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
Units
Scale
- 1 1/2 lbs. Brussels sprouts
- 3 Tbsp. olive oil
- 3/4 tsp. table salt
- 1/4 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