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These sweet and savory caramelized maple balsamic Brussels sprouts are roasted to golden perfection and so tasty. This easy side dish is simple enough for a weeknight but perfect for serving with your next holiday meal too.
If you need an easy and delicious crowd-pleasing veggie side dish, these roasted Brussels are it! They’re so yummy, perfectly caramelized and crispy and packed with nutrition too.
This dish is perfect for serving alongside my hot honey carrots and kale butternut squash salad at your Thanksgiving table.
Why You’ll Love These Balsamic Brussels Sprouts
These Brussels sprouts are my favorite dish for making for the holiday season, but they’re perfect for any regular weekday too. Here’s why you’ll love them too:
- Super easy. The best part is how easy they are. Toss your sprouts in the easy sauce and then let your oven do the work! This recipe calls for super simple ingredients.
- Crispy and caramelized. These sprouts roast up to be perfectly crispy with caramelized sweetness and a little tangy salty flavor too.
- Holiday worthy. You can serve these at your next Thanksgiving or holiday dinner party but they’re easy enough for a weeknight dinner too!
- Nutrient packed. This dietitian approved side dish is packed with fiber, antioxidants and vitamin C from brussels sprouts (all while tasting absolutely delicious).
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Brussels sprouts: The star of the show! I recommend quartering them or slicing them for the best crispiness.
- Olive oil or avocado oil: I like avocado oil best but either will work and help to sprouts to brown and crisp up.
- Pure maple syrup: Sweet maple syrup adds natural sweetness to balance out the tangy salty flavors.
- Balsamic vinegar: Slightly sweet tanginess, so good on roasted veggies. White balsamic vinegar also works.
- Dijon mustard: Dijon helps the sauce to stick to the brussels sprouts and adds some depth.
- Soy sauce: For savory saltiness! It truly makes these brussels stand out.
- Salt: Just a pinch to bring it all together.
- Optional toppings: To make these extra special, I love adding a sprinkle of chopped pistachios and pomegranate seeds and then drizzling with balsamic glaze.
Variations
- Bacon makes everything better. Sprinkle with crumbled, crispy bacon pieces right before serving!
- Give them a kick. Sprinkle with 1/2 tsp of red pepper flakes for a sweet-spicy veggie side.
- Swap the pistachios. Top with toasted walnuts or almonds instead.
- Swap the pomegranate. Easily swap in golden raisins or dried cranberries instead. Yum!
- Change up the sweetness. Easily swap in honey or brown sugar instead of maple syrup.
- Add cheese. Top your Brussels with shaved parmesan, tangy feta or goat cheese for an extra special dish.
How to Make Maple Balsamic Brussel Sprouts
- Make the balsamic maple glaze. In a large bowl add oil, maple syrup, balsamic vinegar, soy sauce garlic and salt. Whisk together until combined.
- Toss. Add the brussels sprouts to the bowl and toss until thoroughly coated.
- Prepare. Line a baking sheet with parchment paper and add brussels sprouts in an even layer.
- Bake. Bake for 20-30 minutes on middle oven rack, stirring once about half way through. Note: Start checking for doneness around 20 minutes because final bake time will depend on how thick your brussel sprout slices are.
- Finishing touches. Top with a drizzle of balsamic glaze, pomegranate seeds and chopped pistachios right before serving. Enjoy!
How To Store
Store leftover roasted Brussels sprouts in an airtight container in the fridge for up to 4 days. If you’re adding pomegranate seeds and pistachios, make sure to leave them out until after reheating.
Recipe Tips
Tips For Success
- Slice your Brussels evenly. Whether you quarter them or slice them, try to make your pieces uniform so that they roast evenly.
- Use pre-sliced. Save yourself time and grab the pre sliced from the store!
- Don’t overcrowd the pan. Try not to over crowd your pan. They’ll end up softer and “steamed”
- Easy clean up. For super easy clean up, line your pan with parchment paper! I love these pre-cut sheets.
- Make them in the air fryer. Prepare the Brussels sprouts as written and then air fryer for 12-16 minutes at 375 degrees, shaking halfway. I recommend slicing your Brussels a little smaller and working in two batches!
More Healthy Veggie Sides
If you’ve made and loved these Maple Balsamic Brussel Sprouts or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Maple Balsamic Brussel Sprouts
Ingredients
- 1 lb Brussel sprouts (about 4 cups), quartered or sliced
- 2 tbsp olive oil or avocado oil
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 1/2 tbsp dijon mustard
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1/8 tsp salt, more to taste
- chopped pistachios, pomegranate seeds and balsamic glaze for serving, optional but recommended
Instructions
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl add oil, maple syrup, balsamic vinegar, dijon mustard ,soy sauce garlic and salt. Whisk together until combined.
- Add brussels sprouts to the bowl and toss until evenly coated.
- Arrange brussels sprouts in a single layer on lined baking sheet.
- Bake for 20-30 minutes on middle oven rack, stirring once about half way through. Note: Start checking for doneness around 20 minutes because final bake time will depend on how thick your brussel sprout slices are.
- Top with a drizzle of balsamic glaze, pomegranate seeds and chopped pistachios right before serving.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
My goodness, these Brussels sprouts are fantastic! Perfect balance of flavors (although I did add an extra splash of maple syrup for my kids), and cooking them sliced thin on the stove top is so quick and easy. These are the best-textured Brussels sprouts I’ve had in a long time.
So glad you loved them! Thank you for sharing a review 🙂
WHERE DOES THE MUSTARD GO? IS IT IN THE WRONG RECIPE?
Hi Marilyn! The mustard gets mixed in with the sauce.