Balsamic-Maple Roasted Brussels Sprouts

If you think you don’t like Brussels sprouts, there is a good chance you have only had them boiled. Roasted cut side down on a very hot pan, they turn nutty and sweet, with crisp, dark edges and tender middles.

A quick glaze of balsamic vinegar and maple syrup goes on for the last few minutes, just long enough to turn sticky without burning. It takes about ten minutes of hands-on work, and it fits a weeknight dinner as easily as the holiday table, next to a Lentil Walnut Holiday Loaf and Creamy Mashed Potatoes with Mushroom Gravy.

Balsamic-Maple Roasted Brussels Sprouts

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Halved Brussels sprouts roasted on a hot pan until deeply browned and tender, then tossed in a sticky balsamic-maple glaze and finished with toasted pecans. An easy vegan side dish for weeknights and the holiday table.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

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• 1 1/2 pounds Brussels sprouts trimmed and halved lengthwise
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1/4 cup pecans toasted and chopped, optional

Method

 

1. Put a large rimmed baking sheet in the oven and heat the oven to 425°F. Heating the pan first gives the sprouts a head start on browning.
2. In a large bowl, toss the Brussels sprouts with the olive oil, salt and pepper until evenly coated.
3. Carefully tip the sprouts onto the hot pan and turn them cut side down in a single layer. Roast for 18 to 22 minutes without stirring, until the cut sides are deep brown and a knife slides easily into the largest sprout.
4. Whisk the balsamic vinegar and maple syrup together in a small bowl. Drizzle over the sprouts, toss them on the pan, and return to the oven for 2 to 3 minutes, until the glaze is sticky.
5. Transfer to a serving dish, scatter with the pecans if using, and serve warm.

Notes

Keep the sizes even: Quarter any very large sprouts and leave tiny ones whole so everything finishes at the same time.

Don’t crowd the pan: Sprouts that touch will steam instead of brown. If they do not fit in a single layer, divide them between two pans.

Save the loose leaves: Leaves that fall off while trimming turn crisp and chip-like in the oven. Toss them in with the rest.

Holiday version: Add 1/4 cup of dried cranberries or pomegranate seeds along with the pecans.

Make ahead: Trim and halve the sprouts up to 2 days ahead and keep them refrigerated. Leftovers reheat best in a 400°F oven for about 5 minutes.

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Shopping list

• Produce: 1 1/2 pounds Brussels sprouts
• Pantry: olive oil, balsamic vinegar, maple syrup, pecans (optional)
• Spices: salt, black pepper