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Maple Balsamic Brussels Sprouts

Maple Balsamic Brussels Sprouts with Hazelnuts and Rosemary

These Maple Balsamic Brussels Sprouts combine sweet maple, tangy balsamic, and nutty hazelnuts for a lively side dish with crispy, golden edges.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Vegan
Calories: 174
Ingredients Method Notes

Ingredients
  

Roasted Brussels Sprouts
  • 1.5 pounds brussels sprouts ends removed and halved
  • 2 tablespoons extra virgin olive oil
  • 0.75 teaspoon kosher salt
  • 0.75 teaspoon garlic powder
  • 0.5 teaspoon black pepper
Maple Balsamic Glaze & Toppings
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 0.125 teaspoon kosher salt
  • 2 tablespoons chopped hazelnuts
  • 1 teaspoon fresh rosemary, chopped

Method
 

Roasted Brussels Sprouts
  1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. Roast for 15–20 minutes, stirring halfway, until edges are golden brown and crispy.
Maple Balsamic Glaze & Toppings
  1. 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.
  2. Transfer sprouts to a serving bowl. Pour the glaze over them and toss to coat evenly.
  3. Sprinkle with 2 tablespoons chopped hazelnuts and 1 teaspoon chopped rosemary before serving.

Notes

Make sure sprouts are in a single layer when roasting to avoid steaming and ensure even browning.
Store cooled leftovers in an airtight container; reheat at 350°F to restore crispiness.