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Maple Balsamic Brussels Sprouts

Maple balsamic Brussels sprouts roast at 425°F until tender with browned, crisp cut sides, then get tossed in a tangy-sweet glaze. They make a simple side dish with balsamic vinegar, pure maple syrup, and Dijon mustard.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels 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 glaze
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup pure
  • 1 tsp Dijon mustard

Equipment

  • 1 rimmed 18x13-inch baking sheet

Method
 

Roast the sprouts
  1. Heat the oven to 425°F.
  2. Line a rimmed 18x13-inch baking sheet with parchment paper.
  3. Toss the Brussels sprouts with the olive oil, kosher salt, and black pepper.
  4. Arrange the sprouts cut side down in a single layer on the baking sheet.
  5. Roast for 20 to 25 minutes, until tender and browned on the cut sides.
Make the glaze
  1. While the sprouts roast, whisk the balsamic vinegar, maple syrup, and Dijon mustard in a small bowl.
Toss and serve
  1. Transfer the hot Brussels sprouts to a serving bowl.
  2. Toss the sprouts with the glaze.
  3. Serve.

Notes

For the best browning, arrange the sprouts cut side down without crowding the baking sheet. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the sprouts can turn soft. For a lower-sodium option, reduce the kosher salt.