Roasted Brussels Sprouts with Maple-Balsamic Glaze Recipe

Crispy on the outside, tender on the inside, and coated with a sweet and tangy glaze, Roasted Brussels Sprouts with Maple-Balsamic Glaze are the perfect side dish for any occasion. The natural sweetness of maple syrup and the tang of balsamic vinegar elevate this dish, making it a favorite for weeknight dinners or festive gatherings.

Whether you’re a longtime fan of Brussels sprouts or looking to try something new, this recipe will show you how to achieve perfectly caramelized sprouts every time. Let’s explore why the maple-balsamic glaze is such a fantastic addition and how to make this dish in your own kitchen.

Why Maple-Balsamic Glaze is the Perfect Partner for Brussels Sprouts

The combination of maple syrup and balsamic vinegar brings out the best in Brussels sprouts. These tiny cabbages often get a bad rap for their bitter notes, but roasting and glazing them with the right ingredients transforms their flavor into something irresistible.

Balancing Sweet and Tangy Flavors

Maple syrup adds a touch of natural sweetness that complements the earthiness of Brussels sprouts, while balsamic vinegar introduces a tangy depth that cuts through any bitterness. Together, they create a caramelized coating that’s both rich and nuanced.

Benefits of Homemade Glaze

Making your own maple-balsamic glaze ensures you can customize the sweetness and tang to your liking. Unlike store-bought sauces, which can be overly processed, a homemade glaze uses simple, high-quality ingredients for a fresher taste. Plus, it’s quick and easy to whip up while the sprouts are roasting.

Ingredients for Roasted Brussels Sprouts with Maple-Balsamic Glaze

To create the ultimate Roasted Brussels Sprouts with Maple-Balsamic Glaze, you’ll need a handful of fresh and pantry-staple ingredients. Here’s everything you’ll need for this flavorful side dish.

Main Ingredients

Brussels sprouts (1–1.5 pounds): Look for fresh, firm sprouts with bright green leaves for the best results.
Olive oil (2 tablespoons): Helps achieve that crispy, golden texture.
Salt and black pepper: To season the sprouts before roasting.

Ingredients for the Maple-Balsamic Glaze

Maple syrup (2 tablespoons): Provides a natural sweetness that caramelizes beautifully.
Balsamic vinegar (1 tablespoon): Adds a tangy richness to the glaze.
Dijon mustard (1 teaspoon): Optional, but adds a slight kick and helps emulsify the glaze.
Garlic powder (1/2 teaspoon): Enhances the savory notes of the dish.

Optional Add-Ins

Honey: Substitute honey for maple syrup if you prefer a slightly different sweetness profile.
Red pepper flakes: Add a pinch for a touch of heat.
Toasted nuts or dried cranberries: Sprinkle on top for extra crunch or a festive twist.

Step-by-Step Instructions for Roasted Brussels Sprouts

Follow these detailed steps to make perfectly crispy and caramelized Roasted Brussels Sprouts with Maple-Balsamic Glaze.

Preparing the Brussels Sprouts

Preheat the oven to 425°F (220°C). This high temperature ensures the sprouts become crispy and caramelized.
Trim the sprouts: Rinse the Brussels sprouts under cold water, remove any yellow or damaged outer leaves, and trim the tough ends.
Halve the sprouts: Slice each sprout in half lengthwise. This exposes more surface area for roasting, giving you those deliciously crispy edges.

Making the Maple-Balsamic Glaze

In a small bowl, whisk together the maple syrup, balsamic vinegar, Dijon mustard (if using), and garlic powder.
Set the glaze aside for later. It will be brushed onto the sprouts during the final minutes of roasting.

Roasting the Brussels Sprouts

Place the halved sprouts in a large mixing bowl. Add olive oil, a generous pinch of salt, and a sprinkle of black pepper. Toss to coat evenly.
Arrange the sprouts on a baking sheet in a single layer, cut side down. Spacing them out prevents steaming and helps them roast evenly.
Roast the sprouts in the preheated oven for 20-25 minutes, flipping halfway through to ensure even browning.

Adding the Glaze

During the last 5 minutes of roasting, remove the baking sheet and drizzle the prepared maple-balsamic glaze over the sprouts. Toss gently to coat.
Return the sprouts to the oven for the remaining time, allowing the glaze to caramelize and form a glossy coating.

Serving the Sprouts

Once roasted, transfer the sprouts to a serving dish. For extra flavor and texture, consider topping them with toasted nuts, dried cranberries, or a sprinkle of red pepper flakes. Serve immediately for the best taste and texture.

Tips for Crispy and Flavorful Brussels Sprouts

Use High Heat

Roasting at a high temperature, around 425°F (220°C), is essential. This allows the sprouts to brown and crisp up without overcooking. Lower temperatures can cause steaming, leading to softer, less caramelized sprouts.

