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- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons balsamic vinegar - 2 tablespoons pure maple syrup - 3 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper - 1 teaspoon Dijon mustard - 1/4 cup pecans, roughly chopped (optional) - Fresh parsley for garnish Brussels sprouts are small green veggies packed with flavor and nutrients. They are rich in vitamins C and K. The balsamic vinegar adds a tangy taste. Maple syrup gives them a sweet twist. Olive oil helps them roast perfectly. Garlic adds a lovely aroma. - Calories per serving: about 150 - Macros: - Fat: 10g - Carbs: 14g - Protein: 3g Brussels sprouts have many health benefits. They are high in fiber, which helps digestion. They also contain antioxidants, which are good for your body. Eating Brussels sprouts can support heart health and boost your immune system. Enjoy this dish knowing it’s tasty and good for you! Start by trimming the ends of the Brussels sprouts. Remove any yellow or wilted leaves. After that, cut each sprout in half. This helps them cook evenly and caramelize nicely. Preheat your oven to 400°F (200°C). This hot oven will give your sprouts that perfect crispy texture. In a large bowl, mix together the balsamic vinegar, maple syrup, olive oil, minced garlic, Dijon mustard, salt, and pepper. Whisk everything well. This step ensures that all the flavors blend together. A good mix gives your Brussels sprouts a rich, tasty glaze. Next, take your halved sprouts and toss them in the balsamic mixture. Make sure they are fully coated. Then, spread the Brussels sprouts on a lined baking sheet, cut side down. This helps with caramelization. If you like, sprinkle chopped pecans on top for added crunch. Roast the sprouts in your preheated oven for 20-25 minutes. Stir them halfway through to ensure even cooking. You want them tender and golden brown when done. To get the best caramelization, spread the Brussels sprouts cut side down on the baking sheet. This allows them to brown nicely. Use a hot oven at 400°F (200°C). It helps them cook evenly. Stir the sprouts halfway through roasting. This step ensures they brown on all sides. You can add spices to boost flavor. Try a pinch of red pepper flakes for heat. Fresh herbs like thyme or rosemary also work well. If you want more sweetness, drizzle a bit more maple syrup. This adds depth to the dish. Garnishing makes your dish look appealing. Fresh parsley adds a touch of color. You can also sprinkle chopped pecans on top for crunch. Serve the Brussels sprouts in a nice bowl or on a platter. A beautiful presentation makes the meal feel special. {{image_2}} You can easily make Balsamic Roasted Brussels Sprouts fit your diet. For a vegan version, just skip the Dijon mustard. It adds flavor but is not essential. You can still enjoy the dish with the balsamic vinegar and maple syrup. If you need a gluten-free option, this recipe is already safe. The ingredients do not include gluten. Just be sure your Dijon mustard is gluten-free. Want to spice things up? Try adding cheese or bacon. A sprinkle of feta or goat cheese will add creaminess. If you prefer bacon, chop it up and add it before roasting. The saltiness of bacon pairs well with the sweet glaze. You can also mix in fruits like cranberries or apples. Dried cranberries add a sweet and tart flavor. Chopped apples give a nice crunch and freshness. Both options make the dish more colorful and tasty. If you want to cook your Brussels sprouts faster, use an air fryer. Set it to 375°F (190°C) and cook for about 15 minutes. Shake the basket halfway through for even cooking. You can also sauté the Brussels sprouts on the stovetop. Heat olive oil in a pan over medium heat. Add the sprouts and cook for about 10-12 minutes. Stir often until they are tender and golden. This method gives them a nice crisp without using the oven. To keep your Balsamic Roasted Brussels Sprouts fresh, refrigerate them in a sealed container. They will last for about 3 to 5 days. Make sure they cool down to room temperature before you seal them. If you want to freeze them, place the cooled sprouts in a freezer bag. Remove as much air as possible. They can stay good for 2 to 3 months in the freezer. Just label the bag with the date for easy tracking. To reheat your Brussels sprouts, the oven method works best. Preheat your oven to 375°F (190°C). Spread the sprouts on a baking sheet. Heat them for about 10 to 15 minutes or until they are warm. This method keeps them crispy and tasty. If you need a quicker way, use the microwave. Place the sprouts in a microwave-safe dish. Cover them with a damp paper towel. Heat them in 30-second bursts, stirring in between, until they are warm. This method is fast but may make them a bit softer. Balsamic roasted Brussels sprouts last about 3 to 5 days in the fridge. To store them, let them cool down first. Then, place them in an airtight container. This keeps them fresh and tasty for your next meal. If you want to keep them longer, you can freeze them. Just make sure to use a freezer-safe bag or container. They may lose some texture, but they will still taste good. Yes, you can prepare Brussels sprouts ahead of time! A great way is to trim and halve them the day before. Store them in a bowl of cold water in the fridge. This keeps them fresh. You can also mix the balsamic glaze in advance and keep it in the fridge until you're ready to cook. When you're ready, just toss the sprouts in the glaze and roast them. This saves time and makes dinner easier. Balsamic roasted Brussels sprouts pair well with many dishes. Here are some tasty options: - Grilled chicken or steak for protein - Quinoa or rice for a hearty base - A fresh salad for added crunch - Mashed potatoes for comfort food lovers You can also serve them with roasted meats or as part of a veggie platter. Don’t forget to check out my other recipes for more ideas! Balsamic roasted Brussels sprouts offer great flavor and health benefits. You learned about the key ingredients, from fresh Brussels sprouts to balsamic vinegar and maple syrup. I shared steps for prepping, roasting, and perfecting the dish. You also found tips for variations and storage. Enjoy this delicious vegetable side with your favorite meals. Try new flavors or cooking methods to make it your own. The right blend will impress everyone at your table.

Balsamic Roasted Brussels Sprouts

Elevate your dinner table with these Balsamic Glazed Brussels Sprouts with Maple Twist! This easy recipe features tender Brussels sprouts coated in a delicious balsamic and maple glaze, enriched with garlic and topped with crunchy pecans. Perfect as a side dish or a flavorful addition to any meal, you’ll love the blend of sweet and savory flavors. Click through to discover the full recipe and impress your guests!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons balsamic vinegar

2 tablespoons pure maple syrup

3 tablespoons olive oil

2 cloves garlic, minced

Salt and pepper to taste

1 teaspoon Dijon mustard

1/4 cup pecans, roughly chopped (optional)

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the balsamic vinegar, maple syrup, olive oil, minced garlic, Dijon mustard, salt, and pepper until well combined.

      Add the halved Brussels sprouts to the bowl and toss them in the balsamic mixture until fully coated.

        Spread the Brussels sprouts evenly on the prepared baking sheet, cut side down for maximum caramelization. If using, sprinkle the chopped pecans over the top.

          Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the sprouts are tender and golden brown.

            Remove from the oven and allow to cool for a few minutes. Drizzle any remaining glaze over the sprouts before serving.

              Garnish with fresh parsley for a burst of color and serve warm.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4