Save to Pinterest I didn't grow up loving Brussels sprouts. In fact, I avoided them until one December evening when a friend tossed halved sprouts with olive oil and roasted them until the edges turned golden and crisp. The balsamic-maple glaze she drizzled over them at the end changed everything. That sweet-tangy bite, the caramelized crunch—I couldn't stop reaching for more.
I made this for Thanksgiving a few years ago, worried my family would push them aside. Instead, my uncle asked for the recipe before dessert was served. My cousin's kids, who claimed they hated vegetables, kept sneaking sprouts off the serving platter. That's when I knew this dish had earned its place at the table.
Ingredients
- Brussels sprouts: Choose firm, bright green sprouts and trim the ends before halving them so they roast evenly and develop those crispy, caramelized edges.
- Olive oil: This helps the sprouts crisp up in the oven and carries the seasoning into every bite.
- Sea salt and black pepper: Simple seasoning that lets the natural sweetness of the sprouts shine through.
- Balsamic vinegar: Adds a tangy depth that balances the sweetness of the maple syrup beautifully.
- Pure maple syrup: The real stuff makes all the difference, bringing a warm, earthy sweetness that fake syrup just can't match.
- Toasted pecans or walnuts: Optional, but they add a lovely crunch and nutty richness.
- Dried cranberries: A pop of tart sweetness that makes this feel extra festive.
Instructions
- Prep the oven and pan:
- Preheat your oven to 425°F and line a baking sheet with parchment paper. This high heat is key to getting those crispy, golden edges.
- Toss the sprouts:
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until every piece is lightly coated. Your hands work best for this.
- Arrange for roasting:
- Spread the sprouts cut side down in a single layer on the prepared baking sheet. Give them space so they roast instead of steam.
- Roast until golden:
- Roast for 20 to 25 minutes, stirring once halfway through, until the edges are deeply browned and crisp. The smell will fill your kitchen with something irresistible.
- Make the glaze:
- While the sprouts roast, whisk together balsamic vinegar and maple syrup in a small bowl. It should be smooth and pourable.
- Glaze and caramelize:
- Drizzle the glaze over the hot sprouts and toss gently to coat. Return them to the oven for another 5 minutes to let the glaze caramelize and turn sticky.
- Garnish and serve:
- Transfer to a serving platter and sprinkle with toasted nuts and dried cranberries if you like. Serve warm while the edges are still crispy.
Save to Pinterest This dish has become my go-to whenever I need to bring something to a potluck or holiday dinner. It travels well, reheats beautifully, and always disappears fast. I've watched it win over people who swore they didn't like Brussels sprouts, and that never gets old.
Serving Suggestions
These sprouts pair wonderfully with roasted chicken, grilled pork chops, or a hearty grain bowl. I've also served them alongside mashed potatoes and stuffing during the holidays, and they hold their own. The sweet-tangy flavor cuts through richer dishes and adds brightness to the plate.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. Reheat them in a hot oven or skillet to bring back some of that crispness. The microwave works in a pinch, but the texture won't be quite the same.
Customization Ideas
If you want to make these even more indulgent, crumble a little goat cheese or feta over the top right before serving. The creamy, tangy cheese melts slightly into the warm sprouts and adds another layer of flavor. You can also swap the pecans for almonds or leave the nuts out entirely if you're feeding someone with allergies.
- Add a pinch of red pepper flakes to the glaze for a hint of heat.
- Try tossing the roasted sprouts with crispy bacon bits for extra richness.
- Use honey instead of maple syrup if that's what you have on hand.
Save to Pinterest I hope this becomes one of those recipes you make again and again, the kind that feels easy but always impresses. There's something special about a dish that brings people together over something as simple as roasted vegetables.
Recipe FAQs
- → What temperature is best for roasting Brussels sprouts?
Roasting at 425°F (220°C) ensures the sprouts become tender inside and caramelized on the edges.
- → Can I use another sweetener instead of maple syrup?
Yes, alternatives like honey or agave can work, but maple syrup adds a distinctive rich sweetness.
- → How do I make the sprouts crispier?
Avoid overcrowding the pan and roast in a single layer to allow even heat circulation and crispness.
- → What nuts complement this dish best?
Toasted pecans or walnuts add a crunchy, nutty contrast that pairs well with the glaze's flavors.
- → Can I prepare this dish ahead of time?
It's best enjoyed fresh but can be roasted in advance and briefly reheated before serving.