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Parmesan Roasted Brussels Sprouts


One of our favorite pairings for maple syrup is Brussels sprouts. The vegetable is delicious roasted, and maple syrup gives it a subtly sweet edge. With the addition of Parmesan, these Brussels sprouts become a sweet and salty dish the whole table will add to their plate.



Prep time

15 minutes

Cook time

25 minutes


  • 1 lb Brussels sprouts, trimmed and sliced in half
  • 2 tablespoons olive oil
  • 1/2 tablespoon maple syrup
  • 1 teaspoon Maple Sugar Seasoning
  • 1/8 teaspoon salt
  • 3 garlic cloves, minced, divided
  • 1/3 cup shredded Parmesan, plus more for sprinkling
  • 2/3 cup labne
  • 1/2 shallot, minced
  • 1 long red hot pepper, thinly sliced
  • 2 teaspoons red wine vinegar
  • 1/2 lemon


  1. Pre-heat the oven to 400F.
  2. In a large mixing bowl, combine the Brussels sprouts, olive oil, maple syrup, Maple Sugar Seasoning, salt, 2 cloves of minced garlic, and the parmesan. Toss until all the Brussels sprouts are evenly coated.
  3. Fit a baking sheet with parchment paper and spread the sprouts over, cut side up. Make sure to get all of the parmesan out of the bowl, brushing the remaining contents of the bowl over the Brussels sprouts. This will help you get more of that golden, cheesy crisp over the vegetables.
  4. Bake the Brussels sprouts for 20-25 minutes, until golden but not burnt.
  5. Meanwhile, make the dip. In a bowl, combine the labne, shallot, remaining clove of minced garlic, the long hot pepper, and red wine vinegar. Stir together to combine.
  6. Spread the dip on a plate and pile the Parmesan roasted Brussels sprouts atop it, or serve the dip on the side. Squeeze the lemon over the dip and sprouts for a tart finish. Enjoy as a snack or side dish!



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