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Roasted Brussels Sprouts with a Maple Walnut Vinaigretter

Roasted Brussels Sprouts with Maple and Walnut Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 25 Minutes
  • Yield: 4 - 6 Servings 1x
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American


These crispy, roasted Brussels Sprouts are a great side dish and a great appetizer. In fact, there is almost nothing one can’t do with a Brussels sprout.



1 lb Brussels Sprouts

2  canola oil

Salt and freshly round black pepper

1 c coarsely chopped toasted walnuts or hazelnuts

4 T Sherry Vinegar

4 T real maple syrup

1 T Dijon Mustard

1/2 c walnut oil or hazelnut oil

Salt and freshly ground pepper as needed for vinaigrette


Preheat oven to 400.

Toss Brussels Sprouts with 2 T canola oil and salt and pepper. Place on an ungreased baking sheet with space between the sprouts. This allows them to roast. Too close and they will steam. Cook until crispy for about 15-20 minutes. They should be golden and crispy when done with tender insides.

Toast the walnuts or hazelnuts on a separate baking sheet or in a pie time, in the same oven. Watch carefully so they don’t burn. 400 degrees is a bit hot to toast nuts, but I only have one oven. Shake them around a few times while they toast. This should only take about 5 to 10 minutes. The minute you smell them, they are done.

While sprouts are roasting, make the vinaigrette. This may be more than you need so save some for a green salad. It is delicious!

In a large measuring cup, whisk the vinegar, maple syrup and mustard together. Gradually whisk in the oil. Season with salt and pepper.

Toss the vinaigrette with the hot Brussels sprouts and most of the walnuts. Leave some for garnish. Serve immediately.