Balsamic Maple Brussel Sprouts
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.
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
Calories: 145kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 467mg | Potassium: 476mg | Fiber: 4g | Sugar: 8g | Vitamin A: 856IU | Vitamin C: 96mg | Calcium: 62mg | Iron: 2mg
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