Balsamic Maple Brussels Sprouts

These Balsamic Maple Brussels Sprouts are the kind of side dish that makes people rethink how they feel about Brussels sprouts altogether.

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Course: Side Dish

Cuisine: American

Diet: Vegan

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings:

Calories: 132kcal

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 vinegar
3 tablespoons maple syrup
1 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.
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound Brussel sprouts
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

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 is per serving and is an estimate provided by an online nutrition calculator.

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