Pin it I grabbed a bag of Brussels sprouts on a whim one cold Sunday, mostly because they looked dark green and alive next to all the pale winter roots. At home, I tossed them with whatever was in the cupboard—oil, balsamic, a drizzle of maple syrup—and the smell that filled the kitchen forty minutes later stopped me mid-scroll on my phone. Crisp, sweet, tangy, a little charred. I ate half the pan standing at the counter.
The first time I made this for friends, someone who swore they hated Brussels sprouts went back for thirds. She kept saying it was the glaze, but I think it was the way the vinegar cut through the maple just enough to keep it interesting. We ended up talking about childhood vegetables and how roasting changes everything, and I realized this dish does more than feed people—it shifts opinions.
Ingredients
- Brussels sprouts: Look for tight, firm heads with bright green leaves, and trim off any woody stems before halving them so they roast evenly.
- Olive oil: This is what gives the sprouts their golden, crispy exterior, so don't skimp or try to go oil-free here.
- Sea salt and black pepper: Simple seasonings that let the natural sweetness of the sprouts and glaze come through without competing.
- Balsamic vinegar: The acidity balances the maple syrup and adds a deep, tangy richness that makes the glaze sing.
- Pure maple syrup: Use the real stuff, not pancake syrup—it has a clean, earthy sweetness that caramelizes beautifully in the oven.
- Toasted pecans or walnuts: Optional, but they add a buttery crunch and make the dish feel a little more special.
- Dried cranberries: A handful of these scattered on top brings little bursts of tart sweetness that play nicely with the glaze.
Instructions
- Prep the oven and pan:
- Preheat your oven to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup stays easy.
- Coat the sprouts:
- Toss the halved Brussels sprouts in a large bowl with olive oil, salt, and pepper until every piece is shiny and seasoned.
- Arrange for roasting:
- Spread them cut side down in a single layer on the baking sheet—this is how you get those crispy, caramelized faces.
- Roast until golden:
- Let them roast for 20 to 25 minutes, stirring once halfway through, until the edges are deeply browned and the leaves are crisp. The kitchen will start to smell nutty and sweet.
- Make the glaze:
- While the sprouts roast, whisk together the balsamic vinegar and maple syrup in a small bowl until smooth.
- Glaze and finish:
- Drizzle the glaze over the hot Brussels sprouts, toss to coat, then return the pan to the oven for 5 more minutes. This step turns the glaze sticky and caramelized.
- Garnish and serve:
- Transfer the sprouts to a serving platter and scatter toasted nuts and dried cranberries on top if you like. Serve them warm, while the edges are still crackling.
Pin it I brought these to Thanksgiving one year, not sure if anyone would touch them. By the time dessert came around, the platter was empty and my cousin asked if I could send her the recipe. It became clear that Brussels sprouts were no longer the enemy—they were the quiet star of the table, the thing people remembered.
Variations You Might Love
Sometimes I crumble a little goat cheese or feta over the top right before serving, and the creamy, tangy bite cuts through the sweetness in a way that feels almost luxurious. If you want a little heat, a pinch of red pepper flakes tossed in with the oil adds a gentle kick that wakes everything up. You can also swap the pecans for almonds or hazelnuts, or leave the nuts out entirely if allergies are a concern.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though they lose some of their crispness. To bring them back to life, spread them on a baking sheet and reheat in a 400°F oven for about 8 minutes—they will crisp up again and taste almost as good as fresh. Microwaving works in a pinch, but the texture will be softer and less exciting.
Pairing Suggestions
These Brussels sprouts are sturdy enough to stand up to roasted chicken, pork chops, or a holiday roast, but they also work beautifully over a grain bowl with quinoa or farro. I have served them alongside mashed potatoes and gravy, and they hold their own without getting lost in the richness. They are also great at room temperature, which makes them a smart choice for potlucks or buffet spreads.
- Try them with roasted turkey or glazed ham for a holiday meal that feels complete.
- Toss any leftovers into a salad with arugula, goat cheese, and a light vinaigrette.
- Serve them warm as part of a cozy winter dinner with crusty bread and soup.
Pin it This recipe taught me that simple ingredients, high heat, and a little patience can turn something ordinary into something people ask for by name. I hope it does the same for you.
Recipe FAQs
- → How do you achieve a crispy texture on Brussels sprouts?
Roast the halved Brussels sprouts cut side down at high heat and avoid overcrowding the pan. Stir once halfway through to ensure even browning and crisp edges.
- → What does the balsamic-maple glaze add to the dish?
The glaze imparts a balanced sweet and tangy flavor that complements the natural earthiness of the sprouts, enhancing the dish’s depth and warmth.
- → Can other nuts be used for the garnish?
Yes, toasted pecans or walnuts work well, adding a crunchy texture and rich, nutty flavor to the finished dish.
- → Is it possible to prepare this dish ahead of time?
Brussels sprouts can be trimmed and halved in advance, but roasting and glazing are best done just before serving to preserve crispness.
- → What wine pairs well with this side?
A light, crisp white wine such as Sauvignon Blanc or a fruity Pinot Noir complements the sweet and tangy notes in this preparation.