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Crispy Brussel Sprouts with a Maple Vinaigrette

5 from 1 vote
These roasted Brussels sprouts are drizzled with a maple vinaigrette for a perfect blend of sweet and savory. Topped with crunchy pistachios and juicy pomegranate seeds, they’re packed with texture and flavor—a deliciously festive side dish that’s simple to make but impressive to serve.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Crispy Brussel Sprouts
  • 1.5-2 lbs Brussel Sprouts cut in half
  • 3-4 tbsp Avocado oil or Olive oil
  • Salt & Pepper
Maple Vinaigrette
  • 1/3 cup Avocado oil or Olive oil
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Thyme chopped
  • 1/2 - 1 garlic clove grated on a rasp
  • Salt & Pepper
Garnishes
  • 1/4 cup Pistachios chopped
  • 1/4 cup Pomegrante Seeds
  • 1/4 cup Parsley chopped

Equipment

  • 1 Sheet Pan

Method
 

Roast the Brussel Sprouts
  1. Preheat the oven to 425°
  2. On a sheet pan toss the halved brussel sprouts with a generous amount of oil and season with salt and pepper and arrange cut side down. Roast in the preheated oven for 25-30 minutes until the exterior is crispy and the inside is tender.
Make the Maple Vinaigrette
  1. While the brussel sprouts roast, make the vinaigrette. Whisk together the oil, maple syrup, dijon mustard, apple cider vinegar, garlic, thyme, salt and pepper until cohesive.
Plate & Serve
  1. Drizzle the brussel sprouts with the maple vinaigrette and top with chopped pistachios, pomegranate seeds and fresh parsley!