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!

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.

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.

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)

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.

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!

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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 tsp ground mustard
• ▢ ½ tsp garlic powder
• ▢ ½ tsp cracked pepper
• ▢ ½ tsp 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 tsp 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!