Looking for a delicious and nutrient-rich side dish that brings as much flavor to your plate as the main? These Maple Balsamic Brussels Sprouts are packed with flavor and roasted to perfection.
Coming together with just 6 ingredients and in 30 minutes, these sweet and salty brussels sprouts are as easy to make as they are to eat. Plus, they require just one sheet pan, meaning you’ll have very little clean up!
As an environmental scientist, I always try to stick to seasonal eating! It’s one of the easiest (and most delicious!) ways to support local farmers and improve your carbon footprint.
Green tip: Seasonal and local foods have less associated transportation costs and fuel emissions. Check when brussels sprouts are in season in your area with this Seasonal Food Guide.
Maple Balsamic Brussels Sprouts Ingredients
Here’s everything you need:
- Brussels sprouts. One stem or one package of brussels sprouts is also usually about one pound of sprouts. Fresh or frozen (thawed).
- Olive oil. To roast the brussels sprouts in.
- Salt & pepper. To lightly season the brussels sprouts before roasting them.
- Maple syrup. For natural sweetness and subtle hints of caramel.
- Balsamic Vinegar. For richness and depth of flavor. It balances out the sweetness from the maple syrup so well.
Maple Balsamic Brussels Sprouts Tips and Tricks
Keeping Your Brussels Sprouts Fresh
Brussels sprouts that are still on the stalk will last longer than those that are already separated. Still, most fresh sprouts can last up to one week when stored properly. On the stalk, they can last up to two.
The best way to store them is dry in a sealed bag or airtight container in the “crisper” drawer in your refrigerator. Use a reusable storage bag for a more sustainable option.
Make sure the brussels sprouts are dry when you store them. It’s best not to rinse them until you’re ready to roast them.
Prep Your Brussels Sprouts
For the best brussels sprouts, you have to trim off the rough ends. The rough end is the part of the brussels sprout right where it was taken off the stalk.
Slice the ends off first. Then, slice the brussels sprouts in half longways. Simple as that!
The brussels sprouts tips can be saved with other veggie scraps to make your own vegetable broth, or they can be composted.
Add the Oil and Seasonings
Once you’ve prepped your brussels sprouts, line them up on a baking tray. For easier cleanup, you can opt to line it with aluminum foil.
Then, drizzle on your olive oil and season the sprouts with salt and pepper.
Use clean hands to toss the brussels sprouts in the oil and seasoning to ensure they are all evenly coated.
Then, spread the sprouts out in a single layer, ensuring they are not stacked on top of one another.
Roast the brussels sprouts for 15 minutes until they start to get crispy. You should see some browning on them.
Green tip: Get to know your oven! Get an idea of how long it takes your oven to preheat. By not pre-heating the oven too early, you can save energy.
Add Your Maple and Balsamic
Next, pour the maple syrup and balsamic vinegar right over the brussels sprouts.
Toss and Roast Again
Use kitchen tongs or two forks to toss them, again coating them evenly. Once you’ve tossed your brussels sprouts in maple syrup and balsamic vinegar, put them back in the oven for another 10-15 minutes.
Should You Have Leftovers
These Roasted Maple Balsamic Brussels Sprouts will last in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to one year.
To thaw them, transfer the brussels sprouts from the freezer to the refrigerator and let them rest there overnight.
To reheat these leftovers, bring your oven up to 350°F and roast them again as is (no need to add any extra oil or seasonings) for 8-10 minutes until heated through.
Green tip: Did you know that 50% of food waste happens in our homes? Reduce your contribution to food waste is to properly store and reheat your leftovers so you can consume them.
Serving Your Maple Balsamic Brussels Sprouts
These brussels sprouts are the perfect balance of salty and sweet, making them a great addition to any dinner plate!
Balsamic Maple Brussels Sprouts Frequently Asked Questions
How do you trim brussels sprouts?
To trim your brussels sprouts, simple cut off the very tip on the stem side to remove the rough end. Then, slice them in half lengthwise.
Do you wash brussels sprouts?
It’s always best to wash fresh vegetables, unless that packaging specifies that they are pre-washed. To wash brussels sprouts, simply add them to a strainer or sieve and run them under cold water.
Alternatively, you can soak them in a bowl of cold water for a few minutes. This will just help to remove any dirt or dust, or if they aren’t organic, any pesticides or residual fertilizers that may be left on the brussels sprouts.
Why You Should Make this Roasted Maple Balsamic Brussels Sprouts
- They’re healthful. Nothing better than leafy green vegetables for your health.
- The flavors are balanced.
- They’re quick! Just about 30 minutes from start to finish!
Roasted Maple Balsamic Brussels SproutsPIN Print RATE
- 1 pound Brussels Sprouts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons maple syrup
- 1 tablespoon Balsamic vinegar
- Preheat your oven to 425°F.
- Prep your brussels sprouts by trimming the ends off and slicing them in half lengthwise.
- Add your prepared brussels sprouts to a baking sheet. Add the olive oil, salt, and pepper, and toss to coat.
- Roast for 15 minutes, then remove from the oven and add your maple syrup and balsamic vinegar. Use kitchen tongs or two large forks to toss to evenly coat the brussels sprouts in the syrup and vinegar.
- Finish off in the oven for 10 more minutes. Serve hot!
- The brussels sprouts tips can be composted or used to make your own vegetable broth!
- For more delicious ways to prepare brussels sprouts, check out these Best Roasted Vegetables recipes.