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    You are here: Home / Side Dishes / Roasted Brussels Sprouts with Maple Balsamic Glaze

    Roasted Brussels Sprouts with Maple Balsamic Glaze

    Last Updated November 22, 2020. Published October 25, 2020 By Lorie 14 Comments

    This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Roasted brussels sprouts on baking sheet.

    These Roasted Brussels Sprouts with Maple Balsamic Glaze are the perfect side dish recipe for any dinner. Simple and delicious, with a perfect balsamic glaze and pecans, your veggie at dinner will be a big hit!

    Roasted Brusel Sprouts on pan with pecans.

    This recipe was originally published January 2017 and updated October 2020.

    What's that? You hated Brussels sprouts all of your life as well? Seems to be the trend.

    Once you try them roasted to perfection in this Roasted Brussels Sprouts with Balsamic Glaze, you will wonder what took you so darn long to join the brussels are delicious team!

    Don't worry, I was just like you.

    It took trying them roasted with bacon to change my mind. The rest is history!

    If you are unsure about making the glaze, please don't be!

    • It is a pretty fail proof glaze
    • It adds another level of flavor to these roasted brussel sprouts
    • The glaze is SO EASY! Give it a shot!

    What you will need to make this:

    • The higher quality balsamic vinegar you can use in the Maple Balsamic Glaze, the better. You will notice a definite difference in flavor.
    Ingredients needed to make recipe labeled on counter.

    How to make this recipe:

    Toss all of the Brussels sprouts, olive oil, and seasonings together in a bowl, or right on the baking sheet. Spread evenly on a parchment lined baking sheet. (steps 1-3)

    Place in the oven and roast. Add the pecans about 5 minutes before removing the roasted brussels sprouts. I sometimes toss them halfway--not necessary, but it can help even the browning a touch.

    Brussels sprouts with seasoning in bowl and then on pan.

    While the Brussels sprouts are roasting, in a small pan, bring the maple and balsamic vinegar to a boil over medium heat. Stir frequently for about 5-6 minutes or until the mixture starts to thicken and reduce. It will ooze off of the spoon a bit slower but won't be overly thick at this point.

    Remove the pot from the heat and allow to cool and further thicken until the Brussels sprouts are ready. Drizzle over when ready to eat. (steps 4-6)

    Balsamic vinegar with maple in sauce pan.

    Notes:

    • The trick to the glaze is to not overcook it. If you are unsure if it's ready, just pull it off the heat anyway. I learned that very quickly the first time around when I basically created Maple Balsamic candy. Oops! Once it cools, it will thicken up for sure.
    • The pecans are not 100% needed in this recipe, but they certainly are my favorite addition to the sprouts.
    • You can broil the Brussels sprouts for a few minutes before removing them from the oven for extra crispiness.
    Roasted brussels sprouts on pan.

    What to serve with this recipe:

    • A good chicken dinner always pairs well with Brussels sprouts in my opinion. I love making them with this Mozzarella Stuffed Chicken with Tomato and Basil. We are talking on point my friends!
    • Speaking of chicken, perhaps you go a bit more laid back with these Cornmeal Crusted Baked Chicken Tenders.
    • Butter Herb Instant Pot Salmon is great as well with these Maple Balsamic Brussels sprouts!
    • Anyone ever paired your Brussels sprouts with Mac and Cheese? If you haven't, then you are missing out for sure! Try this Instant Pot Mac and Cheese with these sprouts!

    DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!

    Brussels sprouts with pecans and glaze on pan.

