Winter Roasted Brussels Sprouts (Printer-friendly)

Brussels sprouts roasted till crisp, glazed with balsamic vinegar and maple syrup for a flavorful 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

# Steps:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss halved Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.
03 - Place the 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 golden brown and crisp at the edges.
05 - Whisk balsamic vinegar and maple syrup together in a small bowl until combined.
06 - Drizzle the balsamic-maple mixture over the hot Brussels sprouts and toss gently to coat evenly.
07 - Return the glazed Brussels sprouts to the oven for an additional 5 minutes to allow caramelization.
08 - Transfer to a serving platter and optionally garnish with toasted nuts and dried cranberries. Serve warm.

# Expert Advice:

01 -
  • The edges get so crispy they almost taste like chips, while the centers stay soft and sweet.
  • That balsamic-maple glaze caramelizes into something sticky and glossy without any fuss or fancy technique.
  • It works as a quick weeknight side or something impressive enough to bring to a potluck without breaking a sweat.
02 -
  • If you crowd the pan, the sprouts will steam instead of roast, and you will lose all that crispy, caramelized goodness.
  • Cutting them in half and placing them cut side down is the secret to getting those golden, almost-burnt edges that make this dish addictive.
03 -
  • Use a hot oven and give the sprouts space on the pan—crowding them will steam them instead of crisping them up.
  • Drizzle the glaze only after roasting, not before, so it caramelizes in that final few minutes without burning.
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