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Maple Balsamic Brussels Sprouts

Maple balsamic Brussels sprouts roast at 425°F until tender and browned on the cut sides. A quick balsamic and maple glaze coats the hot sprouts for a sweet-tangy finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 165
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 glaze
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup pure

Equipment

  • 1 rimmed baking sheet

Method
 

Make the glaze
  1. Whisk the balsamic vinegar and maple syrup together in a small bowl.
Roast the Brussels sprouts
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Toss the Brussels sprouts with the olive oil, salt, and pepper.
  4. Spread the Brussels sprouts cut-side down in a single layer on the baking sheet.
  5. Roast for 20 to 25 minutes, until the sprouts are tender and browned on the cut sides.
  6. Transfer the hot Brussels sprouts to a serving bowl.
  7. Pour the glaze over them and toss to coat.

Notes

For the best browning, spread the sprouts cut-side down in a single layer. Refrigerate leftovers for up to 4 days; freezing is not recommended because the sprouts can become soft. Avocado oil can replace olive oil if needed.