Balsamic Roasted Brussels Sprouts

Roasted balsamic Brussels sprouts on a large plate.

5 from 2 votes

Balsamic Roasted Brussels Sprouts

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.

Prep Time15

Cook Time30

Total Time45

Course: Side

Cuisine: American

Servings:

Author: Brittany Mullins

Ingredients

2 pounds brussels sprouts
2 Tablespoons olive oil
¼ cup balsamic vinegar
1 Tablespoon maple syrup
3 cloves garlic minced
1 teaspoon sea salt
½ teaspoon ground pepper

Instructions

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.

Notes

Cut evenly: Make sure to halve your Brussels sprouts evenly so they cook at the same rate. If you have a mix of large and small Brussels sprouts, consider cutting the larger ones into quarters to ensure even roasting.
Don’t skip the stirring: Stirring the Brussels sprouts halfway through roasting is key to getting that even browning and crispy texture all over. It also ensures that the balsamic glaze coats each sprout perfectly.
Adjust sweetness: If you like your Brussels sprouts on the sweeter side, feel free to add an extra drizzle of maple syrup after roasting. You can also cut back on the syrup if you prefer them more savory.

Nutrition