These balsamic maple Brussels sprouts practically taste like candy! Brussels sprouts get sweet and caramelized when roasted in the oven with the perfect crispy leaves and tender insides. You’ll season them simply with olive oil, maple syrup, salt, and pepper to roast, then drizzle the cooked sprouts with balsamic reduction glaze for a zippy punch of balsamic flavor.

Ready in 30 minutes or less – a healthy vegetable side dish to pair with your favorite weeknight dinner!

white oval platter with maple balsamic brussels sprouts and gold serving spoons

Roasted brussels sprouts might be my favorite side dish. As a Registered Dietitian, it’s my goal to make you feel the same way about veggies!

While boiling or steaming these cute little vegetables makes them mushy and bitter, roasting Brussels sprouts caramelized their natural sugars so they are sweet. Roasting also chars their thin outer leaves into the most satisfying crispy texture.

Simply dressed with olive oil, salt, and pepper, roasted brussels sprouts are delicious. But add a little maple syrup and balsamic glaze? They are downright addicting!

When I tell you I ate the entire tray of Brussels sprouts for lunch, I am not lying.

I was popping these sweet, crispy, and tender sprouts into my mouth like candy! They’re basically the roasted version of my sauteed honey balsamic Brussels sprouts and mushrooms.

You’re going to love easy roasted Brussels sprouts, too. You need just six ingredients to make them in under 30 minutes.

This recipe is vegan, gluten free, nut free, and dairy free. Pair maple syrup brussels sprouts with salmon, tofu, or add them to grain bowls or salads.

maple balsamic brussels sprouts ingredients

Ingredients

Here’s everything you need to make this crispy brussels sprouts recipe:

  • Brussels sprouts: Depending on their size, you’ll cut Brussels sprouts into quarters or halves to maximize surface area for crispy caramelization.
  • Maple syrup: Just a tablespoon of maple syrup adds a bit of extra sweetness and maple flavor that is irresistible. You can use honey instead of maple syrup (I love a honey balsamic flavor combo for Brussels sprouts!) but the recipe will not be strictly vegan.
  • Olive oil: Regular olive oil is best for high-heat roasting. You could use another high smoke point oil, like avocado oil or coconut oil.
  • Salt
  • Pepper
  • Balsamic glaze: Make your own using just balsamic vinegar (it is so easy), or use store bought.

If you love this recipe, try my roasted brussels sprouts and carrots next time!

Kitchen tools needed

  • Chef’s knife, 6 or 8 inch
  • Cutting board
  • Metal baking sheet
  • Mixing bowl
  • Measuring cups and spoons
  • Small saucepan to make balsamic glaze

Step-by-step instructions

cut brussels sprouts on a wooden cutting board
1. Wash and dry Brussels sprouts. Pick off any damaged outer leaves and discard. Trim the woody ends off the sprouts, then cut them into quarters if very large, or halves if small-medium sized.
hands whisking together olive oil and maple syrup in a small bowl
2. In a small bowl, whisk together the olive oil and maple syrup until they are cohesive.
Cut brussels sprouts in a white mixing bowl
3. In a medium-large mixing bowl, toss the Brussels sprouts in the olive oil, maple syrup, salt, and pepper until each sprout is well coated in the seasonings.
cut brussels sprouts on a metal baking sheet
4. Spread the Brussels sprouts out on a metal baking sheet, being careful not to overlap.
Roasted brussels sprouts on a metal baking sheet
5. Roast the Brussels sprouts, undisturbed, for about 20 minutes, until deeply browned and caramelized. While they are roasting, prepare the balsamic glaze on the stovetop.
oval white platter with balsamic roasted brussels sprouts
6. Use a turner spatula to transfer the roasted Brussels sprouts to a serving plate. Drizzle the sprouts with a few spoonfuls of balsamic glaze and sprinkle with flaky sea salt, if desired.

Tips for crispy roasted Brussels sprouts

No soggy sprouts here!

