Maple Balsamic Brussels Sprouts
Roasted Brussels sprouts glazed with maple syrup and balsamic vinegar, topped with toasted hazelnuts and fresh rosemary.
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.
Notes
Testing Note (Prep): I learned that halving each sprout as evenly as possible ensures they roast at the same pace, giving me consistent caramelization.
Testing Note (Cooking): I found that adding chopped hazelnuts and rosemary halfway through locks in crunch and fresh aroma without burning the herbs.
Testing Note (Storage): Allow sprouts to cool completely before sealing in an airtight container; reheating at 350°F for about 8 minutes revives the crisp texture without drying out the glaze.