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Maple Balsamic Brussels Sprouts

Maple balsamic Brussels sprouts roast cut-side down until deeply browned and tender, then get tossed with a quick maple and balsamic glaze. The sweet-tangy finish makes this an easy roasted vegetable side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 106
Ingredients Equipment Method Notes

Ingredients
  

For the sprouts
  • 1.5 lb Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the maple balsamic glaze
  • 1 tbsp pure maple syrup
  • 2 tbsp balsamic vinegar

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Roast the sprouts
  1. Heat the oven to 425°F.
  2. Place a rack in the center.
  3. Toss the Brussels sprouts with the olive oil, salt, and pepper.
  4. Arrange them cut side down on an 18x13-inch rimmed baking sheet.
  5. Roast for 20 to 25 minutes, until the cut sides are deeply browned and the centers are tender when pierced.
Make the glaze and finish
  1. While the sprouts roast, whisk the maple syrup and balsamic vinegar together in a small bowl.
  2. Transfer the hot sprouts to a serving bowl.
  3. Drizzle with the glaze.
  4. Toss to coat.

Notes

For deeply browned sprouts, arrange them cut side down as directed. Refrigerate leftovers for up to 4 days; freezing is not recommended. For a lower-sodium option, reduce the kosher salt to taste.