Discover a delectable side dish with Maple Balsamic Brussels Sprouts. Roasted to perfection, these savory sprouts are caramelized with a touch of sweetness from maple syrup and a tangy balsamic glaze.
Why you'll love this recipe
Easy to Make: The recipe for maple roasted balsamic Brussels sprouts is relatively simple and doesn't require many ingredients. This makes it a practical option for both beginner and experienced cooks, who are all busy people, in my opinion.
If you think you don't like Brussels sprouts, think again! Roasting this vegetable is completely transformative, and removes the bitterness that you may be thinking of.
Flavorful: Pairing maple syrup and balsamic glaze creates a delightful blend of sweet and tangy flavors that enhance the natural earthiness of Brussels sprouts.
Versatility: The amazing flavor combination of sweet, tangy, crispy and hearty can be served as a side dish for so many meals, including Instant Pot roasted chicken, sheet pan salmon and even as a pop in your mouth side to roast beef sliders.
This recipe was inspired by my Mediterranean roasted veggies.
- Brussels sprouts - This ingredient is clearly the star. Brussels sprouts are freshest in fall and winter months, making this dish an excellent choice for adding a seasonal touch to your meals. Hello, harvest meals! If you can't get enough of these, try making air fryer smashed Brussels sprouts.
- balsamic vinegar - Use a good quality balsamic vinegar. You don't need to break the bank and bust out 100 year old stuff, but don't buy the cheap watery kind. You might have some in your pantry if you've made cold asparagus salad.
- maple syrup - We need real maple syrup here. The taste and depth of flavor is highly superior to the processed (fake) stuff.
See recipe card for full information on ingredients and quantities.
Add chopped, pre-cooked bacon or chopped almonds to the final dish after tossing with the maple balsamic glaze.
Herb it up: Flat leaf parsley fresh thyme and basil all go well with roasted Brussels sprouts.
How to make balsamic maple Brussels sprouts
Preheat the oven to 425°F and place the sheet pan you'll be using into the oven. We want our sheet pan to be screaming hot in the oven before we add the sprouts.
This means they'll begin to roast and caramelize the second they hit the pan.
Step #1: Place the Brussels sprouts, halved, in a medium sized bowl. Drizzle with olive oil and season generously with salt and black pepper.
Season, season, season! These babies need a good amount of salt and pepper because they have a strong flavor that needs a little balance.
Toss to combine.
Step #2: After the pan has been in the oven for 10 minutes, add the seasons sprouts to the pan. Take care not to overcrowd the pan.
Step #3: Meanwhile, prepare the maple balsamic glaze. In a small saucepan, combine the real maple syrup and balsamic vinegar. Cook over medium high heat for 4-5 minutes, until bubbly and thickened. The mixture will have reduced by about half. Remove from the heat and set aside.
Step #4: Cook the Brussels sprouts for 10 minutes. Remove the sheet pan and give it a shake to turn the sprouts. We want all the veggies to have a turn face down for maximum flavor!
Cook for another 5-6 minutes or until cooked through and fork tender.
Step #5: Place the roasted Brussels sprouts in a bowl (you can save on dishes and use the same on you seasoned them in). While still warm, drizzle the balsamic mixture over the top. Use a serving spoon to toss.
Serve warm or at room temperature.
Arrange the veggies in a single layer so you can be sure all the pieces get nice and toasty browned. Translation: this means flavor!
Select fresh Brussels sprouts that are firm and free from any signs of wilting or damage.
Use pre-trimmed and washed Brussles sprouts to save time.
Line your sheet pan with parchment paper for easy cleanup.
Yes, in fact, I encourage it! Real maple syrup has a unique flavor that makes it oh-so versatile. It's an ingredient that goes well beyond just topping pancakes and adds a delicious touch to this side dish.
I'm so glad you asked! First, remove the outer leaves. Any that are loose or damaged come off. Then, trim off the stem end, which will make them easier to cut in half.
Rinse the trimmed Brussels sprouts in a colander and place them under cold running water. These removes any of the dirt that might be between layers.
Finally, give them a pat dry with a clean kitchen towel or paper towels (or spin them in a salad spinner. We want them to be nice and dry so they roast evenly and don't steam.
Absolutely! Freezing them is a great way to preserve their freshness and extend their shelf life. First, cool them, then portion into freezer save containers.
Label and date so you can track what they are (trust me). Freeze up to 3-4 months.
Thaw and reheat: When you're ready to use the frozen Brussels sprouts, simply thaw them in the refrigerator overnight or quickly steam or sauté them from frozen for a few minutes until heated through.
Also note: freezing cooked Brussels sprouts is totally fine in terms of taste and texture, however they may be slightly softer after thawing.
Related Side Dish Recipes
If you tried this maple balsamic Brussels sprouts recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments.
Roasted Maple Balsamic Brussels Sprouts
- 16 ounces Brussels sprouts trimmed and halved
- 1 Tablespoon olive oil extra virgin
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons maple syrup
- salt & pepper
- Preheat oven to 425 degrees. Place baking sheet to heat in the oven for 10.
- Meanwhile, drizzle sprouts with olive oil, then season generously with salt & pepper. Toss to coat. Add Brussels sprouts to heated sheet pan.
- Roast sprouts, giving the pan a shake after 10 minutes. Make sure all the pieces have a chance to be face down. Cook another 8-10 minutes until they're fork tender and caramelized. Remove from the oven.
- While the sprouts are roasting, combine the maple syrup and balsamic vinegar in a small saucepan. Cook on medium high for 3-4 minutes, stirring occassionally.
- The mixture will thicken to a syrup like consistency and reduce by about half. Remove from heat and set aside.
- Remove from oven and transfer to a bowl, then drizzle with the glaze. Toss to coat. Serve warm or at room temperature.
How to prep and trim your Brussels sprouts:First, remove the outer leaves. Any that are loose or damaged come off. Then, trim off the stem end, which will make them easier to cut in half. Rinse the trimmed Brussels sprouts in a colander and place them under cold running water. These removes any of the dirt that might be between layers. Finally, give them a pat dry with a clean kitchen towel or paper towels (or spin them in a salad spinner. We want them to be nice and dry so they roast evenly and don't steam.
VariationsAdd cooked, chopped bacon or chopped almonds to the final dish after tossing with the maple balsamic glaze. Herb it up: Flat leaf parsley fresh thyme and basil all go well with roasted Brussels sprouts.
- Arrange the veggies in a single layer so you can be sure all the pieces get nice and toasty browned. Translation: this means flavor!
- Select fresh Brussels sprouts that are firm and free from any signs of wilting or damage.
- Use pre-trimmed and washed Brussels sprouts to save time.
- Line your sheet pan with parchment paper for easy cleanup.