Roasted Brussels Sprouts with Balsamic-Maple Glaze
Updated with new pictures and additional text (originally posted October 11, 2016).
We love roasted Brussels sprouts in the "Yay! For Food" household.
It's a wonderful side dish option that's simple, but flavourful with only a few ingredients.
The enjoy-to-make two-ingredient balsamic-maple glaze adds a little extra oomph! The sweet and tangy glaze goes great with the savoury flavour of Brussels sprouts.It's also vegan and gluten-free for those of you with dietary restrictions.
TIP: When looking for Brussels sprouts, pick ones that are vibrant green, tightly compact, and firm. The smaller Brussels sprouts (my personal preference) tend to be sweeter and flavourful than the larger ones, which often taste more like cabbage.
I hope you enjoy this recipe!
Rinse, trim, remove bruised leaves, and cut in half each Brussels sprout.Toss together the Brussels sprouts,olive oil, salt, and pepper and lay it out in a single layer on a lined baking sheet. Roast at 425 degrees F for 25-30 minutes, flipping halfway.
In a small saucepan, whisk together balsamic vinegar and maple syrup on medium-high heat until glaze is formed, about 4-5 minutes.
Crispy outer leaves, carmelized roasted goodness. Drizzle the glaze on the Brussels sprouts. Salt and pepper to taste.Enjoy!
Looking for More Quick and Easy Vegan Side Dishes? Check out these four recipes!
- Crispy Garlic Smashed Baby Potatoes
- Garlic Ginger Green Beans
- Roasted Butternut Squash and Brussels Sprouts with Pecans and Dried Cherries
- Roasted Maple Cinnamon Sweet Potatoes
I hope you try this recipe! If you do, please leave me a rating and comment down below or tag me on any of my social media. I'm @yay_for_food on Instagram. I'll love a picture!
Roasted Brussels Sprouts with Balsamic-Maple Glaze
Think you don't like Brussels sprouts? Try roasting them. It brings out the nutty sweetness of the Brussels sprouts. They are perfectly complemented by the tangy and sweet balsamic-maple glaze, which makes this dish oh so delicious!
Ingredients
- 2 lbs Brussels sprouts, rinsed, trim ends, remove bruised outer leaves, and cut lengthwise
- 3 tablespoon extra virgin olive oil
- Salt and pepper
- 4 tablespoon balsamic vinegar
- 3 tablespoon maple syrup
Instructions
- Preheat oven to 425°F and line a baking sheet with aluminum foil or parchment paper.
- In a large bowl, toss Brussels sprouts in olive oil, salt and black pepper.
- Place Brussels sprouts on the baking sheet in a single layer and roast for 25-30 minutes; stirring and rotating the baking sheet halfway through.
- Meanwhile, prepare the balsamic-maple glaze. Heat a small saucepan under medium-high. Add balsamic vinegar, maple syrup, and a small pinch of salt. Stir frequently until the sauce thickens and glaze forms, about 4-5 minutes.
- Drizzle Brussels sprouts with the glaze. Salt and pepper to taste. Serve immediately.
Notes
- Adapted from Kevin is Cooking's Honey Balsamic Roasted Brussels Sprouts and WeightWatcher's Roasted Brussels Sprouts with Maple Balsamic Drizzle.
- When picking Brussels sprouts, make sure they are firm, compact, and bright green. The smaller Brussels sprouts are often more tender and flavourful.
- If the glaze gets too thick, add a little more balsamic vinegar to the saucepan at medium-high heat and whisk until you get your desired consistency.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 224Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 127mgCarbohydrates: 29gFiber: 6gSugar: 15gProtein: 6g
I never had brussels sprouts before but these look fantastic! I am going to make this for Christmas for mom and dad this year! Terry hates brussel sprouts but I know this recipe will wow him because he has only ever ate it boiled to death when he was a kid. hah 🙂
Roasted Brussels are really good... and even better with the glaze! I've had such a bad experience with boiled Brussels sprouts when I was younger, but since I learned to look for the smaller, firm sprouts (they are sweeter and less bitter in my opinion) and roasted them, I love them!
Thanks for the tip! I would have not known how to pick them and probably picked all the giant ones haha!
have you ever tried getting a stalk of brussels sprouts and cutting them off one by one? oof, it takes days and i don't recommend. anyways, these sound delicious! i usually season mine with some olive oil and garlic, but a balsamic-maple glaze sounds like a nice change of pace.
I have never bought a stalk of Brussels sprouts before, but they sure look neat. The extra work to get them off the stalk doesn't sound fun at all.
We are Brussels sprouts CRAZY in this house! This glaze sounds delicious.
Thank you Erin!
I made this and LOVED it! Mom was so impressed by this (she's trying to eat more healthy but she never knew it could be so flavourful!) and Terry who is a brussels sprouts hater - changed his mind about brussels sprouts! haha. Definitely will be my go to recipe for brussel sprouts 🙂
That's wonderful! Thank you! I am so glad that you and the fam like it!
Made these for Christmas dins and everyone LOVED them!
Awesome! We love making these Brussels sprouts during the holidays too. 🙂
This is such a good idea!! I need this in my tummy RIGHT NOW!! Haha!! I will be making this next week - just watch this space... thanks for the recipe 🙂 x
Thank you Georgie! Hope you enjoy this one!
Hi! I made these today and they were...DELICIOUS! I did change/add a couple of things. I didn't have regular balsamic vinegar but I did have balsamic raspberry vinaigrette. So, I took out the olive oil and them I also added some chopped apples. It came out SOOOOO delicious! I would recommend this recipe...HIGHLY! Thank you so much for sharing this recipe!
Thanks for the kind words, Margi! Great change-ups! The final dish sounds like it would be full of tasty sweet, tangy, and savoury notes.
Hello. Just a thank you for the recipe. These went over well.
Thanks Chris! I appreciate it!
These are now my go to for Brussels sprouts! Thank you for the great recipe.
You're very welcome, Courtney! Thanks for the kind comment!
This recipe went over really well in my picky household. The glaze is perfect!
Thanks Karen! I'm glad this recipe won over the picky eaters!
Can these be made a day ahead and reheated?
Hi Sandy, it's best that the Brussels sprouts be served immediately. The longer it sits, the less crispy it will be.
I have made these several times. The amount of maple to balsamic vinegar is perfect. I add some chopped bacon and Parmesan - and that makes it more enticing for my teenager. Thank you for sharing and ultimately blessing my home.
Melinda, thank you for the kind review!
@Marie | Yay! for Food, I made these for Thanksgiving and they were a hit! no leftover brussels sprouts haha thank you for this recipe:)
You're welcome, Elsa!