These Maple Balsamic Brussels Sprouts are crispy, delicious, and coated with a sweet and tangy maple balsamic glaze. Made with only 8 ingredients and ready in just 30 minutes, this healthy side dish recipe is perfect for an easy weeknight dinner.
Brussels sprouts are certainly making a comeback. Long gone are the days of boiled, overcooked sprouts. Crispy roasted Brussels sprouts are now found on nearly every restaurant menu.
But, dining out can get expensive. Especially these days. So, how do you make restaurant-quality Brussels sprouts at home?
Well, with this maple balsamic Brussels sprouts recipe, of course!
Crispy, caramelized, savory, sweet, tangy... I could go on and on describing how amazingly delicious these maple balsamic roasted Brussels sprouts are.
Whether you need an easy vegetable side dish for a holiday dinner or just a quick weeknight meal, these Brussels sprouts fit the bill. They cook up in under 30 minutes and are made with only 8 ingredients, including salt and pepper. So simple!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Brussels Sprouts- Fresh, whole Brussels sprouts with tight heads work best. Just trim the stems and quarter them before tossing in oil and seasonings. If you only have frozen Brussels sprouts, you can use those, but they’ll take about 30-40 minutes to roast.
- Olive Oil- Olive oil helps the Brussels sprouts get nice and crispy in the oven. I usually go with olive oil, but any neutral-flavored oil will work.
- Garlic Powder- Adds flavor to the roasted Brussels sprouts. I don't recommend using fresh garlic as it's likely to burn at such a high oven temperature.
- Balsamic Vinegar- With its rich, dark, and slightly sweet flavor, balsamic vinegar adds a bright, tangy kick to the glaze. If you prefer, you can skip making your own and use store-bought balsamic glaze instead.
- Maple Syrup- Maple syrup adds sweetness and helps the glaze thicken as it reduces. You can swap it for an equal amount of granulated sugar, brown sugar, or honey if desired.
- Soy Sauce- Soy sauce adds a savory, umami flavor that balances the sweet and tangy glaze. For a gluten-free option, you can use tamari or coconut aminos. You can also leave it out, and the maple balsamic glaze will still taste great.
🌱 Sustainability Tip: Brussels sprouts are best throughout the fall and winter when they're considered "in season." Try growing them in your garden or look for them at your local farmers' market for the freshest-tasting sprouts.
Tips for Success
- Keep the loose Brussels sprout leaves. When cutting the Brussels sprouts, some of the outer leaves might fall off. I recommend roasting them along with your quartered Brussels sprouts for some extra crunch.
- Cut the Brussels sprouts uniformly. Try to cut the Brussels sprouts so that they end up roughly the same size. This will help them cook through evenly.
- Use a spoon. In order to tell if the balsamic maple glaze is ready, dip a metal spoon into it. If the glaze coats the back of the spoon, you're good to go.
- Make the glaze ahead. If you're pressed for time, you can prepare the maple balsamic glaze up to 2 weeks ahead. Just store it in the refrigerator in an airtight container.
How to Make Maple Balsamic Brussels Sprouts
Here is how to make roasted Brussels sprouts with maple balsamic glaze.
Step 1: Roast the Brussels sprouts. Preheat the oven to 425°F. Place the quartered Brussels sprouts on a rimmed baking sheet and drizzle with olive oil. Season the Brussels sprouts with garlic powder, kosher salt, and black pepper and stir until well-coated. Bake for 15-20 minutes or until crispy, browned, and tender.
Step 2: Make the maple balsamic glaze. While the Brussels sprouts are roasting, whisk together the balsamic vinegar, maple syrup, and soy sauce in a small saucepan over medium heat. Bring the glaze to a gentle simmer. Simmer, whisking frequently, until the glaze has reduced by about half and is thick enough to easily coat the back of a metal spoon.
Step 3: Toss the Brussels sprouts with the glaze. When the Brussels sprouts are done, add them to a large mixing bowl. Pour the balsamic glaze over the Brussels sprouts and stir until well-coated. Serve immediately.
What to Serve with Maple Balsamic Brussels Sprouts
These balsamic maple roasted Brussels sprouts make a delicious side dish for a variety of meals. Some of my favorite pairings include oven-braised turkey breast, whole roasted chicken, braised beef with mushroom gravy, seared pesto salmon, and stovetop macaroni and cheese.
How to Store
Store leftovers in an airtight container in the refrigerator for 3-5 days.
For longer storage, freeze leftovers in a freezer-safe bag or container labeled with the date. They’ll keep for up to 3 months. To reheat, thaw in the refrigerator overnight or use the microwave. Reheat as desired.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Brussels Sprouts Recipes
📖 Recipe
Maple Balsamic Brussels Sprouts
Equipment
Ingredients
- 1 pound (about 4-5 cups) Brussels sprouts quartered, stems removed
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 2 tablespoons low-sodium soy sauce
Instructions
- Preheat the oven to 425°F. Place the quartered Brussels sprouts on a rimmed baking sheet and drizzle with olive oil. Season the Brussels sprouts with garlic powder, kosher salt, and black pepper and stir until well-coated. Bake for 15-20 minutes or until crispy, browned, and tender.1 pound (about 4-5 cups) Brussels sprouts, 2 tablespoons olive oil, ½ teaspoon garlic powder, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
- While the Brussels sprouts are roasting, whisk together the balsamic vinegar, maple syrup, and soy sauce in a small saucepan over medium heat. Bring the glaze to a gentle simmer. Simmer, whisking frequently, until the glaze has reduced by about half and is thick enough to easily coat the back of a metal spoon.2 tablespoons balsamic vinegar, 2 tablespoons maple syrup, 2 tablespoons low-sodium soy sauce
- When the Brussels sprouts are done, add them to a large mixing bowl. Pour the balsamic glaze over the Brussels sprouts and stir until well-coated. Serve immediately.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Patti says
Ashley! Thank you for sharing your fabulous recipe! These are absolutely delicious- so quick and easy to prepare, and yet the flavour profile is unbelievable. This will be the only way I prepare sprouts going forward.
Ashley Petrie, RDN, LDN says
Hi Patti! I'm so happy to hear you enjoyed these Brussels sprouts. It's my favorite way to prepare them too! 🙂
Jackie says
This turned out great. Excellent balance of flavors!
Ashley Petrie, RDN, LDN says
Hi Jackie! So glad you enjoyed them 🙂