If you're looking to transform Brussels sprouts from a side dish to a star on your table, this Maple Balsamic Roasted Brussels Sprouts recipe is the way to go. The combination of maple syrup and balsamic vinegar creates a perfect sweet and tangy glaze that complements the natural nuttiness of the sprouts.
Brussels sprouts are naturally slightly bitter, but roasting them caramelizes their edges and brings out a nutty sweetness. Olive oil helps them crisp up nicely in the oven. Balsamic vinegar adds a rich tanginess, while maple syrup balances it out with its natural sweetness. Salt and black pepper are essential for seasoning. Finally, toasted pecans and dried cranberries add a delightful crunch and a hint of tartness, rounding out the dish.
This dish pairs beautifully with roasted meats like turkey or glazed ham, making it an excellent choice for holiday meals. It’s also delightful alongside a hearty grain like quinoa or farro for a vegetarian meal. Consider serving it with a crisp white wine to complement the sweet and savory notes.
Start by preheating your oven to 400°F (200°C) and get a baking sheet ready by lining it with parchment paper. This helps prevent sticking and makes cleanup a breeze. Next, grab your Brussels sprouts — trim off the stem ends, and slice each one in half. Toss them into a large mixing bowl.
In a small bowl, whisk together the olive oil, balsamic vinegar, and maple syrup. Season the mixture with salt and black pepper. Pour this sweet and tangy concoction over the Brussels sprouts in the bowl, and give them a good toss. You want every little sprout to be nicely coated.
Spread the Brussels sprouts out on your prepared baking sheet, arranging them cut side down whenever possible. This encourages caramelization. Pop them into your preheated oven, and let them roast for 25-30 minutes. Stir them around halfway through the cooking time to ensure even roasting. You’ll know they’re done when they’re golden brown and tender.
Once they’re out of the oven, transfer the Brussels sprouts to a serving dish. Just before serving, sprinkle the toasted pecans and dried cranberries over the top. This final step adds a wonderful texture and a pop of color.
Share