Cut the Sprouts in Half

Halving the Brussels sprouts exposes the interior to direct heat, helping them cook more evenly. Placing them cut-side down on the baking sheet ensures maximum browning and crispiness.

Don’t Overcrowd the Baking Sheet

Spread the sprouts out in a single layer with space between each piece. Overcrowding traps steam, which can make the sprouts soggy instead of crisp. If needed, use two baking sheets to avoid overcrowding.

Use Enough Oil

Coating the sprouts evenly with olive oil is crucial for crispiness. A light drizzle won’t cut it—make sure every sprout has a good amount of oil to aid in browning and prevent drying out.

Flip Halfway Through

Turning the sprouts halfway through the roasting time ensures they brown evenly on all sides. This small step makes a big difference in the texture and appearance of the finished dish.

Finish with the Glaze at the Right Time

Adding the maple-balsamic glaze during the final 5 minutes of roasting is key. Applying it earlier can cause the sugars to burn. The last-minute addition lets the glaze caramelize slightly without overpowering the natural flavors of the sprouts.

Variations and Substitutions

Can I Use Honey Instead of Maple Syrup for the Glaze?

Yes, honey is an excellent substitute for maple syrup in this recipe. It provides a similar sweetness with a slightly floral undertone. Replace the maple syrup with an equal amount of honey in the glaze. Just be mindful that honey caramelizes faster, so keep an eye on the sprouts during the final roasting minutes to avoid burning.

Add Extra Crunch

Toasted Nuts: Sprinkle roasted almonds, pecans, or walnuts over the finished dish for a satisfying crunch.
Breadcrumbs: Lightly toast panko breadcrumbs in olive oil and sprinkle them on top for extra texture.

Make It Festive

Dried Cranberries: Toss in dried cranberries for a touch of sweetness and a festive look, especially during the holidays.
Orange Zest: Add a hint of citrusy brightness by sprinkling fresh orange zest over the roasted sprouts.

Turn Up the Heat

Red Pepper Flakes: Add a pinch of red pepper flakes to the glaze for a spicy kick.
Chili Honey: Swap regular honey or maple syrup with chili-infused honey for a sweet-and-spicy variation.

Add Protein

Bacon or Pancetta: Chop and cook until crispy, then mix it with the roasted sprouts before serving.
Feta or Goat Cheese: Crumble these over the glazed sprouts for a creamy, tangy contrast.

Common Questions About Roasting Brussels Sprouts

What Temperature is Best for Roasting Brussels Sprouts?

The ideal temperature for roasting Brussels sprouts is 425°F (220°C). This high heat helps achieve a beautiful caramelization, giving the sprouts their signature crispy edges and tender centers.

How Do You Roast Brussels Sprouts So They Are Crispy?

Achieving crispy Brussels sprouts requires attention to a few key steps:

Dry thoroughly: After rinsing, ensure the sprouts are completely dry. Moisture prevents browning and leads to steaming.
Use enough oil: Toss the sprouts generously with olive oil to help them crisp up during roasting.
Space them out: Arrange them cut-side down with space between each sprout to avoid overcrowding.
Flip halfway: Turn them over halfway through cooking to brown both sides evenly.

How Do You Prevent Brussels Sprouts from Becoming Bitter?

Bitterness in Brussels sprouts can be minimized by proper cooking and seasoning:

Roast instead of boil: Roasting at high heat caramelizes the natural sugars in the sprouts, reducing their bitterness.
Use a glaze: Sweeteners like maple syrup or honey balance the slight bitterness with a touch of sweetness.
Salt generously: Salt enhances the sprouts’ natural flavors, cutting through the bitter notes.
Choose smaller sprouts: Smaller, younger sprouts tend to be milder and less bitter than larger ones.

Can I Roast Brussels Sprouts in an Air Fryer?

Absolutely! The air fryer is a great option for quickly achieving crispy Brussels sprouts. Here’s how:

Preheat the air fryer to 400°F (204°C).
Toss the trimmed sprouts with olive oil, salt, and pepper.
Place the sprouts in a single layer in the air fryer basket. Cook for 12-15 minutes, shaking the basket halfway through for even browning.
Drizzle the maple-balsamic glaze over the sprouts during the last 2-3 minutes of cooking.

Conclusion: A Sweet and Savory Brussels Sprouts Recipe for Any Occasion

Roasted Brussels Sprouts with Maple-Balsamic Glaze is more than just a side dish—it’s a showstopper that combines crispy, caramelized sprouts with a sweet and tangy glaze. Perfect for weeknight meals or festive gatherings, this recipe transforms humble Brussels sprouts into a dish that everyone will love.

By following these tips and variations, you can make this recipe your own, tailoring the flavors to suit your taste and dietary preferences. Pair it with roasted meats, hearty grains, or serve it as a stand-alone vegetable dish.

What’s your favorite way to prepare Brussels sprouts? Have you tried experimenting with different glazes or toppings? Share your thoughts and ideas in the comments below—I’d love to hear from you!