Crispy brussels sprouts with a sweet and tangy maple balsamic glaze is an easy side dish that is perfect for a weeknight meal. The combination of balsamic vinegar and sweet maple syrup give the brussels sprouts so much flavor. This is a great dish for your holiday table too!
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Why This Maple Balsamic Roasted Brussels Sprouts Recipe is The Best!
My favorite way to cook brussels sprouts is to roast them in the oven. The outer leaves get a little crispy charred texture while the interior of the sprout softens. The maple balsamic glaze has the perfect sweet and savory flavor that perfectly complements the brussels sprouts.
Not only is this a healthy side dish, it's also the perfect side dish for your Thanksgiving menu. I know I will be making it this holiday season, to balance out the carbs with a little something green and healthy.
Plus the best part is that this recipe is made with simple ingredients that you probably already have in your kitchen. If you have never tried to cook brussels sprouts, this easy roasted brussels sprouts recipe is perfect for you!
brussels sprouts- While brussels sprouts may look like small cabbages, they are not. They are part of the same family but they grow differently. Cabbage heads grow out of the ground, while brussels sprouts are actually buds that grow along a thick stalk of a plant.
pure maple syrup-is made with one ingredient, tree sap that's been reduced down to a thicker consistency, while pancake syrup is made with corn syrup and artificial flavorings. For the best flavor, pure maple syrup is the best choice!
balsamic vinegar- has a tangy flavor that pairs well with brussels sprouts. I always keep a good quality balsamic on-hand for making salad dressings and marinades.
How To Prepare Brussels Sprouts
If you have never cooked sprouts before, there are a few things to do before we roast them. First, wash them in cool water and pat dry with a clean kitchen towel or paper towels.
Then get out your cutting board and a sharp knife and remove the woody stem end of the brussels sprout. Also remove any brownish discolored leaves. Then cut the brussels sprouts in half. If you have smaller brussels sprouts you do not need to cut in half, but especially the large sprouts need to be so that they cook more evenly.
It's okay if you have a few stray leaves that fall off, trust me that's the best part. Those outer leaves get crispy and crunchy as they roast.
Preheat your oven to 400 degrees Fahrenheit. Wash the brussels sprouts and trim of the stem end. Remove any discolored leaves and cut the sprouts in half.
Add the sprouts to a bowl and drizzle with olive oil. Sprinkle with salt and black pepper. Use a spoon to toss the brussels sprouts to coat with oil. Spread them onto a rimmed baking sheet in a single layer. You can line your baking sheet with parchment paper for easier clean up.
Place the brussels sprouts in the hot oven and roast for 15 minutes.
While the brussels sprouts are roasting, make the maple balsamic glaze on the stove top. In a small saucepan over medium heat, add the balsamic, maple syrup, Dijon mustard, and remaining olive oil.
Let the balsamic mixture come to a boil and then reduce to a simmer. The mixture will thicken slightly after about 5 minutes. Remove from heat.
After the brussels sprouts have roasted for 15 minutes, remove from the oven and drizzle the balsamic glaze over them. Return to the oven and finish cooking for an additional 10 minutes.
The brussels sprouts will be nicely charred on the exterior leaves and have a golden brown color. Those crispy leaves are the best part of the dish. While you could make these ahead of time, you will lose that crispiness. I would plan the roasting time so that they are ready to serve as soon as they come out of the oven.
When the brussels sprouts are finished roasting remove from the oven. Sprinkle with fresh thyme leaves and slivered almonds. Transfer the brussels sprouts to a serving dish or large bowl and serve right away.
Leftover brussels sprouts can be stored in an airtight container in the refrigerator for 3-4 days. While they will loose there crispiness, they will still taste great! Warm them in the microwave or eat them at room temperature.
If you are making this recipe and realize you are out of maple syrup you could substitute with an equal amount of honey.
You can also use minced garlic instead of garlic powder, for a more pronounced garlic flavor.
To make this a more festive dish for your holiday menu, add a sprinkle of dried cranberries or dried cherries.
- Look for brussels sprouts that look fresh with a bright green in color.
- Begin roasting with only olive oil, salt and pepper to achieve a good crispy texture.
To insure the crispiest brussels sprouts, use a higher oven temperature, add olive oil and spread the brussels sprouts in an even layer.
No, it is not necessary to parboil the brussels sprouts. By simply roasting the sprouts will soften in the middle and become perfectly crispy on the outer edges.
Cutting them in half will insure that the center becomes tender and will get that beautiful golden brown color.
Looking For Other Vegetable Side Dishes? Try These!
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Roasted Brussels Sprouts with Maple Balsamic Glaze
- 1 pound brussels sprouts, trimmed and halved
- 2 tablespoon olive oil, divided
- ¼ teaspoon salt
- ⅛ teaspoon cracked black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- ¼ teaspoon garlic powder
- 1 teaspoon fresh thyme leaves, optional
- 2 tablespoons slivered almonds
- Preheat oven to 400 degrees Fahrenheit.
- Wash and cut the brussels sprouts, trimming off the stem end. Remove any discolored leaves if necessary.
- Add the brussels sprouts to a large bowl and drizzle with 1 tablespoon olive oil. Season with salt and pepper and toss to coat the sprouts.
- Add the brussels sprouts to a rimmed baking sheet. Do not over crowd the baking sheet and spread the sprouts in and even layer.
- Roast in the preheated oven for 15 minutes.
- While the brussels sprouts are roasting, make the maple balsamic glaze on the stove top. Combine the balsamic, maple syrup, Dijon mustard, garlic powder and remaining olive oil in a small sauce pan. Bring to a boil and then reduce the temperature to a simmer. Let mixture reduce for 5 minutes and then remove from heat.
- After the brussels sprouts have roasted for 15 minutes remove from oven, drizzle with balsamic maple glaze and return to oven to continue roasting for another 10 minutes.
- After the additional 10 minutes, the sprouts will be crispy and browned. Garnish with fresh thyme and slivered almonds and serve right away.