Description
Reader favorite roasted Brussels sprouts with balsamic vinegar and a kiss of maple syrup are the fuss-free, crave-worthy side dish for elevated dinners or the holiday table. You'll never wants Brussels sprouts another way! Sweet, salty, and crispy. YUM!
Ingredients
Units
Scale
- 1 lb Brussels sprouts, woody ends removed and halved (or quartered if large)
- 2 tbsp coconut oil, melted (or extra virgin olive oil)
- 1 tbsp balsamic vinegar
- 1 tbsp pure maple syrup
- 1/2 tsp fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 375F. (I recommend roasting directly on the pan for extra crispiness, but you can also a large baking sheet with foil.)
- Place Brussels sprouts in a large mixing bowl. Be sure to include the outer leaves (minus any brown ones) since they get nice and crispy. Add coconut oil, balsamic vinegar, maple syrup, salt and pepper. Toss to combine.
- 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
If you double the recipe, use two sheet pans so there's enough space for the sprouts to brown.