These maple balsamic Brussels sprouts will change the way you think of this classic holiday veggie for forever! Lightly roasted and drizzled in a tangy sweet glaze, this is one side dish that will that will play a starring role in your next holiday spread.
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If your childhood memories of Brussels sprouts evoke visions of bitter, soggy boiled veggies that you'd rather give a miss, allow me to enlighten you...they were only cooked wrong!
In this recipe, we'll be roasting your sprouts, which imbues these little green gems with a delightful, almost crispy texture, while simultaneously mellowing their earthy flavor profile. By introducing a luscious maple balsamic glaze into the equation, we'll elevate this dish to holiday side-dish stardom, standing shoulder to shoulder with the venerable mashed potatoes, but with a unique twist.
I promise you, this maple balsamic roasted Brussels sprouts recipe has the power to turn even the staunchest Brussels sprouts skeptics into avid fans. Serve them with a stunning Mushroom Wellington and a big dish cornbread dressing for a vegan Thanksgiving or Christmas dinner everyone will appreciate.
💚Reasons You'll Love This Recipe
💚Brussels sprouts are a traditional holiday side dish, and this recipe takes them to a whole new level of deliciousness.
💚Brussels sprouts are a nutritional powerhouse, packed with vitamins, fiber, and antioxidants. They're particularly rich in vitamin C, vitamin K, and folate.
💚In case you've never tried this heavenly combo - maple syrup and balsamic vinegar are a match made in heaven.
🛒Ingredients
- Brussels Sprouts: Use fresh Brussels sprouts for this recipe, not frozen.
- Olive Oil: Extra-virgin olive oil is the best choice here.
- Balsamic Vinegar: The only kind of vinegar that will work for this recipe is balsamic vinegar. Balsamic vinegar has a complex flavor profile characterized by a rich, sweet, and slightly tangy taste that's different from other kinds of vinegar.
- Garlic: Garlic adds depth and savory complexity to the balsamic maple glaze.
- Maple Syrup: Maple syrup adds a natural sweetness that balances the tanginess of the balsamic vinegar.
- Vegan Butter: Use your favorite plant based butter.
How To Cut Brussels Sprouts
- Wash and Trim: Start by rinsing the Brussels sprouts under cold running water. Then, trim the tough ends of the stems with a sharp knife, removing any browned or damaged outer leaves.
- Halve or Quarter: Depending on the size of the Brussels sprouts and your recipe, you can choose to halve or quarter them. Here's how:
- For Halves: Slice the Brussels sprout vertically through the center, from the trimmed stem end to the top.
- For Quarters: After halving, cut each half into two equal pieces again, resulting in quarters.
👨🍳How To Make Maple Balsamic Brussels Sprouts
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Start by preparing your Brussels sprouts. Wash them thoroughly, trim the ends, and cut them in half. If they are large, you can quarter them for even cooking.
- Place the halved Brussels sprouts on a baking sheet. Drizzle them with olive oil and season with salt and pepper to taste. Toss them to ensure they are evenly coated with oil and seasoning.
- Roast the Brussels sprouts in the preheated oven for about 20-25 minutes or until they are tender and have developed a slight caramelized crust. Be sure to shake the pan or stir the sprouts halfway through the roasting time for even browning.
- While the Brussels sprouts are roasting, prepare the balsamic maple glaze. In a small saucepan over low heat, combine the balsamic vinegar, maple syrup, minced garlic, and a pinch of salt and pepper.
- Bring the mixture to a gentle simmer and allow it to reduce by half, stirring occasionally. This will take about 10-15 minutes.
- Once the glaze has thickened and coats the back of a spoon, remove it from heat and stir in the butter until it's fully melted and incorporated into the sauce. Set aside.
- Once the Brussels sprouts are roasted to your desired level of crispiness, remove them from the oven.
- Drizzle the warm balsamic maple glaze over the roasted Brussels sprouts, tossing gently to ensure they are evenly coated with the glaze.
- Transfer the glazed Brussels sprouts to a serving dish and garnish with a little extra salt and pepper, if desired.
🍽️Serving Suggestions
- A hearty vegan meatloaf made from plant-based ingredients would be a great centerpiece for your vegan holiday meal.
- A potato casserole like Bakers Potatoes Recipe (Pommes Boulangere) would make a wonderful addition to your meal.
- This vegan fall kale salad would make another great side dish for your holiday menu.
- This vegan mushroom gravy by Healthy Living James is something everyone will love. Pour the gravy over these crispy roasted potatoes.
⏰Make Ahead Instructions
Holiday meals always necessitate good timing, and the good new is that you can make the maple balsamic roasted Brussels sprouts ahead of time. Here's how:
- Follow the recipe instructions for roasting the Brussels sprouts as usual, but aim to undercook them slightly by about 5-7 minutes. They should still be slightly firm and not fully caramelized.
- Allow the partially roasted Brussels sprouts to cool to room temperature, and transfer them to an airtight container. Store in the fridge.
