & is thoroughly organic using only whole, unprocessed ingredients. So i am now inspired by your recipe to modify it and add homemade almond butter & oil to substitute for the processed coconut oil. I am also going to take 6 medjool dates soaked in water for 2 hours then mixed into the food processor until it makes a caramel paste. To that i will add water until it becomes a thick paste syrup. I will substitute the date paste syrup for the maple syrup. Lastly, i will add homemade pear/orange sweetened dried cranberries to the Brussels sprouts. Voila!!! a festive, Christmasy looking side dish for my Thanksgiving meal : )

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