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Maple balsamic Brussels sprouts in a blue ceramic bowl with a spoon and pomegranate seeds.

Maple Balsamic Brussels Sprouts

Keri Bevan
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.
5 from 46 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 204 kcal

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:
  1. Allow any leftover Brussels sprouts to cool to room temperature before storing.
  2. Transfer the leftovers to an airtight container. It's a good idea to divide them into smaller portions for easier reheating.
  3. 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.
  1. Allow the leftovers to cool completely.
  2. 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.
  3. Store in the freezer for up to 2-3 months.
Reheating: When you're ready to enjoy the leftovers:
  1. If frozen, allow the Brussels sprouts to thaw in the refrigerator overnight.
  2. 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.
  3. 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.

Nutrition

Calories: 204kcalCarbohydrates: 20gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 15mgSodium: 34mgPotassium: 489mgFiber: 4gSugar: 11gVitamin A: 1030IUVitamin C: 97mgCalcium: 67mgIron: 2mg
Keyword maple balsamic Brussels sprouts
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