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Maple Balsamic Brussels Sprouts

Maple balsamic Brussels sprouts are roasted cut-side down until browned and tender, then coated in a glossy, lightly caramelized glaze. This easy side dish pairs sweet maple syrup with tangy balsamic vinegar.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 152
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts
  • 1.5 lb Brussels sprouts trimmed and halved
Glaze
  • 2 tbsp olive oil
  • 0.5 tsp salt kosher
  • 0.25 tsp black pepper
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup pure

Equipment

  • 1 large rimmed baking sheet

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 sprouts cut side down in a single layer on the baking sheet.
  5. Roast for 20 to 25 minutes, until the sprouts are browned and tender.
Make the glaze
  1. While the sprouts roast, whisk the balsamic vinegar and maple syrup together in a small bowl.
  2. Drizzle the glaze over the roasted sprouts and toss to coat.
  3. Return them to the oven for 3 to 5 minutes, until the glaze is glossy and lightly caramelized.

Notes

For the best browning, arrange the sprouts cut side down in a single layer. Refrigerate leftovers for up to 4 days; freezing is not recommended. For a lower-sugar variation, reduce the maple syrup to taste.