Winter Roasted Brussels Sprouts (Printable)

Tender roasted Brussels sprouts with a sweet-tangy balsamic maple glaze and optional nutty garnish.

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper

→ Glaze

05 - 2 tbsp balsamic vinegar
06 - 1 1/2 tbsp pure maple syrup

→ Optional Garnish

07 - 1/4 cup toasted pecans or walnuts, roughly chopped
08 - 2 tbsp dried cranberries

# How-To Steps:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss halved Brussels sprouts with olive oil, sea salt, and black pepper in a large bowl until evenly coated.
03 - Spread Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until golden-brown and crisp on the edges.
05 - Whisk balsamic vinegar and maple syrup together in a small bowl until combined.
06 - Drizzle the balsamic-maple glaze over the hot Brussels sprouts and toss to coat evenly.
07 - Return the sprouts to the oven for an additional 5 minutes to caramelize the glaze.
08 - Transfer to a serving platter and garnish with toasted nuts and dried cranberries if desired. Serve warm.

# Expert Advice:

01 -
  • The edges get so crispy they shatter when you bite into them, while the centers stay tender and sweet.
  • The balsamic-maple glaze hits that perfect balance between tangy and caramelized, making even skeptics reach for seconds.
  • It comes together in under an hour with ingredients you probably already have, no fancy techniques required.
02 -
  • If you pile the sprouts too close together, they'll steam instead of roast, and you'll end up with mushy greens instead of crispy gems.
  • Don't add the glaze too early—it needs those final 5 minutes to caramelize without burning, so wait until the sprouts are already golden.
03 -
  • Toss the trimmed sprout halves with the glaze in the bowl instead of drizzling on the pan if you want every single piece coated perfectly.
  • Add a pinch of red pepper flakes to the glaze for a subtle warmth that sneaks up on you in the best way.
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