Balsamic Maple Brussel Sprouts (Extra Crispy!)

Name: Balsamic Maple Brussel Sprouts
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 pound brussels sprouts (trimmed & cut in half); 2 tbsp olive oil (or avocado oil); ¾ tsp salt (more to taste); ½ tsp black pepper; 2 tbsp maple syrup; 2 tbsp balsamic vinegar; Optional Additions: toasted hazelnuts or almonds, crumbled bacon or turkey bacon

These extra-crispy roasted balsamic maple Brussels sprouts are the perfect healthy side dish for any meal. They're tossed in a sweet-and-tangy glaze, caramelized on the edges and tender inside, and come together in under 35 minutes.

Extra crispy balsamic maple glazed Brussels sprouts.

Balsamic Maple Brussels Sprouts At A Glance

✅ Recipe Name: Balsamic Maple Brussels Sprouts (Extra Crispy!)
🕒 Ready In: ~35 minutes
👪 Serves: 4
🍽 Calories: ~145 per serving
🥣 Main Ingredients: Brussels sprouts, olive oil, maple syrup, balsamic vinegar, salt, pepper
📖 Dietary Info: Gluten-free, dairy-free, vegan, refined sugar-free, nut-free option
⭐ Why You'll Love It: These balsamic maple Brussels sprouts balance tangy vinegar with naturally sweet maple, need just six simple ingredients, and win over even the pickiest sprout skeptics.

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Crispiest Balsamic Brussels Sprouts with Maple Syrup

Brussels sprouts are one of my favorite side dishes, but only when they're truly crispy. Steamed and soft have never done it for me. I've made these dozens of times, adjusting the heat and timing until the edges came out reliably crackly, and this is the version I've landed on.

Two things make or break it:

Dry the sprouts first. Pat them completely dry before tossing them in oil. Any water on the surface steams them instead of crisping them.

Glaze at the end, not the start. If the balsamic and maple go on too early, the sugars scorch before the centers are tender. Adding the glaze in the last few minutes lets it caramelize into a glossy, sweet-and-tangy coating while the insides stay soft.

That's the whole trick: crisp on the outside, tender on the inside, never dry. I like to finish mine with toasted hazelnuts or almonds, though they're easy to leave off if you're nut-free.

For more crispy sprouts, try my honey sriracha brussels sprouts or maple roasted sweet potato and brussel sprouts next.

Jump to:

Balsamic Maple Brussels Sprouts At A Glance
Crispiest Balsamic Brussels Sprouts with Maple Syrup
Why You'll Love These Crispy Brussels Sprouts
Ingredients You'll Need
Easy Substitutions & Variations
How to Make Balsamic Maple Brussel Sprouts (Step-by-Step)
Video Tutorial (Step-by-Step)
My Tips for the Crispiest Brussels Sprouts
What to Serve with Balsamic Maple Brussels Sprouts
How to Store and Freeze
Balsamic Maple Brussel Sprouts FAQs
More Easy Side Dish Recipes You'll Love
📖 Recipe
💬 Comments

Why You'll Love These Crispy Brussels Sprouts

Extra-crispy, never soggy: Caramelized edges outside, tender inside.
Sweet-and-tangy glaze: Balsamic and maple are added at the end so they caramelize without scorching.
Just 6 simple ingredients: Plus salt and pepper, all likely in your pantry already.
One sheet pan, under 35 minutes: Minimal prep and easy cleanup.
Naturally healthy: Gluten-free, dairy-free, vegan, and refined sugar-free.
Converts sprout skeptics: The glaze wins over even picky eaters.

⭐️⭐️⭐️⭐️⭐️

Fantastic! Easy and delicious. I am normally not keen on Brussels sprouts, but with this recipe, I am a raving fan!

- Marni

Ingredients You'll Need

You only need six main ingredients, plus salt and pepper, to make these balsamic maple Brussels sprouts. Here's everything you'll need and why it's in the recipe:

All ingredients in the recipe in small bowls with labels, including: raw Brussels sprouts, balsamic vinegar, maple syrup, salt, pepper, and olive oil.

Brussels Sprouts: The star. Trim the dry ends and halve them so the cut sides crisp up on the pan. If you love a crispy sprout, try my smashed Brussels sprouts too.
Olive Oil: Avocado oil works just as well. The oil is what crisps the outside while keeping the inside tender, so don't skip it.
Balsamic Vinegar: Adds the tangy backbone of the glaze and caramelizes as it roasts.
Maple Syrup: Balances the vinegar with natural sweetness, so there's no refined sugar here. Honey works too, though it won't be vegan.
Salt & Pepper: To season and make the flavors pop.

