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Closeup of Maple Roasted Brussel sprouts in a bowl with a spoon
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5 from 5 votes

Maple Roasted Brussel Sprouts

My maple roasted brussel sprouts are the ideal side dish for any holiday dinner.  They are caramelized with sweet onions, crunchy pecans and drizzled with a maple mustard dressing.
Course Side Dish
Cuisine American
Keyword Maple Roasted Brussel Sprouts
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6


  • 20 brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • ½ teaspoon garlic powder
  • Salt and pepper
  • 1/2 sweet onion, finely chopped
  • 1/2 cup pecans, chopped
  • 1/2 cup white cheddar cheese, finely shredded
  • ½ cup apple cider vinegar
  • 2 tablespoons stone ground mustard
  • 2 teaspoons maple syrup
  • 2 tablespoons water


  • Preheat the oven to 425°F. Line a baking sheet with aluminum foil or a silicone baking sheet.
  • In a bowl, toss the brussels sprouts with 2 tablespoons of olive oil, garlic powder, salt and pepper.
  • Arrange the brussels sprouts on the baking sheet then place in the oven for 20 minutes.
  • Meanwhile, sauté the onions over medium heat in the remaining olive oil for about 10 minutes before adding the pecans. Continue sautéing until the onions are caramelized golden brown.
  • In a small sauce pan over medium heat, stir together the apple cider vinegar, water, maple syrup and mustard. Allow the sauce to reduce slightly, about five minutes.
  • Once the brussel sprouts have roasted and are golden brown, remove them from the oven and transfer them to a bowl. Add the onions and pecans and drizzle on the maple mustard sauce. Sprinkle the cheese on top and serve immediately.