These Balsamic Maple Brussels Sprouts are the kind of side dish that makes people rethink how they feel about Brussels sprouts altogether.
And if you're looking for more side dishes for Thanksgiving or Christmas, try my Honey Roasted Parsnips or these delicious Garlic Parmesan Green Beans next!

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If there's one way to make Brussels sprouts genuinely exciting, this is it.
Roasting them until the edges go crisp, then coating them in a sticky mix of balsamic vinegar, maple syrup and garlic turns them into something you keep sneaking off the tray before they even hit the table.
They're sweet, they're tangy, they're caramelized - I honestly don't know what could make the humble Brussels sprout better.
This is my go-to Brussels sprouts recipe for both lazy weeknights and holiday dinners where I want the veg to actually steal the show.
Why you'll love these balsamic maple Brussels sprouts
- They roast up beautifully crispy on the outside while staying tender in the middle
- A naturally vegan side dish that everyone at the table can enjoy
- Easy to adapt with different toppings or nuts

What you'll need
Brussels sprouts - I like using medium to large sprouts here so they're easy to halve. Trimming the ends and cutting them in half helps them roast evenly and gives you more surface area for caramelisation.
Balsamic vinegar - This adds that deep, tangy flavour once it reduces in the oven. A decent everyday balsamic is perfect.
Maple syrup - Real maple syrup gives you a clean sweetness that pairs beautifully with balsamic. It also helps the sprouts caramelise without tasting sugary.
Garlic - Just one large clove is enough to add flavor without overpowering the glaze.
Olive oil - A tablespoon is all you need to help the sprouts roast properly and get those crispy edges.
Salt and pepper - Simple seasoning, but be generous with it because it makes everything pop.
Pro tip
Pat the Brussels sprouts dry before tossing them with oil. You don't want them too moist because that's the enemy of crispiness.

How to make balsamic maple Brussels sprouts
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Stir the balsamic vinegar, maple syrup and minced garlic together in a small bowl and set it aside.
Heat the oven to 400°F / 200°C. Trim the Brussels sprouts and cut them in half, or into quarters if they're on the larger side, then toss them with olive oil, salt and black pepper.


Spread the sprouts out on a baking tray in a single layer. Roast for about 25 minutes until they're golden and crisp around the edges, giving the tray a shake halfway through.
Toss the hot Brussels sprouts with the balsamic maple glaze, then return them to the oven for another 5 minutes until sticky and caramelised.


Substitutions and variations
- If you don't have maple syrup, you can use honey instead. It'll be slightly less caramel-y but still delicious.
- Add a pinch of chili flakes to the glaze if you like a little heat with the sweetness.
- Try chopped pecans, walnuts or hazelnuts instead of flaked almonds.
- Alternatively, finish with a sprinkle of grated Parmesan or even some crumbled bacon!
Expert tips for perfectly caramelized Brussel sprouts
- Don't overcrowd the pan. Giving the sprouts space is the key to crisp edges rather than steaming.
- If the glaze looks a bit loose, pop the tray back into the oven for a couple of minutes to help it cling.
- If your balsamic is very thick or sweet, use slightly less maple syrup so the glaze doesn't burn.

What to serve with balsamic maple Brussels sprouts
These are brilliant alongside turkey, roasted chicken, pork or salmon, but they're just as good as part of a vegetarian spread.
I also love tossing leftovers into grain bowls or salads the next day, if there are any left at all.
Leftovers and storage
- These balsamic maple Brussels sprouts are best served immediately to enjoy all that crispiness.
- If you do have leftovers, they will keep well in an airtight container in the fridge for up to 3 days.
- To reheat, spread them out on a baking tray and warm them in the oven until hot and slightly crisp again.
More easy side dish recipes
If you've tried this balsamic maple Brussels sprouts recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Balsamic Maple Brussels Sprouts
Ingredients
- 3 tablespoons balsamic vinegar
- 3 tablespoons maple syrup
- 1 large garlic clove, minced
- 1 pound (450 g) Brussel sprouts
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Flaked almonds or other nuts, for garnishing, optional
Instructions
- Start by making the glaze by stirring together the balsamic vinegar, maple syrup and minced garlic in a small bowl. Set aside to allow the flavors to develop a bit.3 tablespoons balsamic vinegar3 tablespoons maple syrup1 large garlic clove
- Preheat the oven to 400°F / 200°C. Trim the Brussels sprouts and cut them in half. If your Brussels sprouts are particularly large, you can cut them into quarters.
- Place the Brussels sprouts in a bowl and toss them with olive oil, salt and black pepper.
- Spread them out on a baking tray in a single layer. For maximum caramelisation, you can place them all cut-side down.
- Roast the sprouts for 25 minutes or until they're golden and crisp around the edges, giving the tray a shake halfway through so they cook evenly.
- Toss the hot Brussels sprouts with the balsamic maple glaze until they're nicely coated, then return them to the oven for another 5 minutes or until they're caramelized to your liking.
- Finish with flaked almonds or your favourite nuts, if using, and serve straight away.Flaked almonds or other nuts
Notes
- Make sure you don't overcrowd the pan because the Brussels sprouts will steam instead of roast.
- Only add the glaze towards the end as directed. If you add it too soon, it will burn in the oven.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.






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