Maple Balsamic Brussels Sprouts

5 from 1 vote

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. This side dish is perfect for your holiday spread or any regular weeknight meal.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Maple Balsamic Brussels Sprouts

Servings:

Calories: 180kcal

Author: Stacey Adams

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

Video

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