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If you think kids don’t like brussels sprouts, it’s usually because they’ve never had them cooked the right way.
In my cooking classes, we roast them on a baking sheet with olive oil, salt, and a little sweetness—and suddenly those “little cabbages” disappear fast.
This version, paired with roasted squash and a touch of maple syrup, is one of the most requested.
Table of Contents
- Roasted Brussels Sprouts with Sweet Squash (Kid-Friendly)
- Maple Roasted Brussel Sprouts with Butternut Squash Recipe
- How Long Do Cooked Brussels Sprouts Last?
- What’s the Best Way to Store Them?
- Can You Freeze Cooked Brussels Sprouts?
- How Do You Know If They’ve Gone Bad?
- What About Raw Brussels Sprouts?
- Why Kids Actually Eat These
- Tips for Extra Crispy Maple Brussel Sprouts
- FAQs About Maple Brussels Sprouts
Roasted Brussels Sprouts with Sweet Squash (Kid-Friendly)
Course: Side Dish
Ingredients
- 1 ½ lb fresh brussels sprouts, trimmed and halved
- 1 small butternut or honeynut squash, cubed
- 3–4 tbsp olive oil
- ¾ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp maple syrup
- ½ cup pecans, chopped (optional)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Toss squash with olive oil, salt, and pepper. Spread in a single layer.
- Trim outermost leaves from brussels sprouts, rinse in cold water, and pat dry.
- Toss sprouts with olive oil, salt, and pepper. Spread on a second baking sheet.
- Roast both for 20–25 minutes, flipping halfway through the cooking process.
- Add pecans during the last 5 minutes.
- Toss everything together with maple syrup and serve warm.
💡 Roasting in a single layer is the best way to get that crispy texture kids love.
Maple Roasted Brussel Sprouts with Butternut Squash
Equipment
- Oven
- Large Bowl
- 9×13 Baking dish
- Baking Sheet
Ingredients
- 1 ½ lb Brussels sprouts
- ¼ c Olive oil
- ¾ t Sea salt
- ¼ t Black pepper
- 2 T Maple syrup
- ½ c Toasted pecans coarsely chopped (optional)
- 1 Butternut or Honeynut Squash
Instructions
- Preheat the oven to 400 degrees F.
- Peel butternut squash. Cut in half and scoop out the seeds. Cut it into small cubes. Toss it in olive oil and spread out on a baking sheet. Salt and pepper the squash before roasting.
- To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
- In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with parchment for easy cleanup.
- Roast the squash and the brussels sprouts. Check them after 15 minutes, maybe shaking the tray or turning the tray (especially if your oven doesn't cook evenly – mine tends to get hotter at the back of the oven).
- Continue to roast the butternut squash until they are fork tender (about 45 minutes total roasting time) and the brussels sprouts til they are crispy on the outside.
- On another tray spread out the pecans for roasting. Add these for the last 5 minutes of baking time.
- Toss together the squash, brussels sprouts, pecans, and cranberries and drizzle with maple syrup for serving.
Nutrition
How Long Do Cooked Brussels Sprouts Last?
Cooked brussels sprouts last 3–5 days for best quality, but can be safely stored up to 7 days in the fridge if kept in an airtight container at a consistent cold temperature.
For best quality:
- Let them cool to room temperature
- Store in an airtight container
- Add a paper towel to reduce moisture buildup
They taste best within the first couple of days while still slightly crisp.
What’s the Best Way to Store Them?
- Use an airtight container
- Keep in the crisper drawer of your fridge
- Avoid excess moisture or too much air
Proper storage helps maintain texture and nutritional value.
Can You Freeze Cooked Brussels Sprouts?
Yes. For long-term storage:
- Freeze on a baking sheet first
- Transfer to freezer bags
They’ll keep for 2–3 months, though texture softens after thawing.
How Do You Know If They’ve Gone Bad?
Look for:
- Strong odor (like old cabbage)
- Slimy texture
- Black spots
- Excess moisture
When in doubt, toss them.
What About Raw Brussels Sprouts?
Raw brussels sprouts last 1–2 weeks when stored in a perforated plastic bag in the fridge.
Before cooking:
- Remove coarse outer leaves
- Rinse in cold water
- Trim stems
Why Kids Actually Eat These
I’ve watched kids:
- Get curious
- Get creative
- Get courageous
… they will try new things! Especially when they are involved in making it. I’ll come back and link the other brussels sprouts recipes we’ve made in class.
Tips for Extra Crispy Maple Brussel Sprouts
- Don’t Overcrowd the Pan – Give each sprout some space. Overcrowding traps steam, which prevents caramelization and makes the sprouts soggy instead of crispy.
- Cut Side Down for Maximum Browning – When you place the halved sprouts cut-side down, it exposes more surface area to the heat. This ensures deep, golden-brown caramelization for extra flavor and crunch.
- Use High Heat – Roasting at 425°F (220°C) allows the sprouts to cook quickly, crisp the edges, and stay tender inside. Lower temperatures will cook the sprouts but won’t give you that signature caramelized finish.
FAQs About Maple Brussels Sprouts
Why are my brussels sprouts soggy?
Overcrowding the pan or using too much olive oil can cause them to steam instead of roast. For best results, spread sprouts in a single layer on a baking sheet.
What pairs well with maple brussels sprouts?
They pair beautifully with roasted chicken, turkey, salmon, or other simple mains. The slight sweetness balances savory dishes well.
Can I use frozen brussels sprouts?
Fresh brussels sprouts give the best crispy texture. If using frozen, thaw completely and pat dry with a paper towel to reduce excess moisture before roasting.
How long do cooked brussel sprouts last?
Cooked brussels sprouts last 3–5 days for best quality, but can be safely stored up to 7 days in the fridge if kept in an airtight container and refrigerated properly.
Life gets busy, and leftovers can get overlooked in the fridge. If your brussels sprouts were stored properly and kept cold, they may still be safe closer to the 7-day mark—but always check for smell, texture, and freshness before eating.
Can I eat them after 5 days?
It’s not recommended. For best quality and food safety, eat them within 3–5 days.
Can cooked brussels sprouts sit out overnight?
No. If left at room temperature for more than 2 hours, they should be discarded.
What’s the best way to reheat brussels sprouts?
Reheat on a baking sheet in the oven or in a skillet to bring back their texture. Avoid the microwave if possible.
