Balsamic Roasted Brussels Sprouts
Published Sep 18, 2023, Updated Nov 10, 2023
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These balsamic roasted brussels sprouts are tossed in a balsamic maple glaze and roasted to caramelized perfection. They’re easy to make and the perfect healthy side dish for any occasion.
If you’re a brussels sprouts lover you’re going to be obsessed with this balsamic roasted brussels sprouts recipe. And if you’re not a fan of brussels sprouts this recipe might convert you.
Long gone are the days of mushy and overcooked steamed sprouts. These babies are smothered in a sweet balsamic glaze and roasted at a high temperature. They come out of the oven a golden brown color and caramelized to perfection.
Why You’ll Love This Recipe
- Cooks up in 30 minutes!
- You only need 5 simple ingredients (plus salt + pepper).
- The balsamic maple glaze is definitely what takes these brussels to the next level!
- It’s a versatile side dish that’s simple enough for a weeknight dinner, but fancy enough to be served for a holiday meal.
Here’s What You Need
- brussels sprouts – be sure to rinse well and then trim off the tough ends and cut into halves. Look for brussels sprouts that have bright green heads that are firm, feel heavy for their size with leaves that are tightly packed. Avoid yellow leaves or black spots and chop these off if needed
- olive oil – I prefer the taste of extra virgin olive oil in this recipe but you can also use another subtlely flavored oil such as avocado oil if you prefer.
- balsamic vinegar – adds a delicious acidity to the glaze.
- maple syrup – pairs perfect with the balsamic vinegar and adds a subtle sweetness to the brussels sprouts.
- garlic – adds a delicious flavor to the glaze.
- sea salt and ground pepper – seasonings to enhance the flavors of the glaze.
How to Make
Preparation: Preheat your oven to 425°F. Line a sheet pan with parchment paper or aluminum foil for easy cleanup.
Make the glaze: In a small mixing bowl, whisk together the olive oil, balsamic vinegar, maple syrup, garlic, salt and pepper.
Prepare the brussels sprouts: Trim off the stems and remove any wilted or discolored outer leaves. Cut each brussels sprout in half.
Toss with glaze: Place the halvedbrussels sprouts in a large bowl. Pour the prepared glaze over the sprouts and toss until they are well-coated.
Roast: Spread the glazed brussels sprouts in a single layer on the prepared baking sheet. Make sure they are not overlapping; if necessary, use two baking sheets to ensure they roast evenly. Place the baking sheet in the preheated oven and roast for about 30 minutes, tossing halfway through to ensure even roasting. You’ll know they’re done when they are tender on the inside and have a golden-brown, crisp outer layer.
Serve: After removing the brussels sprouts from the oven, taste and adjust the seasoning with additional salt and pepper, if desired. Serve warm as a side dish or incorporate them into a main course.
I love these brussels sprouts just as they are, but here are a few ideas to switch up the flavors:
- Parmesan – Add a sprinkle of fresh parmesan cheese when you take them out of the oven for some cheesy goodness.
- Sweet + spicy – Go for a sweet and spicy combo with a drizzle of honey and dash of red pepper flakes.
- Bacon bits – Make some tempeh bacon or coconut bacon (or the real deal!), chop into small pieces and top your brussels sprouts with bacon ‘bits’ for some umami flavor!
- Add herbs – Serve your brussels with some fresh herbs like thyme, rosemary or parsley.
How to Serve
I’m totally guilty of just eating these sprouts straight off the baking pan as a snack, but they are the perfect side dish! Here are some ideas to serve along with these balsamic brussels sprouts:
- Baked chicken tenders or apple cider vinegar chicken are a great protein choice. Looking for vegan or vegetarian options? Try my baked peanut tofu or easy marinated tempeh.
- Serve along with a side salad like my garlicky kale salad for some extra greens.
- Make a loaf of ellen’s sourdough bread or whip up a batch of vegan cornbread.
- Add these brussles to a bowl like this harvest bowl or maple balsamic tempeh bowl.
- Serve them as a side dish for a holiday meal like Thanksgiving or Christmas. Here are some pairing ideas for a full holiday spread: lentil loaf, green bean casserole, sweet potato casserole, healthy apple crisp, vegan pumpkin pie.
Tips for Success
- Don’t overcrowd the pan. If you fill the entire pan without leaving a little space between the brussels, they will steam instead of roast, which will result in mushy sprouts!
- Roast at a high temperature. By roasting your brussels at a high temperature like 425°F, you have a better chance at getting crispy and delicious brussels that aren’t soft and mushy.
- Toss halfway. Tossing the brussels sprouts halfway through roasting is key! This allows them to bake evenly without one side getting burnt.
- Pre-chop your brussels. To save time on the day of, chop your brussels into florets 1-2 days before you plan to make this recipe.
- Buy pre-chopped brussels. If you’re short on time, you could buy pre-chopped brussels sprouts. It’s more expensive, but it’s already chopped and washed so it does save some time!
How to Store Leftovers
Leftover brussels sprouts can be kept in an airtight container in the fridge for 4-5 days. To reheat, you have options. You can warm them in the oven, just put them on a baking sheet and bake at 350ºF until warmed through or you can put brussels sprouts in a sauce pan and heat over medium until warm. You can reheat using a microwave but be aware they will lose their crispiness.
More Brussels Sprouts Recipes
- Apple Cider Vinegar Brussels Sprouts
- Kale and Brussels Sprout Salad
- Brussels Sprout Chopped Salad
- One-Pan Roasted Chicken and Vegetables
- Air Fryer Brussels Sprouts
- Roasted Harvest Bowls
- Maple Mustard Tempeh Meal Prep Bowls
- Roasted Brussels Sprouts on the Stalk
- Roasted Brussels Sprouts
- Shaved Brussels Sprouts Salad
More Roasted Veggies to Try
- Roasted Cauliflower
- Roasted Sweet Potatoes
- Cinnamon Maple Roasted Kabocha Squash
- Roasted Root Vegetables
- Roasted Broccoli
- Easy Roasted Beets
- Easy Roasted Carrots
- Apple Cider Vinegar Brussels Sprouts
- Roasted Delicata Squash
- Roasted Cabbage
- Roasted Honeynut Squash
Balsamic Roasted Brussels Sprouts
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Whisk olive oil, balsamic vinegar, maple syrup, garlic, salt and pepper together in a small mixing bowl.
- Trim stems and remove any wilted outer leaves from brussels sprouts. Chop brussels sprouts in half and place in a bowl. Pour glaze over sprouts and toss to cover.
- Spread sprouts in a single layer on a prepared baking sheet. Make sure they’re in a single layer — you may need two baking sheets.
- Roast for about 30 minutes, stirring once halfway. They’re done when the brussels are tender on the inside with a golden brown and crisp outer layer.
- Remove from the oven. Taste and season with additional salt and pepper, if desired. Serve warm.
Nutrition information is automatically calculated, so should only be used as an approximation.