Winter Roasted Brussels Sprouts (Printable Version)

Golden roasted Brussels sprouts glazed with sweet balsamic and maple syrup. Crispy edges and caramelized perfection in 40 minutes.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper

→ Glaze

05 - 2 tbsp balsamic vinegar
06 - 1 1/2 tbsp pure maple syrup

→ Optional Garnish

07 - 1/4 cup toasted pecans or walnuts, roughly chopped
08 - 2 tbsp dried cranberries

# How to Make It:

01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
03 - Spread the Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Roast for 20-25 minutes, stirring once halfway, until sprouts are golden-brown and crisp on the edges.
05 - Meanwhile, whisk together balsamic vinegar and maple syrup in a small bowl.
06 - Drizzle the balsamic-maple glaze over the hot Brussels sprouts and toss to coat evenly.
07 - Return to the oven for an additional 5 minutes to caramelize.
08 - Transfer to a serving platter and garnish with toasted nuts and dried cranberries, if desired. Serve warm.

# Expert Advice:

01 -
  • The balsamic maple glaze creates this incredible caramelization that transforms even the most stubborn Brussels sprout skeptics at my table.
  • You can prep these ahead and pop them in the oven just before dinner, making your kitchen smell like heaven right as guests arrive.
02 -
  • The first time I made this, I didnt dry the Brussels sprouts properly after washing, and they steamed rather than roasted, losing that essential crispy exterior.
  • I discovered that placing the sprouts cut-side down on the baking sheet makes all the difference in achieving that perfect caramelized flat surface that concentrates the flavor.
03 -
  • If your Brussels sprouts vary greatly in size, cut the larger ones into quarters so everything cooks at the same rate, a lesson I learned after several batches with inconsistently cooked sprouts.
  • Let your baking sheet preheat in the oven for about 5 minutes before adding the sprouts for an immediate sear that locks in flavor and accelerates browning.
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