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!
- 1 lb Brussels sprouts
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1/4 tsp Kosher salt
- Few cracks of pepper
- 1 1/2 cups balsamic vinegar
- Preheat oven to 415°F.
- 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.
- Put the Brussels sprouts in a medium-large mixing bowl.
- In a small bowl, whisk together the olive oil and maple syrup until combined.
- Drizzle the olive oil and maple syrup over the Brussels sprouts and add the salt and pepper.
- Toss the Brussels sprouts in the seasonings until evenly coated.
- 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.
- Roast in the oven for 20-25 minutes, undisturbed, until edges are deeply browned.
- 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.
- 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.
- Transfer the roasted Brussels sprouts to a serving plate using a turner spatula.
- Drizzle with 1-2 teaspoons (or more!) of balsamic glaze, and sprinkle with crunchy sea salt if desired.
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 🙂