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!
While I'm usually partial to my Shaved Brussels Sprout Salad, I've been all over roasted veggies lately. I'm stuffed myself silly with every variety of squash known to man so now I've moved on to the other fall veg. 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.
Ingredients 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
Maple Brussels Sprouts Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
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!
Ingredients
- 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
Instructions
- 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!
Notes
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
Jess says
You say stir halfway through them baking cut side down...do they remain cut side down after stirring? Or do they then go face up?
Alexis Joseph, MS, RD says
Either way is fine, you don't have to fix them all after stirring!
Jess says
Gotcha, thank you!
Linda says
I used olive oil instead of coconut. Delicious!
Alexis Joseph says
Perfect, thank you Linda!
Judy Chucker says
I had just been served b. sprouts made with olive oil along with the rest of this recipe’s ingredients. Then I made yours. Using the coconut oil really makes the difference between very good and great.
Alexis Joseph says
Isn't that crazy? So glad it was a winner for ya, Judy!
Rachel says
I have tried many Brussel recipes and this continues to be my all time favorite
Alexis Joseph says
Ahhh you made my day, thank you tons Rachel!!
Veronica says
This was absolutely amazing! My favorite roasted Brussels sprouts recipe thus far. Simple ingredients I always have on hand. I could eat the entire tray in a single sitting, easily. I baked at 400F though and that was the only change I made. Everyone seriously needs to try this
Alexis Joseph says
Yayyyy Brussels for life! Thanks, Veronica!
Tom says
Could I use frozen Brussels Sprouts?
Alexis Joseph says
I wouldn't--I don't think they'd crisp up the same!
Victoria says
Can I use a substitute for the coconut oil?
Eti says
That is the BEST brussels sprouts recopies ever tried! So glad I have a "to go to" recipe now. Super easy to make and super delicious. Thanks and Happy Chanukah 🙂
Alexis Joseph says
You made my day, thanks so much!!
Dylan says
Yummm the perfect side dish!
Anna says
So glad I found this recipe 7 years after it was posted! THese were delicious, but not as crispy as the ones in the image even though I left them to bake for 5 extra minutes. Maybe a slightly higher temp or on a higher rack in my finicky oven? Still, they were devoured by the fam who ate the whole sheet!
Alexis Joseph says
Glad you loved them!
BeccaFoxTN says
This recipe is a KEEPER! Fantastic, easy side dish for a weeknight meal...my husband and I both went back for 2nds! Thank you for another delicious recipe!
Alexis Joseph says
Yess! Hubby approved for the win! XO
Sara says
I will never make Brussels sprouts any other way... these are SO flipping GOOD!
Alexis Joseph says
YAY!!!!
Alexis says
I wouldn’t blanch them, they wouldn’t crisp up as much. Slicing increases the surface area for browning and flavor 🙂 enjoy!
Mona says
Would this work as well if I blanch boiled the sprouts whole and roasted then whole I wonder? They sound heavenly!
Irene says
Make these last night [071218] EALLY enjoyed the glazed flavor. I will up the Maple Syrup to at least 2 Tbsp [used 100% WI Maple Syrup and will up the Balsamic vinegar ... personally I like a bit of a zing to the brussel sprouts. BTW ... roasted these in our Holland Convection Grill = SUPER tasty.
Alexis says
Delish!
Maggie says
Mouth-watering delicious !!!!
Alexis says
Thanks, gal!
Alexis says
I love that addition, Erin! Thanks for sharing.
Erin says
I added green beans to the mix! While they didn't look very pretty, they tasted great!
Jessica says
I made these for me and my boys one day for lunch with some jasmine rice. They practically licked the plates! My 4-year-old actually did his plate (a little bit) 🙂
Jessica says
I made these for me and my boys one day for lunch with some jasmine rice. They practically licked the plates! My 4-year-old actually did his plate (a little bit) 🙂
Alexis says
Mmmm love the thought of adding rice!
Alexis says
I'm so glad to hear that! Thanks for reporting back, Kara!
Kara says
These DELICIOUSLY accompanied the amazing skinny lasagna!
Nikkii Baker says
O.M.G. I cooked these for dinner, and they are crazy delicious! This recipe makes me want to stay up all night thinking of reasons why I should cook this every day! Delicious 🙂 Thank you for sharing! I also shared the recipe on my fb page, with a link to your recipe.