Description
These maple balsamic roasted Brussels sprouts are a sophisticated, plant-based side dish that relies on the natural sweetness of maple syrup and the acidity of aged balsamic vinegar to create deep, savory flavors. By roasting at a high temperature, the sprouts achieve a perfect, caramelized crust while remaining tender inside. This bacon-free, vegetarian-friendly recipe highlights the nutty, earthy profile of fresh Brussels sprouts, making them an excellent, healthy addition to any seasonal dinner menu.
Ingredients
1.5 lbs Brussels sprouts, trimmed and halved
3 tbsp extra virgin olive oil
2 tbsp pure maple syrup
3 cloves garlic, minced
1 tbsp aged balsamic vinegar
0.5 tsp sea salt
0.25 tsp freshly cracked black pepper
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Trim the woody ends off the Brussels sprouts and remove any discolored outer leaves.
Slice each sprout in half vertically.
In a large bowl, toss the sprouts with olive oil, salt, and black pepper until evenly coated.
Arrange the sprouts cut-side down on a parchment-lined baking sheet.
Roast for 20 minutes until the bottoms are deeply browned.
Whisk together the maple syrup, balsamic vinegar, and minced garlic in a small bowl.
Remove the sprouts from the oven, drizzle with the maple-balsamic mixture, and toss to coat.
Return to the oven for an additional 5 minutes until sticky and caramelized.
Notes
Ensure sprouts are dry before tossing with oil to guarantee better browning. Use aged balsamic for a thicker, more complex glaze. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1.5 cups
- Calories: 145
- Sugar: 8g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg