Pin It I used to think Brussels sprouts were the villain of the vegetable world until one chilly December evening when my neighbor brought over a pan of roasted ones glazed with something dark and shiny. The edges were crispy, almost charred, and the smell was nothing like the boiled mush I remembered from childhood. She told me the secret was high heat and a little sweetness to balance the bitterness. That night changed everything.
I made this for Thanksgiving two years ago, worried my family would skip right past it for the mashed potatoes. Instead, my uncle went back for thirds and my cousin asked for the recipe before dessert was even served. There were only a few sprouts left on the platter by the end of the night, and I caught my mom sneaking the last one when she thought no one was looking.
Ingredients
- Brussels sprouts: Look for firm, bright green sprouts without yellow leaves, and trim the stem ends before halving so they cook evenly.
- Olive oil: This helps the sprouts crisp up in the oven and carry the seasoning into every crevice.
- Sea salt and black pepper: Simple seasoning that lets the natural sweetness of the sprouts shine through once roasted.
- Balsamic vinegar: The acidity cuts through the richness and adds a deep, tangy complexity that balances the maple.
- Pure maple syrup: Real maple syrup is key here, the fake stuff just does not caramelize the same way.
- Toasted pecans or walnuts: Optional, but the crunch and nutty warmth make this dish feel special.
- Dried cranberries: A pop of tart sweetness that reminds you it is winter and everything is okay.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment paper. The high heat is what gives the sprouts those crispy, golden edges you are after.
- Toss and Season:
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until every piece is glistening. Do not skip this step, it is where the flavor begins.
- Arrange for Roasting:
- Spread the sprouts cut side down in a single layer on the baking sheet. Giving them space lets the moisture escape so they roast instead of steam.
- Roast Until Golden:
- Roast for 20 to 25 minutes, stirring once halfway through, until the edges are crispy and caramelized. The smell will start pulling people into the kitchen.
- Make the Glaze:
- While the sprouts roast, whisk together balsamic vinegar and maple syrup in a small bowl. The glaze will smell sweet and tangy, like the best part of autumn.
- Glaze and Toss:
- Drizzle the glaze over the hot Brussels sprouts and toss gently to coat every piece. The heat will help the glaze cling and start to caramelize.
- Finish in the Oven:
- Return the pan to the oven for 5 more minutes to let the glaze bubble and turn sticky. This final step is what makes them unforgettable.
- Garnish and Serve:
- Transfer to a serving platter and scatter toasted nuts and dried cranberries on top if you like. Serve them warm while they are still crispy.
Pin It One winter evening, I served these alongside roasted chicken and wild rice, and my friend who claimed she hated Brussels sprouts went quiet after her first bite. She looked up at me and said, I think I have been wrong about these my whole life. That moment reminded me how much a little heat and sweetness can change everything.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. Reheat them in a hot oven or skillet to bring back some of the crispness, microwaving will make them sad and limp. I have tossed cold leftovers into grain bowls for lunch and they still tasted great, even without the crunch.
Variations to Try
Sometimes I crumble a little goat cheese or feta over the top right before serving for a creamy, tangy contrast. You can also swap the pecans for sliced almonds or skip the nuts entirely if you need to. A pinch of red pepper flakes in the glaze adds a gentle heat that surprises people in the best way.
Serving Suggestions
These Brussels sprouts fit right in next to roasted turkey, pork tenderloin, or a simple grilled steak. They are just as happy on a holiday table as they are next to scrambled eggs at brunch. I have also piled them on top of quinoa with a fried egg and called it dinner on a busy weeknight.
- Serve them alongside mashed potatoes and gravy for a cozy winter meal.
- Add them to a grain bowl with roasted sweet potatoes and tahini dressing.
- Pair with a crisp white wine or sparkling cider for a festive touch.
Pin It This dish has turned more people into Brussels sprouts lovers than I can count. I hope it does the same for you.
Recipe FAQs
- → How do I get crispy Brussels sprouts?
Roast the Brussels sprouts cut side down on a baking sheet without overcrowding to ensure crisp edges and even caramelization.
- → Can I use a different sweetener for the glaze?
Yes, alternatives like honey or agave syrup work well and provide a similar sweet-tangy balance with the balsamic vinegar.
- → How long should Brussels sprouts be roasted?
Roast them for about 20–25 minutes, stirring once halfway, then glaze and roast an additional 5 minutes to caramelize.
- → What nuts pair best with this dish?
Toasted pecans or walnuts complement the flavors nicely by adding crunch and a toasty note.
- → Can this dish be prepared ahead of time?
It's best served warm just after roasting to maintain crispness, but leftovers can be reheated gently in the oven.
- → Is this suitable for gluten-free diets?
Yes, this preparation contains no gluten ingredients and fits gluten-free dietary needs.