Add As A Trusted Google SourceThese Balsamic Brussels Sprouts are an easy, festive holiday side dish! With a maple balsamic glaze, pecans and cranberries, these Brussels sprouts are too good not to make.
If you think you don’t like Brussels sprouts, this recipe might change your mind. It changed mine! The flavors in these balsamic Brussels sprouts work so well together, with the sweetness of the maple syrup playing off the tart vinegar and savory sprouts. The pecans add delicious crunch and dried cranberries bring a pop of festive color.
I’m convinced the best way to cook Brussels sprouts is to roast them. The dry heat of the oven caramelizes the edges and makes them nice and tender in the middle. Whether you make these for Thanksgiving or a weeknight dinner, I hope you’ll give this recipe a try. I think you’ll love them!
Ingredient Notes
- Brussels Sprouts: When buying Brussels sprouts, look for sprouts that are small to medium in size and firm, with tightly closed leaves. They should be bright green in color, without black specks or tiny holes which can be a sign of insects. Choose sprouts of similar size so they roast evenly.
- Olive Oil, Salt and Pepper: These simple seasonings help the sprouts brown and crisp in the oven and bring out their natural nutty flavor.
- Pure Maple Syrup: The sweetness enhances the savory flavor of the roasted sprouts. Use real maple syrup rather than pancake syrup, which lacks the same rich flavor.
- Balsamic Vinegar: Tangy balsamic vinegar balances the sweetness of the maple syrup and adds a deep, slightly fruity flavor.
- Fresh Garlic: Fresh minced garlic brings savory flavor that contrasts nicely with the sweet glaze.
- Raw Pecans: Pecans add buttery flavor and crunch.
- Dried Cranberries: For a pop of color and sweet-tart flavor that complements the maple-balsamic glaze. You can also use dried cherries.
Find the full recipe with measurements below.
Balsamic Brussels Sprouts Recipe Variations
- Add butternut squash. Chop it into 3/4-inch cubes and roast it on the same pan as the Brussels. You’ll need a bit more olive oil, salt and pepper to season the squash. If the pan is too crowded, use two baking sheets and rotate them halfway through the bake time for even cooking.
- Add bacon. Cook a few slices of bacon in a skillet or in the oven, then crumble and add them to the Brussels right before serving.
- Swap the nuts. Raw walnuts (coarsely chopped) are a great substitute for the pecans. Or use pepitas for a nut-free side dish.
- Swap the dried cranberries for fresh pomegranate seeds.
- Add cheese right before serving. Use goat cheese or feta if you want creamy and tangy or shaved parmesan for nutty, salty flavor.
How to Make Balsamic Brussels Sprouts
We roast the Brussels sprouts in two parts, first on their own and then a few minutes more after adding the glaze, garlic and pecans. We don’t want the nuts, garlic or glaze in the oven too long or they will burn.
Prep Brussels. Trim the stem ends off the Brussels sprouts and cut each sprout in half. Put them on a rimmed baking sheet and toss with olive oil, salt and pepper.
Roast Brussels. Arrange the Brussels in an even layer on the pan, with a little space in between each one. You want the air to be able to circulate around them and crisp them up. Bake them at 425° F for 15-20 minutes, until they’re almost tender.
Add glaze, garlic and pecans and bake more. Stir together the maple syrup and balsamic vinegar. Take the Brussels out of the oven and add the minced 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 bake for 5-10 more minutes, until the pecans are toasted and the Brussels are golden and tender.
Finally, stir in the dried cranberries and serve. Try not to eat them all straight from the pan! 😉
Make Ahead Tips
To make these ahead, I recommend doing the initial 15-20 minute bake 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.
What to Serve with Balsamic Brussels Sprouts
I love to make these Brussels sprouts for a holiday meal, alongside Thanksgiving Turkey and Garlic Mashed Potatoes. They’re also wonderful served with Baked Chicken Breast or Baked Bone-In Pork Chops on a weeknight!
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Balsamic Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts
- 2 tablespoons olive oil
- salt, to taste
- black pepper, to taste
- ¼ cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 4 cloves garlic, minced
- ⅔ cup raw pecans
- ½ cup dried cranberries
Instructions
- Preheat oven to 425° F.
- Trim stem ends off Brussels sprouts and cut sprouts in half. Place on a rimmed baking sheet (I use a nonstick baking sheet. If not nonstick use parchment paper.) Drizzle with olive oil and sprinkle with salt and pepper, toss to combine. Spread out in an even layer on the baking sheet.2 pounds Brussels sprouts, 2 tablespoons olive oil, salt, black pepper
- Bake for 15-20 minutes, until Brussels sprouts are almost tender.
- Meanwhile, stir together the maple syrup and balsamic vinegar.¼ cup pure maple syrup, 1 tablespoon 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.4 cloves garlic, ⅔ cup raw pecans
- Stir in dried cranberries and serve.½ cup dried cranberries
Notes
- Make Ahead Instructions: I recommend doing the initial 15-20 minute bake time (steps 1-3 of the recipe) and then refrigerating the Brussels sprouts once cool. 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.
- Store leftover Brussels sprouts for up to 2-3 days in an airtight container in the refrigerator.
- The best way to reheat these is to put them on a pan in a 350° oven for about 10 minutes, or until warm and re-crisped.
- See the post above for recipe variations, such as adding butternut squash, bacon or pomegranate seeds.
I originally shared this recipe in November 2016. Post updated October 2019 and November 2026 with new photos, a recipe video and more helpful information.
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!!
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.
Thank you!
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)?
Tried these with Air Fryer pork tenderloin.
Dinner was amazing and I love that it will make great leftovers
I made this side dish for thanksgiving everyone loved it
I made this dish for Thanksgiving and everyone loved it. I like the pairing of maple syrup and balsamic vinegar for a sweet and salty flavor.