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. Vegan-friendly.
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 brussel 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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Why You’ll Love This Recipe
- Crispy- Tossing the brussels sprouts with oil and roasting them at a high temperature gets them super crispy. And the best part is the little leaves that fall off and turn into tasty brussels sprout chips.
- Sweet & Tangy Glaze- Tangy balsamic vinegar combines with sweet maple syrup to create a rich, sweet, and tangy glaze that pairs perfectly with roasted brussels sprouts.
- Ready in Just 30 Minutes- Preparing the glaze while the brussels sprouts cook means this easy side dish is ready in just 30 minutes. How’s that for a quick, easy, and healthy weeknight recipe?
- Only 8 Ingredients- Including the salt and pepper! Seriously. These brussels sprouts could not be any easier to make.
- Healthy Side Dish- Brussels sprouts are packed with fiber, vitamins, and minerals. But, you’d never know how good they are for you when you taste this flavorful recipe.
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Brussels Sprouts- Whole, fresh brussels sprouts with tightly packed heads are ideal for this recipe. You’ll want to trim the stems off and quarter them before tossing them with oil and seasonings.
- Olive Oil- Extra virgin olive oil helps the brussels sprouts crisp up in the oven.
- Garlic Powder- Adds flavor to the roasted brussels sprouts.
- Balsamic Vinegar- Dark, rich, and lightly sweet, balsamic vinegar is what gives our glaze its bright, tangy flavor.
- Maple Syrup- Adds sweetness to the glaze and helps it thicken as it reduces.
- Soy Sauce- Balances the sweet and tangy glaze with a savory umami note.
Seasonal 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.
Step by Step Instructions
Here is how to make these roasted maple balsamic brussels sprouts.
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.
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.
Substitutions and Variations
Here are a few ways you can try customizing this maple balsamic brussels sprouts recipe to fit your diet and taste preferences.
- Brussels Sprouts- You can try swapping the fresh brussels sprouts for frozen brussels sprouts if that’s what you have on hand. Keep in mind, however, that frozen brussels sprouts will take 30-40 minutes to cook. You can also try this recipe with broccoli, cauliflower, or kale.
- Olive Oil- Avocado oil, canola oil, or any neutral-flavored oil with a high smoke point can be used.
- Garlic Powder- Use garlic-infused oil in place of olive oil and garlic powder. Or swap the garlic powder for onion powder if preferred. I don’t recommend using fresh garlic as it’s likely to burn at such a high temperature.
- Balsamic Vinegar- If you don’t want to make your own balsamic glaze, you can buy pre-made balsamic glaze in a bottle at the grocery store.
- Maple Syrup- Swap the maple syrup for an equal amount of granulated sugar, brown sugar, honey, or agave nectar.
- Soy Sauce- Use tamari or coconut aminos for a gluten-free version of this recipe. You can also leave the soy sauce out entirely and still make a delicious maple balsamic glaze.
- Gluten-Free- Swap the soy sauce for tamari or coconut aminos or leave the soy sauce out entirely.
- Reduced Sugar- Reduce the maple syrup to one tablespoon.
- Bacon- Adding crumbled bacon to the brussels sprouts would add a rich and salty note to the dish.
- Toasted Nuts- Toasted pecans or walnuts would give the dish a deliciously crunchy texture.
- Dried Fruit- Add dried cranberries, dried apricots, or raisins for texture and sweetness.
- Spicy- Add a teaspoon or two of sriracha to the maple balsamic glaze to give the brussels sprouts a kick.
What to Serve with Maple Balsamic Brussels Sprouts
These balsamic maple roasted brussels sprouts make a delicious side dish for many dinner recipes. Here are a few of my favorite main dishes to serve with this tasty vegetable side dish.
- Oven-Braised Turkey Breast
- Lemon-Garlic Roasted Chicken
- Braised Beef with Mushroom Gravy
- Air Fryer Halibut
- Vegetarian Stuffed Portobello Mushroom
- Macaroni and Cheese
- Italian-Style Stuffed Peppers
- Air Fryer Turkey Burgers
- Parmesan Garlic Pizza
Storage and Reheating
How to Store
- Refrigerator- Store leftovers in the refrigerator in an airtight container for 3-5 days.
- Freezer- Place any leftovers you won’t eat within a few days into a freezer-safe plastic bag or container. Label the container with the date and store for up to 12 months in the freezer.
How to Reheat
- Oven- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper or spray with cooking spray. Spread the leftover brussels sprouts onto the baking sheet and warm in the oven for 5-10 minutes or until hot.
- Stovetop- Heat 1-2 teaspoons of olive oil in a non-stick skillet or cast iron skillet over medium-high heat. Add the leftover brussels sprouts and cook for 5-10 minutes, stirring frequently.
- Microwave- Place leftover maple balsamic brussels sprouts on a microwave-safe plate. Heat on HIGH in 30-second intervals until fully warmed through.
- Air Fryer- Preheat the air fryer to 350°F. Add leftover brussels sprouts to the air fryer basket and shake them into a single layer. Heat for about 5-10 minutes or until the brussels sprouts are fully warmed through.
While these roasted maple balsamic glazed brussels sprouts are best served hot and fresh, you can get a head start on preparing them.
- Brussels Sprouts- Trim and cut the raw brussels sprouts up to 3 days in advance and store them in the refrigerator in an airtight container until you’re ready to use them.
- Maple Balsamic Glaze- Prepare the glaze up to 2 weeks in advance. Store it in the refrigerator in an airtight container.
Make-Ahead Tip: Make a double batch of the maple balsamic glaze and use it on chicken, beef, pasta, salads, and other roasted vegetables.
Frequently Asked Questions
Yes! Always give raw brussels sprouts a quick rinse under cool, running water before trimming. Be sure to cut off any damaged or brown spots as well.
Brussels sprouts are a cruciferous vegetable full of heart-healthy fiber, vitamins, minerals, and antioxidants. Low in calories and fat, brussels sprouts are easy to fit into a well-balanced, healthy diet. However, if you have IBS, be aware that brussels sprouts may cause some indigestion.
Absolutely. Roasting brussels sprouts in the air fryer is easy. Simply preheat the air fryer to 375°F for 2-3 minutes. Oil and season your quartered brussels sprouts and place them in the basket of the air fryer in a single layer. Air fry the brussels sprouts for 15 minutes, shaking every 5 minutes or so.
More Vegetable Recipes
- Honey Chipotle Roasted Brussels Sprouts
- Roasted Green Beans and Carrots
- Parmesan Roasted Potatoes and Broccoli
- Air Fryer Roasted Cherry Tomatoes
Maple Balsamic Brussels Sprouts
- 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
- 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.