Maple Roasted Brussels Sprouts
These maple-roasted Brussels sprouts are perfectly caramelized in the oven, offering a wonderful balance of earthy bitterness and sweet, sticky glaze. They are a healthy and sophisticated side dish that pairs beautifully with any holiday roast.
- Prep time: 31 minutes
- Cook time: 56 minutes
- Total time: 87 minutes
- Servings: 8
- Difficulty: Medium
- Cuisine: International
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons pure maple syrup
- 1 tablespoon balsamic vinegar
- 1/2 cup chopped pecans
- 1/4 cup dried cranberries
Instructions
- Preheat the oven to 400 degrees F.
- On a large sheet pan, toss the Brussels sprouts with olive oil, salt, and pepper.
- Spread the sprouts in a single layer and roast for 20 to 25 minutes until tender and charred.
- In a small bowl, whisk the maple syrup and balsamic vinegar together.
- Drizzle the glaze over the roasted sprouts and toss to coat.
- Add the pecans and cranberries, then roast for another 5 minutes.
- Serve immediately while hot.
Tips
- Ensure the sprouts are in a single layer so they roast rather than steam.
- Place the sprouts cut-side down for the best caramelization.
- Watch the pecans closely during the final 5 minutes so they do not burn.
Frequently Asked Questions
Can I use frozen sprouts?
Fresh is much better for roasting; frozen sprouts tend to become mushy.
What if I don't like balsamic vinegar?
You can omit the vinegar and just use the maple syrup for a simpler sweetness.
Can I add bacon?
Bacon is a fantastic addition; toss it in at the beginning with the sprouts.