Name: Maple Glazed Brussels Sprouts Recipe (with Balsamic)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: Main Ingredients:; 1 ½ pounds (680 g) Brussels sprouts, trimmed and halved; 3 tbsp olive oil; 3 tbsp pure maple syrup; 2 tbsp balsamic vinegar (or balsamic glaze); 1 tbsp Dijon mustard (optional); ½ tsp salt; ¼ tsp black pepper; Optional Add-Ins:; 2 cloves garlic, minced; ¼ cup (25 g) chopped pecans or walnuts; 2 tbsp dried cranberries or pomegranate seeds; Shaved Parmesan cheese for garnish

When fall and winter roll around, Brussels sprouts finally get the attention they deserve. Once misunderstood as bitter and bland, they’ve since earned their rightful place at the modern dinner table. This Maple Glazed Brussels Sprouts recipe with balsamic proves just how flavorful and elegant these tiny cabbages can be. The natural sweetness of maple syrup perfectly balances the earthy, slightly nutty taste of roasted Brussels sprouts, while a drizzle of balsamic glaze adds a tangy finish that elevates the entire dish.

This recipe delivers the best of both worlds — crispy edges, tender centers, and a glossy caramelized coating that’s both sweet and savory. It’s easy to prepare, takes less than 30 minutes from start to finish, and pairs beautifully with everything from roasted meats to vegetarian mains. Whether you’re hosting a holiday feast or just looking to upgrade your weeknight side dishes, these Brussels sprouts will impress even the pickiest eaters.

Ingredients

This recipe serves 4–6 people as a side dish.

Main Ingredients:

1 ½ pounds (680 g) fresh Brussels sprouts
3 tbsp olive oil
3 tbsp pure maple syrup
2 tbsp balsamic vinegar (or balsamic glaze for thicker consistency)
1 tbsp Dijon mustard (optional, for tang and depth)
Salt, to taste (about ½ tsp)
Freshly ground black pepper, to taste (about ¼ tsp)

Optional Add-Ins for Flavor Boost:

2 cloves garlic, minced
¼ cup (25 g) chopped pecans or walnuts
2 tbsp dried cranberries or pomegranate seeds (for garnish)
Shaved Parmesan cheese (for serving)

Instructions

Step 1: Prepare the Brussels Sprouts

Trim the tough ends of each Brussels sprout and remove any discolored outer leaves. Cut larger sprouts in half to ensure even cooking. Keep smaller ones whole so they don’t overcook. Place them in a large mixing bowl.

Step 2: Make the Maple-Balsamic Glaze

In a small bowl, whisk together olive oil, maple syrup, balsamic vinegar, salt, pepper, and Dijon mustard (if using). The olive oil helps with crisping, while the maple syrup and balsamic caramelize beautifully in the oven.

Step 3: Toss to Coat

Pour the glaze mixture over the Brussels sprouts. Toss thoroughly until each sprout is evenly coated. This step ensures the flavor infuses deeply and that they roast evenly.

Step 4: Roast the Brussels Sprouts

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easier cleanup. Spread the sprouts out in a single layer, cut side down, ensuring they aren’t crowded. Overcrowding traps steam and prevents crisping.

Roast for 20–25 minutes, flipping halfway through. The edges should turn golden brown and slightly crisp, while the insides remain tender. If you prefer extra caramelization, roast for an additional 3–5 minutes.

Step 5: Optional Additions

For added crunch, sprinkle chopped pecans or walnuts over the sprouts during the last 5 minutes of roasting. The nuts toast lightly and add rich, earthy flavor.

Step 6: Add Final Touches

Once the Brussels sprouts are roasted to perfection, transfer them to a serving bowl. Drizzle with an extra 1 teaspoon of maple syrup and a touch of balsamic glaze for a glossy, restaurant-style finish. Toss lightly and garnish with cranberries or pomegranate seeds for a festive presentation.

Serve immediately while warm.

Conservation and Storage

Proper storage keeps your maple glazed Brussels sprouts tasting fresh even after the meal.

Refrigeration:

Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain crispness, avoid sealing them until completely cooled.

Reheating:

Reheat in the oven or air fryer at 375°F (190°C) for 8–10 minutes to restore crispness. Microwaving works too but will soften the texture.

Freezing:

Freezing is not ideal, as Brussels sprouts lose their texture when thawed. However, if necessary, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat directly from frozen in the oven for best results.

Variations

The beauty of this recipe lies in its versatility. You can adjust the ingredients to suit your taste or dietary preferences without losing flavor.

1. Maple Bacon Brussels Sprouts

Add 4–6 strips of cooked, crumbled bacon before serving. The smoky saltiness complements the sweetness of the glaze perfectly.

2. Spicy Maple Brussels Sprouts

Mix ½ tsp crushed red pepper flakes or a drizzle of hot honey into the glaze for a sweet-heat balance.

3. Mustard-Forward Version

Increase Dijon mustard to 2 tablespoons for a tangier, more savory flavor profile. Great for pairing with roast chicken or pork.

