Crispy Maple Balsamic Brussels Sprouts
These crispy maple balsamic Brussels sprouts turn a humble vegetable into the star of the plate. A hot oven, a simple sweet-tangy glaze, and a few minutes of hands-on time are all you need.
They come out deeply browned with shatteringly crisp outer leaves and a sticky, glossy coating that hits every note: sweet, sharp, and savory. If you think you don’t like Brussels sprouts, this is the recipe that might change your mind.
What Makes These Brussels Sprouts So Good
The high oven heat is the trick. It gives the sprouts crispy, almost chip-like outer leaves while the centers stay tender and lightly sweet.
As they roast, the maple and balsamic reduce together into a dark, sticky glaze that clings to every nook. It is sweet from the maple, with just enough acidity from the balsamic to keep it interesting.
I make these whenever I want a vegetable that feels a little special but takes almost no effort. They hold their own next to a simple roast chicken or a piece of fish, and they disappear fast every time.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved: look for tight, bright green heads with no wilted leaves
- 2 tbsp olive oil: extra virgin works, but any neutral oil is fine
- 1/2 tsp kosher salt: plus more to taste
- 1/4 tsp black pepper: freshly ground if you have it
- 2 tbsp pure maple syrup: the real stuff, not pancake syrup
- 1 tbsp balsamic vinegar: a good aged balsamic adds depth, but everyday balsamic works
- 1 tsp Dijon mustard: helps the glaze emulsify and coat every sprout
Variations and Substitutions
- Make it savory: add 2 slices of crumbled cooked bacon along with the glaze
- Swap the sweetener: honey works in place of maple syrup for a slightly different sweetness
- Change the herb: toss the sprouts with a teaspoon of chopped fresh thyme or rosemary before roasting
- No balsamic: apple cider vinegar or red wine vinegar can stand in, but the flavor will be tangier and less rounded
For another easy roasted side, try my Garlic Parmesan Roasted Cauliflower.
How to Make Maple Balsamic Brussels Sprouts
Step 1: Roast the Brussels Sprouts
Preheat the oven to 425°F (220°C). Toss the 1 lb trimmed and halved Brussels sprouts with the 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper right on a large sheet pan. Spread them into a single layer, most of them cut side down so they get maximum contact with the hot metal.
Roast for about 20 minutes, until the undersides are deeply golden and the edges are starting to crisp. You want to see some dark, charred spots and leaves that feel brittle to the touch.
Step 2: Glaze the Sprouts
While the sprouts roast, whisk together the 2 tbsp maple syrup, 1 tbsp balsamic vinegar, and 1 tsp Dijon mustard in a small bowl. After those first 20 minutes, pull the pan from the oven and drizzle the glaze over the sprouts. Use a spatula to toss everything together, then spread them out again.
Slide the pan back into the oven and roast for another 5 to 7 minutes. The glaze will bubble and thicken into a sticky, dark coating. Keep an eye on it near the end so the sugars don’t cross from caramelized to burnt.
Step 3: Toss and Serve
Remove the pan from the oven and let the sprouts cool on the hot sheet for 2 minutes. Give them one last gentle toss right on the pan to pick up any sticky bits, then transfer them to a serving bowl.
Serve them warm, and if you like, finish with a pinch of flaky sea salt. That little crunch of salt on top makes the sweet-tangy glaze pop even more.
Tips for the Best Maple Balsamic Brussels Sprouts
- Dry the sprouts well: any water clinging to the leaves will steam them instead of roasting them. Pat them dry after washing, or let them air-dry on a towel for a few minutes.
- Do not crowd the pan: spread the sprouts in a single layer with a little space around each one. If they are piled up, they will steam. Use two sheet pans if you need to.
- Cut side down for crispness: placing the flat face against the hot metal is what gives you those deep golden edges.
- Watch the glaze at the end: ovens vary, and maple syrup can go from perfect to burned in a minute. If you smell a sharp sugar smell before the timer goes off, pull the pan early.
Storing Leftover Brussels Sprouts
- Refrigerate: store leftovers in an airtight container for up to 3 days.
- Reheating: warm them in a 350°F oven or an air fryer for a few minutes to bring back some of the crispness. The microwave works in a pinch, but the sprouts will lose their crunchy edges.
What Goes Well With Maple Balsamic Brussels Sprouts
These sprouts are a natural match for simple roasted chicken thighs or a quick pan-seared salmon. The sticky glaze plays off the richness of the meat, and the crispy texture gives the plate some contrast. For a vegetarian meal, pile them next to a creamy polenta or a mound of buttery mashed potatoes.
Frequently Asked Questions
Can I use frozen Brussels sprouts?
Yes, but they will be softer and less crisp than fresh. Thaw them completely, pat them very dry, and roast a few minutes longer before adding the glaze.
Can I make these in an air fryer?
Yes. Cook the oiled and seasoned sprouts at 400°F for about 12 to 15 minutes, shaking the basket halfway through. Add the glaze for the last 3 minutes of cooking.
Can I double this recipe?
You can, but use two sheet pans so the sprouts still have room to roast. If you pile them all onto one pan they will steam and never get those crispy edges.
Is this recipe gluten-free and vegan?
Yes. All the ingredients are naturally plant-based and gluten-free. Just check your jar of Dijon mustard to confirm it does not contain any animal products or gluten if that matters for your kitchen.
Maple Balsamic Brussels Sprouts Recipe
Ingredients
Method
- Preheat the oven to 425°F (220°C). Toss the sprouts with oil, salt, and pepper on a large sheet pan and spread in a single layer, cut side down. Roast for 20 minutes.
- Whisk together the maple syrup, balsamic vinegar, and Dijon. After 20 minutes, drizzle the glaze over the sprouts, toss, and roast for another 5 to 7 minutes until sticky and deep golden.
- Let the sprouts cool on the pan for 2 minutes, toss once more to pick up the glaze, and transfer to a serving bowl. Serve warm with a pinch of flaky sea salt if you like.
Notes
