Balsamic Brussels Sprouts
This Balsamic Brussels Sprouts recipe is an easy side dish for Thanksgiving or any meal! With garlic and a maple balsamic glaze, these Brussels sprouts are roasted in the oven until tender and crispy.
Stop what you’re doing right now, and go make these Brussels sprouts. Seriously. This is the recipe that made me love Brussels sprouts. I wanted to eat the whole pan full of these tender, caramelized beauties!
If you’ve tried Brussels sprouts before and didn’t enjoy them, I encourage you to make this balsamic Brussels sprouts recipe. Roasting vegetables in the oven is my very favorite way to cook veggies. The dry heat of the oven develops the rich, deep flavors of most any vegetable, including Brussels sprouts.
The brown, caramelized edges of these Brussels sprouts are downright irresistible! In addition to these Brussels sprouts, also try my air fryer brussels sprouts, roasted butternut squash, roasted broccoli, roasted green beans, roasted carrots and roasted cauliflower.
I often make roasted Brussels sprouts as a side dish for weeknight meals for my family. Try them with my favorite chicken breast recipe. My usual way of preparing Brussels sprouts is to drizzle them with olive oil and sprinkle them with salt and pepper. Prepared in that simple way, they are delicious!
When I want even more flavor, I make these balsamic Brussels sprouts with garlic, pecans and cranberries. The contrast between the sweet glaze and the garlic is so delicious. These are a fancied-up version of Brussels sprouts, and the perfect holiday side dish!
The Best Brussels Sprouts
Want to know the secret to making the best Brussels sprouts? There are three. First, roast your Brussels sprouts. That is the best way to cook Brussels sprouts that are full of flavor and not soggy.
Second, the balsamic glaze. Once the glaze-coated Brussels hit the hot oven, magic happens.
And third, garlic. And plenty of it. These Brussels sprouts are a delicious combination of sweet and savory.
Am I allowed to add a fourth secret? Toasted pecans. Enough said.
How to Make Balsamic Brussels Sprouts
To make this easy recipe, you’ll start by washing your Brussels sprouts. Mine had a bit of dirt and grit on them so I gave them a good rinse under the faucet. Once they’re all washed and dried well, trim off the stem end (just a bit). The stem end can be tough so it’s best to trim it off, plus removing it makes the Brussels sprouts look better.
Then, cut the Brussels sprouts in half. If some of your Brussels sprouts are really small, you can leave those whole. A few leaves may fall off when you cut the Brussels sprouts in half. Add these leaves to the pan along with the Brussels sprouts halves. They will get deliciously crispy!
Put the Brussels sprouts on a baking sheet. You can line the pan with parchment paper for easy clean up. Toss the Brussels sprouts with olive oil, salt and pepper to taste. Arrange them in an even layer on the pan, with a little room in between them if possible.
Now it’s time to bake those veggies! You’re going to bake the Brussels sprouts in two sessions. First, on their own, and then with the glaze, garlic and pecans. If you add the glaze, garlic and pecans from the beginning, you risk burning these ingredients.
Once the Brussels sprouts have baked for about 20 minutes, they’ll be mostly done but not quite. At this point, you’ll take them out of the oven and add chopped garlic and pecans to the pan. Then drizzle on the maple syrup and balsamic and stir to coat everything well. This is where things start to get really good.
Put the pan back in the oven for 5 to 10 more minutes until everything is all caramelized and golden brown. Finally, after the Brussels sprouts are done cooking, stir in the dried cranberries. Then dig in!
To Make these Balsamic Brussels Sprouts Ahead
I recommend doing the initial 20 minute cook time (steps 1-3 of the recipe) and then refrigerating the Brussels sprouts. This can be done the day of or up to one day ahead. When you are ready to serve, continue with the recipe by adding the garlic, pecans and maple balsamic glaze. Roast for 5 to 10 minutes, or until heated through and tender. Then add the cranberries and serve.
