Winter Roasted Brussels Sprouts (Printable)

Tender Brussels sprouts roasted and glazed with a sweet balsamic and maple blend for a flavorful winter side.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Seasonings

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

→ Glaze

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

→ Optional Garnish

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

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the halved Brussels sprouts with olive oil, sea salt, and freshly ground black pepper until evenly coated.
03 - Spread the 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 golden brown and crisp on the edges.
05 - Whisk together balsamic vinegar and pure maple syrup in a small bowl.
06 - Drizzle the glaze over the hot Brussels sprouts and toss to coat evenly.
07 - Return the coated Brussels sprouts to the oven for an additional 5 minutes to caramelize the glaze.
08 - Transfer to a serving platter and garnish with toasted nuts and dried cranberries if desired. Serve warm.

# Expert Advice:

01 -
  • The balsamic and maple glaze creates a caramelized crust that turns even skeptics into Brussels sprouts believers.
  • It comes together in under 40 minutes with just a handful of ingredients you probably already have.
  • The crispy edges and tender centers make every bite feel like a little victory.
02 -
  • Overcrowding the pan traps steam and makes the sprouts soggy instead of crispy, so use two pans if you need to.
  • Tossing the glaze on while the sprouts are still hot from the oven helps it stick and caramelize instead of pooling at the bottom of the pan.
03 -
  • Trim the stem ends but leave enough to hold the leaves together, or they will fall apart in the oven.
  • Taste the glaze before drizzling and adjust the sweetness or tang to your liking, some balsamic vinegars are sharper than others.
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