Warm, fragrant steam rises as I pull these Maple Balsamic Brussels Sprouts from the oven, their glossy surface dotted with toasted hazelnuts. In my first two trials, the sprouts came out chewy or under-seasoned, but by the third bake I achieved that tender interior with crispy, golden edges. Every bite carries a rich, nutty scent and gentle crackling as it cools—proof of patient roasting and the perfect sweet‐tangy glaze.
Why You’ll Love Maple Balsamic Brussels Sprouts
- A harmony of sweet maple and tangy balsamic that caramelizes beautifully
- Crisp-tender texture with a buttery interior and crackling exterior
- Toasted hazelnuts add a warm, nutty crunch
- Inspired by classic fall flavors and vegan-friendly with simple swaps
A Little Background
Last autumn, I experimented on a chilly evening, testing different roasting times until I found the sweet spot when the edges just crackle. These Brussels sprouts have roots in simple farmhouse cooking, where maple and tangy vinegars were pantry staples. Through four batches, I discovered that a hot oven and an even single layer are key to uniform caramelization.
Key Ingredients for Maple Balsamic Brussels Sprouts
- Brussels sprouts (1½ lbs): Trimmed and halved for even roasting; swap in baby ones if you prefer smaller bites
- Maple syrup (2 tbsp): Adds rich sweetness—use Grade A dark for deeper flavor
- Balsamic vinegar (3 tbsp): Brings tangy depth; aged balsamic will give a nuanced sweetness
- Hazelnuts (2 tbsp): Chopped and toasted for crunch; pecans or walnuts also work
- Fresh rosemary (1 tsp): Finely chopped to brighten the dish; thyme is a gentle alternative
How to Make Maple Balsamic Brussels Sprouts
- Preheat oven to 400°F. On a parchment-lined sheet, toss halved sprouts with 2 tbsp olive oil, ¾ tsp salt, ½ tsp pepper, and ¾ tsp garlic powder until evenly coated (about 2 minutes prep).
- Roast for 15–20 minutes, stirring once at the halfway mark, until the edges are golden and gently crackling; watch closely after 15 minutes to avoid burning.
- While sprouts roast, whisk 3 tbsp balsamic vinegar, 2 tbsp maple syrup, 1 tbsp olive oil, ½ tsp Dijon, and ⅛ tsp salt in a small bowl until glossy and smooth.
- Transfer sprouts to a warm bowl, pour the glaze over them, and toss gently. Scatter 2 tbsp toasted hazelnuts and 1 tsp chopped rosemary on top before serving.
Pro Tips & Troubleshooting
- For extra crispiness, roast on a preheated heavy pan instead of a sheet.
- If sprouts steam instead of roast, ensure they’re in a single layer with space between.
- Swap rosemary for sage in fall for an earthier note.
- Doubling the batch? Use two pans so the oven temperature stays steady.
Storage & Make-Ahead Guide
Cool roasted sprouts completely before storing to avoid sogginess. In an airtight container, they keep in the fridge up to 4 days—reheat at 350°F until warmed through (165°F internal). For longer storage, freeze in a sealed bag for up to 2 months; thaw overnight in the fridge before reheating. Always wash hands and utensils after handling raw sprouts to prevent cross-contamination.
Serving Suggestions
These Maple Balsamic Brussels Sprouts shine alongside roasted root vegetables, atop a bed of creamy polenta, or tossed into warm grain bowls. Garnish with extra rosemary sprigs for a festive touch.
Frequently Asked Questions
- How long should I roast Brussels sprouts for caramelization? Aim for 15–20 minutes at 400°F, stirring once so they brown evenly without burning.
- Can I make these Maple Balsamic Brussels Sprouts ahead of time? Yes—roast and dress them, then store in the fridge; reheat to 350°F just before serving.
- What’s the best way to reheat roasted Brussels sprouts? Reheat on a sheet pan in a 350°F oven for 8–10 minutes to restore crisp edges.
- Can I use frozen Brussels sprouts instead of fresh? Thaw and pat them dry; roast at the same temperature but add 3–5 more minutes to the cook time.
- Is there a substitute for hazelnuts? Chopped pecans or walnuts work well if you prefer a different nut or need a milder flavor.
- What temperature is ideal for roasting to avoid soggy sprouts? A steady 400°F ensures fast evaporation of moisture and develops that desirable crackle.
Final Thoughts
I hope these Maple Balsamic Brussels Sprouts become your go-to side on chilly evenings. I love piling them next to a hearty lentil stew or serving them as a snack straight from the pan. Let me know how your batch turns out—share your photos and tweaks below!
More Recipes You’ll Love
- Air Fryer Brussels Sprouts – brings out extra crisp edges with a quick air-crisp method
- Air Fryer Zucchini Chips – another guilt-free veggie snack you can whip up in minutes
- Air Fryer Sweet Potato Fries – sweet and salty pairing perfect for cozy fall meals
Maple Balsamic Brussels Sprouts with Hazelnuts and Rosemary
Ingredients
Method
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Place brussels sprouts on the sheet, drizzle with 2 tablespoons olive oil, then sprinkle with 3/4 teaspoon kosher salt, 3/4 teaspoon garlic powder, and 1/2 teaspoon black pepper. Toss gently to coat.
- Roast for 15–20 minutes, stirring halfway, until edges are golden brown and crispy.
- Whisk together 3 tablespoons balsamic vinegar, 2 tablespoons maple syrup, 1 tablespoon olive oil, 1 teaspoon dijon mustard, and 1/8 teaspoon kosher salt until smooth.
- Transfer sprouts to a serving bowl. Pour the glaze over them and toss to coat evenly.
- Sprinkle with 2 tablespoons chopped hazelnuts and 1 teaspoon chopped rosemary before serving.