These easy, crispy roasted brussels sprouts are tossed with a bit of maple syrup, dried cranberries, and crumbled goat cheese for a cozy side dish that's sure to impress!
This roasted brussels sprout side dish has been my go-to holiday recipe lately. It's the perfect cozy side for Thanksgiving, Christmas, or date night.
We're starting with a no-fuss, simple roasted brussels sprouts recipe, and dressing it up with a few toppings to make this dish feel rich and elegant - almost like a warm brussels sprout salad. The whole thing is ready in 30 minutes!
Our basic order of operations
This recipe is pretty straightforward. Here's a quick overview of our process:
- Toss trimmed, halved brussels sprouts with olive oil and salt, then roast on a baking sheet until they're just starting to crisp up. Be sure to include any loose, clean outer leaves that fall off while you're prepping the brussels sprouts (don't throw them away!): they crisp up beautifully in the oven and lend a ton of texture.
- Pull the sprouts out of the oven, then use tongs to toss them with a drizzle of maple syrup. Pop the pan back in the oven for 5-10 minutes, just to let the maple syrup start to caramelize.
- Transfer the baked brussels sprouts to a serving dish, top with a handful of dried cranberries and some crumbled goat cheese, and serve!
Riffs and Substitutions
- Add extra toppings! We love adding a handful of crispy bacon or pancetta bits, toasted walnuts or pine nuts, a drizzle of balsamic vinegar reduction, or some caramelized onions/shallots. You can also swap the dried cranberries for fresh diced apples if you like!
- Not a brussels sprouts fan? Use broccoli or cauliflower florets, carrots, cubed butternut squash, or parsnips instead.
- Swap the goat cheese for crumbled feta, shaved parmesan cheese, or a drizzle of crème fraîche. These brussels sprouts are also delicious served over a swirl of whipped feta cheese, yogurt (like labneh or greek yogurt), or whipped goat cheese!
- No maple syrup? Use a drizzle of honey or balsamic vinegar in its place.
We love these sheet pan brussels sprouts as a vegetable side dish for holidays, date nights, and more! A few of our favorite main courses to serve with this recipe:
- Herb Roasted Turkey Breast
- Roasted Butternut Squash Risotto
- Creamy One Pan Chicken and Potatoes
- Easy Mustard Roasted Salmon
- Wine Braised Short Ribs
(PS - Cooking these oven roasted brussels sprouts for Thanksgiving? Plan your menu and download our free workbook at our Thanksgiving HQ!)
A few FAQs
We recommend eating this dish as soon as it's ready! It doesn't save very well: The maple syrup and goat cheese in this recipe can make these brussels sprouts get soggy in the fridge.
To prevent burning and make cleanup easier! You can certainly toss some maple syrup with your sprouts before you put them in the oven, but it's easy to burn the sugar in the syrup (which can give your brussels sprouts a bitter taste and be difficult to scrub off of pans). Adding the maple syrup for the very last few minutes of cooking lets it warm and caramelize without the risk of burning. It also gives the sprouts some time to crisp up in the oven on their own so they come out crispy rather than soggy!
To prevent soggy brussels sprouts: 1) Make sure the veggies are well-coated with olive oil (the hot oil helps them crisp up); 2) Bake in a hot oven: Set your oven to at least 400° Fahrenheit, give it ample time to preheat, and refrain from opening the door too often so the heat stays trapped inside; and 3) Use a large pan and spread veggies out in an even layer with as much room as possible between each piece (if brussels sprouts are too close together in the pan, they can steam rather than roast, which leads to a soggy - not crispy - final product).
We recommend using fresh brussels sprouts here for best results (previously frozen sprouts won't get as crispy).
These easy roasted brussels sprouts are packed with flavor - perfect for your holiday table!
- 4 heaping cups brussels sprouts, trimmed and cut in half lengthwise (about 1 ½ pounds)
- 3 Tablespoons olive oil
- Kosher salt to taste
- 2 Tablespoons maple syrup
- ¼ cup dried cranberries
- ¼ cup goat cheese, crumbled (about 2 ounces)
- Heat oven to 400° Fahrenheit.
- Toss brussels sprouts, olive oil, and a generous pinch of kosher salt together on a large baking sheet. Spread brussels sprouts out in an even, single layer. Transfer to the hot oven and bake for 20 minutes, until brussels sprouts are beginning to brown and crisp up.
- Remove the baking sheet from the oven and drizzle maple syrup over the brussels sprouts. Use tongs or a spatula to give everything a toss, then return the sheet pan to the oven for an additional 5-10 minutes to brown the brussels sprouts and caramelize the maple syrup.
- Transfer cooked brussels sprouts to a serving dish; top with a handful of dried cranberries and crumbled goat cheese. Serve immediately.
Substitutions & Adjustments. Add extra toppings (crispy bacon, toasted walnuts or pecans, caramelized onions, or a drizzle of balsamic reduction). Use feta instead of goat cheese, or serve roasted sprouts over a swirl of whipped feta, labneh or Greek yogurt, or whipped goat cheese. Swap the brussels sprouts for broccoli, cauliflower, parsnips, or carrots. Use honey or balsamic vinegar instead of maple syrup if you prefer.
Line your baking sheet with a piece of parchment paper or a nonstick baking mat for easier cleanup.
- Serving Size: 1 heaping cup
- Calories: 222
- Sugar: 15.2 g
- Sodium: 398.9 mg
- Fat: 13.9 g
- Carbohydrates: 22.9 g
- Protein: 5.6 g
- Cholesterol: 6.5 mg
Keywords: side dish, thanksgiving, christmas, entertaining