Maple Balsamic Brussels Sprouts

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5 from 1 vote

Brussels sprouts roasted with olive oil, salt and pepper and then drizzled in a sweet, maple balsamic glaze!

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Brussels Sprouts With Balsamic, Dairy Free Side, Easy Side Dish, Eat More Vegetables, Gluten Free Side Dish, Holiday Side Dish, Quick Side Dish, Roasted Brussels Sprouts, Roasted Veggies, Vegan, Vegetarian

Servings:

Calories: 180kcal

Author: Stacey Adams

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!

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