Roasted Brussels Sprouts Recipe | Vegetarian Times Skip to main content

Roasted Brussels Sprouts

This simple, rustic dish is a fall favorite at Greens Restaurant in San Francisco. Serve on its own, or toss with Roasted Carrots and Parsnips.



Ingredient Line: 
2 lb. Brussels sprouts, large sprouts halved, small sprouts left whole
Ingredient Line: 
3 Tbs. olive oil
Ingredient Line: 
2 Tbs. pure maple syrup
Ingredient Line: 
2 Tbs. butter, optional


1. Preheat oven to 400°F. Toss Brussels sprouts with oil in large baking dish or on baking sheet, and season with salt and pepper, if desired. Roast 45 minutes, or until tender, loosening sprouts from baking dish or sheet with spatula every 15 minutes, if necessary.

2. Transfer to serving bowl and toss with maple syrup and butter, if using.

Nutrition Information: 

4 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
14 g
0 mg
29 mg
4 g
6 g
Serves 8

Comments on this Recipe

Skip the maple syrup and butter. Add chunks of red onions and toss with the olive oil, lightly salt and pepper, then roast.

A huge hit at Thanksgiving dinner! I mixed it with the roasted parsnips and carrots, as recommended. I did lighten the recipe by using less olive oil and using a spray of olive oil cooking spray instead of 1 tbs. I also used sugar free maple syrup - still delicious, but I'm sure it would be even better with the real thing.

Easy and unbelievably delicious! I also added carrots, but skipped the maple.

Roasted Brussels Sprouts- vegetarian

I found that it only took about 30 minutes at 400 degrees to get the brussel sprouts tender enough. Also, instead of the butter and maple syrup, I tossed the roasted sprouts with vegetarian bacon bits. It was good! I will definitely roast sprouts again, and try some of the other suggestions for add-ins.