This recipe for Maple Balsamic Brussels Sprouts is the perfect side dish for the holidays or even a busy weeknight dinner. Glazed in luscious sweet and tangy maple, balsamic and mustard sauce, these sprouts are crispy on the outside and tender on the inside.
Whenever the warm days of summer transition to cool and crisp autumn, I can't wait to eat fall produce, especially Brussels sprouts. I love them shaved thin and tossed simply with olive oil and lemon juice for a quick sprout slaw. They are delicious pan-seared with garlic and finished with grated parmesan. But I think one of the best ways to make Brussels sprouts is to roast them in a hot oven and finish with a sweet and tangy sauce.
If you are looking for a simple and delicious side dish for the holidays, look no further than these oven-roasted maple balsamic Brussels sprouts in a sticky and tangy sauce. They taste delicious alongside our Yukon Gold Mashed Potatoes with Sour Cream and Sautéed Delicata Squash with Crispy Sage.
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Ingredients that Matter
This recipe uses pantry staples along with fresh Brussels sprouts. Here are the ingredients you'll need for this recipe:
- Brussels Sprouts. I suggest using fresh Brussels sprouts when possible, but in a pinch you can use frozen (and thawed) sprouts. Try to find Brussels sprouts that are about the same size for even cooking.
- Maple Syrup. Use the real deal; don't use pancake syrup!
- Balsamic Vinegar. A splash of tangy balsamic vinegar goes very well with maple syrup and sprouts.
- Mustard. I suggest using a whole grain or coarse mustard for its texture.
- Olive Oil. Toss the sprouts in a bit of olive oil. Use regular or extra-virgin, depending on your prefernce.
- Melted Butter. The sauce has melted butter to add a bit of richness and buttery flavor.
See recipe card for quantities.
Instructions
This recipe comes together in about 30 minutes and can be prepped in advance and even cooked ahead. Here is how the recipe comes together:
Preheat the oven to 425F. Trim the ends of the Brussels sprouts then cut in half (or quarter, if very large).
Transfer the sprouts to a baking sheet and drizzle with olive oil. Toss well and flip the sprouts cut-side down. Transfer to the oven and roast for 15-20 minutes, until starting to brown and char.
While the sprouts roast, stir together the mustard, balsamic vinegar, maple syrup and melted butter until smooth.
Remove the sprouts from the oven and drizzle with the sauce. Stir to combine and continue roasting until well browned, another 10 minutes.
Hint: If you want sprouts that are well charred, roast on the bottom rack of the oven. And cook an extra 5 minutes, stirring halfway through cooking.
Substitutions & Additions
This recipe is friendly for vegetarian and gluten-free diets, and there are simple swaps to accommodate other dietary restrictions:
- Vegan/Dairy-Free - You can swap out the melted butter for melted coconut oil to make this recipe both dairy-free and vegan.
- Add Nuts - While I didn't include it in the recipe, I strongly recommend finishing the dish with some chopped roasted pecans.
- Herbs - Brussels sprouts love woodsy herbs like thyme, sage and rosemary! Use fresh and toss with sprouts before roasting.
Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Equipment
Use a good quality baking sheet for this recipe. What constitutes a book baking sheet? It should be thick and sturdy so it won't warp in the hot oven. I like this set of Nordic Ware 3 Piece Baker's Delight Set made from aluminum. I tend to avoid non-stick products, especially roasting pans or baking sheets for health and environmental reasons.
Storage
You can store leftover maple balsamic Brussels sprouts in an airtight container in the refrigerator for 4 days. They taste good cold out of the refrigerator, but are best reheated in a 425F oven until crispy again, about 10 minutes.
You can also prep out this recipe in advance if you are making it for a holiday meal. Simple trim the ends off the sprouts then cut them in half. Make the sauce and refrigerate both separately and when ready to cook, simply toss the sprouts with oil and roast. Then reheat the sauce (the butter will solidify in the fridge).
FAQ
Cut the sprouts in half, toss with oil and place on a baking sheet cut-side down. Roast in a 425F oven for about 20 minutes, then stir and continue to roast until charred on all sides.
Yes, you can make this recipe using honey instead of maple syrup.
You can leave out both the melted butter and mustard if you prefer, but the sauce won't be quite as delicious.
More Sides
Looking for other side dishes like this? Try these:
Dinner Ideas
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Recipe
Maple Balsamic Brussels Sprouts
- Total Time: 35 min.
- Yield: 4 cups 1x
Description
This recipe for Maple Balsamic Brussels Sprouts is the perfect side dish for the holidays or even a busy weeknight dinner. Glazed in luscious sweet and tangy maple, balsamic and mustard sauce, these sprouts are crispy on the outside and tender on the inside.
Ingredients
- 1 ½ lbs. Brussels sprouts
- 3 Tbsp. olive oil
- ¾ tsp. table salt
- ¼ tsp. black pepper
- 2 Tbsp. maple syrup
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. whole grain mustard
- 1 Tbsp. melted butter
Instructions
- Preheat oven to 425F. Trim the ends off the sprouts then cut in half (or quarter, if very large). Transfer sprouts to a baking sheet and drizzle with olive oil. Toss well then turn sprouts cut-side down and roast until slightly charred, 15-20 minutes.
- Meanwhile, stir together maple syrup, balsamic vinegar, mustard and melted butter in a small bowl. Set aside.
- Remove sprouts from the oven then drizzle with the sauce and stir well. Turn the sprouts cut-side down again and return to the oven. Roast until well charred and glazed, another 10-15 minutes. Remove from the oven and serve immediately.
Notes
- You can prep the Brussels sprouts and sauce ahead of time by 1-2 days and store separately in the refrigerator. When ready to cook, toss the sprouts with the oil and rewarm the sauce to melt the butter.
- Store leftovers in an airtight container for up to 4 days. Reheat in a 425F for about 10 minutes.
- Try garnishing with chopped toasted pecans.
- Add chopped fresh sage, thyme and/or rosemary to the sprouts before roasting.
- You can easily double this recipe if making for a holiday, just be sure to divide the sprouts between 2 baking sheets.
- Prep Time: 5 min.
- Cook Time: 30 min.
- Category: sides
- Method: roasting
- Cuisine: American
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