Winter Roasted Brussels Sprouts (Printable)

Tender Brussels sprouts glazed with a sweet-tangy balsamic and maple blend, perfect as a cozy winter side.

# What You’ll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper

→ Glaze

05 - 2 tbsp balsamic vinegar
06 - 1 1/2 tbsp pure maple syrup

→ Optional Garnish

07 - 1/4 cup toasted pecans or walnuts, roughly chopped
08 - 2 tbsp dried cranberries

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.
03 - Place Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until edges are crisp and golden-brown.
05 - Whisk balsamic vinegar and maple syrup together in a small bowl.
06 - Drizzle glaze over hot Brussels sprouts and toss to coat evenly.
07 - Return to oven for an additional 5 minutes to caramelize the glaze.
08 - Transfer to a serving platter and garnish with toasted nuts and dried cranberries, if desired. Serve warm.

# Expert Hints:

01 -
  • The crispy edges and tender centers create a texture contrast thats almost addictive.
  • Sweet maple and tangy balsamic balance each other so well that even sprouts skeptics ask for seconds.
  • It comes together in under an hour with ingredients you probably already have.
02 -
  • If you overcrowd the pan, the sprouts will steam instead of roast and turn mushy instead of crispy.
  • Dont skip the cut side down step, thats where the caramelization happens and the flavor deepens.
03 -
  • Toast your nuts in a dry skillet for a few minutes before adding them, it brings out a deeper, richer flavor.
  • If your balsamic is very acidic, add an extra half tablespoon of maple syrup to balance the sweetness.
Go Back