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Maple Balsamic Brussels Sprouts

Maple balsamic Brussels sprouts are oven-roasted at 425°F until deeply browned and tender, then tossed in a quick sweet-tart glaze. The cut-side-down roasting gives them crisp, caramelized edges.
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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: 149
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels sprouts
  • 1.5 lb Brussels sprouts trimmed and halved lengthwise
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the maple-balsamic glaze
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup pure

Equipment

  • 1 rimmed baking sheet

Method
 

  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, kosher salt, and black pepper.
  4. Spread the sprouts cut side down on the baking sheet.
  5. Roast for 20 to 25 minutes, until the cut sides are deeply browned and the sprouts are tender.
  6. Whisk the balsamic vinegar and maple syrup in a large bowl.
  7. Add the hot Brussels sprouts to the bowl.
  8. Toss to coat.

Notes

For the deepest browning, arrange the sprouts cut side down without crowding the pan. Refrigerate leftovers for up to 4 days; freezing is not recommended because the sprouts can become soft. They are naturally vegan and gluten-free.