Name: Balsamic Maple Brussels Sprouts
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 3 tablespoons balsamic vinegar; 3 tablespoons maple syrup; 1 large garlic clove (minced); 1 pound Brussel sprouts; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Flaked almonds or other nuts (for garnishing, optional)

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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!

Balsamic Maple Brussels Sprouts with almond flakes

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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

close up photo of Balsamic Maple Brussels Sprouts

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.

Balsamic Maple Brussels Sprouts cooking steps

Balsamic Maple Brussels Sprouts making instructions

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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