Maple Balsamic Roasted Brussels Sprouts

Name: Maple Balsamic Roasted Brussels Sprouts
Prep time: 30 min
Total time: 30 min
Yield: 46 servings
Cuisine: salad
Ingredients: 1 pound Brussels sprouts, trimmed and halved 🥦; 2 tablespoons olive oil 🫒; 2 tablespoons balsamic vinegar 🍇; 1 tablespoon pure maple syrup 🍁; Salt to taste 🧂; Black pepper to taste 🌶️; Optional: 1/4 cup chopped pecans or walnuts for garnish 🌰

03 December 2025

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03 December 2025

3.8 (74)

total time

servings

120 kcal

calories

Introduction: A Sweet-Savory Take on a Classic Vegetable

Maple Balsamic Roasted Brussels Sprouts take the humble Brussels sprout from overlooked side to table centerpiece. This recipe balances the natural bitterness of the sprouts with the caramelized sweetness of pure maple syrup and the tangy depth of aged balsamic vinegar. When roasted at high heat the outer leaves crisp and turn golden-brown while the interiors become tender and slightly sweet — a textural contrast that’s irresistible. The glaze, a simple reduction of maple and balsamic, clings to each floret to create glossy, flavor-packed bites that complement holiday roasts, weeknight proteins, and vegetarian mains alike. Beyond flavor, this preparation requires minimal hands-on time: a quick trim, a toss with oil and seasonings, and time in a hot oven. For those who worry about soggy or bitter sprouts, this method emphasizes dryness before roasting, the right oven temperature, and a finishing glaze applied at the right moment to prevent burning, preserving both crisp edges and a sweet coating. This introduction will also set expectations for yield and timing: plan for about 4 servings as a side (roughly 1 pound of sprouts) and around 25 to 30 minutes total active plus roasting time. The recipe scales smoothly for larger crowds — increase ingredients while maintaining pan space to ensure proper caramelization. If you’re cooking for a holiday or bringing a dish to a gathering, these sprouts hold up well for transport and can be reheated for best texture. In the sections that follow you’ll find exact ingredient measurements, step-by-step cooking instructions, equipment recommendations, creative variations, and make-ahead tips to help you deliver consistently excellent maple balsamic roasted Brussels sprouts every time.

Why This Recipe Works: Flavor Chemistry and Technique

Understanding why maple and balsamic work so well with Brussels sprouts helps you execute the recipe reliably and adjust it to taste. Brussels sprouts have a natural bitterness and a sulfurous component that can intensify if overcooked or overcrowded on the pan. Roasting at high heat promotes the Maillard reaction and caramelization: sugars on the sprout surfaces brown and create complex savory-sweet flavors. The goal is to achieve crisp, caramelized edges while preserving tender interiors, which means giving each sprout room on the pan and keeping them relatively dry before roasting. Maple syrup adds a pure, clean sweetness and a hint of maple aroma, with enough sugars to caramelize but not so much as to dominate when used sparingly. Aged balsamic vinegar contributes tang, a deep molasses-like complexity, and natural sweetness; when reduced slightly with maple it creates a glaze that coats rather than soaks the sprouts. Combining oil, acid, and sugar strategically ensures the sprouts brown while the glaze adheres without burning. Timing is key: apply the glaze toward the final 5 to 8 minutes of roasting or briefly finish in a hot skillet so the sugars caramelize quickly without charring. Seasoning is also crucial. Salt brightens flavor and draws out moisture for better browning; freshly ground black pepper adds bite. Optional additions like crushed red pepper bring heat, mustard adds tang, and toasted nuts or cheese deliver texture contrasts. High oven temperature (between 400°F and 425°F) is ideal — it shortens cooking time and maximizes browning. Finally, trimming and halving sprouts ensures even cooking: larger sprouts roast longer, smaller ones can burn if not monitored. With these principles in mind, you’ll be able to adapt the recipe to your oven and preferences while consistently producing sprouts with irresistible flavor and texture.

Gathering Ingredients: What You Need and Why

This section lists the precise ingredients for Maple Balsamic Roasted Brussels Sprouts and explains choices and friendly substitutions so you can shop with confidence. Core ingredients include fresh Brussels sprouts, pure maple syrup, aged balsamic vinegar, olive oil, kosher salt, and freshly ground black pepper. Optional finishing ingredients such as toasted pecans, shaved parmesan, or crisp pancetta elevate texture and flavor but aren’t necessary for a delicious result. Use 1 to 1.5 pounds of Brussels sprouts for a family side (roughly 4 servings). Choose firm, compact sprouts with bright green leaves and no large brown spots; smaller sprouts tend to be sweeter, while larger sprouts may need longer roasting. For the sweet component, use 100% pure maple syrup (grade A or amber for a balanced maple flavor). Avoid pancake syrups that contain high fructose corn syrup and artificial flavors. For acidity and depth, an aged balsamic vinegar is ideal — it has a rich, slightly sweet profile and syrupy consistency that works well in a glaze. If you don’t have aged balsamic, regular balsamic will work; reduce it gently to concentrate flavor before mixing with maple. Extra virgin olive oil or a neutral oil with a high smoke point (like avocado oil) will help with browning — about 2 tablespoons per pound of sprouts is a good ratio. Salt is essential to bring out flavors; use kosher salt for even seasoning, and add black pepper to taste. Optional add-ins include 1/3 cup toasted chopped pecans or walnuts for crunch, 2 tablespoons of Dijon mustard for tangy zip in the glaze, or 3-4 slices of diced pancetta cooked until crispy for savory contrast. If you prefer vegan, omit pancetta and add toasted seeds or crispy shallots. These ingredient choices ensure a balanced final dish where sweetness, acidity, salt, and texture all play a role in the finished plate.

