This recipe for brussels sprouts with balsamic vinegar maple glaze is the perfect, healthy and most delicious side dish that pairs with endless main courses. It's quick and easy to whip up and comes together in just about 40 minutes!
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Ingredients
- Brussels sprouts
- Extra virgin olive oil
- Salt & pepper
- Balsamic vinegar
- Maple syrup
- Roasted pecans
How To Make Roasted Brussels Sprouts With Balsamic Glaze
Keep scrolling for the full recipe. We’ll start here with a quick rundown!
- Preheat oven to 400°F.
- Cut stems off brussels sprouts and then cut in half. Remove outer leaves, rinse and dry!
- Transfer halved sprouts to a large baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Stir with your hands (or a spoon) until coated.
- Bake for 20-25 minutes.
- While sprouts bake, make your glaze. Measure balsamic vinegar and maple syrup into a small sauce pan. Place on medium heat.
- Bring mixture to a boil, then turn heat to low. Simmer 15-20 minutes stirring occasionally.
- Reduce liquid by about half. Once it coats a spoon and/or bottom of the pan, it is done.
- Remove from heat and cool for 15 minutes (glaze will thicken a little more as it cools).
- Remove sprouts and toss in pecans. Drizzle with glaze and enjoy!
Handy Tips
- Roasted pecans: I like to buy pre-roasted pecans from the store (packaging will specify). You can also roast your own pecans if you've only got raw. Spread nuts on a large baking sheet and roast at 375°F. for 2-3 minutes. Shake the pan (or stir nuts) about halfway through for even toasting. Keep a close eye on the oven, this process won't take long and you want to avoid burning. Allow the pecans to cool and then roughly chop.
- Hot honey brussels sprouts: Instead of making a balsamic maple reduction, you can also drizzle your roasted brussels sprouts in homemade hot honey for another delicious variation!
How Long To Roast Brussels Sprouts
At 400°F you'll want to roast your sprouts for 20-25 minutes. I usually start with 20 minutes and then check to see if they're browning. If I want a little more color and crisp, I let them go about 5 minutes longer!
Serve Your Sprouts With
Roasted brussels sprouts are the best, quick and easy side dish. They go with all kinds of different main course meals like almond crusted chicken, garlic butter chicken pasta, shepherd's pie, baked feta pasta or this hearty and filling slow cooked pot roast.
Here are some other yummy ideas!
- Blue Cheese Stuffed Chicken Breasts
- Butternut Squash Ground Beef Casserole
- One Skillet Creamy Chicken Thighs
- Spaghetti Squash Lasagna Casserole
- Zucchini Alfredo With Shrimp
- Cauliflower Chickpea Curry
- Easy Porcupine Meatballs
- Instant Pot Flank Steak
Maple Balsamic Brussels Sprouts
Ingredients
- 2 lbs. brussels sprouts
- 2 tablespoons extra virgin olive oil
- Pinch of salt
- Pinch of pepper
- ½ cup balsamic vinegar
- 2 tablespoons pure maple syrup
- ¼ cup toasted pecans *roughly chopped
Instructions
- Preheat oven to 400°F.
- Cut the stems off of sprouts and then halve. Remove outer leaves, rinse and dry!
- Transfer brussels sprouts to a large baking sheet. (*Tip: using a large baking sheet is important because it will prevent crowding. Sprouts won't roast or brown as quickly if they are too close together. I use a 17 x 11 inch baking sheet).
- Drizzle with olive oil and sprinkle with salt and pepper. Stir with your hands (or a spoon) until coated. Spread evenly on the baking sheet.
- Bake for 20-25 minutes.
- While sprouts bake, make your glaze. Measure balsamic vinegar and maple syrup into a small sauce pan. Place on medium heat.
- Bring mixture to a boil, then turn heat to low. Simmer 15-20 minutes stirring occasionally.
- Once liquid has reduced by about half and it coats a spoon and/or bottom of the pan, it is done. Remove from heat and cool for 15 minutes (glaze will thicken a little more as it cools).
- Remove sprouts from the oven and toss in chopped pecans. Drizzle with glaze and enjoy!
Nutrition
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