Maple balsamic Brussels sprouts are packed with sweet and tangy vinegar flavor! They're super scrumptious, quick and easy to make and come together in just about 40 minutes.
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Peak Brussels sprouts season coincides with the holidays, so they're a sought after vegetable for any Thanksgiving or Christmas spread.
Sprouts may be the perfect accompaniment for turkey or spiral ham, but they also go great with any regular weeknight dinner like Almond Crusted Chicken or Creamy Spinach Chicken Thighs!
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Why You'll Love It
Versatile: A simple roasted veggie side can be paired with nearly anything. Plus, these sprouts are so yummy that they make a great little lunch or snack all on their own.
Quick and easy: Make this roasted vegetable side in just 40 minutes with only seven simple ingredients.
Flavorful: Sweet maple syrup, tangy balsamic glaze and toasted pecans make this recipe anything but boring!
Healthy: Brussels sprouts are vitamin and nutrient dense. They are also high fiber and full of antioxidants.
What You'll Need
- Brussels sprouts: Brussels sprouts can generally be purchased year round, but they're peak season is October through December. This is when they'll be most affordable, and extra tasty.
- Extra virgin olive oil: You can also use avocado oil, grapeseed oil or another high smoke-point oil.
- Seasonings: I keep things super simple here with just a dash of sea salt and fresh cracked black pepper. Regular table salt and pre-ground pepper will definitely work if that's what you've got on hand.
- Balsamic reduction: Look for balsamic reduction, NOT regular balsamic vinegar. A reduction is thick and will stick to veggies better. You can also use balsamic glaze, which is essentially the same thing.
- Maple syrup: A magical flavor pairing for balsamic reduction.
- Toasted pecans: These add the best nutty taste and a bit of crunch.
How To Make Balsamic Brussels Sprouts
Keep scrolling for the full recipe card and measurements. We’ll start here with a quick rundown!
Preheat and roast:
- Preheat oven to 400°F. Cut stems off Brussels sprouts and then halve. Remove outer leaves, rinse and pat dry!
- Transfer halved sprouts to a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Stir with your hands (or a spoon) until coated, then arrange in a single layer.
- Bake for 25-30 minutes.
Add maple and pecans:
- Once your Brussels sprouts are golden brown with crispy edges, remove them from the oven.
- Toss in chopped pecans. Drizzle with maple syrup and mix well.
Serve and enjoy:
- Transfer mixture to a serving platter and generously drizzle with balsamic sauce. Enjoy!
Handy Tips
- Roasting pecans: I like to buy pre-roasted pecans from the store (packaging will generally specify). You can also toast your own pecans if you've only got raw. Spread nuts on a large sheet pan 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.
Recipe Variations
Hot honey sprouts: Instead of maple and balsamic glaze, drizzle your roasted Brussels sprouts in homemade hot honey!
Add bacon: Cook strips of bacon to crispy and crumble. Mix pieces into your maple balsamic Brussels sprouts for extra salty, crunchy goodness.
Add cheese: Feta, goat or parmesan cheese would be a mouthwatering addition.
Nuts: Instead of pecans try walnuts, pine nuts or almonds!
Sweet potatoes: For a delicious and colorful combination of winter vegetables, sub half of your Brussels sprouts for sweet potato cubes.
Serving Suggestions
Holiday spread: Serve your Brussels with turkey, ham and other holiday sides like corn casserole, cranberry orange sauce and green bean casserole!
Chicken dinner: You don't have to wait for Thanksgiving or Christmas to serve this easy veggie side. Enjoy sprouts with weeknight meals like garlic butter chicken pasta or blue cheese stuffed chicken breasts.
Beef: Butternut squash ground beef casserole, Instant Pot flank steak or slow cooked pot roast would go nicely with balsamic Brussels sprouts.
Italian style meals: I love green veggies and red sauce! Try pairing Brussels sprouts with a main course like cheesy ground beef pasta bake, spaghetti squash lasagna casserole or porcupine meatballs.
Storing Leftovers
Refrigerator: Transfer extra Brussels sprouts to an airtight container or Ziploc baggie and store in the refrigerator for up to 2-3 days. Reheat in the microwave, on high, until warmed through completely.
Freezer: I don't recommend freezing leftovers as they'll become mushy once thawed.
Common Questions
At 400°F you'll want to roast your sprouts for 25-30 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 5-10 minutes longer!
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Maple Balsamic Brussels Sprouts
Equipment
- 1 Large baking sheet *Mine is 13x17 inches!
Ingredients
- 2 pounds brussels sprouts *see note below
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt *or regular table salt
- ¼ teaspoon fresh cracked black pepper *or regular, pre-ground pepper
- ¼ cup toasted pecans *roughly chopped *see note below
- 1-2 tablespoons pure maple syrup
- 1-2 tablespoons balsamic reduction or glaze *see note below
Recipe notes:
Brussels sprouts: You can use the scale in the produce section of the grocery store to weigh our your sprouts. Once the stems and outer leaves are removed, you'll have about 6 cups total when starting with 2 pounds. Balsamic glaze: Purchase balsamic glaze or balsamic reduction, not regular balsamic vinegar. Glaze or reduction is thicker, and will stick to your veggies much better. It's usually located close to the regular balsamic vinegar at the grocery store in much smaller bottles. Pecans: Buy pre-roasted pecans at the store (packaging will generally specify if they're already roasted). Or, easily toast your own by baking at 375 for 2-3 minutes. Shake the pan halfway through for even toasting. Be careful, they'll burn easily and it doesn't take long! Allow to cool and then roughly chop.Instructions
- Preheat oven to 400°F.
- Cut the stems off of sprouts and then halve. Remove outer leaves, rinse and pat dry!2 pounds brussels sprouts
- 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 13 x 17 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.2 tablespoons extra virgin olive oil, ½ teaspoon sea salt, ¼ teaspoon fresh cracked black pepper
- Bake for 25-30 minutes, until sprouts begin to turn golden brown.
- Remove Brussels sprouts from the oven. Stir in roasted pecans with a spatula and push everything to one side of the sheet. Drizzle with maple syrup and stir again to coat.1-2 tablespoons pure maple syrup, ¼ cup toasted pecans
- Transfer to a serving dish and drizzle generously with balsamic glaze. Enjoy!1-2 tablespoons balsamic reduction or glaze
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