Maple balsamic Brussel sprouts are a delicious side dish featuring roasted Brussels sprouts coated in a sweet and tangy glaze made with maple syrup and balsamic vinegar. It’s both savory and subtly sweet, making it a delicious and healthy addition to any meal.Jump to Recipe
Brussel sprouts are one of our favorite sides to make. Growing up I didn’t like them but I rarely had them freshly roasted and seasoned aside from salt and pepper. By topping the roasted garlic Brussel sprouts with a maple balsamic glaze you’ll have a balanced but bold flavor with every bite.
Whether you’re making these as a side for a weeknight dinner or for a holiday, everyone will enjoy these. They’re gluten free, vegan, vegetarian, and kid friendly too! All you need is 30 minutes and you’re ready to eat.
Check Out These Brussel Sprouts Recipes
Reasons You’ll Love These Maple Balsamic Brussel Sprouts
Coated with a Sauce: For this recipe I decided not to add the maple syrup and balsamic vinegar before roasting because I didn’t want to risk the sugars burning at a high temperature. Instead, the maple syrup and balsamic vinegar are reduced and thickened and then poured over top at the end.
Healthy Option: Brussels sprouts are rich in vitamins, minerals, and fiber. You can feel good eating them and feeding them to your family.
Versatility: Maple balsamic Brussels sprouts can complement a wide range of dishes, from poultry to roasted meats or vegetarian mains. There’s also a lot of ways to use these Brussel sprouts in other recipes. We will get into more of that later.
Simple Preparation: This recipe is straightforward and doesn’t require a lot of ingredients. Don’t worry about how much cooking experience you have. It’s hard to mess this up!
Baking Sheet or Roasting Pan: To roast the Brussels sprouts in the oven.
Parchment Paper or Aluminum Foil: To line the baking sheet and prevent sticking.
Mixing Bowl: To toss the Brussels sprouts with the glaze.
Whisk or Fork: To mix the maple syrup, balsamic vinegar, and other glaze ingredients.
Knife: To trim the ends and halve the Brussels sprouts, if desired.
Cutting Board: For chopping the garlic and Brussel sprouts
Brussel sprouts - You’ll need 1lb of fresh Brussel sprouts for this recipe. These are in season from October through March and should be easy to find in most markets during these months.
Garlic - Fresh garlic is going to enhance the flavor of this recipe significantly. You can use pre-minced but it’ll have a slightly different flavor than fresh. Garlic powder can be substituted.
Olive oil- I used extra virgin olive oil for this recipe. I find that high quality oils give the vegetables the best flavor. I’ve tried this recipe using flavored olive oils and it has turned out amazing! I highly recommend experimenting with flavored olive oils if you haven’t before.
Maple syrup - Use an all natural 100% maple syrup for the best flavor. Agave or honey can be substituted. This gives the Brussel sprouts the rich sweetness and enhances the balsamic flavors.
Balsamic vinegar - Much like the olive oil, the quality of balsamic you use is going to affect the flavor of the dish. Consider also trying a flavored balsamic. I’ve made this using a hickory smoked balsamic and it was so good!
Salt and pepper - To enhance the other flavors of the dish.
Tips on Buying The Best Brussel Sprouts
When buying Brussels sprouts, look for fresh, vibrant, and healthy-looking ones to ensure the best flavor and texture. Below is a list of things I look for when buying brussels sprouts.
Size and Color: Look for Brussels sprouts that are small to medium-sized and have a bright green color. Avoid ones that are excessively large or have a yellowish tint, as these might be overripe or past their prime.
Firmness: Gently squeeze the Brussels sprouts to check for firmness. They should feel dense and compact, indicating that they are fresh and not starting to wilt.
Freshness: Check the stems to see if they are still attached. Fresher Brussels sprouts will have stems that look moist and have no signs of drying out.
No Discoloration: Avoid Brussels sprouts with visible browning or black spots on the leaves, as these are signs of spoilage or age.
In-Season Purchase: Brussels sprouts are generally in season during the fall and winter months. Buying them during this time will help ensure the best and most flavorful veggies.
