Introduction

Maple Balsamic Brussels Sprouts are a simple yet flavorful side dish that brings out the best in this nutritious vegetable. Roasted to crispy perfection and finished with a sweet and tangy glaze, they’re sure to be a hit at any meal.

A white bowl filled with a pile of roasted Brussels sprouts, each cut in half. The Brussels sprouts have a mix of bright green and charred dark brown spots, showing a crispy, caramelized texture on the cut sides, while the outer leaves remain slightly wrinkled and deep green. The sprouts vary in size and are unevenly stacked in the bowl. The bowl sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 1½ lb Brussels sprouts
1½ tbsp olive oil, or more as needed
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp pepper
1 tbsp balsamic vinegar
1 to 2 tbsp maple syrup

Instructions

Step 1: Preheat your oven to 450°F (232°C).
Step 2: Clean, dry, and slice the Brussels sprouts in half.
Step 3: Toss the halved sprouts with olive oil, garlic powder, onion powder, salt, and pepper. You can do this in a bowl or directly on a sheet pan.
Step 4: Arrange the Brussels sprouts cut-side down on a sheet pan and roast for 25 minutes until caramelized and tender.
Step 5: Remove from the oven and drizzle with maple syrup and balsamic vinegar. Toss gently to coat evenly.
Step 6: Optionally, sprinkle with flaky salt before serving for an added crunch and flavor boost.

Tips & Variations

For extra crispiness, make sure Brussels sprouts are dry before roasting to avoid steaming.
You can substitute honey for maple syrup for a different sweetness profile.
Adding a pinch of red pepper flakes before roasting can give a subtle heat contrast.
If you prefer, sauté Brussels sprouts instead of roasting and then finish with maple balsamic glaze.

Storage

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to retain crispiness; avoid microwaving as it can make them soggy.

How to Serve

A white bowl filled with scattered roasted Brussels sprouts, each cut in half showing thick layers of green and light yellow leaves with dark brown, crispy charred spots covering much of their surfaces, giving a mix of shiny and rough textures. The bowl sits on a white marbled surface, highlighting the bright green and brown colors of the sprouts clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best for roasting since they crisp up nicely. Frozen ones tend to release more moisture and may become mushy, but if using frozen, thaw and dry them thoroughly before cooking.

Can I prepare this dish ahead of time?

Yes, you can prepare and roast the Brussels sprouts in advance. Store them separately from the maple balsamic glaze and toss with the glaze just before serving to keep them fresh and crispy.

Maple Balsamic Brussels Sprouts Recipe

Print Recipe

★★★★★

4.5 from 148 reviews

A deliciously simple side dish of roasted Brussels sprouts tossed in a sweet and tangy maple balsamic glaze. Perfectly caramelized and seasoned with garlic and onion powder, this recipe brings out the natural flavors of Brussels sprouts with an irresistible balance of savory and sweet.

Author: Kai
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

1 to 1½ pounds Brussels sprouts

Seasonings & Oil

1½ tablespoons olive oil, or more as needed
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper

Glaze

1 tablespoon balsamic vinegar
1 to 2 tablespoons maple syrup

Instructions

Preheat the Oven: Heat your oven to 450°F (232°C) to ensure a high temperature that will roast the Brussels sprouts until caramelized and tender.
Prepare the Brussels Sprouts: Clean and dry the Brussels sprouts thoroughly. Slice each sprout in half to increase surface area for roasting and caramelization.
Season the Sprouts: Toss the halved Brussels sprouts in a bowl or directly on a sheet pan with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
Roast: Arrange the Brussels sprouts cut-side down on a sheet pan. Roast in the preheated oven for 25 minutes until they develop a golden-brown crust and are tender inside.
Add the Maple Balsamic Glaze: Remove the roasted Brussels sprouts from the oven and immediately drizzle the maple syrup and balsamic vinegar over them. Toss gently to combine and coat the sprouts in the glaze.
Serve: Optionally sprinkle flaky salt on top before serving to add a delightful crunch and enhance flavors.