Save I used to think Brussels sprouts were boring until a neighbor brought a pan of these to a potluck on a snowy December evening. The glossy, caramelized edges caught the light, and the smell of balsamic and maple stopped every conversation in the room. I asked for the recipe before I even tasted them, and now they show up on my table almost every week once the cold weather settles in.
The first time I made these for Thanksgiving, my cousin who swore she hated Brussels sprouts ate three helpings. She kept insisting they must be something else, like baby cabbages with magic seasoning. Watching her change her mind with every bite made me realize how much a simple glaze can transform a vegetable most people overlook.
Ingredients
- Brussels sprouts: Look for firm, bright green heads without yellowing leaves, and trim the stems so the halves sit flat for better caramelization.
- Olive oil: A good quality oil helps the edges crisp up beautifully without burning.
- Sea salt and black pepper: These simple seasonings let the natural sweetness of roasted sprouts come through.
- Balsamic vinegar: The acidity cuts through the richness and adds a deep, slightly fruity tang.
- Pure maple syrup: Use real maple syrup, not pancake syrup, for a clean sweetness that doesnt taste artificial.
- Toasted pecans or walnuts: Optional but highly recommended for a warm, nutty crunch.
- Dried cranberries: They add little bursts of tart-sweet flavor and a festive touch.
Instructions
- Prepare the oven and pan:
- Preheat to 425°F and line a baking sheet with parchment paper so nothing sticks. A hot oven is key to getting those golden, crispy edges.
- Coat the sprouts:
- Toss the halved Brussels sprouts in a large bowl with olive oil, salt, and pepper until every piece glistens. This ensures even browning and flavor in every bite.
- Arrange for roasting:
- Spread them cut side down in a single layer, giving each piece room to breathe. Crowding the pan steams them instead of roasting, and you lose that crispy magic.
- Roast until golden:
- Let them roast for 20 to 25 minutes, stirring once halfway through so they brown evenly. The kitchen will start to smell sweet and nutty as the natural sugars caramelize.
- Make the glaze:
- While they roast, whisk together balsamic vinegar and maple syrup in a small bowl. The scent alone will make you want to drizzle it on everything.
- Glaze and finish:
- Drizzle the hot sprouts with the balsamic-maple mixture and toss to coat, then return them to the oven for 5 more minutes. This final blast caramelizes the glaze into a glossy, sticky coating.
- Garnish and serve:
- Transfer to a platter and scatter toasted nuts and dried cranberries over the top if youre using them. Serve warm while the edges are still crisp.
Save One winter evening, I plated these alongside roasted chicken for a friend who was going through a rough patch. She barely spoke during dinner, but she finished every last sprout and asked if she could take the leftovers home. Sometimes comfort isnt about words, its about warm food that tastes like care.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. To bring back the crispness, reheat them in a hot oven or skillet rather than the microwave, which turns them soggy. A quick toss in a dry pan over medium-high heat works wonders.
Variations to Try
I love adding a handful of crumbled goat cheese or feta right before serving for a creamy, tangy contrast. You can also toss in crispy bacon bits, swap the pecans for almonds, or drizzle a little honey if you want extra sweetness. Each twist makes it feel like a brand new dish.
Serving Suggestions
These sprouts are perfect alongside roasted meats, spooned over grain bowls, or piled onto a holiday table next to mashed potatoes and cranberry sauce. They hold their own as a side but never steal the spotlight, which is exactly what you want from a good winter vegetable.
- Pair with roasted chicken, pork tenderloin, or grilled salmon.
- Add to a quinoa or farro bowl with roasted sweet potatoes.
- Serve as part of a vegetarian Thanksgiving or Christmas spread.
Save These Brussels sprouts remind me that simple ingredients, treated well, can become something you look forward to all week. I hope they become a cozy staple in your kitchen too.
Recipe FAQ
- → What is the best way to roast Brussels sprouts?
Trim and halve the sprouts, toss them evenly with olive oil, salt, and pepper, then roast cut side down at 425°F until golden and crisp, about 20-25 minutes.
- → How is the balsamic-maple glaze prepared?
Simply whisk together balsamic vinegar and pure maple syrup, then drizzle over the roasted sprouts before returning them to the oven to caramelize.
- → Can I add nuts or fruit as garnish?
Yes, toasted pecans or walnuts and dried cranberries provide a pleasant texture and a subtle sweetness that complements the glaze.
- → Are there suggestions to enhance flavor?
Sprinkling crumbled goat cheese or feta before serving offers a creamy and tangy contrast to the sweet-tart glaze.
- → How can I ensure the sprouts become crispy?
Avoid overcrowding the pan to allow even roasting and caramelization, leading to crispy edges on the sprouts.