If you’re looking for a go-to roasted veggie with bold flavor and minimal prep, make this maple-glazed Brussels sprouts recipe part of your regular rotation. And if you have some extra, be sure to also try my Brussels Sprouts and Kale Salad and Shaved Brussels Sprout Salad recipes.
What You Need to Know in a Nutshell?
This recipe is pretty straightforward, but here are the most important things to know to make your balsamic and maple-glazed Brussels sprouts a success:
- Cut side down: Roasting the Brussels sprouts with the cut side down gives you crisp, golden edges and more flavor. Tossing halfway through the roasting process ensures that they are roasted evenly and don’t get too dark on one side.
- Glaze after roasting: Tossing the vegetables in maple syrup and balsamic vinegar after roasting them helps prevent the sugars from burning during the roasting process.
- Check doneness: The best way to tell if your Brussels sprouts are fully roasted is by inserting a sharp knife into the center of one—it should slide in easily with little resistance.
How to Make Brussels Sprouts with Maple Syrup and Balsamic?
Making these maple balsamic roasted Brussels sprouts takes just a few simple steps. The most time-consuming part is slicing the Brussels sprouts in half—after that, it’s mostly hands-off while the oven does the work. Below are the steps:
- Gather your ingredients: You’ll find the full list in the recipe card below. Below are a few ingredient substitutions:
- Oil: I opted for extra virgin olive oil, but any flavorless oil, such as avocado oil, would also work.
- Honey: While the flavor profile will change slightly, honey can be a good substitute for maple syrup.
- Preheat & Prep: Preheat your oven to 425°F (218°C). Line a sheet pan with parchment paper for easy cleanup, or roast directly on the pan for more caramelization.
- Arrange and season: Spread the halved Brussels sprouts directly onto the pan. Drizzle with olive oil, then sprinkle with kosher salt and freshly ground pepper. Toss lightly on the pan, then arrange in a single layer, cut side down. Don’t skip this step as it is crucial for crispy Brussels sprouts.
- Roast: Roast for 20–25 minutes, flipping halfway through. They should be deeply golden and tender.
- Prepare the maple balsamic glaze: Let them rest for 5 minutes, then transfer to a bowl. In a small bowl, mix the balsamic vinegar and maple syrup. Drizzle this maple glaze for Brussels sprouts over the top and toss gently to coat.
- Finish & serve: Add optional toppings like chopped toasted pecans and pomegranate seeds for extra flair. Serve your roasted maple Brussels sprouts warm and enjoy!
Expert Tips:
This balsamic maple Brussels sprouts recipe is pretty straightforward, but there are a couple of things I want to highlight to help you get the best results.
- Keep an eye during the last 10 minutes: Brussels sprouts can go from perfectly roasted to overdone quickly. Start checking around the 20-minute mark, and give them a toss to promote even browning.
- Don’t toss the loose leaves: Any leaves that fall off during trimming will crisp up beautifully in the oven. Leave them on the pan—they’ll add great texture and a bit of crunch.
- Great served warm—or cold: While I prefer serving this dish warm, the flavors hold up well even when served at room temperature or chilled. It’s a versatile side that works beautifully for gatherings or even for meal prep.
Serving Suggestions:
While most people think of roasted balsamic Brussels sprouts as more of a holiday side dish (and trust me, it’s one of my favorite Thanksgiving veggie sides), I make it all year round . Below are a few of my favorite pairings:
- Roasted or grilled meats: Serve them as a side dish with Oven Baked Chicken Skewers, Roast Turkey Tenderloin or Grilled Cornish Hens for a balanced and flavorful meal. The sweet and tangy glaze pairs especially well with savory proteins.
- Bowls & grain salads: Add these roasted Brussels sprouts to your favorite grain bowls like my Homemade Cava Bowl or Quinoa and Sweet Potato Bowl. They also make a great warm or cold topping for green salads—perfect for adding a flavorful veggie boost.
- Vegetarian mains: Pair them with hearty vegetarian dishes like lentil loaf, stuffed acorn squash, or a creamy risotto. The sweet-savory flavor of the Brussels sprouts adds a satisfying contrast, making the plate feel complete.
If you try this Maple Balsamic Brussels Sprouts recipe, I’d love to hear what you think! Leaving a rating and a comment below is a great way to support the site and helps others who are thinking about making it. And if you snap a photo, be sure to tag it on Instagram with #foolproofeats—I’d love to see and share your creations with the Foolproof Living community.
Maple Balsamic Brussels Sprouts Recipe
These Maple Balsamic Brussels Sprouts are golden, crisp, and full of flavor—the perfect easy vegetable side dish for weeknights or holiday gatherings.
Ingredients
- 1 lb Brussels sprouts, clean and sliced in half lengthwise
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon grond black pepper
- 3 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
Optional Toppings *
- ¼ cup pomegranate arils, optional
- ½ cup pecans, chopped, optional
Instructions
- Preheat the oven to 425 degrees F/218 C. Line a baking sheet with parchment paper.
- Spread the prepared Brussels sprouts in the pan, drizzle with olive oil, and sprinkle with kosher salt and black pepper. Toss to combine. Spread them, cut side down, in a single layer.
- Roast for 20-25 minutes until tender, tossing halfway through.
- Let it cool for 5 minutes, then transfer it to a large bowl.
- Mix the balsamic vinegar and maple syrup in a bowl. Drizzle it over the roasted Brussels sprouts and toss to combine.
- Taste for seasoning and add more if needed.
- Transfer to a serving platter or bowl and garnish with pecans and pomegranate seeds, if using. Serve.
Notes
- Yields: This recipe makes about 1 1/2 to 2 cups of roasted Brussels sprouts with maple and balsamic, which is ideal for four servings as a side dish. The nutrition information below does not include the optional toppings.
- Storage: Leftovers can be stored in an airtight container in the fridge for upto 4 days. Be sure to bring it to room temperature before storing.
- Reheating: I find that reheating them in the oven is the best way to keep their crispiness. Simply preheat the oven to 350°F (175°C) and warm for about 10 minutes, or until heated through.
- Air fryer method: If you prefer cooking Brussels sprouts in an air fryer to save on time, simply preheat your air fryer to 375°F, spread the halved sprouts on a single layer, and air fry for 15 minutes, rotating halfway through.
- It’s easy to customize this dish with a variety of optional toppings. Below are some ideas:
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Nuts: The toasted pecans and pomegranate seeds are optional, but they elevate the dish with texture and color. You can easily swap the pecans for other nuts, such as walnuts, hazelnuts, or sliced almonds.
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Fruit: For a fruity touch, try using dried cranberries or chopped dried apricots instead of pomegranate seeds.
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Cheese: And if you want to add a bit of richness, a sprinkle of crumbled goat cheese or shredded Parmesan cheese works beautifully too.
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Bacon: For a smoky-salty bite, try crumbling in some cooked bacon. I prefer baked turkey bacon, but regular bacon would also work.
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Nutrition
Calories: 148kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 614mg | Potassium: 477mg | Fiber: 4g | Sugar: 10g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 62mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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