Maple Balsamic Roasted Brussel Sprouts

There’s something magical about the way roasted Brussels sprouts transform in the oven. They go from dense little green bulbs to crisp-edged, tender bites with deep, nutty flavor. I first made this dish during a fall dinner when I needed something easy, warm, and a little different. And let me tell you, it was a hit before it even hit the table. The glaze of maple syrup and balsamic vinegar gives the sprouts this incredible sweet and tangy caramelization that will have you sneaking bites straight from the pan. Whether you’re making a weeknight meal more special or need a holiday side dish that wins hearts, this one is a total game-changer.

Why This Recipe Will Be Your New Favorite

There are so many reasons to love these maple balsamic roasted Brussels sprouts. Here’s why they’ll find a spot in your regular rotation:

Adaptable: You can swap toppings, change the glaze, or even roast with other veggies. It works every time.

Easy on the Wallet: Brussels sprouts, maple syrup, and vinegar are budget-friendly and easy to find.

No-Fuss: Minimal prep, one baking sheet, and you’re done. No fancy techniques here.

Easy to Tweak: Add feta, goat cheese, or dried fruit. Or skip them entirely. It’s all up to you.

Always a Hit: The combo of crisped edges and sticky-sweet glaze always gets compliments.

Great for Planning Ahead: You can prep everything earlier and roast when ready.

Leftover-Friendly: Still tasty the next day, especially tossed into grain bowls or salads.

Behind the Recipe

This recipe came together one cozy November evening when I had a basket of Brussels sprouts and a craving for something comforting but not too heavy. I remembered a maple balsamic glaze I’d used on carrots once and thought, “Why not?” The result was so flavorful and satisfying that I knew I had to write it down. It’s now one of those dishes that brings back memories of laughter around the table and the smell of roasting veggies filling the kitchen.

Ingredients You’ll Need

These ingredients come together to create a perfectly balanced dish with crunch, tang, sweetness, and creamy notes.

1. Brussels Sprouts: 1 ½ pounds, trimmed and halved. The star of the show, they roast beautifully and soak up all the flavor.
2. Maple Syrup: 3 tablespoons. Adds a deep, rich sweetness that caramelizes in the oven.
3. Balsamic Vinegar: 2 tablespoons. Brings a tangy brightness that balances the sweet maple.
4. Olive Oil: 2 tablespoons. Helps everything crisp up and roast evenly.
5. Salt: ½ teaspoon. Enhances all the flavors.
6. Black Pepper: ¼ teaspoon. Adds a subtle kick.
7. Chopped Pecans: ⅓ cup. Brings crunch and a toasty, nutty contrast.
8. Dried Cranberries: ¼ cup. Their tart sweetness adds a burst of flavor and color.
9. Crumbled Feta Cheese: ¼ cup. Creamy and tangy, it adds richness and contrast.

Time Needed to Make This Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Special Equipment You’ll Need

You won’t need much to whip this up. Just the basics:

Baking Sheet: For even roasting and caramelization.

Large Mixing Bowl: To toss the sprouts and glaze evenly.

Spatula or Tongs: Helps with flipping the sprouts mid-roast.

Step-by-Step Instructions

This recipe is simple, rewarding, and full of flavor. Here’s how to make it:

1. Preheat the Oven: Set your oven to 425°F and line a baking sheet with parchment paper.
2. Make the Glaze: In a large bowl, whisk together the maple syrup, balsamic vinegar, olive oil, salt, and black pepper.
3. Toss the Sprouts: Add the halved Brussels sprouts to the bowl and toss until they’re well coated in the glaze.
4. Arrange on Baking Sheet: Spread the sprouts cut side down in a single layer for maximum caramelization.
5. Roast to Perfection: Roast for 20–25 minutes, flipping halfway through, until golden brown and crispy on the edges.
6. Add Toppings: Once out of the oven, sprinkle with chopped pecans, dried cranberries, and crumbled feta while still warm.
7. Serve and Enjoy: Transfer to a serving dish and enjoy immediately while warm and crisp.

Serving Suggestions & Presentation Tips

These Brussels sprouts are a showstopper on their own, but even better when styled with love. Serve them in a shallow rustic bowl to highlight the contrast of green sprouts, ruby cranberries, and snowy feta. Add a sprinkle of chopped parsley for color. They pair beautifully with roasted chicken, turkey, or even over quinoa for a veggie-packed lunch bowl.

Extra Tips for Best Results

Want to get the best crisp, caramelization, and flavor? Here are some tips:

• Roast cut side down for deeper browning.
• Don’t overcrowd the pan, or the sprouts will steam instead of roast.
• Use real maple syrup, not pancake syrup, for authentic flavor.
• Add toppings right after roasting so they warm up slightly without overcooking.

Variations You Can Try

Get creative and make this recipe your own with a few tasty twists:

• Honey Mustard Glaze: Swap maple syrup and balsamic with 2 tbsp honey and 1 tbsp Dijon mustard for a zippy change.
• Add Sweet Potatoes: Toss in cubed sweet potatoes for a hearty and colorful fall dish.
• Go Vegan: Skip the feta or use a dairy-free alternative for a completely plant-based version.
• Add Garlic: Roast with 3–4 whole garlic cloves for mellow, buttery garlic flavor.
• Spicy Touch: Add a pinch of red pepper flakes or a drizzle of chili oil after roasting.

Make Ahead and Storage

You can prep everything ahead by trimming and tossing the sprouts in the glaze, then refrigerating until ready to roast. Leftovers store well in an airtight container for up to 3 days. To reheat, pop them in a hot oven or skillet to bring back some crispness. Avoid the microwave unless you’re okay with softer results.

Note: You can also freeze roasted Brussels sprouts, but the texture may soften. Best enjoyed fresh or within a few days.

Chef’s Pro Tips for Perfect Results

Here’s how to make your roasted Brussels sprouts shine every time:

• Dry your sprouts well after washing to avoid sogginess.
• Use parchment or a non-stick sheet for easy cleanup and better browning.
• Toss everything thoroughly so each sprout gets coated in the glaze.
• Keep an eye during the last 5 minutes to prevent over-browning.
• Add toppings while the sprouts are still hot for a slight melt and extra flavor absorption.

Nutrition Facts

Servings: 4
Calories per serving: 220
Note: These are approximate values.

FAQ’s

Q1: Can I use frozen Brussels sprouts?

Yes, but they won’t get as crispy. Thaw and pat them dry before roasting.

Q2: What can I use instead of maple syrup?

You can use honey or agave syrup for a similar sweetness.

Q3: How do I know when the sprouts are done?

They should be golden brown with crispy edges and tender centers.

Q4: Can I make this without nuts?

Absolutely. Just leave out the pecans or use sunflower seeds instead.

Q5: Is this dish good cold?

Surprisingly, yes! Try adding leftovers to a salad or grain bowl.

Q6: Can I use another cheese?

Goat cheese or shaved parmesan also work beautifully here.

Q7: How far ahead can I prep this?

You can prep up to 24 hours in advance and roast when ready.

Q8: Should I peel the outer leaves of the sprouts?

Only if they look wilted or damaged. Otherwise, leave them on.

Q9: What pairs well with this dish?

Roasted meats, creamy polenta, or even pasta make great companions.

Q10: Can I double the recipe?

Yes, but use two baking sheets to avoid overcrowding.

Conclusion

These maple balsamic roasted Brussels sprouts are the kind of dish that turns even the skeptics into fans. Whether you serve them on a holiday table or alongside a simple weeknight dinner, they bring flavor, texture, and comfort to every bite. Trust me, this one’s worth every single sprout.

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