Quick Maple Balsamic Roasted Brussels Sprouts
These Quick Maple Balsamic Roasted Brussels Sprouts are a simple, one-pan side dish that comes together in about 40 minutes with only 5 minutes of hands-on prep. The sweet-tangy glaze caramelizes beautifully, creating crispy edges and tender centers that will convert even Brussels sprout skeptics.
- Prep Time: 5 minutes
- Cook Time: 30-35 minutes
- Total Time: 35-40 minutes
- Yield: 3 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons pure maple syrup
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt (or ¼ teaspoon table salt)
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or aluminum foil.
- Rinse 1 pound of Brussels sprouts under cold water and pat them completely dry. Trim off the tough stem ends and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise through the stem.
- In a medium mixing bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder (if using) until well combined.
- Add the halved Brussels sprouts to the bowl and toss until every sprout is evenly coated. Let them sit for 2-3 minutes if time allows.
- Pour the glazed sprouts onto the prepared baking sheet and spread them into a single layer with the cut sides facing down. Avoid overcrowding.
- Roast for 20 minutes. Do not open the oven during this time.
- After 20 minutes, remove the pan from the oven. Use tongs or a spatula to flip each sprout over. Stir the sprouts around to redistribute them on the pan.
- Return the pan to the oven and roast for another 10-15 minutes, until the sprouts are tender when pierced with a fork and the edges are deeply caramelized. Total roasting time should be 30-35 minutes.
- Optional: For extra caramelization, switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning.
- Serve immediately, drizzling any remaining glaze from the pan over the top. Sprinkle with flaky sea salt if desired.
Notes
Dry the sprouts thoroughly to ensure caramelization. Arrange cut side down for best browning. Do not overcrowd the pan. For extra flavor, double the glaze and reserve half to drizzle over finished sprouts. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in a 400°F oven for 5-7 minutes to restore crispiness.
Nutrition
- Serving Size: ⅓ of recipe
- Calories: 185
- Sugar: 14
- Sodium: 320
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 23
- Fiber: 5
- Protein: 4
Keywords: roasted Brussels sprouts, maple balsamic, quick side dish, easy vegetable recipe, sheet pan dinner, caramelized Brussels sprouts