4. Garlic Butter Brussels Sprouts

Swap olive oil for melted butter, and add 3 cloves minced garlic before roasting. The garlic caramelizes beautifully and adds richness.

5. Air Fryer Maple Brussels Sprouts

Toss the sprouts in the glaze and cook them in an air fryer at 380°F (193°C) for 15–18 minutes, shaking halfway through. This method produces ultra-crispy edges with minimal oil.

6. Vegan-Friendly Twist

This recipe is naturally vegan, but you can make it extra plant-forward by topping it with roasted chickpeas for added crunch and protein.

Serving Suggestions

These Brussels sprouts are a versatile side dish that fits seamlessly into both casual meals and elegant dinners.

Holiday Feast:
Serve alongside roasted turkey, glazed ham, or beef tenderloin. The maple-balsamic glaze ties perfectly with traditional holiday flavors.
Weeknight Side Dish:
Pair with grilled chicken, seared salmon, or tofu for a balanced, wholesome meal.
Salad Upgrade:
Add leftover Brussels sprouts to a warm grain bowl or salad. Combine with quinoa, arugula, toasted nuts, and feta for a hearty lunch.
Gourmet Touch:
Drizzle with additional balsamic reduction and sprinkle shaved Parmesan on top for an elegant restaurant-style finish.
Vegetarian Main Course:
Serve over creamy mashed potatoes or risotto. The glaze acts as a natural sauce that ties the plate together.

Tips for Perfecting the Dish

Choose Fresh Sprouts:
Pick firm, bright green sprouts with tight leaves. Avoid yellow or spotted ones.
Uniform Size Matters:
Cut larger sprouts in half but leave smaller ones whole so they cook evenly.
Don’t Overcrowd the Pan:
Spread the sprouts in a single layer for optimal caramelization.
Use Real Maple Syrup:
Artificial syrup won’t produce the same depth of flavor or glossy finish.
Balance Sweet and Tangy:
Adjust the maple syrup and balsamic ratio to your preference. For more tang, add extra vinegar; for more sweetness, increase syrup slightly.
High Heat for Crisp Edges:
Roasting at 425°F ensures caramelized edges and tender centers.
Add Garnishes Last:
Sprinkle nuts, cheese, or fruit after roasting to preserve texture and color.

Conclusion

This Maple Glazed Brussels Sprouts Recipe with Balsamic transforms a humble vegetable into a show-stopping side dish. The caramelized sweetness of maple syrup, the tangy depth of balsamic, and the crisp-tender texture combine into a perfectly balanced bite. It’s simple enough for weeknights yet elegant enough for holiday gatherings.

The dish adapts easily — add bacon for savoriness, nuts for crunch, or cranberries for festive flair. Whether served warm from the oven or tossed into a salad the next day, these Brussels sprouts deliver big flavor with minimal effort.

Sweet, tangy, and irresistibly crisp, this recipe proves that Brussels sprouts can steal the spotlight on any table.

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Maple Glazed Brussels Sprouts Recipe (with Balsamic)

Author: hafsahafsa
Total Time: 30 minutes
Yield: 4–6 servings 1x
Diet: Vegetarian

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Description

These Maple Glazed Brussels Sprouts with Balsamic are a sweet, tangy, and savory side dish that turns a simple vegetable into a gourmet favorite. The natural caramelization from maple syrup and the tangy bite of balsamic create a perfect flavor balance. Ready in under 30 minutes, this dish is ideal for holiday feasts or weeknight dinners alike.

Ingredients

Scale

Main Ingredients:

1 ½ pounds (680 g) Brussels sprouts, trimmed and halved

3 tbsp olive oil

3 tbsp pure maple syrup

2 tbsp balsamic vinegar (or balsamic glaze)

1 tbsp Dijon mustard (optional)

½ tsp salt

¼ tsp black pepper

Optional Add-Ins:

2 cloves garlic, minced

¼ cup (25 g) chopped pecans or walnuts

2 tbsp dried cranberries or pomegranate seeds

Shaved Parmesan cheese for garnish

Instructions

Step 1: Prepare the Brussels Sprouts
Trim ends and remove yellow leaves. Halve large sprouts and place in a mixing bowl.

Step 2: Make the Glaze
Whisk olive oil, maple syrup, balsamic vinegar, Dijon mustard (if using), salt, and pepper in a small bowl.

Step 3: Coat Evenly
Pour glaze over Brussels sprouts and toss until fully coated.

Step 4: Roast
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange sprouts cut side down in a single layer. Roast for 20–25 minutes, flipping halfway, until golden and caramelized.

Step 5: Add Nuts (Optional)
During the final 5 minutes, add pecans or walnuts for a toasted crunch.

Step 6: Finish and Serve
Transfer to a serving bowl. Drizzle with extra maple syrup and balsamic glaze. Garnish with cranberries or Parmesan. Serve warm.