Winter Roasted Brussels Sprouts (Printable)

Tender Brussels sprouts roasted and glazed with a sweet balsamic and maple blend for cozy winter sides.

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Seasonings

02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Glaze

05 - 2 tablespoons balsamic vinegar
06 - 1 1/2 tablespoons pure maple syrup

→ Optional Garnish

07 - 1/4 cup toasted pecans or walnuts, roughly chopped
08 - 2 tablespoons dried cranberries

# How-To:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss halved Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.
03 - Spread Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until Brussels sprouts are golden-brown and crisp on the edges.
05 - Whisk together balsamic vinegar and pure maple syrup in a small bowl.
06 - Drizzle glaze over hot Brussels sprouts and toss to coat evenly, then return to the oven for 5 minutes to caramelize.
07 - Transfer to a serving platter and garnish with toasted nuts and dried cranberries if desired. Serve warm.

# Expert Advice:

01 -
  • The edges get crispy and almost candy-like while the centers stay tender and buttery.
  • It comes together in under an hour with ingredients you probably already have on hand.
  • The glaze strikes that rare balance between sweet and tangy without tasting cloying or one-note.
02 -
  • Overcrowding the pan will steam the sprouts instead of roasting them, so use two sheets if you need to.
  • Cut side down placement is crucial for getting that caramelized crust that makes this dish addictive.
  • Add the glaze only after roasting or it will burn in the oven before the sprouts are done.
03 -
  • Let the Brussels sprouts sit undisturbed for the first half of roasting so the cut sides develop a deep caramelized crust.
  • Taste the glaze before drizzling and adjust the maple or balsamic to suit your preference for sweetness or tang.
  • Serve these straight from the oven while they're still hot, the glaze loses its shine and stickiness as it cools.
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