Scroll to the recipe card for quantities!

Easy Substitutions & Variations

Make it maple bacon: Cook 4 to 5 slices of bacon (or turkey bacon) until crisp, crumble it, and toss it in at the end with the glaze. It adds protein and makes this a heartier side. One tip from testing: olive oil plus bacon crumbles beats roasting the sprouts in bacon fat, since the fat can mute the crispy edges.
Add a nutty crunch: Finish with toasted hazelnuts, almonds, or pecans. Leave them off for a nut-free dish.
Swap the maple for honey: Honey works in place of maple syrup, though it won't be vegan.
Add dried cranberries: Toss in a small handful with the glaze for a sweet-tart, holiday-friendly version. Serving these for Thanksgiving? They're great next to my healthy cranberry sauce.
Use avocado oil: Swap the olive oil for avocado oil for the same crispy result. It has a higher smoke point, so it's a great choice at roasting temperatures.
Using frozen Brussels sprouts: I recommend fresh for this recipe, since frozen sprouts hold more water and are harder to crisp up. If frozen is what you have, check out my Air Fryer Frozen Brussels Sprouts instead; they're made for cooking straight from frozen.

How to Make Balsamic Maple Brussel Sprouts (Step-by-Step)

These crispy balsamic maple Brussels sprouts take under 35 minutes and come together on one sheet pan. Below is a quick photo walkthrough. The full recipe with exact measurements is in the recipe card at the bottom of the page.

Preheat the oven to 400°F and grab a large rimmed baking sheet. Tip: for the crispiest edges, roast right on the sheet, no parchment paper.

Raw trimmed Brussels sprouts on a baking sheet with olive oil before roasting in oven.

Step 1: Prep and arrange. Trim the ends, halve the Brussels sprouts, and pull off any browned outer leaves. Toss them in a bowl with olive oil, salt, and pepper, then spread them on the baking sheet in a single layer, cut-side down. Tip: cut-side down is the key to crispy, caramelized edges.

Brussels sprouts on baking sheet half way though the baking time.

Step 2: Roast. Roast for 20 to 25 minutes, until the edges are golden and crisp.

Pouring the balsamic maple glaze on top of the crispy roasted brussle sprouts.

Step 3: Add the glaze. Toss the roasted sprouts right on the sheet with the balsamic maple glaze until evenly coated.

Crispy balsamic maple glazed Brussels sprouts on a baking sheet after roasting in the oven.

Step 4: Roast again and serve. Return them to the oven for 5 to 10 minutes, until tender, golden, and glossy.

Video Tutorial (Step-by-Step)

My Tips for the Crispiest Brussels Sprouts

Pat them completely dry. After washing, dry the sprouts thoroughly before they touch the oil. Surface water steams them instead of crisping them, and this is the single most-skipped step.
Roast right on the sheet, no parchment. Direct contact with the hot pan gives you the crispiest, most caramelized edges.
Don't skip the oil. Olive or avocado oil is what crisps the outside while keeping the centers tender. Without enough, they turn out dry.
Cut-side down, then leave them alone. Arrange the flat sides against the pan and don't stir them mid-roast. Undisturbed contact is how the edges brown.
Glaze at the end. Add the balsamic maple mixture only in the last few minutes so the sugars caramelize instead of scorching.
Serve right away. These are crispiest within about 10 minutes of leaving the oven. Reheat in the oven or air fryer, never the microwave, or they'll go soggy.

Oven roasted Brussels sprouts with a maple syrup and balsamic vinegar glaze.

What to Serve with Balsamic Maple Brussels Sprouts

These pair well with everything from weeknight dinners to holiday spreads. A few of my favorites:

With chicken:

For a holiday table:

For a cozy weeknight:

How to Store and Freeze

Storing leftovers: Keep leftovers in an airtight container in the fridge for up to 5 days.

Reheating: Reheat in the oven or air fryer at 350°F for 5 to 10 minutes until warm and re-crisped. Skip the microwave, which turns them soggy.

Freezing: I don't recommend freezing these once they're roasted. Brussels sprouts have a high water content, so they turn mushy and lose their crispy edges after thawing.

Balsamic Maple Brussel Sprouts FAQs

Can you put maple syrup on Brussels sprouts?

