With a touch of spicy and lots of sticky-sweet maple syrup, these are the best roasted Brussels sprouts. And they’re so easy to make! 

Recipe Overview

Why you’ll love it: Just a couple of easy additions, maple syrup and cayenne pepper, make all the difference.

How long it takes: 35 minutes
Equipment you’ll need: sheet pan, small mixing bowl
Servings: 6

Maple cayenne roasted Brussels sprouts in small bowl.
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Why do Brussels sprouts get such a bad rep? Are you a lover or a hater of Brussels sprouts? I think they’re great! I am a huge roasted vegetable fan and I love Brussels sprouts roasted, and I also love them shredded in salads. 

They are super easy to prepare and taste a bit like cabbage. Cabbage isn’t bad. Plus, you have to admit: They are kind of cute AND they are super nutritious.

Roasted Brussels sprouts on sheet pan.

About Roasted Brussels Sprouts

These Brussels sprouts are so completely irresistible thanks to a sticky-sweet coating with just the perfect amount of heat.

The sprouts are roasted until they’re golden brown, and then coated with a mixture of maple syrup and cayenne pepper. Back into the oven they go, just long enough to caramelize that syrup into all the crevices of the sprouts.

You’ll find that you’ll want to eat these right off the pan. They’re hard to stop eating once you start!

How to Trim Brussels Sprouts

It can seem tricky if it’s the first time you’ve done it.

  • Look for firm, dark green Brussels sprouts, that don’t have worm holes.
  • Wash them well.
  • Using a sharp knife, cut off the stem (it’s very tough to chew, so you want to remove it), about even with the rounded edge of the sprout.
  • Peel away any wilted outer leaves.
  • For this recipe, I cut the sprouts in half lengthwise, but if they’re very large or you want them to cook more quickly, you can quarter them. 
  • Visual learners, take a look at this YouTube video, which will show you how to prep Brussels. 
Cooked Brussels sprouts on sheet pan.


Should Brussels sprouts be cut before roasting?

Cut Brussels sprouts in half before roasting so there’s more surface area. The flat side should be in contact with the hot pan so there’s plenty of area to caramelize and brown.

Should you parboil Brussels sprouts before roasting?

Some cooks like to briefly boil Brussels sprouts or even soak them before they roast them to ensure that they get tender. This is a matter of personal preference. I find that they tend to be bit soggy when they are boiled. I like them crisp and browned.

Can you prep Brussels sprouts the night before?

Yes, it is a real time-saver to prep the Brussels sprouts ahead of time. It takes a little time to trim and slice them in half so it’s nice to get a head start. Store them in an airtight container until you’re ready to roast them.

Make It Your Own

There are a few ways to make this recipe your own. Try these:

  • Adjust the spice level. Reduce or increase the heat by reducing or increasing the amount of cayenne you use. Remember, a little goes a long way! 
  • Add garlic. Stir minced garlic (a couple small cloves) into the maple syrup/cayenne mixture.
  • Hot honey! Instead of maple syrup and cayenne, change it up with hot honey. If you make your own hot honey, you can adjust the heat level to your liking.
  • Make them on the stove instead. Sauté the Brussels sprouts in a large frying pan with a lid. I like to start them for 5 to 8 minutes with the lid on and then finish them with the lid off to get that nice golden brown color. Pour the maple syrup mixture over the Brussels sprouts during the last 1 to 2 minutes of cooking time.
  • Take it up a notch. Try smashed Brussels sprouts which are extra crispy and delicious!
Brussels sprouts in a bowl, wooden backdrop.

Storage & Reheating Tips

Roasted Brussels sprouts are best eaten immediately. However, if you have some leftover, don’t toss them out. Store them in the refrigerator in a covered container for up to three days.

Reheat individual portions in the microwave until warmed up. Larger amounts can be heated in a skillet.

Brussels Sprout Recipes


Maple Cayenne Roasted Brussels Sprouts Recipe

4.67 from 3 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6 servings
With a touch of spicy and lots of sticky-sweet maple syrup, these are the best roasted Brussels sprouts. And they're so easy to make! 
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  • 2 pounds Brussels sprouts, rinsed, trimmed and halved lengthwise
  • 2 tablespoons olive oil (grapeseed or avocado oil are good, too)
  • ½ teaspoon kosher salt, more to taste
  • teaspoon freshly ground pepper
  • 2 tablespoons pure maple syrup
  • teaspoon cayenne pepper, or more to taste


  • Preheat oven to 400ºF.
  • Toss Brussels sprouts with olive oil, salt and pepper, and spread on a rimmed baking sheet. Make sure they have plenty of room so they brown nicely. 
  • Roast 20 minutes, stirring halfway. They should be tender and browned.
  • While the sprouts are roasting, combine maple syrup and cayenne pepper in a small bowl.
  • Pour the maple syrup/cayenne mixture over the sprouts, stir to coat, and return the pan to oven for five more minutes. Serve immediately.


  • Instead of maple syrup and cayenne, try hot honey.
  • For spicier sprouts, increase the amount of cayenne pepper.
  • Stir minced garlic into the maple syrup/cayenne mixture.


Calories: 125kcal, Carbohydrates: 18g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 232mg, Potassium: 605mg, Fiber: 6g, Sugar: 7g, Vitamin A: 1158IU, Vitamin C: 129mg, Calcium: 71mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.67 from 3 votes (3 ratings without comment)

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  1. amanda @ fake ginger says:

    Made these! Perfection! :)

    1. Rachel says:

      Great! I’m glad you liked them!

  2. Cassie @ Bake Your Day says:

    Ok, I’m convinced to give these babies a try. It seems Brussels sprouts have such a nasty connotation but everyone is making some awesome sounding dishes with them. The color on these looks amazing!

  3. Bev Weidner says:

    Lover, lover, lover!

  4. Lesa @Edesia's Notebook says:

    It’s been my experience that people who say they dislike Brussels sprouts have only had them boiled. Don’t blame them–yuck! We all LOVE roasted Brussels sprouts in this family. My favorite way to make them is to throw them in the pan halfway through roasting a chicken.

    1. Rachel says:

      Yum, good idea!

  5. amanda @ fake ginger says:

    I have brussel sprouts planned for tonight but was just going to roast with salt & pepper – going this route now! Thanks! :)

  6. Eoin says:

    The problem with Brussels is that they are vile when prepared incorrectly, so bad in fact that most people are put off them for life. I have only recently revisited them as an adult and with correct preparation they can be quite good, but done badly they are little green balls of the devil. :)

    1. Rachel says:

      Ha! Little green balls of the devil. Love it.

  7. Kitchen Belleicious says:

    Oh I love that you added maple to the mix! How creative. I bet the maple with the cumin is a perfect match. I love brussel sprouts but for anyone who is not a fan I am sure one bite of this recipe and they will think twice! Awesome

  8. Kim ~ Recipes To Run On says:

    So as a child sitting at the dinner table after everyone was finished & I was trying to force the {now} cold Brussels Sprouts down with my {now} warm milk…. I swore I’d NEVER eat them as a grown~up. But that was when most people boiled them and they were ~~ gross. :-) This past year I began roasting them and also cooking them in a pan on the stovetop with some bacon…. and I LOVE them! Bookmarking your recipe to make soon…. sounds perfect for fall. Happy Friday!

  9. Ericka @ The Sweet Life says:

    Umm…how did you know brussel sprouts are my favorite thing ever??? These look awesome and I am most definitely trying them! I’ve recently discovered an undying love for roasted vegetables as well. They are just so freakin’ good!

  10. Baker Street says:

    Maple and cayenne are an excellent combination!