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Roasted brussel sprouts with maple syrup and balsamic on a plate.
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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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American Vegan
Diet: Gluten Free, Vegan
Servings: 4 servings
Author: Aysegul Sanford

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.
    Person drizzling oil and spready brussel sprouts on a sheet pan.
  • Roast for 20-25 minutes until tender, tossing halfway through.
    Brussel sprouts before and after they are roasted.
  • Let it cool for 5 minutes, then transfer it to a large bowl.
    Person drizzling brussel sprouts with maple syrup and balsamic vinegar mixture.
  • 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.
    Roasted balsamic maple Brussels sprouts in a plate from the top view.

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:
    • 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. 
    • Fruit: For a fruity touch, try using dried cranberries or chopped dried apricots instead of pomegranate seeds. 
    • Cheese: And if you want to add a bit of richness, a sprinkle of crumbled goat cheese or shredded Parmesan cheese works beautifully too.
    • Bacon: For a smoky-salty bite, try crumbling in some cooked bacon. I prefer baked turkey bacon, but regular bacon would also work.

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

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