These Maple Balsamic Roasted Brussels Sprouts are an ideal side for any dinner. Ready in about 10 minutes of prep, they’re simple, flavorful, and finished with a tangy balsamic glaze and crunchy pecans for a crowd-pleasing vegetable dish.
This recipe was originally published January 2017 and updated October 2020.
If you’ve avoided Brussels sprouts in the past, roasting them with maple and balsamic will likely change your mind. The high heat caramelizes the outer leaves and brings out a sweet, nutty flavor that pairs beautifully with a syrupy glaze and toasted pecans.
Why You Will Love These Maple Balsamic Brussels Sprouts:
- Easy to prepare. Toss the sprouts with oil and seasonings, roast, then finish with maple syrup and balsamic glaze—minimal effort, maximum flavor.
- Great for meal prep. Make a batch early in the week and enjoy as a quick side or add-in for meals throughout the week.
- Versatile pairing options. These sprouts complement chicken, pork, salmon, mac and cheese, and many other mains.
What you will need to make this:
- Brussels sprouts: Use fresh sprouts and try to choose similar sizes for even roasting. Trim the ends and halve; quarter larger sprouts for uniform cooking. (Frozen can be used if handled properly.)
- Olive oil: Use your preferred cooking oil; olive oil adds a nice flavor for roasting.
- Maple syrup: Use pure maple syrup for the best flavor—pancake syrups won’t give the same result.
- Seasonings: Ground mustard, garlic powder, salt, and cracked pepper. Optional additions include smoked paprika or dried oregano.
- Pecans: Raw and unsalted pecan halves are recommended; walnuts or pine nuts can be substituted, or omit nuts if desired.
- Balsamic glaze: A store-bought glaze is convenient and flavorful; you can also make your own by reducing balsamic vinegar and a bit of sweetener until syrupy (see notes).
How to make this recipe:
Toss trimmed, halved Brussels sprouts with olive oil, ground mustard, garlic powder, salt, and cracked pepper in a bowl or directly on a baking sheet. Spread them evenly on a parchment-lined sheet for best results.
Roast at high heat until the sprouts are nicely browned and tender, about 25 minutes. Add pecans to the pan during the final 5 minutes so they toast without burning. You can shake or stir once midway through roasting for more even browning, but it’s optional.
When the sprouts are done, transfer them to a bowl and toss with maple syrup and balsamic glaze until evenly coated. Taste and add more glaze or maple if you prefer a sweeter or tangier finish.
Serve immediately while warm and slightly crisp.
Recipe Notes:
- You can omit or swap the pecans. Pecans add crunch and richness, but walnuts or pine nuts work well, or leave nuts out if needed.
- For extra-crisp sprouts, broil briefly. Broil for 1–3 minutes at the end of roasting, watching closely to avoid burning.
- Add flavor variations. Finish with grated Parmesan, chopped crispy bacon, pomegranate arils, or dried cranberries for different textures and flavor contrasts.
- Air fryer option. Air fry seasoned sprouts at 360°F for 15–20 minutes (preheated), shaking halfway through; add pecans for the last 2–3 minutes.
Storage and Reheating Instructions:
Store leftovers in an airtight container in the refrigerator for up to one week. For longer storage, freeze in a freezer-safe container for up to three months.
To reheat: microwave for about 1 minute 30 seconds, roast in a 350°F oven for about 5 minutes, or air fry at 350°F for 3–5 minutes to restore some crispness.
What To Serve With These Maple Balsamic Brussels Sprouts:
- Roasted or stuffed chicken pairs beautifully with these sprouts.
- Casual chicken dinners, like baked tenders, are an easy weeknight match.
- Butter-herb salmon complements the sweet and tangy flavors.
- They also work well alongside rich dishes like mac and cheese for a bright, savory contrast.
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Maple Balsamic Roasted Brussels Sprouts
Ingredients
- 1½ lb. Brussels sprouts, ends trimmed and halved
- 2 T olive oil
- ½ tsp ground mustard
- ½ tsp garlic powder
- ½ tsp cracked pepper
- ½ tsp sea salt
- ½ c raw pecan halves
- 2 T maple syrup
- 1½ T balsamic glaze *see notes to make your own
Instructions
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Preheat oven to 425°F.
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In a medium bowl, toss Brussels sprouts with olive oil, ground mustard, garlic powder, salt, and cracked pepper until evenly coated.
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Spread sprouts in an even layer on a parchment-lined baking sheet.
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Roast for about 25 minutes, until browned to your liking. Add pecans in the last 5 minutes, tossing them in the leftover oil or adding an extra teaspoon of oil so they toast without burning.
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When cooked, transfer sprouts to a bowl and toss with maple syrup and balsamic glaze. Serve immediately.
Notes
*To make your own balsamic glaze: Reduce balsamic vinegar with a bit of sweetener over medium heat, stirring frequently, until it thickens to a drizzleable consistency (about 5–7 minutes). Remove from heat and cool slightly before using.
- Omit or substitute pecans. Walnuts or pine nuts are good alternatives.
- Broil for extra crispness. Broil 1–3 minutes at the end of roasting, watching carefully to prevent burning.
- Try add-ins. Grated Parmesan, chopped bacon, pomegranate arils, or dried cranberries add bright flavor and texture.
Nutrition
Carbohydrates: 31g,
Protein: 7g,
Fat: 17g
Nutrition information is an approximation.
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