Winter Roasted Brussels Sprouts (Printable)

Brussels sprouts roasted and coated in a sweet balsamic-maple glaze, perfect for a warm winter side.

# What You'll Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Oils & Seasonings

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

→ Glaze

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

→ Optional Garnish

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

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the halved Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.
03 - Spread the 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 together balsamic vinegar and maple syrup in a small bowl.
06 - Drizzle the balsamic-maple glaze over the hot Brussels sprouts and toss to coat evenly.
07 - Return the glazed Brussels sprouts to the oven for an additional 5 minutes to caramelize.
08 - Transfer to a serving platter and garnish with toasted nuts and dried cranberries if desired. Serve warm.

# Expert Advice:

01 -
  • The crispy, caramelized edges turn even skeptics into believers.
  • Sweet maple and tangy balsamic create a glaze that clings to every leaf.
  • It comes together in under an hour with pantry staples you probably already have.
  • The recipe works just as well for a quiet weeknight as it does for holiday guests.
02 -
  • Do not skip the parchment paper or you will spend twenty minutes scrubbing caramelized sugar off your pan.
  • Cut side down is non-negotiable if you want those crispy, caramelized edges.
  • Add the glaze only after roasting or it will burn and turn bitter instead of sweet.
03 -
  • Toast your nuts in the oven while the sprouts roast to save time and keep everything warm.
  • Use a hot oven and plenty of space on the pan, it is the only way to get crispy edges instead of soggy steamed sprouts.
  • Double the glaze if you love extra sauce, it is just as good drizzled over roasted chicken or grain bowls.
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