Maple Brussels Sprouts with balsamic are the perfect sweet and salty side dish for dinners or holidays. You'll never wants Brussels sprouts another way!
Ohhhhhhh Brussels sprouts. Or is it Brussel sprouts? I always thought it was the latter.
It matters not. Today's roasted Brussels sprouts are straight sweet n' salty HEAVEN. Caramelized to perfection with with maple syrup, buttery coconut oil, and balsamic. Oh man...now I've got a hankering for my best balsamic vinaigrette!
They goes swimmingly with veggie burgers, roasted fish, or with pretty much anything on the Thanksgiving table. I've been all over roasted veggies lately; but since I'm stuffed myself silly with every variety of squash known to man, I'm moved on the other veggies. Mostly these sprout buddies.
How to slice Brussels sprouts
No woody ends allowed, no sir!
- Wash and remove any brownish leaves.
- Slice off the woody end.
- Then slice through vertically into halves smaller sprouts or into quarters for larger sprouts.
Recipe tips and substitutions
This recipe can easily be doubled or tripled if you're feeding a crowd. You'll want leftovers!
- Brussels sprouts: the one and only! Take any funky leaves off and chop the woody ends. Slice or quarter depending on how big they are.
- coconut oil: for buttery notes. Use refined for no coconut flavor. Olive oil or avocado oil also work, but I definitely prefer coconut oil.
- maple syrup: for the perfect amount of sweetness. Honey could also work.
- balsamic vinegar: a tiny bit of acid to balance all the flavors.
- sea salt + pepper: a pinch of both for perfect flavor.
How to make crispy Brussels sprouts
- Use enough oil. We're using two tablespoons here for nice browning.
- Spread evenly in the pan, cut side down, with space between. You don't want them touching or the sprouts will steam rather than roast and you won't get that flavor. If you double the recipe, use two pans so there's enough space in the pan.
- Roast directly on the pan, which will help with crispiness.
What to serve with roasted Brussels sprouts
Snacking on roasted Brussels sprouts is totally normal and not at all weird, just to set the record straight. You may be a little stinky, but hey...you win some, you lose some.Print
Easy Maple Balsamic Roasted Brussels Sprouts are the perfect sweet and salty side dish for weeknight dinners or holidays. Recipe can easily be doubled or tripled to serve a crowd!
- 1 lb Brussels sprouts, woody ends removed and halved (or quartered if large)
- 2 tbsp coconut oil, melted
- 1 tbsp pure maple syrup
- 1 tbsp balsamic vinegar
- ½ tsp fine sea salt
- Freshly ground black pepper, to taste
- Preheat oven to 375F. Line a large baking sheet with parchment paper. (You can also roast directly on the pan for extra crispiness!)
- Place Brussels sprouts in a large bowl. Add the rest of the ingredients and toss to coat.
- Spread in an even layer cut-side down on baking sheet. Make sure Brussels sprouts aren't touching to ensure browning. Bake for 25 minutes, stirring halfway through. Serve warm!
For a loaded version, try my Maple Balsamic Roasted Brussels Sprouts with Squash and Pomegranate!
If you double the recipe, use two sheet pans so there's enough space for the Brussels to brown