Go Back

Maple Balsamic Brussels Sprouts

Maple balsamic Brussels sprouts are roasted at high heat until browned on the cut sides and fork-tender. A quick balsamic, maple syrup, and Dijon glaze adds a tangy-sweet finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels sprouts
  • 1.5 lb Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the glaze
  • 0.25 cup balsamic vinegar
  • 2 tbsp pure maple syrup
  • 1 tsp Dijon mustard

Equipment

  • 1 large rimmed baking sheet
  • 1 small saucepan

Method
 

Roast the Brussels sprouts
  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the Brussels sprouts with the olive oil, salt, and pepper.
  4. Arrange the Brussels sprouts cut sides down in a single layer on the baking sheet.
  5. Roast for 20 to 25 minutes, until browned on the cut sides and tender when pierced with a fork.
Make the glaze
  1. While the sprouts roast, combine the balsamic vinegar, maple syrup, and Dijon mustard in a small saucepan.
  2. Bring the mixture to a simmer over medium heat.
  3. Simmer for 4 to 6 minutes, stirring occasionally, until slightly thickened.
  4. Remove the glaze from the heat.
Finish the sprouts
  1. Transfer the roasted Brussels sprouts to a serving bowl.
  2. Toss the sprouts with the glaze.
  3. Serve.

Notes

For the best browning, arrange the sprouts cut sides down in a single layer. Refrigerate leftovers for up to 4 days; freezing is not recommended.