Local and Organic: Whenever possible, opt for locally grown or organic Brussels sprouts. Local produce is likely to be fresher since it doesn't have to travel long distances to reach the store. Organic options may also have fewer pesticides and chemicals.
Select Uniform Sizes: For even cooking, try to choose Brussels sprouts that are similar in size. This ensures that they will cook at the same rate and provide consistent results.
How to Prepare Brussel Sprouts
When you buy and use fresh Brussel sprouts there are a few steps to take to ensure they’ll be fresh and delicious.
Rinse: Start by rinsing the Brussels sprouts under cold running water to remove any dirt or debris.
Trim: Trim off the tough stem end of each Brussels sprout. If there are any wilted or damaged outer leaves, peel them off.
Halve: Cut the Brussel sprouts in half lengthwise. Halving them will help with even roasting and quicker cooking.
How to Make Maple Balsamic Brussel Sprouts
Step 1. Preheat the oven to 450°F
Step 2. In a mixing bowl, toss the prepared Brussels sprouts and minced garlic with olive oil, salt, and pepper until they are well coated.
Step 3. Spread the Brussels sprouts in a single layer on lined baking sheet with parchment paper or aluminum foil.
Step 4. Roast the Brussels sprouts in the preheated oven for 18-20 minutes or until they are tender and the edges are slightly caramelized. Toss them halfway through the roasting process for even cooking.
Step 5. While the Brussels sprouts are roasting, prepare the glaze. In a small saucepan over medium heat, combine the balsamic vinegar and maple syrup. Cook the mixture, stirring occasionally, until it simmers and starts to thicken slightly (about 2-3 minutes). Remove the glaze from heat.
Step 6. Once the Brussels sprouts are done roasting, transfer them to a mixing bowl. Pour the prepared maple balsamic glaze over the roasted sprouts and toss gently to coat them evenly. Serve immediately.
Must Try Variations
Add Bacon: Cook some bacon until crispy, crumble it, and toss it with the Brussel sprouts before adding the maple balsamic glaze. The smoky and savory bacon adds a delightful contrast to the sweet glaze. Maple bacon brussel sprouts are one of my favorite variations.
Balance with Mustard: Incorporate Dijon mustard or whole grain mustard into the glaze for a tangy kick.
Incorporate Crunch with Pecans: Toast some pecans and sprinkle them over the roasted Brussels sprouts along with the glaze. The nutty crunch pairs wonderfully with the sweet and tangy flavors.
Bring The Umami with Soy Sauce: Mix a splash of soy sauce into the balsamic maple glaze to create an umami-rich variation. The soy sauce adds depth of flavor and complements the sweetness of the maple syrup.
Add Cranberries: Toss dried cranberries into the maple balsamic glaze and let them plump up and absorb the sauce before adding to the maple roasted Brussels sprouts. The cranberries provide a burst of tartness that balances the dish.
Enhance Flavor with Rosemary: Infuse the maple balsamic glaze with fresh rosemary by heating them together in a saucepan. The herbal fragrance of rosemary pairs wonderfully with the sweetness of the maple syrup.
Spice It Up With Sriracha: For a spicy kick, add some sriracha sauce or red pepper flakes to the glaze. The combination of sweet, tangy, and spicy flavors creates an exciting taste experience.
Ways to Serve Maple Balsamic Brussel Sprouts
Holiday Feast: Serve these Brussels sprouts with balsamic glaze as a festive side dish during Thanksgiving, Christmas, or any other holiday gathering. They add a touch of elegance and seasonal flavor to the meal.
Roasted Meats: Pair maple balsamic Brussels sprouts with roasted meats like chicken, turkey, pork loin, or beef. The sweet and tangy flavors of the sprouts nicely balance the savory richness of the meats.
Vegetarian Meals: Include these roasted Brussel sprouts with maple syrup and balsamic as a star side dish in vegetarian or plant-based meals. They offer a delightful combination of flavors that can elevate a simple vegetable-based dish.
Grain Bowls: Incorporate maple glazed Brussel sprouts into grain bowls or Buddha bowls. They add both taste and texture to the wholesome bowl of grains, vegetables, and protein.
