There’s nothing quite like the gentle sizzling and nutty toasted scent that fills my kitchen when I roast Maple Balsamic Brussels Sprouts. I’ve tested this recipe over a dozen times, tweaking the glaze consistency and roasting temperature to achieve glossy edges and tender interiors every single time. Testing Note (Prep): I learned that halving each sprout as evenly as possible ensures they roast at the same pace, giving me uniform golden edges.
Why You’ll Love Maple Balsamic Brussels Sprouts
- Each sprout emerges tender with a caramelized, slightly crisp exterior and a glossy, sticky glaze.
- The chopped hazelnuts add a satisfying crunch and deepen the nutty aroma.
- Fresh rosemary infuses every bite with an herby, pine-fresh note.
- Rooted in seasonal traditions, this dish blends simple ingredients with vegan flair.
A Little Background
On a chilly December afternoon, I roasted sprouts for a holiday potluck and discovered that a quick glaze toss halfway through brought out a deep, tangy sweetness. Since then, these Maple Balsamic Brussels Sprouts have become my go-to side, whether I’m feeding a small family dinner or a festive gathering of friends.
Key Ingredients for Maple Balsamic Brussels Sprouts
- Brussels sprouts (1 lb): Halved lengthwise for even roasting; frozen can work in a pinch.
- Maple syrup (2 Tbsp): Pure grade lends a rich sweetness; light and dark syrups both perform well.
- Balsamic vinegar (2 Tbsp): Aged or regular—controls tang level; tastes brighter when you whisk in water.
- Hazelnuts (1/2 cup): Roughly chopped for crunchy contrast; toast them lightly on the stovetop for extra depth.
- Fresh rosemary (1 Tbsp): Finely minced so it clings to each sprout; dried can substitute (use 1 tsp).
How to Make Maple Balsamic Brussels Sprouts
- Preheat oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss 1 lb halved Brussels sprouts with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread cut-side down on the prepared sheet.
- Roast for 20 minutes, until tender and golden at the edges.
- Meanwhile, whisk together 2 Tbsp balsamic vinegar, 2 Tbsp pure maple syrup, 2 Tbsp water, 1 tsp Dijon mustard, and 2 minced garlic cloves in a small bowl.
- Remove the sheet from the oven. Sprinkle 1/2 cup chopped hazelnuts and 1 Tbsp minced rosemary over the sprouts. Drizzle the glaze and toss gently to coat.
- Return to the oven and roast an additional 5 minutes, until surfaces are bubbling and caramelized.
Pro Tips & Troubleshooting
- Chop sprouts to uniform size so they finish roasting simultaneously—I found this stops uneven browning.
- If the glaze seems too thick to coat, stir in an extra tablespoon of water and whisk vigorously.
- Add a pinch of red pepper flakes for a subtle heat contrast against the sweet glaze.
- Scaling Tip: To double the batch, use two baking sheets; overcrowding causes steaming instead of roasting.
Storage & Make-Ahead Guide
Allow sprouts to cool to room temperature within two hours, then refrigerate in an airtight container for up to 3 days. (Testing Note: After one reheating trial, I discovered 350°F for 8 minutes restores crispness without drying out the glaze.) For longer storage, freeze in a sealed bag for up to one month—thaw overnight in the fridge before reheating.
Serving Suggestions
Serve these Maple Balsamic Brussels Sprouts alongside creamy mashed potatoes, atop a grain bowl, or as a festive side with vegan lentil loaf. They also make a lively salad topper when cooled and tossed with mixed greens and cranberries.
Frequently Asked Questions
- How do I reheat Maple Balsamic Brussels Sprouts? Warm them on a baking sheet at 350°F for about 8 minutes, or microwave in short bursts to avoid sogginess.
- Can I use frozen Brussels sprouts? Yes—thaw and pat dry first, then follow the same toss-and-roast method for best caramelization.
- What’s the easiest way to toast hazelnuts? Heat them in a dry skillet over medium for 3–5 minutes, stirring constantly until fragrant, then chop.
- Is there a substitute for maple syrup? Agave nectar or brown rice syrup work, though the flavor will be milder and less complex.
- How can I make this recipe gluten-free? It’s naturally gluten-free—just verify your mustard and vinegar labels if you’re sensitive.
- Can I prepare the glaze ahead of time? Absolutely—store the mixed glaze in the fridge for up to 2 days and whisk again before using.
Final Thoughts
Every time I serve these Maple Balsamic Brussels Sprouts, friends ask for seconds—there’s something about that sticky, nutty crunch that wins people over. My favorite way to enjoy them? Piled onto creamy polenta with a drizzle of extra glaze. Give this recipe a try, and let me know how your batch turns out!
More Recipes You’ll Love
- Air Fryer Brussels Sprouts – an alternative hands-off method for achieving crispy, caramelized edges
- Air Fryer Zucchini Chips – light, crunchy vegetable chips seasoned to perfection
- Air Fryer Sweet Potato Fries – sweet and savory fries that balance the tang of balsamic glaze
- Air Fryer Garlic Bread – golden, buttery slices that pair beautifully with saucy dishes
Maple Balsamic Brussels Sprouts
Ingredients
For the sprouts
- 1 lb Brussels sprouts halved lengthwise
- 1 Tbsp olive oil
- 1 tsp salt
- 0.25 tsp black pepper
- 0.5 cup hazelnuts roughly chopped
- 1 Tbsp fresh rosemary minced
For the glaze
- 2 Tbsp balsamic vinegar
- 2 Tbsp maple syrup
- 2 Tbsp water
- 1 tsp Dijon mustard
- 2 cloves garlic minced
Instructions
For the sprouts
- Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper.
- Toss halved Brussels sprouts with olive oil, salt, and pepper in a large bowl.
- Spread the sprouts cut-side down on the prepared baking sheet and roast for 20 minutes, until edges are golden and tender.
For the glaze
- Whisk together balsamic vinegar, maple syrup, water, Dijon mustard, and minced garlic in a small bowl.
- Remove the sprouts from the oven and sprinkle chopped hazelnuts and rosemary over them.
- Drizzle the glaze over the sprouts and toss gently to coat.
- Return to the oven and roast for an additional 5 minutes, until the glaze is bubbling around the sides.