Save I stumbled onto this recipe during a particularly gray January afternoon when I was tired of heavy comfort foods but still craved something warm and satisfying. The combination of caramelized Brussels sprouts with that glossy balsamic-maple glaze felt like the perfect answer—sweet enough to feel indulgent, tangy enough to wake up my taste buds. Now it's my go-to whenever I need a side dish that looks impressive but doesn't demand much effort.
The first time I made these for a winter dinner party, I watched three people who swore they hated Brussels sprouts go back for seconds. One friend even scraped the caramelized bits off the parchment paper when she thought no one was looking. That's when I knew this dish had something special going on—it turns skeptics into believers without any fuss.
Ingredients
- Brussels sprouts: Choose firm, bright green ones and trim off any browned outer leaves before halving them lengthwise for even roasting.
- Olive oil: This helps the sprouts crisp up beautifully in the oven and carries the seasoning into every crevice.
- Sea salt and black pepper: Simple seasonings that let the natural nuttiness of the Brussels sprouts shine through the glaze.
- Balsamic vinegar: Look for a decent quality bottle, the flavor really comes through and cheap versions can taste harsh.
- Pure maple syrup: The real stuff makes all the difference, it adds a round, woody sweetness that fake syrup just can't match.
- Toasted pecans or walnuts: These add a welcome crunch and a hint of earthiness that plays nicely with the glaze.
- Dried cranberries: A pop of tartness and chewiness that makes the dish feel festive without trying too hard.
Instructions
- Prep the Oven and Pan:
- Preheat your oven to 425°F and line a baking sheet with parchment paper so nothing sticks. This high heat is what gives you those golden, caramelized edges.
- Toss the Sprouts:
- In a large bowl, coat the halved Brussels sprouts with olive oil, salt, and pepper until every piece glistens. Don't be shy with the tossing, you want even coverage.
- Arrange for Roasting:
- Spread them cut side down in a single layer on your prepared sheet. Giving them space ensures they roast instead of steam.
- Roast Until Golden:
- Let them cook for 20 to 25 minutes, stirring once halfway through so they brown evenly. You'll know they're ready when the edges turn deep golden and crispy.
- Mix the Glaze:
- While the sprouts roast, whisk together balsamic vinegar and maple syrup in a small bowl. The smell alone will make you hungry.
- Glaze and Caramelize:
- Drizzle the glaze over the hot Brussels sprouts and toss gently to coat every piece. Pop them back in the oven for 5 more minutes to let the glaze bubble and thicken into a sticky, glossy coating.
- Garnish and Serve:
- Transfer to a serving platter and scatter toasted nuts and dried cranberries on top if you're using them. Serve warm and watch them disappear.
Save There's a moment every time I make this when the glaze hits the hot pan and the whole kitchen fills with the smell of caramelizing balsamic and maple. It's the kind of aroma that makes people wander into the kitchen asking what's cooking. That's when this dish stops being just a side and becomes the thing everyone remembers about the meal.
How to Pick the Best Brussels Sprouts
Look for small to medium sized sprouts that feel heavy and compact when you hold them. The leaves should be tight and bright green, not yellowed or loose. I've learned the hard way that larger sprouts can be tough and bitter, so I stick with the smaller ones whenever possible. If you buy them on the stalk, they'll stay fresher longer in the fridge.
Make Ahead and Storage Tips
You can trim and halve the Brussels sprouts a day ahead and keep them in a sealed container in the fridge. The glaze also keeps well for up to a week, so you can whisk it up in advance. Leftovers reheat surprisingly well in a hot oven for about 10 minutes, though they rarely last long enough to worry about that.
Variations to Try
If you want to switch things up, try tossing in some crumbled goat cheese or feta right before serving for a creamy, tangy contrast. A handful of crispy bacon bits also works beautifully if you're not keeping it vegetarian. Sometimes I swap the cranberries for pomegranate arils when they're in season for a juicier, more vibrant finish.
- Add a pinch of red pepper flakes to the glaze for a subtle kick.
- Substitute honey for maple syrup if that's what you have on hand.
- Toss in some thinly sliced shallots during the last 10 minutes of roasting for extra sweetness.
Save This dish has earned a permanent spot on my winter table, and I hope it does the same for you. There's something about the way those crispy edges and sticky glaze come together that makes even the coldest evenings feel a little warmer.
Recipe FAQs
- → How do I prepare the Brussels sprouts for roasting?
Trim the ends and halve the Brussels sprouts to ensure even roasting and caramelization.
- → What temperature is best for roasting these sprouts?
Roast at 425°F (220°C) to achieve a crisp exterior and tender interior.
- → How is the balsamic and maple glaze made?
Whisk together balsamic vinegar and pure maple syrup until well combined, then drizzle over the hot sprouts before returning to oven.
- → Can I add nuts or fruit to this dish?
Yes, toasted pecans or walnuts along with dried cranberries add texture and a festive touch.
- → What tips help make sprouts extra crispy?
Avoid overcrowding the baking sheet and spread sprouts cut side down for optimal crispiness.