Maple Balsamic Roasted Brussels Sprouts
This Roasted Brussels Sprouts recipe is an easy side dish for Thanksgiving or any meal! With garlic and a maple balsamic glaze, these Brussels sprouts are baked in the oven until tender and crispy. Plus suggestions for other ways to flavor your Brussels sprouts.
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 roasted 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 roasted Brussels sprouts are downright irresistible! In addition to these roasted Brussels sprouts, also try my roasted butternut squash, roasted sweet potatoes, roasted broccoli and roasted green beans.
I often make oven 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 Maple Balsamic Roasted 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 maple 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 Roast Brussels Sprouts
Wash and Trim the 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.
Slice 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!
Season with Olive Oil, Salt and Pepper
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 the Brussels sprouts if possible.
Roast the Brussels Sprouts
You’re going to roast 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 roasted 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 perfect. Finally, after the Brussels sprouts are done cooking, stir in the dried cranberries. Then dig in!
Brussels Sprouts Variations
As written, this recipe is vegan and dairy-free. Here are a few ideas for ways to adapt this recipe:
- Honey. You can substitute honey for the pure maple syrup in this recipe. (Recipe will no longer be vegan if using honey.)
- Bacon. Add crumbled, cooked bacon to this roasted Brussels sprouts recipe for a savory, salty pop of flavor. Sprinkle the cooked bacon crumbles over the Brussels after they finish roasting. (Of course, adding bacon makes this recipe non-vegan.)
- Feta Cheese or Goat Cheese. Add crumbled feta cheese or goat cheese to this recipe after roasting. (With cheese recipe is not vegan or dairy-free.)
- Nuts. You can substitute sliced or slivered almonds or chopped walnuts for the pecans, if you prefer.
- Nut-Free. Omit the pecans for a nut-free recipe.
Other Roasted Brussels Sprouts Recipes:
- Olive Oil, Salt and Pepper. This is my go-to for a quick and easy side dish. The simplest way to season Brussels sprouts and let the oven roasted flavors shine is to toss the Brussels with only olive oil, salt and pepper.
- Garlic and Parmesan Cheese. Drizzle on olive oil, salt and pepper and then roast for 15-20 minutes. Then toss Brussels sprouts with coarsely chopped garlic and grated Parmesan cheese and continue baking for about 10 minutes more. So good!
- Lemon and Herb. Toss the Brussels sprouts with chopped fresh herbs before roasting. The flavors of rosemary and thyme are especially wonderful here. Squeeze on a little fresh lemon juice after roasting to brighten the flavors.
How to Store and Reheat Brussels Sprouts
Uncooked: Store uncooked Brussels sprouts in a plastic bag in the crisper drawer of your refrigerator. For maximum freshness, do not wash or slice Brussels sprouts until right before you use them. Brussels sprouts are best when used within 3 to 4 days of purchase, although they may last up to a week in the refrigerator.
Cooked: Brussels sprouts will have the best flavor and texture right after cooking. However, if you find yourself with leftover Brussels, you can reheat and enjoy them over the next few days. 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 Roasted 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.
More Thanksgiving Recipes:
Maple Balsamic Roasted 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.
- Roast 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 Roasted 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.
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