More Thanksgiving Recipes:
- Broccoli Casserole
- Green Bean Casserole
- Sweet Potato Casserole
- Thanksgiving Side Dishes
- Pumpkin Pie
- Apple Pie
Balsamic Brussels Sprouts
- 2 pounds Brussels sprouts
- 2 tablespoons extra virgin olive oil
- salt, to taste
- pepper, to taste
- ¼ cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 4 cloves garlic, minced
- 2/3 cup raw pecans
- ½ cup dried cranberries
- Preheat oven to 425 degrees F.
- Trim stem ends off Brussels sprouts and cut in half. Place on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, toss to combine. Spread out in an even layer on the baking sheet.
- Bake for 20 minutes, until Brussels sprouts are almost tender.
- Meanwhile, stir together the maple syrup and balsamic vinegar.
- Remove Brussels sprouts from the oven and add garlic and pecans to the pan. Pour the syrup mixture over the top and toss until everything is evenly coated. Return the pan to the hot oven and roast for 5-10 minutes more, until pecans are toasted and Brussels are golden and tender. Stir in dried cranberries and serve.
- See the post above for more Brussels sprouts flavor ideas.
- Store leftover cooked Brussels sprouts for 3 to 4 days in an airtight container in the refrigerator.
- The best way to reheat cooked Brussels sprouts is to put them on a pan in a 350° oven for about 10 minutes, or until warm and re-crisped. You can also reheat Brussels sprouts in the microwave.
- To Make this Brussels Sprouts Recipe Ahead: I recommend doing the initial 20 minute roasting (steps 1-3 of the recipe) and then refrigerating the Brussels sprouts. This can be done the day of or up to one day ahead. When you are ready to serve, continue with the recipe by adding the garlic, pecans and maple balsamic glaze. Roast for 5 to 10 minutes, or until heated through and tender. Then add the cranberries and serve.
So I never really used to like brussels sprouts growing up because they were always too plain, but now that I’ve started experimenting with flavors, I love them! This maple balsamic version looks SO good, Kristine! My husband and I are making a point to eat more veggies, so this one is going on the list. YUM!!
We are brussels twins! Your roasted sprouts look incredible, especially with those cranberries and the maple 🙂
Somehow I accidentally commented as Gayle??? No clue what that was about, lol.
I LOVE brussels sprouts any way they’re made, so I know I’d eat the whole sheet pan of these! Maple balsamic is such an amazing combination!
I added some crumbled feta after all was roasted. Excellent!!!
The crumbled feta is a great idea! I’m so glad you liked these, Deb!
Great recipe! I left out the garlic, as it’s not a favorite of my wife, and she loved the brussels sprouts. Actually said “Yum”!
I’m glad that your wife enjoyed these, John! How sweet of you to make them for her, and I’m happy to hear she said, Yum!” 😉
I made these last year as a Thanksgiving side, and my family requested that I make them again this year. So good! Any tips about the best way to reheat these before serving if you have to make them a few hours in advance of dinner?
I’m so glad these were a hit! If you can’t roast them right before dinner, I’d reheat in the oven if at all possible. Maybe while the turkey rests? It might also be possible to heat them up in the slow cooker but I haven’t tried that myself.
Im going to make your Maple Balsamic Roasted Brussels Sprouts recipe on Thursday for Thanksgiving. It looks wonderfully delicious. I will be bringing this dish to my family’s home so I will have to reheat it. Also, I may add butternut squash. I saw that on another recipe. Can’t wait to try it!! Thanks
I bet it will be delicious with the butternut squash! Happy Thanksgiving!
can u use another nut beside pecans
Sure, try it with your favorite nut.
If I make it ahead, and reheat before dinner (Tday) will they be just as crispy? These are my daughter;s favorite and the one thing she requests, so I’d like to make sure they are just as good reheated.
Unfortunately these won’t be as crispy reheated. They lose some of their crispiness shortly after coming out of the oven. Is it possible to do all of the prep work ahead and then roast them right before dinner, maybe after the turkey comes out of the oven (if you are having turkey)?