Looking for a flavorful side that competes with the main dish? These Maple Balsamic Brussels Sprouts are roasted until caramelized and finished with a bright sweet-tangy glaze.
With just six ingredients and about 30 minutes from start to finish, this sweet-and-salty recipe is quick, simple, and made on one sheet pan for easy cleanup. It’s ideal for busy weeknights or as a crowd-pleasing holiday side.
As a busy parent who refuses boring meals, I appreciate recipes that deliver bold flavor with minimal fuss. Alongside my popular teriyaki version, this maple-balsamic take is a family favorite and a great way to win over even the most skeptical vegetable eaters.
Maple Balsamic Brussels Sprouts Ingredient Highlights
A one-pound package or one stem of Brussels sprouts (about 1 lb) works well. You can use fresh or thawed frozen sprouts for this recipe.
Maple Balsamic Brussels Sprouts Tips and Tricks
How to Keep Brussels Sprouts Fresh
Sprouts on the stalk last longer than separated ones, but properly stored fresh sprouts will keep about one week, and on the stalk up to two weeks.
Store dry sprouts in a sealed bag or airtight container in the refrigerator’s crisper drawer. Keep them unwashed until you’re ready to use them to avoid added moisture.
How to Make Maple-Glazed Brussels Sprouts
Rinse fresh vegetables unless labeled pre-washed. To clean sprouts, place them in a colander and run cold water over them, or soak briefly in a bowl of cold water to remove dirt and residues.
Trim the rough tip of each sprout’s stem and slice them in half lengthwise. Save trimmings for compost or to make vegetable stock.
Spread the halved sprouts on a baking sheet (lining with foil makes cleanup easier). Drizzle with olive oil, season with salt and pepper, and use clean hands to toss so each piece is evenly coated. Arrange in a single layer so they roast instead of steam.
Roast at high heat until the edges begin to brown and crisp, about 15 minutes. Remove the pan, pour maple syrup and balsamic vinegar over the sprouts, and toss with tongs or forks to coat evenly. Return to the oven and roast for another 10–15 minutes until glazed and caramelized.
Serving Your Maple Balsamic Brussels Sprouts
These sprouts strike a delicious balance between sweet and savory and pair well with roasted fish, grilled meats, or a simple grain side. They add brightness and texture to nearly any plate.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the refrigerator for up to five days. For longer storage, freeze them for up to a year. Thaw overnight in the fridge.
To reheat, place sprouts on a baking sheet and warm in a 350°F oven for 8–10 minutes until heated through. No need to add extra oil or seasoning.
Roasted Maple Balsamic Brussels Sprouts
Marley Goldin
Equipment
-
Baking Sheet
-
Kitchen Tongs
Ingredients
- 1 pound Brussels Sprouts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons maple syrup
- 1 tablespoon Balsamic vinegar
Instructions
-
Preheat oven to 425°F.
-
Trim the ends off the Brussels sprouts and slice them in half lengthwise.
-
Arrange sprouts on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
-
Roast for 15 minutes. Remove from the oven, add maple syrup and balsamic vinegar, and toss to coat. Return to the oven and roast 10 more minutes until caramelized. Serve hot.
Pro Tips
- Save trimmed sprout ends for compost or to make a flavorful vegetable broth.