Vegan maple roasted Brussels sprout

By: mildlyindian

8 April 2026 at 15:33

Shed your dislike for Brussels sprouts and try this baked version with sweet maple syrup to take over your tastebuds. This roasted Brussels sprouts ensures that this underrated vegetable reaches your plate easily.

Once winter sets in roasted or baked vegetables are such a delightful addition to the meals. Lots of veggies, warmth from the oven and the kind of attention the kitchen gets and it feels like home. I guess this is the whole reason why these are the top-rated recipes for the holiday season and thanksgiving. Being on the opposite hemisphere, ( Australia), Brussels sprouts become more of a Christmas in July recipe than for Thanksgiving.

Lets explore this recipe today and get your oven going based on the season you like to make this for.

Fresh Brussels sprout from the farmers market

Brussels sprouts| what are they?

The edible buds of the Gemmifera cultivar belonging to the cabbage family are Brussels sprouts. The slightly green tight leafy buds, about the size of pingpong balls are obviously, the name gives away where it was popularly grown.The look like mini cabbages when sliced and peel like the cabbage leaves in miniature sizes. It comes on a long stalk, but at the supermarket, you may just get the buds. ( source)
Towards late autumn, these buds are harvested in larger numbers and hence was introduced as a thanksgiving essential.They are served often as salads, pan roasted with balsamic, baked or boiled. We have added them to a baked pasta recipe with a creamy sauce

Being a part of the cabbage family, they are rich in sulphur compounds and therefore, carry a bad reputation for being bitter and unpleasant. Predominantly, this comes from over boiling them or over cooking them, which releases the sulphurous compounds and the resultant unpleasant taste.

How to prep some Brussels sprouts?

The loose outer leaves and excess stem are clipped away and these easily burn while roasted leaving an unpleasant taste.
Soak the sprouts in water for about 5 minutes, wash them and set them to drain.
Pat dry and the sprouts are ready for use.

How do these roasted Brussels sprout taste?

Brussels sprouts tend to become soft in the centre when roasted, yet the outer leaves are crisp. This combines with the sweetness from the maple and a few spicy hints from paprika take off any bitterness that you may expect from this vegetable. The end result is slightly smokey, slightly sweet complexity of flavour. If you are still on the fence, try it and don’t be scared of this lovely vegetable.

Ingredients for this maple roasted Brussels sprout.

Brussels sprouts: Once the sprouts have been cleaned and prepped, it is just slicing them in half.if you havent read above, the cleaning tips are outlined.

Oil: Good quality neutral oi. I use olive oil or rice bran oil. However this need not be very specific. You can choose vegetable oil, coconut oil or any other that you are used to.

Sea salt: I like flaky sea salt for this recipe as it has a depth of mineral content than table salt.

Maple syrup: The maple syrup fragrance while baking will remove any unpleasant odours while the sprouts cook. It will also take away the slight bitterness that these sprouts may have.

Spices: to spice it all up the faint hint of paprika that last hits the mouth make all the difference in flavour.

Maple roasted Brussels sprout

A delightful roasted sprout recipe for the cooler weather days. Enjoy this vegan gluten-free recipe for maple roasted brussels sprout.

Course Appetizer, sidedish, Soups and salad

Cuisine Baking, Continental, Fusion, gluten free, International, One pot, Vegan, Vegetarian, Winter

Keyword Roasted recipes, warm salad

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 people

Calories 71kcal

Equipment

Ingredients

For roasting

250 g Brussels sprouts
1 tbsp coconut oil
Sea salt

For flavour

1 tbsp maple syrup
1/2 tsp paprika
1 tsp Lemon juice

Instructions

Preheat the oven at 180 for 10 minutes
Cut off the knobby ends of the Brussels sprouts and remove any discoloured leaves.
Wash pat dry and slice them in half.
Add the sliced sprouts into a mixing bowl and add oil and salt and gently rub till the sporuts are evenly coated.
Arrange this on the baking tray.
Mix together the maple syrup, lemon juice and paprika.
Remove the half roasted Brussels sprouts from the oven.
Brush the maple mix on the sprouts and place them back to bake.
Bake till the centre becomes a bit soft at 180 degrees for about 10 minutes.
Remove the baking tray and scoop into a serving dish.
Enjoy the sprouts warm.

Nutrition

What more to add to these maple roasted Brussels sprout?

Nuts – walnuts or pecans chopped or broken bits of nuts after roasting the Brussels sprouts add so much crunch and nutrition. The subtle sweetness of maple works with the nuts really well.
Sweet potato – The soft roasted sweet potato is by far the best add on roots vegetable to this roast. I love the colours of the two together as it just screams autumn for me.

Furthermore, you can add carrots, parsnips, cauliflower too to make this a huge bowl of roast. If you pass the bowl to me, I will still pick out all the brussels sprouts before I choose the others.

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Collaborations

Being a unique ingredient Brussels sprouts seemed the best fit to bring to my audience and I am re introducing it theough the Sunday funday group.. Though not so common in India, I am sure my global friends will like to try this recipe.

Stay safe and see you at the next post.

Maple roasted brussels sprouts

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