- You can also prepare the maple balsamic glaze in advance and store it in a separate airtight container in the fridge.
- When you're ready to serve, preheat your oven to 400°F (200°C).
- Place the partially roasted Brussels sprouts on a baking sheet and roast them in the preheated oven for an additional 10-15 minutes, or until they reach your desired level of caramelization and crispiness.
- Meanwhile, gently reheat the balsamic maple glaze on the stovetop until it's warm and pourable.
- Drizzle the warm glaze over the reheated Brussels sprouts and toss them to ensure even coating.
❄️Storage Instructions
Refrigeration:
- Allow any leftover Brussels sprouts to cool to room temperature before storing.
- Transfer the leftovers to an airtight container. It's a good idea to divide them into smaller portions for easier reheating.
- Seal the container tightly, and store in the fridge for up to 3-4 days.
Freezing (Optional): If you have a larger batch or want to store the Brussels sprouts for an extended period, you can freeze them.
- Allow the leftovers to cool completely.
- Transfer them to an airtight freezer-safe container or a resealable freezer bag. Try to remove as much air as possible to prevent freezer burn.
- Store in the freezer for up to 2-3 months.
Reheating: When you're ready to enjoy the leftovers:
- If frozen, allow the Brussels sprouts to thaw in the refrigerator overnight.
- Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the microwave, but the oven method helps maintain their texture better.
- If the Brussels sprouts appear dry after reheating, you can drizzle a little extra balsamic maple glaze or olive oil over them for added moisture and flavor.
🙋Frequently Asked Questions
To prevent Brussels sprouts from burning in the oven, make sure they are evenly coated with oil or another fat to protect them from direct heat. Spread them out in a single layer on a baking sheet, ensuring some space between each sprout for even cooking. Monitor the cooking time closely and stir or shake the pan occasionally to ensure even browning without allowing any one side to become overly charred.
Blanching fresh Brussels sprouts is not necessary for this Balsamic Maple Syrup Brussels Sprouts recipe. In this recipe, the Brussels sprouts are roasted, which achieves a delightful texture and flavor without the need for blanching. Blasting them in the oven with olive oil and seasoning directly is the key to the recipe's success.
To prepare Brussels sprouts before cooking, begin by washing them thoroughly under cold running water. Trim the tough ends and remove any discolored outer leaves. For this Balsamic Maple Syrup Brussels Sprouts recipe, you can then halve or quarter them, depending on their size, to ensure even cooking and maximize flavor absorption.
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📖 Recipe
Maple Balsamic Brussels Sprouts
Ingredients
For The Brussels Sprouts
- 1 pound fresh Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
For The Balsamic Maple Glaze
- ¼ cup balsamic vinegar
- 2 tablespoons pure maple syrup
- 2 cloves garlic minced
- 2 tablespoons unsalted vegan butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Start by preparing the Brussels sprouts. Wash them thoroughly, trim the ends, and cut them in half. If they are large, you can quarter them for even cooking.
- Place the halved Brussels sprouts on a baking sheet. Drizzle them with olive oil and season with salt and pepper to taste. Toss them to ensure they are evenly coated with oil and seasoning.
- Roast the Brussels sprouts in the preheated oven for about 20-25 minutes or until they are tender and have developed a slight caramelized crust. Be sure to shake the pan or stir the sprouts halfway through the roasting time for even browning.
- While the Brussels sprouts are roasting, prepare the balsamic maple glaze. In a small saucepan over medium heat, combine the balsamic vinegar, maple syrup, minced garlic, and a pinch of salt and pepper.
- Bring the mixture to a gentle simmer and allow it to reduce by half, stirring occasionally. This will take about 10-15 minutes.
- Once the glaze has thickened and coats the back of a spoon, remove it from heat and stir in the butter until it's fully melted and incorporated into the sauce. Set aside.
- Once the Brussels sprouts are roasted to your desired level of crispiness, remove them from the oven.
- Drizzle the warm balsamic maple glaze over the roasted Brussels sprouts, tossing gently to ensure they are evenly coated with the glaze.
- Transfer the glazed Brussels sprouts to a serving dish and garnish with a little extra salt and pepper, if desired.
Notes
❄️Storage Instructions
Refrigeration:- Allow any leftover Brussels sprouts to cool to room temperature before storing.
- Transfer the leftovers to an airtight container. It's a good idea to divide them into smaller portions for easier reheating.
- Seal the container tightly, and store in the fridge for up to 3-4 days.
- Allow the leftovers to cool completely.
- Transfer them to an airtight freezer-safe container or a resealable freezer bag. Try to remove as much air as possible to prevent freezer burn.
- Store in the freezer for up to 2-3 months.
- If frozen, allow the Brussels sprouts to thaw in the refrigerator overnight.
- Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the microwave, but the oven method helps maintain their texture better.
- If the Brussels sprouts appear dry after reheating, you can drizzle a little extra balsamic maple glaze or olive oil over them for added moisture and flavor.
Emily
very good