Equipment, Trimming, and Prep Steps

Good equipment and correct prep set the stage for perfect roasted sprouts. You don't need anything fancy: a large rimmed baking sheet, a sharp chef’s knife, a sturdy cutting board, a mixing bowl, and a spatula are the essentials. For finishing or stovetop glazing, a heavy skillet (cast iron or stainless steel) is useful. If you plan to roast larger batches, use multiple baking sheets rather than overcrowding a single pan — crowding traps steam and prevents caramelization. Trimming: Trim the stem end of each sprout, removing any brown or loose outer leaves. Halve sprouts through the stem so the flat cut side contacts the pan, which promotes browning. For very large sprouts, quarter them to ensure even cooking. After trimming, pat them dry with a clean kitchen towel or paper towels; excess moisture leads to steaming not roasting. Seasoning and tossing: In a large bowl or directly on the baking sheet, toss the trimmed sprouts with olive oil (or high smoke point oil), kosher salt, and freshly ground black pepper until evenly coated. Use about 2 tablespoons oil per pound of sprouts and 1/2 to 3/4 teaspoon kosher salt per pound as a starting point — adjust to taste. If you plan to add garlic, mince it and either toss it with the sprouts early (expect it to brown) or reserve it to add in the last 5 minutes to avoid burning. Preheat: Preheat your oven to 425°F (220°C). Make sure the oven rack is positioned in the middle to allow even airflow and consistent browning. Arrange the sprouts cut-side down on the baking sheet in a single layer; this contact point promotes a golden crust. If using parchment paper or a silicone mat, you may reduce cleanup, but the direct pan contact often enhances browning — use a lightly oiled sheet if sticking is a concern. Timing and monitoring: Set a timer for 20 minutes as a check, then stir or flip the sprouts to ensure even roasting. Total roasting time typically ranges from 20 to 30 minutes depending on size and oven variance. Plan to apply your maple-balsamic glaze toward the end of cooking to prevent burning, and be ready to broil for 1-2 minutes if you want an extra caramelized finish — watch closely to avoid charring.

Cooking Process: Step-by-Step Roasting and Glazing

Follow these step-by-step instructions for reliably crispy, caramelized Maple Balsamic Roasted Brussels Sprouts. Step 1: Preheat oven to 425°F (220°C) and line your rimmed baking sheet with foil or leave it bare for better browning. Step 2: Trim and halve 1 to 1.5 pounds of Brussels sprouts and dry them thoroughly. Step 3: Toss sprouts with 2 tablespoons olive oil, 1/2 to 3/4 teaspoon kosher salt, and 1/4 to 1/2 teaspoon freshly ground black pepper until evenly coated. Place cut-side down on the sheet in a single layer. Step 4: Roast for 15 to 20 minutes, checking at 12 minutes to rotate the pan if your oven has hot spots. Flip the sprouts and continue roasting until most edges are golden and some outer leaves are crispy — usually 20 to 25 minutes total. Step 5: While sprouts roast, prepare the glaze: combine 2 tablespoons pure maple syrup with 1 to 1.5 tablespoons aged balsamic vinegar in a small saucepan. Optionally whisk in 1 teaspoon Dijon mustard for emulsification and brightness. Warm the mixture over low heat and reduce gently for 2 to 3 minutes until slightly thickened but still pourable. Don’t over-reduce; you want a glossy coating, not a hard candy. Step 6: In the last 4 to 6 minutes of roasting, remove the pan, drizzle the glaze evenly over the sprouts, and toss gently to coat. Return to the oven for final caramelization. Alternatively, transfer roasted sprouts to a hot skillet over medium-high heat, pour in the glaze, and toss for 1 to 2 minutes to finish — this technique offers slightly more control over glaze coverage and caramelization. Taste and adjust seasoning with a pinch more salt if needed. For a bolder finish, add a squeeze of fresh lemon juice or a sprinkling of flaky sea salt just before serving. Timing varies with sprout size and oven; your target is glossy, well-coated sprouts with crisp edges and a tender center.