Yes. Maple syrup balances the slight bitterness of Brussels sprouts and, paired with balsamic vinegar, caramelizes into a sweet-and-tangy glaze as they roast.

Can I use frozen Brussels sprouts for this recipe?

I recommend fresh for this recipe. Frozen sprouts hold more water, so they're much harder to crisp up in the oven. If frozen is what you have, try my Air Fryer Frozen Brussels Sprouts instead, which are made for cooking straight from frozen.

Why aren't my Brussels sprouts crispy?

Usually one of four things: the sprouts weren't patted dry, the pan was overcrowded, the oven wasn't fully preheated, or the glaze went on too early. Dry sprouts, room on the pan, and glazing at the end are what keep them crisp.

Can I use balsamic glaze instead of balsamic vinegar?

No, not for this recipe. Balsamic glaze is already thick and sweetened, so it can scorch and throw off the flavor. Use regular balsamic vinegar and let it reduce with the maple as the sprouts roast.

What can I use instead of maple syrup?

Honey works as a one-to-one swap, though it won't be vegan.

Can I make these ahead of time?

You can trim and halve the sprouts a day ahead, but roast them just before serving. Roasted Brussels sprouts lose their crisp edges once they sit.

Are these Brussels sprouts healthy?

Yes. They're made with six simple ingredients, sweetened naturally with maple syrup instead of refined sugar, and they're gluten-free, dairy-free, and vegan.

Close up of an extra crispy and tender maple balsamic glazed Brussels sprout.

More Easy Side Dish Recipes You'll Love

If you loved these extra crispy balsamic maple Brussels sprouts, here are a few more side dish recipes to try next:

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

📖 Recipe

Extra crispy oven roasted balsamic maple glazed Brussels sprouts.

Balsamic Maple Brussel Sprouts

By: Tati Chermayeff

5 from 30 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Total Time 35

Serving servings

Video

Ingredients

▢ 1 pound brussels sprouts, trimmed & cut in half
▢ 2 tablespoon olive oil, or avocado oil
▢ ¾ teaspoon salt, more to taste
▢ ½ teaspoon black pepper
▢ 2 tablespoon maple syrup
▢ 2 tablespoon balsamic vinegar
▢ Optional Additions: toasted hazelnuts or almonds, crumbled bacon or turkey bacon

Instructions

Preheat. Heat the oven to 400°F and grab a large rimmed baking sheet. For the crispiest edges, roast directly on the sheet, no parchment paper.
Prep the sprouts. Trim the ends, halve the Brussels sprouts, and remove any browned outer leaves. Pat them completely dry, since surface water keeps them from crisping.
Season. In a bowl, toss the sprouts with the olive oil, salt, and pepper until fully coated.
Arrange cut-side down. Spread them in a single layer on the baking sheet, flat side down, with a little space around each one for the crispiest results.
Roast. Roast for 20 to 25 minutes, until the edges are golden and crisp.
Make the glaze. While the sprouts roast, stir together the maple syrup and balsamic vinegar in a small bowl.
Glaze and finish roasting. Pour the glaze over the sprouts, toss right on the sheet to coat, and roast for another 5 to 10 minutes, until tender, glossy, and caramelized.
Serve. Season with a little more salt if needed, top with toasted nuts or bacon if using, and serve right away for the best texture.

Notes

Pat the sprouts dry. This is the most-skipped step and the biggest reason sprouts don't crisp. Surface water steams them instead of roasting them.

Roast on the bare sheet. For the crispiest edges, skip the parchment and roast the sprouts right on the pan, cut-side down.

Don't crowd the pan. Leave a little space around each sprout. Overcrowding traps steam and keeps them from browning.

Glaze at the end. Add the balsamic maple glaze only in the last 5 to 10 minutes so the sugars caramelize instead of scorching.

Serve fresh. These are crispiest within about 10 minutes of leaving the oven.

Maple syrup: Honey works as a one-to-one swap, but the recipe won't be vegan.

Make it maple bacon: Cook and crumble 4 to 5 slices of bacon or turkey bacon and toss it in at the end with the glaze.

Storing and reheating: Keep leftovers in an airtight container in the fridge up to 5 days. Reheat in the oven or air fryer at 350°F for 5 to 10 minutes. Don't microwave, or they'll go soggy.

Nutrition

Course Side Dish

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.

Comments

5 from 30 votes (17 ratings without comment)