Description
This Balsamic Roasted Brussels Sprouts recipe features tender, caramelized Brussels sprouts tossed in a sweet and tangy glaze made with balsamic vinegar, maple syrup, garlic, and olive oil. Roasted to perfection for a crisp exterior and soft interior, this side dish is easy to prepare and elevates any meal with its rich flavors and satisfying texture.
Ingredients
Scale
Brussels Sprouts
- 2 pounds brussels sprouts
Glaze
- 2 tablespoons olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon maple syrup
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare Glaze: In a small mixing bowl, whisk together olive oil, balsamic vinegar, maple syrup, minced garlic, sea salt, and ground pepper until well combined.
- Prepare Brussels Sprouts: Trim the stems off the Brussels sprouts and remove any wilted or damaged outer leaves. Cut each sprout in half, placing them in a large bowl.
- Coat Sprouts: Pour the prepared glaze over the halved Brussels sprouts. Toss thoroughly to ensure each sprout is evenly coated with the flavorful mixture.
- Arrange on Baking Sheet: Spread the coated Brussels sprouts in a single layer on the prepared baking sheet. Use two sheets if necessary to avoid overcrowding and promote even roasting.
- Roast Sprouts: Place the baking sheet in the oven and roast for 30 minutes, stirring once halfway through the cooking time to ensure even browning and caramelization.
- Check Doneness and Season: The Brussels sprouts are done when they are tender on the inside and have a crisp, golden brown outer layer. Remove from the oven and taste; season with additional salt and pepper if desired.
- Serve Warm: Serve the roasted Brussels sprouts warm as a delicious side dish to complement any main course.
Notes
- Store any leftover Brussels sprouts in an airtight container in the fridge for up to 4–5 days to maintain freshness.
- For even cooking, try to cut the Brussels sprouts into uniform halves or quarters (for larger sprouts) so they roast evenly without burning.
- For an extra flavor boost, drizzle with balsamic glaze or sprinkle with grated parmesan cheese just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