  • Use enough oil. Two tablespoons of oil seems to be the sweet spot for one pound of Brussels sprouts. Enough oil is also important for mouthfeel and restaurant quality flavor with roasted vegetables.
  • Do not overcrowd the baking sheet. If the Brussels sprouts are touching or overlapping, they will steam instead of roast in the oven. Make sure each sprout has a little breathing room on the baking sheet. One pound of Brussels sprouts should fit on a half-sheet size baking sheet, but if needed, use two baking sheets.
  • Roast cut side down. Flip the sprouts so they are cut side down on the baking sheet, so a large surface area has contact with the hot pan to get them nicely browned.
  • Roast directly on the metal baking sheet or aluminum foil. In my experience, roasting vegetables directly on the pan or aluminum foil (instead of parchment paper) yields the crispiest results. Use a turner spatula to peel any stubborn sticky sprouts off of the baking sheet.
maple balsamic brussels sprouts close up

Storage

Fridge: Keep leftover roasted brussels sprouts in the fridge in an airtight container for 3-5 days.

Reheat: Reheat on a baking sheet in the oven set to 350°F for 10-15 minutes, or until warmed through. I also love to add leftover cold roasted brussels sprouts to salads or grain bowls the next day 🙂

Brussels sprouts nutrition benefits

Brussels sprouts are super nutritious!

One cup of Brussels sprouts provides:

  • 3.3 grams of dietary fiber (12% of your daily needs)
  • 3 grams of plant-based protein
  • 0.122 mg thiamin (10% of your daily needs)
  • 0.193 mg Vitamin B6 (15% of your daily needs)
  • 53.68 mg folate (13% of your daily needs)
  • 74.8 mg Vitamin C (83% of your daily needs)
  • 155.8 mcg Vitamin K (130% of your daily needs)

Brussels sprouts are a part of the cruciferous vegetable family, which also includes kale, cabbage, broccoli, and cauliflower.

This type of veggie has a powerful plant compound called sulforaphane, which helps reduce inflammation.

white oval platter with maple balsamic brussels sprouts and gold serving spoons

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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oval white platter with balsamic roasted brussels sprouts

Crispy Roasted Maple Balsamic Brussels Sprouts

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: serves 3
  • Category: side dish
  • Method: roasted
  • Cuisine: American
  • Diet: Vegan

Description

These balsamic maple Brussels sprouts practically taste like candy! Brussels sprouts get sweet and caramelized when roasted in the oven with the perfect crispy leaves and tender insides. You’ll season them simply with olive oil, maple syrup, salt, and pepper to roast, then drizzle the cooked sprouts with balsamic reduction glaze for a zippy punch of balsamic flavor.

Ready in 30 minutes or less – a healthy vegetable side dish to pair with your favorite weeknight dinner!


Ingredients

Scale
  • 1 lb Brussels sprouts
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1/4 tsp Kosher salt
  • Few cracks of pepper

Balsamic glaze

  • 1 1/2 cups balsamic vinegar 


Instructions

  1. Preheat oven to 415°F.
  2. Wash and dry the Brussels sprouts. Pick off any dirty or damaged outer leaves. Trim the woody ends off the sprouts, then cut them in half or in quarters, depending on their size.
  3. Put the Brussels sprouts in a medium-large mixing bowl.
  4. In a small bowl, whisk together the olive oil and maple syrup until combined.
  5. Drizzle the olive oil and maple syrup over the Brussels sprouts and add the salt and pepper.
  6. Toss the Brussels sprouts in the seasonings until evenly coated.
  7. Transfer to a baking sheet, either unlined or lined with aluminum foil. Spread the Brussels sprouts out in an even layer, being sure they are not overlapping or touching.
  8. Roast in the oven for 20-25 minutes, undisturbed, until edges are deeply browned.
  9. While the Brussels sprouts are in the oven, make the balsamic glaze on the stovetop. In a small saucepan, bring the balsamic vinegar to a boil. 
  10. Reduce to a rapid simmer and cook for 15-20 minutes, stirring occasionally, until the balsamic vinegar has reduced by at least half and has a syrupy consistency.
  11. Transfer the roasted Brussels sprouts to a serving plate using a turner spatula.
  12. Drizzle with 1-2 teaspoons (or more!) of balsamic glaze, and sprinkle with crunchy sea salt if desired.

Notes

Storage

Fridge: Keep leftover roasted brussels sprouts in the fridge in an airtight container for 3-5 days.

Reheat: Reheat on a baking sheet in the oven set to 350°F for 10-15 minutes, or until warmed through. I also love to add leftover cold roasted brussels sprouts to salads the next day 🙂