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Maple Balsamic Brussels Sprouts

Maple balsamic Brussels sprouts roast cut-side down at 425°F until browned and tender, then get tossed in a quick maple-vinegar glaze. The sweet-tart finish makes this an easy, flavorful side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels sprouts
  • 1.5 lb Brussels sprouts trimmed and halved
  • 1.5 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the maple-balsamic glaze
  • 2 tbsp pure maple syrup
  • 2 tbsp balsamic vinegar

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

  1. Heat the oven to 425°F.
  2. Line a rimmed 18x13-inch sheet pan with parchment paper.
  3. Toss the Brussels sprouts with the olive oil, salt, and pepper.
  4. Arrange the Brussels sprouts cut-side down on the pan.
  5. Roast for 20 to 25 minutes, until browned and tender when pierced with a fork.
Make the glaze
  1. While the sprouts roast, combine the maple syrup and balsamic vinegar in a small saucepan.
  2. Simmer over medium-low heat for 3 to 4 minutes, stirring occasionally, until slightly thickened.
Finish the dish
  1. Transfer the hot Brussels sprouts to a serving bowl.
  2. Drizzle with the glaze and toss to coat.

Notes

For the best browning, arrange the sprouts cut-side down without crowding the pan. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the sprouts may lose their texture. This recipe is naturally vegan.