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 a mom balancing family life and a sophisticated taste for food, I love a simple recipe that brings bold flavor with such easy and efficiency.
Along with my ever-popular Teriyaki Brussels Sprouts recipe, this is a family favorite, and I’m convinced they can convert even sprouts-haters into sprouts-lovers!
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.
- Salt & pepper.
- Maple syrup.
- Balsamic Vinegar.
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.
How to 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.
How to Trim Brussels Sprouts
To trim your brussels sprouts, simply cut off the very tip on the stem side to remove the rough end. Then, slice them in half lengthwise. 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.
Toss It
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 them
Roast the brussels sprouts for 15 minutes until they start to get crispy. You should see some browning on them.
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.
How to Properly Store and Reheat Leftover Roasted Brussels
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.
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!
My favorite dishes to serve them with are this Pecan Crusted Halibut and Yellow Saffron Rice.
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 Sprouts
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 1 pound Brussels Sprouts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons maple syrup
- 1 tablespoon Balsamic vinegar
Instructions
- Preheat your oven to 425°F.
- Prep your brussels sprouts by trimming the ends off and slicing them in half lengthwise.1 pound Brussels Sprouts
- Add your prepared brussels sprouts to a baking sheet. Add the olive oil, salt, and pepper, and toss to coat.1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper
- 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.2 tablespoons maple syrup, 1 tablespoon Balsamic vinegar
- Finish off in the oven for 10 more minutes. Serve hot!
Pro Tips
- The brussels sprouts tips can be composted or used to make your own vegetable broth!
