Save Tender Brussels sprouts roasted to perfection and tossed in a sweet maple glaze with crunchy toasted walnuts—a deliciously simple side dish perfect for any occasion.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I remember the first time making this recipe for a weekend dinner when I wanted something both easy and elegant. The way the maple syrup caramelizes the Brussels sprouts and brings out their natural sweetness always surprises my guests.
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Ingredients
- Brussels sprouts: 500 g (1 lb) trimmed and halved
- Pure maple syrup: 2 tbsp
- Olive oil: 2 tbsp
- Balsamic vinegar: 1 tbsp
- Sea salt: ½ tsp
- Freshly ground black pepper: ¼ tsp
- Walnut halves: 60 g (½ cup) roughly chopped
- Fresh parsley (optional): 1 tbsp chopped for garnish
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Instructions
- Preheat oven:
- Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Prepare glaze:
- In a large bowl, whisk together the maple syrup, olive oil, balsamic vinegar, salt, and pepper.
- Coat Brussels sprouts:
- Add the Brussels sprouts to the bowl and toss well to coat evenly.
- Arrange on baking sheet:
- Spread the sprouts cut-side down in a single layer on the prepared baking sheet.
- Roast initial phase:
- Roast for 15 minutes.
- Add walnuts:
- Remove from the oven, sprinkle the walnuts over the sprouts, and toss gently.
- Final roast:
- Return to the oven and roast for another 8–10 minutes, until the sprouts are golden and tender and the walnuts are toasted.
- Serve:
- Transfer to a serving bowl, garnish with parsley if desired, and serve warm.
Save Sharing this at family gatherings, everyone always asks for seconds—especially the kids who never thought they liked Brussels sprouts until now!
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Serving Suggestions
Serve it alongside roasted meats, add to grain bowls, or let it shine as the star at your vegetarian dinner table.
Swaps and Variations
Try substituting pecans for walnuts, or add a pinch of red pepper flakes for some heat. A squeeze of lemon before serving brightens up the flavors.
Nutrition Information
Each serving provides around 180 calories, with 11 g total fat, 18 g carbohydrates, and 4 g protein.
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With just a handful of pantry staples, you can create a crowd-pleasing side that's sure to become a family favorite. Enjoy the warm flavors and delightful crunch in every bite!
Recipe FAQ
- → How do I ensure the Brussels sprouts roast evenly?
Trim and halve the sprouts uniformly and spread them cut-side down on the baking sheet to promote even roasting.
- → Can I substitute walnuts with other nuts?
Yes, pecans or almonds make great alternatives, offering similar texture and flavor profiles.
- → What is the role of balsamic vinegar in the glaze?
Balsamic vinegar adds a subtle tang that balances the sweetness of the maple syrup and enriches overall taste.
- → How can I add a spicy kick to the dish?
Incorporate a pinch of red pepper flakes into the glaze or sprinkle on top before serving for gentle heat.
- → Is it better to toss walnuts before or after roasting?
Sprinkle and toss walnuts over sprouts halfway through roasting so they toast without burning and blend flavors.
