Roasted Brussels Sprouts with Balsamic and Maple Recipe

I absolutely love sharing this Roasted Brussels Sprouts with Balsamic and Maple Recipe because it transforms humble Brussels sprouts into a beautifully caramelized, sweet-and-tangy side dish that’s surprisingly addicting. Whether you’re looking for a festive holiday side or a healthy weeknight vegetable, this recipe really shines by marrying the deep earthiness of Brussels sprouts with the bright pop of balsamic vinegar and the gentle sweetness of maple syrup.

When I first tried this recipe, I was blown away at how easy it was to get those crispy, golden edges and tender insides every time. You’ll find that the balsamic and maple syrup glaze creates this wonderful glossy finish that makes Brussels sprouts irresistible even to folks who usually shy away from them. Trust me, your family and guests will go crazy for this.

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Ingredients You’ll Need

The ingredients come together beautifully to highlight the natural flavor of the Brussels sprouts. Choosing fresh sprouts and real maple syrup really makes all the difference here.

• Brussels sprouts: Look for firm, bright green sprouts with tight leaves; avoid yellow or wilted ones.
• Olive oil: Use a good quality extra virgin olive oil for the best flavor and roasting results.
• Balsamic vinegar: A rich, aged balsamic adds depth and sweetness without being too harsh.
• Maple syrup: Pure maple syrup is key for that authentic flavor; avoid imitation syrups.
• Garlic: Fresh pressed garlic elevates the dish with pungent aroma and flavor.
• Salt: Adjust to taste, but I find 1/4 to 1/2 teaspoon works perfectly to season.
• Black pepper: Freshly ground black pepper adds a subtle heat and balance.

Variations

I love how flexible this Roasted Brussels Sprouts with Balsamic and Maple Recipe is, so feel free to play around with it based on what you have or the flavors you prefer. That’s part of the fun—making it your own!

• Add nuts: I often toss in toasted pecans or walnuts at the end for a satisfying crunch and extra nuttiness.
• Spicy kick: If you like heat, sprinkle some red pepper flakes before baking or drizzle hot honey after roasting.
• Herbs: Fresh thyme or rosemary mixed in before roasting adds wonderful earthy notes I’ve grown to adore.
• Vegan option: This recipe is naturally vegan, so just make sure your maple syrup is pure and you’re good to go.

How to Make Roasted Brussels Sprouts with Balsamic and Maple Recipe

Step 1: Prep Your Brussels Sprouts

Start by preheating your oven to 450°F—it’s high heat roasting that gives these sprouts that perfectly crispy edge I love. Meanwhile, wash and trim your Brussels sprouts by slicing off the stem end and removing any yellowed outer leaves. If your sprouts are large, quarter them so they cook evenly. Getting them roughly the same size ensures everything roasts at the same rate without some getting mushy while others stay undercooked.

Step 2: Toss with the Balsamic and Maple Mixture

In a large bowl, mix the olive oil, balsamic vinegar, maple syrup, pressed garlic, salt, and black pepper. Then add the trimmed Brussels sprouts and toss everything until each piece is generously coated. I find that the maple syrup helps the balsamic stick nicely to the sprouts, giving that lovely glaze once it roasts.

Step 3: Roast Covered and Then Uncovered

Place your coated Brussels sprouts cut side down on a parchment-lined baking sheet. This helps them caramelize beautifully. Cover completely with foil to lock in moisture and slide the tray into your hot oven. Roast covered for 10 minutes, which steams the sprouts gently. Then remove the foil and roast another 10 to 13 minutes uncovered so they get that toasty, crispy exterior we all crave. Watch closely toward the end to avoid burning, and give the pan a shake if you want an even roast.

How to Serve Roasted Brussels Sprouts with Balsamic and Maple Recipe

Garnishes

I like to sprinkle these Roasted Brussels Sprouts with a few toasted nuts like pecans or walnuts just before serving—that crunch and nutty flavor take the dish from great to unforgettable. Sometimes I also add a dash of flaky sea salt and a quick drizzle of extra maple syrup for a hint of sweetness that gently rings through.

Side Dishes

This dish pairs wonderfully with roasted chicken, pork tenderloin, or even a simple pan-seared salmon. For a vegetarian meal, I often serve it alongside quinoa or wild rice and a creamy goat cheese salad. The sweet and tangy flavors complement a wide range of mains.

Creative Ways to Present

When I’m entertaining, I like to serve these Brussels sprouts in a rustic wooden bowl with fresh herbs scattered on top for a cozy, inviting look. For holiday dinners, plating them alongside pomegranate seeds adds pops of color and festive flair. You can also serve them as a warm topping over toasted baguette slices for a fun appetizer twist.

Make Ahead and Storage

Storing Leftovers

I usually cool leftover Brussels sprouts to room temperature, then store them in an airtight container in the fridge for up to 3 days. They keep surprisingly well, though I recommend reheating them to bring back some of that crisp texture.

Freezing

While you can freeze roasted Brussels sprouts, in my experience they lose their crispness and can get a bit mushy upon thawing. If you want to freeze, I suggest flash freezing on a sheet pan first, then transferring to a bag, but I generally prefer fresh for the best flavor and texture.

Reheating

To reheat, I pop leftovers in a preheated oven at 400°F for about 5-7 minutes until warm and slightly crispy again. This method works better than microwaving, which tends to make them soggy.

FAQs

Final Thoughts

This Roasted Brussels Sprouts with Balsamic and Maple Recipe has become a staple in my kitchen because it’s so reliable and delicious. I love how a few simple ingredients come together to create something that feels special yet is super approachable. If you’ve been on the fence about Brussels sprouts, this recipe is your friendly introduction. Give it a try and see how the sweetness and tang win everyone over—it’s definitely a keeper!

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