Pin It I started roasting Brussels sprouts the winter my friend swore they tasted like tiny cabbages dipped in candy. I was skeptical until I pulled that first tray from the oven, edges charred and shiny with balsamic and maple. The kitchen smelled like a farmhouse in December. Now I make them every time the temperature drops and I need something warm and a little bit sweet on the table.
The first time I brought these to a potluck, someone asked if I'd used brown sugar. I said no, just maple syrup, and she looked at me like I'd revealed a magic trick. By the end of the night the dish was scraped clean and I'd promised the recipe to three people. It's been my quiet MVP ever since.
Ingredients
- Brussels sprouts: Look for tight, bright green heads and trim the stems close so the halves sit flat and crisp up beautifully on the cut side.
- Olive oil: This is what gives the sprouts their golden, roasted exterior, so don't skimp or try to go oil free.
- Sea salt and black pepper: Simple seasoning lets the natural sweetness of the sprouts shine through without fighting the glaze.
- Balsamic vinegar: The tangy backbone of the glaze, it cuts through the maple and adds a deep, almost fruity sharpness.
- Pure maple syrup: Real maple syrup caramelizes in a way that imitation syrups never will, so use the good stuff if you can.
- Toasted pecans or walnuts: Optional but worth it for the crunch and nutty richness that makes every bite feel complete.
- Dried cranberries: A handful scattered on top adds little bursts of tart sweetness that balance the glaze perfectly.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment so nothing sticks and cleanup stays easy.
- Coat the sprouts:
- Toss the halved Brussels sprouts in a big bowl with olive oil, salt, and pepper until every piece is glistening. Use your hands if you want, it's faster and more fun.
- Arrange for maximum crisp:
- Spread them cut side down in a single layer, giving each sprout a little breathing room. Crowding means steaming, and steaming means soggy.
- Roast until golden:
- Let them cook for 20 to 25 minutes, stirring once halfway through so the edges get evenly caramelized and crispy. The smell will tell you when they're ready.
- Mix the glaze:
- While the sprouts roast, whisk together balsamic vinegar and maple syrup in a small bowl until smooth and glossy.
- Glaze and toss:
- Pour the balsamic maple mixture over the hot sprouts right when they come out of the oven and toss everything together so the glaze clings to every surface.
- Finish with heat:
- Slide the tray back into the oven for 5 more minutes to let the glaze bubble and caramelize into sticky, sweet pockets.
- Garnish and serve:
- Transfer to a platter, scatter toasted nuts and cranberries on top if you're using them, and bring it to the table while it's still warm and shiny.
Pin It One year I served these at Thanksgiving and my uncle, who claimed to hate Brussels sprouts his entire life, ate four servings and asked if I'd mail him the recipe. I didn't mail it, but I did make them again at Christmas and watched him hover near the platter until it was gone. That's when I knew this dish had real power.
How to Pick the Best Brussels Sprouts
Look for small to medium heads that feel heavy and compact, with tightly closed leaves and no yellowing or soft spots. The smaller ones tend to be sweeter and cook more evenly, so I grab those when I can. If the outer leaves are loose or browning, just peel them off before you halve them and you'll be fine.
What to Serve Alongside
These sprouts are perfect next to roasted chicken, pork tenderloin, or even a big bowl of creamy polenta. I've also piled them onto grain bowls with quinoa and a fried egg on top, and they held their own beautifully. They're sweet and tangy enough to stand alone but mild enough to let the main dish shine.
Storage and Reheating Tips
Leftovers keep in an airtight container in the fridge for up to three days, though they lose a little crispness once they cool. To bring them back to life, spread them on a baking sheet and reheat in a 400°F oven for about 10 minutes until the edges crisp up again. I've also tossed cold leftovers into salads and grain bowls where texture matters less and flavor matters more.
- Don't microwave them unless you're okay with soft, sad sprouts.
- If you want to prep ahead, roast the sprouts without the glaze and add it fresh when you reheat.
- Double the batch if you're feeding a crowd, they disappear faster than you think.
Pin It This recipe taught me that the vegetables I thought I didn't like just needed better treatment and a little bit of sugar. Now every winter I roast a tray of these and remember that good food doesn't have to be complicated, it just has to taste like you cared.
Recipe FAQs
- → How do I achieve crispy Brussels sprouts?
Ensure the sprouts are halved and spread out on the baking sheet without overcrowding. Roasting at a high temperature creates caramelized, crispy edges.
- → What is the purpose of the balsamic and maple glaze?
The glaze adds a sweet-tangy coating that complements the natural flavors and enhances the roasted sprouts with a glossy finish.
- → Can I substitute the nuts in the garnish?
Yes, toasted pecans or walnuts add crunch, but you can also use other nuts or omit them to suit preferences or allergies.
- → Is it better to toss the sprouts before roasting or after glazing?
Toss the sprouts with oil, salt, and pepper before roasting for even seasoning. After roasting, drizzle the glaze and toss gently to coat for flavor and shine.
- → What temperature is best for roasting?
Roasting at 425°F (220°C) ensures a crisp exterior while keeping the inside tender and flavorful.