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Maple Balsamic Brussels Sprouts

Maple balsamic Brussels sprouts are oven-roasted until browned and fork-tender, then coated in a quick maple syrup and balsamic glaze. A final roast helps the glaze cling to the cut-side-down sprouts.
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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: 150
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 maple balsamic glaze
  • 1 tbsp pure maple syrup
  • 1 tbsp balsamic vinegar

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Prepare the Brussels sprouts
  1. Heat the oven to 425°F and place a rack in the center.
  2. Toss the Brussels sprouts with the olive oil, salt, and pepper, then arrange them cut-side down on an 18x13-inch rimmed baking sheet.
  3. Roast for 20–25 minutes, until the sprouts are browned and fork-tender.
Make the glaze
  1. Whisk the maple syrup and balsamic vinegar together in a small bowl.
Glaze and finish
  1. Drizzle the glaze over the roasted sprouts and toss to coat.
  2. Spread them out on the baking sheet and roast for 3–5 minutes.

Notes

Dry the Brussels sprouts well before roasting to encourage browning. Refrigerate leftovers in an airtight container for 3–4 days; freezing is not recommended because the sprouts can turn soft. Avocado oil can replace olive oil if preferred.