Finishing, Garnish and Serving Ideas

Presentation and small finishing touches elevate this dish from great to memorable. After glazing, transfer the sprouts to a warmed serving dish and add textural and flavor contrasts. Toasted nuts like pecans or chopped walnuts add crunch and pair beautifully with maple. To toast, warm nuts in a dry skillet for 3 to 5 minutes until fragrant and slightly browned; chop roughly and scatter over the sprouts just before serving. For savory contrast, crumble a small amount of aged parmesan or goat cheese on top — the saltiness complements the glaze. If you prefer a smoky meaty accent, crispy pancetta or thin slices of prosciutto crisped in a skillet add umami and texture. Fresh elements brighten the plate: a light squeeze of lemon before serving can lift the glaze’s sweetness and add dimension, while chopped fresh parsley or chives bring color and freshness. For heat, sprinkle crushed red pepper flakes or a pinch of smoked paprika. For an elegant finish, drizzle an extra teaspoon of high-quality aged balsamic over the plated sprouts and finish with flaky sea salt to highlight the caramelized edges. Serving suggestions: These Maple Balsamic Roasted Brussels Sprouts are a versatile side. Pair them with roast chicken, pork loin, glazed ham, or a seared salmon for a balanced meal. They also complement vegetarian mains like mushroom risotto or grain bowls with roasted squash and farro. For holiday menus, place them alongside mashed potatoes, green bean casserole, and cranberries — the sweet-bitter balance helps cut through rich mains. Portioning: plan about 1/2 cup to 3/4 cup per person as a side, or more if your crowd loves vegetables. If serving family-style, keep a small serving bowl of extra glaze on the side for guests who want more sweetness. These finishing touches and pairing ideas will help you present a dish that looks as good as it tastes.

Variations, Dietary Adjustments, and Flavor Twists

This Maple Balsamic Roasted Brussels Sprouts recipe adapts easily to different diets and flavor preferences. For a vegan version, simply omit any cheese or cured meat and add crunchy seeds (pumpkin or sunflower) or toasted coconut flakes for texture. To make the glaze more complex, stir in 1 teaspoon of Dijon mustard or a touch of soy sauce for umami depth — reduce the balsamic slightly beforehand to preserve the glaze’s balance. For a nut-free option, use toasted seeds or crispy shallots for crunchy contrast. If you want spicy-sweet sprouts, add 1/2 teaspoon red pepper flakes to the glaze or sprinkle Aleppo pepper at the end for a mild fruity heat. For a Mediterranean twist, swap maple for a touch of honey and finish with lemon zest and toasted pine nuts. To emphasize savory notes, incorporate 1 tablespoon of finely chopped fresh rosemary or thyme into the oil before tossing the sprouts. Air fryer method: Preheat the air fryer to 400°F (200°C). Toss trimmed sprouts with oil and seasoning, and arrange in a single layer in the basket. Cook 10 to 15 minutes, shaking the basket halfway through, until golden and crisp. Toss with the warmed maple-balsamic glaze and return to the air fryer for 1 to 2 minutes to set the glaze. Make-ahead strategy: Roast sprout halves until nearly done but not fully glazed, then cool and refrigerate. Reheat in a 425°F oven for 8 to 12 minutes, add glaze, and roast an additional 3 to 4 minutes. For batch cooking or catering, keep glaze separate and toss just before serving to maintain crispiness. With these variations and technique swaps, you can match the recipe to your dietary needs and the flavor profile you prefer while maintaining the core texture and balance that make this dish shine.

Storage, Reheating, and Make-Ahead Tips

Proper storage and reheating ensure these sprouts stay flavorful and maintain texture. Store cooled Maple Balsamic Roasted Brussels Sprouts in an airtight container in the refrigerator for up to 3 to 4 days. Keep any extra glaze in a separate small container in the refrigerator for up to a week; warm gently before using. For freezing, place cooled sprouts on a baking sheet in a single layer to flash-freeze for about 1 hour, then transfer to a freezer-safe bag or container and freeze for up to 2 months. Note that freezing may soften the texture slightly; reheating in an oven or air fryer helps restore some crispness. Best reheating methods: For optimal texture, reheat in a 400°F (200°C) oven on a baking sheet for 8 to 10 minutes until heated through and edges re-crisp. Alternatively, use a 350°F (175°C) oven for 10 to 12 minutes if you’re reheating larger batches. The air fryer is excellent for restoring crispness: reheat at 375°F (190°C) for 4 to 6 minutes, shaking halfway. Avoid microwaving when possible; while fast, the microwave tends to steam the sprouts and make them soggy. If you must microwave, do so briefly (30–60 seconds) and then finish in a hot skillet for a minute to revive some texture. Make-ahead advice: You can prepare the sprouts and glaze separately a day ahead. Roast sprouts until they’re just tender, cool, and refrigerate. Reheat in a hot oven and toss with warmed glaze right before serving. For holiday timing, roast the sprouts earlier in the day, keep them warm in a low oven (200°F/95°C) loosely tented with foil, and apply the glaze just before serving to maintain brightness and gloss. With these storage and reheating tips you can confidently prepare this side in advance for stress-free entertaining while preserving the defining crisp-tender texture.