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Maple Balsamic Brussels Sprouts

Maple balsamic Brussels sprouts roast cut side down until browned and tender, then get coated in a tangy-sweet glaze. A brief final roast makes them glossy and ready to serve.
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Prep Time 10 minutes
Cook Time 28 minutes
resting 2 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 153
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels sprouts
  • 1.5 lb Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the maple balsamic glaze
  • 2 tbsp balsamic vinegar
  • 1 tbsp pure maple syrup

Equipment

  • 1 rimmed 18x13-inch baking sheet

Method
 

Roast the Brussels sprouts
  1. Heat the oven to 425°F and place a rack in the center.
  2. Toss the Brussels sprouts with the olive oil, kosher salt, and black pepper.
  3. Arrange the sprouts cut side down in a single layer on a rimmed 18x13-inch baking sheet.
  4. Roast for 20 to 25 minutes, until browned and tender when pierced with a fork.
Make the maple balsamic glaze
  1. While the sprouts roast, whisk the balsamic vinegar and pure maple syrup together in a small bowl.
Finish the Brussels sprouts
  1. Toss the hot sprouts with the glaze on the baking sheet.
  2. Roast for 2 to 3 minutes, until glossy.
  3. Rest for 2 minutes before serving.

Notes

For the best browning, keep the sprouts cut side down in a single layer. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the sprouts can lose their texture. Agave syrup can replace the maple syrup for a similar vegan-friendly glaze.