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Maple Balsamic Brussels Sprouts

Maple balsamic Brussels sprouts roast at 425°F until browned and tender, then get tossed in a quick balsamic and maple glaze. Cut-side-down roasting helps the sprouts develop golden edges.
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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: 156
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels sprouts
  • 1.5 lb Brussels sprouts trimmed and halved; quarter any large ones
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the glaze
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup pure

Equipment

  • 1 rimmed baking sheet

Method
 

Roast the Brussels sprouts
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Toss the Brussels sprouts with the olive oil, kosher salt, and black pepper.
  4. Spread the Brussels sprouts cut side down in a single layer on the baking sheet.
  5. Roast for 20 to 25 minutes, until browned and tender when pierced with a fork.
Make the glaze
  1. Whisk the balsamic vinegar and maple syrup together in a small bowl.
  2. Transfer the hot Brussels sprouts to a serving bowl.
  3. Pour the glaze over the Brussels sprouts.
  4. Toss to coat.

Notes

For the best browning, keep the sprouts cut-side down in a single layer. Refrigerate leftovers for up to 4 days; freezing is not recommended. For a lower-sodium option, reduce the kosher salt to taste.