If you need a cozy side that feels special without adding stress, these maple balsamic roasted Brussels sprouts fit right in. They turn caramelized, a little crisp at the edges, and just sweet enough to win over a holiday table.
Maple Balsamic Brussels Sprouts
Equipment
- 1 Baking Sheet
- 1 Large bowl
- 1 Whisk
Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup chopped pecans optional, for serving
Instructions
- Preheat the oven to 425°F and line a baking sheet. Trim the Brussels sprouts, remove any loose outer leaves, and cut them in half so they roast evenly.
- In a large bowl, whisk together the olive oil, maple syrup, balsamic vinegar, garlic powder, salt, and black pepper. Add the sprouts and toss until they are well coated.
- Spread the sprouts on the baking sheet in a single layer, cut side down when possible. Roast for 20 to 25 minutes, stirring once if needed, until tender and deeply browned at the edges.
- Transfer the sprouts to a serving dish. Taste and adjust the seasoning, then add pecans if you like a little crunch.
Notes
Why You’ll Love This This Dish
This side dish brings together roasted Brussels sprouts, maple syrup, and balsamic vinegar for a rich, tangy finish. It is simple to prepare, uses everyday ingredients, and pairs beautifully with a holiday meal or any weeknight dinner.
This Dish Ingredients & Substitutions
- Brussels sprouts, trimmed and halved
- Olive oil
- Maple syrup
- Balsamic vinegar
- Garlic powder
- Salt
- Black pepper
- Optional, chopped pecans for serving
If you want a little more texture, add pecans near the end of roasting. If you prefer a softer flavor, use a touch less balsamic vinegar and a little extra maple syrup. You can also finish with a squeeze of lemon for a brighter note.
Step-by-Step Instructions to Make This Dish
Step 1: Prep the sprouts
Preheat the oven and line a baking sheet. Trim the Brussels sprouts, remove any loose outer leaves, and cut them in half so they roast evenly.
Step 2: Mix the glaze
In a large bowl, whisk together the olive oil, maple syrup, balsamic vinegar, garlic powder, salt, and black pepper. Add the sprouts and toss until they are well coated.
Step 3: Roast until caramelized
Spread the sprouts on the baking sheet in a single layer, cut side down when possible. Roast until tender and deeply browned at the edges, stirring once if needed.
Step 4: Finish and serve
Transfer the sprouts to a serving dish. Taste and adjust the seasoning, then add pecans if you like a little crunch.
Tips for Success
Do not overcrowd the pan, or the sprouts will steam instead of roast. For the best color, make sure the baking sheet is hot before adding the vegetables. If your sprouts are small, check them early so they do not overcook.
Variations of This Dish
Try adding a pinch of red pepper flakes for heat, or toss in thinly sliced red onions for extra sweetness. You can also add dried cranberries after roasting for a festive touch, or sprinkle with toasted pumpkin seeds instead of nuts.
Serving Suggestions: What to Pair with This Dish
These sprouts are lovely alongside roasted turkey, herb chicken, mashed potatoes, or a cozy grain bowl. They also work well with other holiday sides like stuffing, sweet potatoes, and green beans.
Storage & Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet in the oven or in an air fryer so the edges crisp back up. The microwave works in a pinch, but the texture will be softer.
Memories Made Around the Table
There is something about a tray of roasted Brussels sprouts that makes the whole kitchen feel more welcoming. This is the kind of side dish that shows up at the center of a gathering and quietly steals a few compliments.
FAQs
Can I make these ahead of time?
Yes, you can trim and halve the Brussels sprouts a day ahead, then mix and roast them just before serving for the best texture.
Can I use frozen Brussels sprouts?
Fresh sprouts work best because they caramelize more nicely. Frozen sprouts usually release more moisture and will not brown as well.
How do I keep the sprouts from getting soggy?
Use a hot oven, spread them out in a single layer, and avoid too much liquid on the pan. Roasting cut side down helps build crisp edges.
Can I make this without nuts?
Absolutely. The recipe is still delicious without pecans or any other nuts, and you can add seeds for crunch if you want.
Final Thoughts
These maple balsamic roasted Brussels sprouts bring easy holiday flavor with very little effort. They are simple, colorful, and just the kind of side that feels right at home on a Thanksgiving table.