These sweet-and-savory caramelized maple balsamic Brussels sprouts roast to golden perfection and taste amazing. This simple side is quick enough for a weeknight but elegant enough for holiday gatherings.
If you want an easy, crowd-pleasing vegetable side, these roasted Brussels sprouts are a winner. They caramelize beautifully, get delightfully crisp on the edges, and are packed with nutritious goodness.
Serve them alongside roasted carrots or a winter kale salad for a colorful, balanced holiday plate.
Why You’ll Love These Balsamic Brussels Sprouts
These Brussels sprouts are a go-to for the holiday season and also perfect for a simple weeknight side. Here’s what makes them great:
- Super easy. Whisk a simple glaze, toss the sprouts, and let the oven do the work. Minimal prep and common pantry ingredients make this a stress-free side.
- Crispy and caramelized. Roasting concentrates the natural sugars and delivers crisp edges with a sweet-tangy finish.
- Holiday worthy. Elegant enough for a holiday table but simple enough for a busy weeknight.
- Nutrient packed. Brussels sprouts are high in fiber, vitamin C, and antioxidants—making this a tasty and nutritious side.
Ingredients
Scroll to the recipe card below for exact amounts and step-by-step instructions.
- Brussels sprouts: Quartered or sliced for maximum crispiness.
- Olive oil or avocado oil: Helps the sprouts brown and crisp. Avocado oil works well at higher temperatures.
- Pure maple syrup: Adds natural sweetness that balances the tang of the vinegar.
- Balsamic vinegar: Provides a rich, tangy depth. White balsamic can be used if preferred.
- Dijon mustard: Helps the glaze cling to the sprouts and adds savory depth.
- Soy sauce: Adds umami and saltiness—use tamari for gluten-free.
- Salt: A small pinch to bring the flavors together.
- Optional toppings: Chopped pistachios, pomegranate seeds, and a drizzle of balsamic glaze elevate the dish.
Variations
- Add bacon. Crumbled crispy bacon folded in just before serving adds smoky richness.
- Spicy kick. A pinch (about 1/2 tsp) of red pepper flakes adds a pleasant heat that complements the sweetness.
- Different nuts. Toasted walnuts or almonds work nicely in place of pistachios.
- Swap the fruit. Dried cranberries or golden raisins replace pomegranate seeds for a chewy, sweet contrast.
- Alternate sweeteners. Honey or brown sugar can be used instead of maple syrup for a slightly different flavor.
- Add cheese. Finish with shaved parmesan, crumbled feta, or goat cheese for a savory contrast.
How to Make Maple Balsamic Brussel Sprouts
- Make the glaze. In a large bowl whisk together oil, maple syrup, balsamic vinegar, dijon mustard, soy sauce, minced garlic, and a pinch of salt until smooth.
- Toss the sprouts. Add the Brussels sprouts to the bowl and toss until all pieces are evenly coated with the glaze.
- Arrange. Spread the sprouts in a single layer on a parchment-lined rimmed baking sheet so they roast rather than steam.
- Roast. Bake at 425°F (220°C) for 20–30 minutes on the middle rack, stirring once halfway through. Start checking at 20 minutes—cooking time depends on how thickly the sprouts are cut.
- Finish and serve. Right before serving, drizzle with balsamic glaze and sprinkle with pomegranate seeds and chopped pistachios, if using. Serve hot.
How To Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. If you add pomegranate seeds or nuts, keep them separate and add after reheating to preserve texture.
Recipe Tips
Tips For Success
- Cut evenly. Slice or quarter sprouts to similar sizes so they roast uniformly.
- Buy pre-sliced to save time. Pre-sliced Brussels sprouts from the store work well when you need a faster prep.
- Avoid overcrowding. Give each piece room on the pan so they crisp instead of steam.
- Line the pan. Use parchment for easier cleanup and to prevent sticking.
- Air fryer option. For a quicker method, roast in an air fryer at 375°F for 12–16 minutes, shaking halfway; smaller pieces and batches will crisp best.
More Healthy Veggie Sides
Kale and Broccoli Salad with Easy Greek Yogurt Dressing
Air Fryer Broccoli and Feta (under 10 minutes!)
Glazed Hot Honey Carrots with Feta Cheese
Crispy Feta Brussels Sprouts with Balsamic
If you make and enjoy these Maple Balsamic Brussel Sprouts, please leave a star rating and a comment below to let others know how it went!
Maple Balsamic Brussel Sprouts
Crispy, caramelized Brussels sprouts tossed in balsamic vinegar, maple syrup, garlic, and soy sauce.
Jamie N, Registered Dietitian
Prep: 5 mins
Cook: 30 mins
Servings: 6
Ingredients
- 1 lb Brussels sprouts (about 4 cups), quartered or sliced
- 2 tbsp olive oil or avocado oil
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 1/2 tbsp Dijon mustard
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1/8 tsp salt, more to taste
- Chopped pistachios, pomegranate seeds, and balsamic glaze for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl whisk together the oil, maple syrup, balsamic vinegar, Dijon mustard, soy sauce, minced garlic, and salt until combined.
- Add the Brussels sprouts to the bowl and toss until evenly coated in the glaze.
- Arrange the sprouts in a single layer on the prepared baking sheet to ensure they roast, not steam.
- Bake for 20–30 minutes on the middle rack, stirring once about halfway through. Start checking at 20 minutes; final time depends on how thick the sprouts are sliced.
- Before serving, drizzle with balsamic glaze and sprinkle with pomegranate seeds and chopped pistachios, if desired. Serve immediately.
Nutrition
Calories: 101 kcal |
Carbohydrates: 13 g |
Protein: 3 g |
Fat: 5 g |
Sodium: 251 mg |
Fiber: 3 g |
Sugar: 7 g |
Vitamin C: 65 mg
Carbohydrates: 13 g |
Protein: 3 g |
Fat: 5 g |
Sodium: 251 mg |
Fiber: 3 g |
Sugar: 7 g |
Vitamin C: 65 mg
Nutrition info is an estimate and should be used as a guide.