Lemon Brussel Sprouts

These Lemon Maple Brussels Sprouts will make a Brussels sprout lover out of just about anybody. Bright, sweet and tangy, they come together in one pan in about 30 minutes.

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Our Favorite Lemon Brussel Sprouts

What is your family’s go-to vegetable side dish? Carrots certainly rank up there for us, as I expect they would for a lot of families. But #1 in our hearts is roast Brussels sprouts.

We make Brussels sprouts at least once a week, pretty much all year ’round but most especially in the fall and winter. This roasted Brussels sprouts recipe with a simple glaze is my go-to way to prepare this vegetable.

I’ve been making this recipe for weeknight meals for more than a decade, and I’ll often make it for holidays like Thanksgiving and Christmas, too.

Maple Lemon Brussel Sprouts Ingredients

• Brussels sprouts – trim the end off of each one and cut it in half lengthwise. Remove any outer leaves that look dirty or sketchy.
• olive oil – helps the sprouts crisp up in the oven.
• maple syrup – adds a sweet glaze and helps the outside of the roast Brussels sprouts caramelize.
• lemon juice – provides acidity to balance the sweetness of the maple syrup in this roasted Brussels sprouts recipe.
• Dijon mustard – adds a bit of a kick, and helps emulsify the glaze.
• salt and pepper – enhances the flavors of all of the ingredients in these maple Brussels sprouts.

How to Roast Brussels Sprouts

1. ROAST. Place the Brussels sprouts in a cast iron skillet or on a rimmed baking pan and toss them with oil. Transfer them to the oven and roast until they are golden brown and tender. Stir them once halfway through cooking.
2. MAKE GLAZE. In a small bowl, whisk together the maple syrup, lemon juice, mustard and salt and pepper.
3. TOSS. Remove the lemon roasted Brussel sprouts from the oven. Pour the glaze over them and toss to combine.

Make this recipe in a cast iron skillet or on a sheet pan

I really enjoy roasting Brussels sprouts to the point were they are almost but not quite burnt (which kind of mimics that fried Brussels sprouts taste).

That’s a judgement call, and for the maple Brussels sprouts photos in this post, I’ve roasted them just until golden brown.

You should make these maple glazed Brussels sprouts however you enjoy them best.

But if you want to over-roast these maple syrup Brussels sprouts a little bit like I do, a cast iron skillet will help you achieve those crispy browned bits.

If you’re new to cast iron cooking, be sure to brush up on how to clean and care for cast iron cookware.

A classic rimmed baking pan is also perfect for making maple roasted Brussels sprouts.

How long to roast Brussel sprouts

When roasting Brussels sprouts, the cooking time can vary a little bit depending on their size and your desired level of brownness. Very small sprouts may be done in as little as 15 minutes, whereas large sprouts may take up to 30 minutes.

Roasted Brussels Sprouts Recipe Variations

• maple Brussels sprouts with bacon – make a quick batch of bacon in the oven, and then crumble it over the sprouts at the end. I especially like this served with orange honey chicken.
• spicy maple syrup Brussels sprouts – add a pinch of red pepper flakes or a squirt of sriracha or Tabasco sauce to the glaze mixture.
• maple glazed Brussels sprouts with pecans – finish the dish with a sprinkle of chopped pecans (walnuts work too!)
• grainy mustard maple syrup glazed Brussels sprouts – use whole grain Dijon mustard instead of traditional Dijon for an extra pop of mustard seeds in this dish. I love these with Instant Pot short ribs and pork chops with mustard sauce.

What to Serve With Maple Glazed Brussel Sprouts

• Just like my glazed carrots, balsamic roasted carrots and green beans side dish, I’d eat these maple syrup Brussels sprouts alongside just about ANY main dish. Some of my favorites are chicken sloppy joes, Greek chicken meatballs, and lemon herb baked sockeye salmon.
• I’d also serve these sprouts at Thanksgiving dinner, alongside my maple glazed turkey or Cajun turkey, and Thanksgiving salad and Thanksgiving rice. And don’t forget the chorizo stuffing
• For a vegetarian dinner, I like to do savory oatmeal for dinner or Greek yogurt pasta (I’ll throw the maple roasted Brussels sprouts right on top of the pasta and mix it all up). I also like these Brussels sprouts alongside a lentil and vegetable curry.
• And if you’re looking to end your meal with something sweet, zest the lemon before juicing it and make lemon creme brulee.