Maple-Roasted Brussels Sprouts With Toasted Hazelnuts Recipe (2024)

If sprouts are smaller you don't need to cook these 45 min. 25-30 will do if you don't want them mushy.

I also added bacon in the beginning. As noted before by others, the cooking times were excessive. Very nice recipe.

275 degrees for 15 minutes

Added chopped bacon to the sprouts before roasting and baked 25-35 minutes (45 is far too long). I also added a teaspoon of apple cider vinegar to the maple syrup and find the touch of acidity helps balance the bacon fat & sweetness from maple syrup.

Agree that even for the largest sprouts 45 minutes is too long. And 2 tablespoons of syrup is hardly "dousing". Substituting honey is also quite tasty.

I cannot imagine a world in which dousing brussels sprouts with maple syrup, honey, agave syrup or any other sugary syrup would be a good thing. Why have we this sudden need to destroy our lovely savory vegetables with sugar? Save the syrup, etc. for your sweet potatoes and winter squashes if you must have dessert on your dinner plate but for pete's sake, stop trying to hide the lovely natural flavors of savory vegetables with sugar!

My Texas family is very into starches and proteins for the Thanksgiving holiday but I've made this for the past three years and it's one of our new favorites! Very important not to overcook the brussels sprouts (I remove them from the oven a little earlier) and to use REAL Maple syrup. Also, be careful toasting the hazelnuts as they burn quite quickly. If you're doing it yourself, better to only lightly toast.

Delicious! Added bacon to this recipe and it was loved by all.

Made these for xmas dinner. No one was doing handsprings and no one asked for the recipe.

This was delicious! Took another poster's advice and added 1tsp of apple cider vinegar to the maple syrup & was very happy with the results. As others have noted the sprouts took much less time than the recipe calls for. Mine were done in 30 minutes. Bacon was a great addition too but I think it's a great recipe even without it. A keeper!

I used smaller fresh sprouts and only needed about 30-35 minutes... fifteen before adding syrup, 15 after, 5 after adding the nuts (I used almonds because it's what I had. Worked great). Use foil if you can... this one is sticky. And don't skimp on the black pepper.

Very easy to do, and everyone loves them! Even people who say they "hate" brussels sprouts.

Phenomenal dish. I added candied bacon on the top. Huge hit. Will make again. The maple syrup enhances the natural sugar in this vegge. The amount of maple syrup added is very small so I believe that the natural taste of the vegetable is preserved.

Yes on the shorter cook time.Consider using less oil - I found them to feel a bit greasy. Peanut oil may add a bit of flavour and crisp up those stray little leaves.I sometimes add some halved apple or pear slices for the last ten minutes. They should be thick enough to retain a firm texture. Make sure the hazelnuts are fresh - they seem to have a shorter shelf life than other nuts. If you've had them around for a while, taste a few to make sure they don't have a slightly rancid taste.

When 2 dinner guests, who I consider great cooks, ask you for your recipe, I know I've got a hit. Just keep the sprouts on the crispy side and you won't go wrong.

Cooked sprouts for 20 minutes and they were overcooked, 12 minutes should be sufficient

I kept the Brussel sprouts in the oven for 40 minutes, because I wanted them caramelized, so I didn't care if they were mushy or not. I added feta cheese (for protein) and put them back in the oven for a few minutes. They were really good! My husband's only question was "can you make this often?" But next time I won't add the maple syrup; it seems to mask flavor once I added it.

These are so delicious. I mixed half a portion of soy sauce with the maple syrup and the flavor was phenomenal! I think the full cook time (including the stirring) is necessary for a crispy toasty result

This is a delicious way to prepare brussels sprouts and I agree with other posters that a drizzle of maple syrup does not unduly mask the vegetable's true flavor. My sprout hating friend agrees, sadly. While I loved the hazelnuts, chopped walnuts would work too. My one concern is the idea of lining the pan with aluminum foil. If the pan gets sticky from the syrup, then soak the pan. Or if you must use foil, soak it ex post, then wash and save for reuse.

Love this recipe. So easy adaptable and forgiving. I do a convection roast for 15 min on a lower rack and finish it off on a higher rack after the maple syrup .

I think the temperature is too low and the baking time too long, unless you want mushy Brussels sprouts. Also make sure there is space between your sprouts or they will steam. Mine seemed headed down the mushy path so at 25 minutes (I added the syrup at 15) I turned the oven up to 425 for 8 minutes. I basically saved them. That said I’d probably do them at 400 or 425 for 20-25 minutes next time. I’m tempted to add the syrup before they even go in the oven for real caramelization too.

I made this with shallots (for lack of pearl onions) and added left over turkey for my husband. Turned out great!

These are my go-to every Thanksgiving. Always a hit!

Really really tasty! The crisp bit and maple glaze are a treat!

I tried mixing the maple syrup with the oil, rather than sprinkle the syrup on late in the roasting. The syrup got burnt and crispy and made a hard shell on the sprouts. The maple was a little overwhelming too. After this, I tried the other recipe that calls for honey and miso (but I didn’t use the miso) and a higher temp of 400 degrees. That recipe worked a lot better for me.

loved this! so simple and quick. i used pecans bc its what i had, and threw them in at step five as someone else mentioned versus roasting alone. i will try a splash of vinegar next time as others suggested just to see ow that is.

I loved how this recipe came out, but my daughter’s boyfriend is highly allergic to nuts.Has anyone played with an alternative “crunch”?I was considering trying either carmelized shallots, or a crouton based from cornbread. Any thoughts?

I used bacon fat in place of olive oil, followed the recipe otherwise. I had a batch of little sprouts, so they cooked quickly, nicely golden in 25 minutes. We both love maple syrup, but found this a little too sweet, so next time, I’ll dial back the maple syrup. And yes, I used dark, grade B, real maple syrup. They were delicious!

I'm thinking how would this be with garlic added to the mix? Anyone try?