Oven baked until tender (with plenty of crispy bits!) these simple roasted Brussels are tossed with garlic powder, maple syrup and balsamic vinegar for a savoury richness with just a hint of sweet. Less than 15 minutes of hands on time, it’s the perfect veggie side!
Double batch worthy, these easy balsamic roasted Brussels sprouts aren’t too sweet or tart, just super flavourful.
If I see Brussels sprouts on a menu, I’m gonna order them. They are absolutely my favourite veggie. Like, no contest.
Yes, they’re super healthy – and my dietitian side loves to see a daily green on your plate. But I’m gonna be real with you – the only reason I eat them as much as I do is because I think their texture and flavour are unmatched.
Of course, if you grew up with soggy, boiled sprouts, you know they can be awful too. And the answer is roasting them. I mean, in this house, my motto is practically “when in doubt, roast it” but it’s doubly true here.
Roasting brings out the best in Brussels – rendering them tender, with a caramelized sweetness and crispy browned edges. That alone is delicious…but these maple balsamic Brussels sprouts have the flavour dialled up!
Plus, they’re super easy – less than 15 minutes of hands on time (depending on how fast you chop) – so it’s the kind of vegetable side dish I wanna eat at least a couple of nights a week.
I’ve tossed them with my vegan mac and cheese. Added them to grain bowls and grilled cheese (trust me!!). If you want them straight up, they’re super delicious all on their own…but I’ve been known to sprinkle on my almond “parmesan” for a little boost of umami. I can honestly eat the whole tray myself!
Looking for more doable plant-based recipes with the flavour dialled way up? Grab a copy of my cookbook Plant Magic!
A few pro tips to help you ace these balsamic roasted Brussels sprouts
Look for Brussels that have firm, closed heads for the best flavour and texture!
I’ve made A LOT of Brussels sprouts in my day. And there is nothing worse than pulling them out of the oven looking all pale and overcooked. Why does that happen? Probably because you’ve overcrowded the roasting pan so they steam instead of roast. You wanna give them space to LIVE!
Trim off just a tiny bit from the ends to reduce waste.Don’t skimp on the oil! It really helps with browning.
You want a high heat. And don’t even think about messing with them during cooking. Trust me: they will cook on both sides WITHOUT turning them.
In the process of developing this recipe, I found that getting the balance of maple and balsamic right takes time. You don’t want it too cloyingly acidic or sweet. Instead, I was going for just enough to really make the flavours POP without being too “oh this SO balsamic-y”
So I added the balsamic in two stages. The acid in the vinegar helps enhance the flavour of the sprouts during roasting…..and the little bit with the maple at the end helps give it that (not too) sweet tart flavour you’re looking for.
The key is to toss them really, really well so it coats every sprout! I typically mound them on the tray (unlike the picture) before I drizzle so more gets directly on the sprouts.
More crave-worthy vegetable side dishes:
Sautéed Green Beans with Dijon Butter (vegan!)
Easy Roasted Cauliflower with Maple Tahini Sauce
Quick Sautéed Kale with Garlic and Chiles
15 Minute, Fork Tender Grilled Zucchini
Simple Roasted Beets
Print
Easy, Oven Roasted Maple Balsamic Brussels Sprouts
Oven baked until tender (with plenty of crispy bits!) these simple roasted Brussels are tossed with garlic powder, maple syrup and balsamic vinegar for a savoury richness with just a hint of sweet.
pinchred chile flakesoptional but highly recommended!
1tablespoonmaple syrup
Imperial – Metric
Instructions
Preheat oven to 450℉ (230℃). Line a rimmed baking sheet with parchment paper for easy clean up.
Trim ends of Brussels and slice in half. Place in a medium bowl and toss with 1 tablespoon of the balsamic, plus the oil, salt, garlic powder, and chile flakes.
Place Brussels on the baking sheet, cut side down, ensuring space around each sprout so they roast properly.
Pro Tip: reserve any loose leaves from the Brussels and add them after the first 10 minutes of roasting so they get crispy but don’t burn!
Roast for 20-30 minutes, depending on size of sprout. For extra small sprouts, check at 18 minutes. You want them browned on the cut side and the tops and pierce-able with a fork.
In a small cup, mix the remaining balsamic with the maple syrup. Pour over the sprouts on the baking sheet and toss well to make sure they are evenly coated.
Notes
If you love Brussels as much as I do, you might want to double the batch! You still want to ensure that they’re not too crowded on the baking sheet so they cook well.
The post Easy Oven Roasted Maple Balsamic Brussels Sprouts appeared first on Desiree Nielsen.
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