    Roasted Brussels Sprouts with Maple Balsamic Glaze

    These Roasted Brussels Sprouts with Maple Balsamic Glaze are the perfect side dish recipe for any dinner. Simple and delicious, with a perfect balsamic glaze and pecans, your veggie at dinner will be a big hit!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 4
    Calories: 288kcal
    Author: Lorie Yarro

    Ingredients 

    • 1½ lb. Brussels Sprouts ends trimmed and halved
    • 2 T olive oil
    • ½ c raw pecan halves
    • ½ teaspoon ground mustard
    • ½ teaspoon garlic powder
    • ½ teaspoon cracked pepper
    • ½ teaspoon sea salt

    For Glaze

    • ⅔ c balsamic vinegar
    • 2-3 T maple syrup
    • Pinch of sea salt if desired

    Instructions

    • Preheat oven to 425°F.
    • In a medium bowl, toss Brussels Sprouts, olive oil, mustard, garlic, salt and pepper to coat sprouts evenly.
    • Line evenly on a parchment lined baking sheet.
    • Place in oven to roast for about 25 minutes or until browned to liking.
    • Toss pecans in the leftover olive oil from the sprouts or add about 1 teaspoon more and add them onto the pan in the last 5 minutes of roasting.
    • While sprouts are roasting, in a small sauce pan, combine balsamic vinegar, maple and sea salt and set stove to medium heat.
    • Allow the mixture to come to a boil and stir frequently for about 5-7 minutes.
    • When the mixture begins to reduce and thicken slightly, remove it from the heat and allow to cool for a few minutes before drizzling over Brussels Sprouts. You will know the glaze is reducing when you can pull the spoon out and the mixture slowly falls off the spoon and has a thicker consistency.

    Notes

    • The trick to the glaze is to not overcook it. If you are unsure if it's ready, just pull it off the heat anyway. I learned that very quickly the first time around when I basically created Maple Balsamic candy. Oops! Once it cools, it will thicken up for sure.
    • The pecans are not 100% needed in this recipe, but they certainly are my favorite addition to the sprouts.
    • You can broil the Brussels sprouts for a few minutes before removing them from the oven for extra crispiness.

    Nutrition

    Calories: 288kcal | Carbohydrates: 31g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Sodium: 344mg | Potassium: 783mg | Fiber: 8g | Sugar: 17g | Vitamin A: 1283IU | Vitamin C: 145mg | Calcium: 102mg | Iron: 3mg
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
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    Reader Interactions

    Comments

    1. Kristina @ Love & Zest says

      November 21, 2017 at 10:30 am

      Well these sound amazing! I love the maple balsamic glaze you used! And of course the pecans are a must!

      Reply
      • Lorie says

        November 25, 2017 at 11:32 am

        The pecans seal the deal for me!

        Reply
    2. Taylor Kiser says

      November 21, 2017 at 7:07 am

      This side dish needs to be on everyone's holiday table! And I'll be going back for seconds!

      Reply
      • Lorie says

        November 25, 2017 at 11:33 am

        Agree, Taylor!

        Reply
    3. Christine says

      November 20, 2017 at 9:31 pm

      These are so perfect for Thanksgiving! I'd love to have these on the dinner table. Yum!

      Reply
      • Lorie says

        November 25, 2017 at 11:33 am

        Agree!

        Reply
    4. Jessica Levinson says

      November 20, 2017 at 8:02 pm

      These are the perfect side for the holiday table! Love that glaze!

      Reply
      • Lorie says

        November 25, 2017 at 11:33 am

        It's so good, and for more than just this recipe. I used it all the time!

        Reply
    5. Rachel says

      November 20, 2017 at 6:15 pm

      I oddly love Brussels sprouts. But don't tell my mom. Haha.

      Reply
      • Lorie says

        November 25, 2017 at 11:33 am

        Ha, secret is safe with me Rachel!

        Reply
    6. Sarah says

      November 20, 2017 at 1:39 pm

      Love this!! My oldest daughter and I LOVE brussels, I actually just picked up 2 huge bags at Costco for Thanksgiving and pretty much it will be her and I that devour them. I'm going to make half this way, not sure she will love the nuts but I will!

      Reply
      • Lorie says

        November 25, 2017 at 11:34 am

        Yes! And she can pick out the pecans, right?

        Reply
    7. Liz says

      November 20, 2017 at 9:37 am

      I love it! I used to hate BS too, then I was like umm Liz, WTF, these are delicious! And then one day I stopped by the market on my way home from the gym to buy a bag for lunch lol. Oh how times change~

      Reply
      • Lorie says

        November 25, 2017 at 11:34 am

        Seriously, guess I am just getting old???

        Reply

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