These Maple Balsamic Brussels Sprouts are what brussels sprout dreams are made of. Perfectly caramelized and lightly sweet, this quick side dish is the perfect pair for a steak or turkey dinner.
Kicking This Recipe Up A Notch
These brussels sprouts are divine on their own, but mix some chopped bacon, dried cranberries and toasted pecans and you have something that will convert even the most skeptical non-veggie eaters out there.
Ingredient Notes & Possible Substitutions
- Brussels Sprouts - Selecting the freshest brussels sprouts make this recipe next level! Look for some tips for selecting your sprouts below.
- Avocado Oil - I use avocado oil because we are cooking these sprouts at a high temp. You can use another high heat cooking oil, but avocado oil is my favorite because of it's neutral flavor, high smoke point and healthier fatty acid profile compared to seed oils!
- Kosher Salt - I use kosher salt because the large flakes help the flavor of roasted veggies pop, but you can substitute another type of salt.
- Black Pepper - I like coarse ground black pepper for this recipe.
- Balsamic Vinegar - I do not recommend using another type of vinegar. Balsamic vinegar is slightly sweet and tangy. The sweet notes become stronger when it is heated, making it a nice compliment to the maple syrup. You could try using balsamic reduction in place of the vinegar for a sweeter sauce.
- Maple Syrup - Mape syrup really is the best compliment to balsamic vinegar, however honey could also work if that is what you have on hand.
How To Pick The Best Brussels Sprouts
Brussels sprouts are usually harvested in the late fall, and can be harvested throughout winter in milder climates. Buying seasonally will ensure a more flavorful and fresh product.
When in the store, selecting brussels sprouts that are still on the stem will help them last longer but not necessary as this is not always an option. Choose brussels sprouts that are vibrant in color and firm. Smaller sprouts will be sweeter and have more flavor, whereas larger ones will be more fibrous and more bland.
How To Make Maple Balsamic Brussels Sprouts
This recipe is an easy soon-to-be favorite. Here's how to make it:
Step One: Preheat the oven to 450 F.
Step Two: Cut the bottom of the brussels sprouts and then slice them in half.
Step Three: Add the halved brussels sprouts to a large bowl and pour over the avocado oil, salt and pepper. Toss to ensure ensuring they are all covered.
Step Four: Spread brussels sprouts evenly on a baking sheet. Place in preheated oven and bake for 20-25 minutes or until the sprouts are tender and golden brown.
Step Five: While the brussels sprouts cook, combine the balsamic vinegar and maple syrup in a small bowl.
Step Six: Pour the maple balsamic sauce over the cooked brussels sprouts and toss. Ta-daa!
- Make sure the brussels sprouts are fork tender, and then continue to cook the brussels sprouts until they are your desired level of crispiness. I like the leaves to get almost black and crunchy, but that's just me.
- After dressing the brussels sprouts in the maple balsamic sauce, you can place them in the oven for another 5 minutes or so to increase the sticky, caramel-y goodness of the sauce.
- In place of the balsamic vinegar you can substitute balsamic reduction which will be thicker and slightly sweeter.
Maple Balsamic Brussels Sprouts
- Baking sheet
- Cutting board
- Preheat the oven to 450 F.
- Cut the bottom of the brussels sprouts and then slice in half.
- Add the halved brussels sprouts to a large bowl, dress with avocado oil, salt and pepper. Toss to ensure they are evenly covered.
- Spread brussels sprouts evenly on a baking sheet. Place in preheated oven and bake for 20-25 minutes or until sprouts are tender and golden brown. I usually cook mine until the single leaves that have fallen off of the sprouts are crispy.
- While the brussels sprouts cook, combine the balsamic vinegar and maple syrup in a small bowl.
- Pour the maple balsamic sauce over the cooked brussels sprouts and toss. Serve immediately or you can place back in the oven for about 5 minutes to thicken and reduce the sauce slightly, but keep an eye on them to prevent the sugars from burning.