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Maple Balsamic Brussels Sprouts

Maple balsamic Brussels sprouts are roasted until tender with deeply browned cut sides, then tossed in a quick sweet-tangy glaze. They make an easy side dish with just six ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

For the sprouts
  • 1.5 lb Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the glaze
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup pure

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Roast the sprouts
  1. Heat the oven to 425°F.
  2. Arrange a rack in the center.
  3. Toss the Brussels sprouts with the olive oil, kosher salt, and black pepper.
  4. Spread the sprouts cut-side down on an 18x13-inch rimmed baking sheet.
  5. Roast for 20 to 25 minutes, until the sprouts are tender and deeply browned on the cut sides.
Make the glaze and finish
  1. Whisk the balsamic vinegar and pure maple syrup in a large bowl.
  2. Add the hot sprouts and toss to coat before serving.

Notes

For the deepest browning, keep the sprouts cut-side down without crowding the baking sheet. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is not recommended because the sprouts soften. For a lower-sodium option, reduce the kosher salt to taste.