Dinner

Roasted Brussels Sprouts with Citrus Maple Dressing Recipe

ByHugo Harnd December 21, 2025December 21, 2025

Introduction

Roasted Brussels sprouts are a simple and delicious side dish that brings out the natural sweetness and nuttiness of this vegetable. With a crisp outside and tender inside, they pair perfectly with a tangy, slightly sweet dressing to brighten every bite.

A white plate filled with many roasted Brussels sprouts cut in half, showing layers of light green and white inside. Each sprout has a mix of golden-brown and dark charred edges, giving a crispy texture. The outer leaves are a bit darker green and slightly wilted. The plate is set on a white marbled surface with a small clear bowl of red pomegranate seeds at the top right corner and a lemon wedge partially visible at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Brussels sprouts, halved
½ tablespoon extra virgin olive oil
½ teaspoon salt
2 twists of black pepper

Dressing:

2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon orange juice or lemon juice
2 teaspoons maple syrup or honey
2 teaspoons mustard
½ teaspoon salt
2 twists black pepper

Instructions

Step 1: Preheat your oven to 400°F (200°C). Optionally, line a baking sheet with parchment paper for easy cleanup.
Step 2: Trim the woody stem from the Brussels sprouts and remove any brown outer leaves. Rinse and pat them dry with a kitchen towel.
Step 3: Cut the Brussels sprouts in half lengthwise and place them on the baking tray.
Step 4: Toss the sprouts with ½ tablespoon extra virgin olive oil, ½ teaspoon salt, and 2 twists of black pepper. Arrange them in a single layer.
Step 5: Roast for 20-25 minutes until the edges are slightly charred and brown, and the centers are tender but still have a bite.
Step 6: While the sprouts roast, prepare the dressing. In a small jar, combine 2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon orange or lemon juice, 2 teaspoons maple syrup or honey, 2 teaspoons mustard, ½ teaspoon salt, and 2 twists of black pepper. Shake well or whisk in a bowl until fully blended.
Step 7: Transfer the roasted Brussels sprouts to a serving platter and drizzle generously with the dressing.

Tips & Variations

For an elegant twist, add boiled chestnuts, a drizzle of tahini sauce, pomegranate seeds, and crushed hazelnuts just before serving.
Use lemon juice if you prefer a brighter, more acidic dressing flavor.
Make sure sprouts are dry before roasting to ensure crispiness.

Storage

Store leftover roasted Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to regain their crisp texture. The dressing is best added fresh, so store it separately.

How to Serve

A white plate filled with roasted Brussels sprouts, each cut in half showing layers of light green and white inside, with a mix of golden brown and charred dark spots on the outer leaves. The sprouts are spread closely together, giving a textured look of crisp and tender pieces. To the top right, there is a small white bowl filled with bright red pomegranate seeds. In the bottom right corner, two lemon wedges rest on the white marbled surface. The image has a fresh and warm feeling with vibrant colors and a clean background photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts yield the best texture and taste, you can use frozen sprouts if necessary. Thaw and pat them dry thoroughly before roasting to avoid sogginess.

How do I know when the Brussels sprouts are done roasting?

The sprouts are ready when their outer leaves are nicely browned and slightly charred, and the inside is tender but still has a bit of bite. This usually takes about 20-25 minutes at 400°F (200°C).