Brussel Sprouts with Maple Balsamic Glaze

Brussel Sprouts with Maple Balsamic Glaze

This is a fantastic fall side dish, and perfect for your Thanksgiving table. The maple syrup combines beautifully with the balsamic vinegar here for a sweet and savory glaze. If you don't have maple syrup, honey is a good substitute.
Servings 4 people
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

The Brussel Sprouts

  • 1 pounds brussel sprouts
  • 1 tablespoon extra virgin olive oil or vegetable oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

The Maple Balsamic Glaze

  • 1/4 cup maple syrup or honey
  • 1/8 cup balsamic vinegar

Instructions

Roast the brussel sprouts

  • Preheat the oven to 400 degrees
  • Cut the tough end off the brussel sprouts and cut them in half. Remove any outer leaves that fall off in the process
  • Place the brussel sprouts in a large bowl. Drizzle with the tablespoon of oil and the 1/2 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper. Stir to cover all the brussel sprouts are coated with oil
  • Spread the brussel sprouts, in a single layer, on a baking sheet and place in the oven to roast for 15 minutes
  • After 15 minutes, remove the brussel sprouts from the oven and stir to keep them from sticking to the pan
  • Roast for 10 minutes more and stir again.
  • Continue to roast the brussel spouts, checking them every 5 minutes, until they are roasted to a beautiful caramel color and smell toasty, but are not burnt. (The time will depend on the size of the brussel sprouts and temperature of your oven)
  • Place the brussel sprouts back into the large bowl and let cool while you make the maple balsamic glaze

Make the maple balsamic glaze

  • Place the 1/4 cup maple syrup (or honey) and the 1/8 cup balsamic vinegar in a small pan
  • Bring the mixture to a boil, reduce the heat and simmer until it has reduced by half, and is a syrupy consistency. About 5 minutes. Let cool for a couple of minutes
  • Drizzle with the maple balsamic glaze.
  • Place the brussel sprouts in a serving dish and sprinkle with a pinch of salt. Serve warm or at room temperature. These are a wonderful addition to your Thanksgiving table or with your favorite meat or fish

Join the Conversation

  1. Maggie – I love the feature on your site that adjusts ingredients for number of servings! Thank you!

  2. Easy-peasy side dish for Thanksgiving – and so tasty! We followed the directions exactly, with perfect results. To save time, I bought the Brussels sprouts pre-trimmed and cleaned, so there was just roasting and the glaze. I have had great luck with your recipes — thanks and Happy Thanksgiving to all, Maggie! often

  3. Andrew and I made this and they were delicious!

    1. Thanks, Courtney- I’m glad you enjoyed them
      Maggie

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