Maple Roasted Brussels Sprouts with Pomegranate
Sweet, sticky, and perfectly tender, these Maple Roasted Brussels Sprouts might steal the spotlight from your main course. The maple glaze and pomegranate seeds make them taste as beautiful as they look.
Every fall, when the first stalks of Brussels sprouts show up at the farmers market, Keith starts dreaming up new ways to make them. This one was inspired by a dish we had at Bobby Flay's Gato in New York, a maple and pomegranate combo that stuck in his chef brain for months. His version is a little sweeter, a little spicier, and designed for home cooks who want restaurant flavor without the fuss.
The result is a beautiful side that feels special but comes together easily. The maple glaze adds a caramelized sweetness, while the pomegranate arils bring color and crunch. If you love this flavor combo, try our Roasted Brussels Sprouts with Apple Cider next. We also love serving these with Blackened Salmon and Creamy Mashed Potatoes for a cozy dinner that always impresses.
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Ingredients
- Fresh Brussels Sprouts: the star of the show. Look for bright green, tightly packed heads.
- Carrots: add a touch of color and natural sweetness.
- Maple syrup: coats the sprouts in a rich, glossy glaze.
- Brown sugar: deepens the caramelized flavor.
- Olive oil: helps everything roast evenly and adds richness.
- Cinnamon and red pepper flakes: a warm spice duo that balances sweet and heat.
- Pomegranate seeds (arils): for a pop of tart freshness and color.
- Salt and pepper: to round out all those flavors.
🔪 Top Tip
For the best texture, roast them cut-side down and avoid crowding the pan. High heat gives caramelization and keeps them from steaming.
How to Make Maple Roasted Brussels Sprouts
These simple techniques bring out natural sweetness in the Brussels sprouts while keeping them tender and flavorful.
- Prep the veggies. Slice the Brussels sprouts and dice the carrots so they roast evenly.
- Roast until tender.Toss with olive oil and roast in a hot oven until they start to caramelize.
- Mix the glaze. Whisk together maple syrup, brown sugar, cinnamon, and chili oil.
- Coat and finish. Toss the warm sprouts in the maple mixture and return them to the oven until sticky and golden.
- Add color. Sprinkle with pomegranate seeds just before serving for a fresh, festive touch.
Turn This Side Dish Into a Show-Stopper
These maple roasted Brussels sprouts already bring color and flavor to the table, but you can eaily turn them into something special. Pair them with Rosemary Chicken or Lamb Lollipops for a cozy, home cooked dinner. For holiday meals, we love serving them alongside Cheesy Scalloped Potatoes or Creamy Mashed Potatoes.
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Storage & Reheating
- Store: Let Brussels sprouts cool completely, then refrigerate in an airtight container for up to 4 days.
- Reheat: Warm in a 350°F oven for 8-10 minutes until heated through. Avoid the microwave - it softens the texture.
- Make ahead: Roast the sprouts a few hours before serving, then toss with the maple glaze and reheat just before mealtime for the best flavor.
FAQ
Fresh Brussels sprouts give the best flavor and texture. Frozen ones tend to steam instead of roast, so they won't caramelize the same way. If you're using frozen, keep them as dry as possible and spread them out on the pan so they don't get soggy.
Trim off the tough stem ends and remove any yellow outer leaves. Cut large sprouts in half so they cook evenly. Pat them completely dry before tossing in oil and seasoning.
Usually it's one of three things: your pan is too crowded, the oven isn't hot enough, or the sprouts are wet. Roast at a high temperature (350-400°F), place them cut-side down, and give them the space to crisp instead of steam.
Yes. You can roast the Brussels sprouts a few hours ahead, then glaze and reheat just before serving. For best texture, use the oven or air fryer to warm them (the microwave makes them soft).
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven until warmed through, about 8-10 minutes. They'll keep their flavor and a bit of that caramelized edge.
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Maple Roasted Brussels Sprouts recipe
Sweet maple roasted Brussels sprouts with pomegranate. A colorful, easy side that's perfect for weeknights or holidays alike.
- Total Time: 40 mins
- Yield: 4 portions 1x
Ingredients
- 10 oz fresh Brussels sprouts
- ½ cup fresh carrots, diced
- ½ cup olive oil, divided
- ⅓ cup maple syrup
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons olive oil with chili pepper (optional, for spice)
- 1 teaspoon crushed red pepper flakes
- ½ cup pomegranate seeds
- salt and pepper, to taste
Instructions
- Clean and slice brussels sprouts into ¼ inch slices and place in medium bowl
- Add diced carrots and toss with ½ C olive oil, coating all vegetables
- Place in single layer on baking sheet and roast in 350 degree oven for 20 minutes.
- While vegetables are roasting combine maple syrup, cinnamon, brown sugar, chili pepper olive oil and crushed red peppers in a small bowl.
- Remove vegetables and place in bowl and toss with mixture.
- Place them back on baking sheet and return to oven for 10 minutes.
- Transfer to a serving bowl and toss in pomegranate seeds and salt and pepper to taste.
Notes
- Balance the flavors: The chili oil adds just a hint of heat. Skip it for a sweeter flavor or add a pinch more red pepper flakes if you like space.
- Make it ahead: Roast the sprouts earlier in the day, then toss with the glaze and reheat before serving.
- Storage & reheating: Store leftovers in an airtight container for up toe 4 days. Reheat in a 350°F oven for 8-10 minutes until warm.
- Serving ideas: Pair with Roasted Spatchcock Chicken or Cheesy Scalloped Potatoes for a cozy, balanced meal.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: American
I totally agree with you. The first time I see Brussels sprouts in the market, I get super excited. To me, it means: 1) I get to eat Brussels sprouts. Yay!! 2) We're really getting into the real deal fall season. Double yayy! Thanks for sharing this recipe. I love the addition of pomegranate seeds.
Thanks so much Danielle! I love to find a kindred spirit!!