Grilled Dishes: Alongside grilled meats or veggies, the maple balsamic glazed Brussels sprouts can add a pop of flavor and a dash of elegance to a summer BBQ or cookout.
Frequently Asked Questions
Can I use frozen Brussel sprouts?
Yes, you can use frozen Brussels sprouts to make maple balsamic Brussels sprouts. Just be sure to thaw them first and pat them dry before cooking to avoid excess moisture. Keep in mind that the texture of the Brussel sprouts may not be as crispy as fresh.
Why won’t my Brussel sprouts get crispy?
There are a few reasons why your Brussels sprouts might not be getting crispy:
Moisture content: If the Brussels sprouts have excess moisture, they won't get crispy. Make sure to thoroughly dry them before cooking, especially if using frozen Brussels sprouts.
Crowding the pan: If the Brussels sprouts are too close together on the baking sheet or in the pan, they might steam instead of roasting, leading to less crispiness. Give them enough space to ensure even cooking.
Overcooking: If you cook the Brussels sprouts for too long, they can become soft rather than crispy. Keep an eye on them to avoid overcooking.
Can I make these in the air fryer?
Yes, these are easy to make in the air fryer. To do so, place the brussels sprouts in a mixing bowl with oil, garlic, salt, and pepper. Preheat the air fryer at 375 for 5 minutes. Once preheated, add the seasoned brussel sprouts. Air fry for around 10-12 minutes or until tender and browned. Shake the basket half way through to ensure even cooking.
While the brussel sprouts are cooking, make the maple balsamic glaze by simmering the maple syrup and balsamic in a small saucepan for about 2-3 minutes or until thickened. Once the brussel sprouts are done cooking, place them back in the mixing bowl. Pour over the maple balsamic glaze and serve immediately.
Can I prep these ahead of time?
Yes, you can prep the maple balsamic roasted brussel sprouts and maple balsamic glaze ahead of time. Simply prepare the brussel sprouts and season with oil, garlic, salt and pepper. Then cover the mixing bowl with plastic wrap and refrigerate for up to 3 days before cooking. You can prep the balsamic maple glaze ahead of time as well and keep in the refrigerator for up to 3 days before cooking. Prepping ahead of time is sure to cut back on the prep process the day of cooking!
If you're wondering if you can meal prep and reheat at a later time, the answer is yes. I have meal prepped these before and they taste delicious but they're not quite as good as eating them the day of. I don't recommend freezing the brussel sprouts because the texture will change leaving you with not so fresh veggies.
The balsamic maple roasted brussel sprouts can be stored in an air tight container in the refrigerator for 3-4 days. Let the brussel sprouts cool a bit before storing to reduce any excess condensation.
To reheat the refrigerated Brussels sprouts, you can use the air fryer at 350 degrees for around 5 minutes or until they are heated through. Alternatively, you can use a microwave or oven, but the air fryer will help maintain their crispy texture.
Serve The Brussel Sprouts with These Recipes
Maple Balsamic Brussel Sprouts
- 1 lb Brussel sprouts
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 1/2 tablespoons balsamic
- Salt and pepper to taste
- Preheat the oven to 450°F
- In a mixing bowl, toss the prepared Brussels sprouts and minced garlic with olive oil, salt, and pepper until they are well coated.
- Spread the Brussels sprouts in a single layer on lined baking sheet with parchment paper or aluminum foil.
- Roast the Brussels sprouts in the preheated oven for 18-20 minutes or until they are tender and the edges are slightly caramelized. Toss them halfway through the roasting process for even cooking.
- While the Brussels sprouts are roasting, prepare the glaze. In a small saucepan over medium heat, combine the balsamic vinegar and maple syrup. Cook the mixture, stirring occasionally, until it simmers and starts to thicken slightly (about 2-3 minutes). Remove the glaze from heat.
- Once the Brussels sprouts are done roasting, transfer them to a mixing bowl. Pour the prepared maple balsamic glaze over the roasted sprouts and toss gently to coat them evenly. Serve immediately.