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.
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
Instructions
Roasted Brussels Sprouts
- 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.
Maple Balsamic Glaze & Toppings
- 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.
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.