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Maple Balsamic Brussels Sprouts

Maple balsamic Brussels sprouts are roasted cut-side down at 425°F until tender and deeply browned, then tossed in a quick maple-balsamic glaze. The sweet-tangy glaze clings to the crisp, caramelized edges for an easy 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: 202
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 rimmed baking sheet

Method
 

Roast the Brussels sprouts
  1. Heat the oven to 425°F.
  2. Arrange a rack in the center and line a rimmed baking sheet with parchment paper.
  3. Toss the Brussels sprouts with the olive oil, kosher salt, and black pepper.
  4. Arrange the sprouts cut-side down in a single layer on the baking sheet.
  5. Roast for 20 to 25 minutes, until tender and deeply browned on the cut sides.
Make the glaze
  1. While the sprouts roast, combine the balsamic vinegar and maple syrup in a small saucepan and bring to a simmer over medium heat.
  2. Simmer for 4 to 6 minutes, stirring occasionally, until slightly thickened.
  3. Remove the pan from the heat.
Finish the dish
  1. Transfer the roasted Brussels sprouts to a serving bowl, pour the glaze over them, and toss to coat.

Notes

For the deepest 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-sugar option, replace the maple syrup with a sugar-free maple-style syrup.