Thanksgiving Lemon Maple Roasted Brussels Sprouts

Thanksgiving Lemon Maple Roasted Brussels Sprouts are the perfect holiday side dish. I like to offer two green vegetables on a Thanksgiving buffet. Probably nothing is more expected than green beans on a Thanksgiving buffet, but more people are turning to (and loving the taste) when Brussels spouts are perfectly cooked.

Have you discovered the secret to great tasting Brussels sprouts is roasting, versus steaming? It takes out the bitter taste and strong aroma. This technique can turn Brussels sprouts “haters” into Brussels sprouts “lovers”!

You can find Brussels sprouts fresh in the produce section of any well-stocked supermarket this time of the year and in many local Farmer’s Markets. Don’t be afraid of these little bundles of nutrition-packed goodness. Give them a try for the holidays!

If you’ve never cooked Brussels sprouts, don’t worry. My recipe has you covered with step-by-step visual instructions for BabyBoomerBakes Thanksgiving Lemon-Maple Brussels sprouts.

Thanksgiving Lemon Maple Roasted Brussels Sprouts

Yield: 6 servings

1 (1-1/2 lb) pkg fresh Brussels Sprouts

2 tbsp extra virgin olive oil

1/2 tsp salt

1/4 tsp coarse grind black pepper

1 tbsp balsamic vinegar

1 lemon juiced

1 tbsp maple syrup (can substitute honey, molasses, or agave nectar)

1/4 tsp crushed red pepper (optional)

A few thin slices of lemon for garnishment, if desired

Preheat oven to 450 degrees.

Trim Brussels sprouts, cutting off a thin slice of the bottoms and removing any brown areas on leaves.

Wash Brussels sprouts under running water. Drain; set aside.

In medium mixing bowl combine olive oil, salt and black pepper. Add Brussels sprouts and toss to coat.

Place Brussels sprouts in a single layer in a cast iron grilling pan or other oven proof pan. Spread evenly so sides are not touching. Bake in a 450-degree oven for 20 minutes. Remove from oven and let stand for 5 minutes.

In the same bowl where Brussels sprouts were tossed with olive oil mixture, add balsamic vinegar, lemon juice, maple syrup and red pepper. Stir to mix. Add Brussels sprouts and toss to coat. Let Brussels sprouts marinate in mixture for 10 minutes; tossing twice. Using a slotted spoon or tongs remove Brussels sprouts and place on a serving plate. Serve warm.


  1. Wow, you’ve had an enviable cooking career! I like your choice of natural sweeteners here. I love maple syrup myself as it’s readily available here. Currently into experimenting with stevia, a natural no-calorie sweetener scientifically proven safe for kids and diabetics. So far so good 🙂

  2. This recipe for Brussels Sprouts looks really good! My daughter usually does her Grandma’s recipe with bacon, vinegar and a little sugar for Thanksgiving. This might be a good alternative, just to shake it up a bit. Thanks for visiting and following my blog. Cheers!

    • Hi Suzette! I look forward to following your blog too! I like the idea of bacon, vinegar and sugar on Brussels Sprouts. I’ll have to give it a try! Have a Happy Thanksgiving.

%d bloggers like this: