Oven Roasted Brussels Sprouts With Balsamic Maple Glaze

Savory brussel sprouts with balsamic glaze

5 from 3 votes

Oven Roasted Brussels Sprouts With Balsamic Maple Glaze

These delicious oven-roasted brussels sprouts, tossed in a sweet, tangy and syrupy balsamic maple glaze, are tender-crisp and make for an elegant side dish for your Holiday table! Thanksgiving/Holiday season or not, these are great to enjoy all year round!

Course Appetizer

Cuisine American

Keyword Balsamic Maple Glaze, Holiday Side Dish, Roasted Brussels Sprouts, Roasted Vegetables

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 126kcal

Author Freda Dias

Ingredients

1 lb brussels sprouts ends trimmed, outer leaves discarded and cut in half
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon red pepper flakes optional
2 tablespoons of balsamic-maple glaze homemade or store-bought (recipe in notes)

Instructions

Preheat the oven to 425 degrees F.
Wash the brussels sprouts well under running water. Pat dry completely with a clean kitchen napkin or paper towel.
Trim the ends of the brussels sprouts, discard the outer leaves or any other leaves that are yellow. Slice lengthwise.
Transfer the brussels sprouts to a sufficiently big bowl, add olive oil, salt, pepper, and crushed red pepper flakes. Toss to coat well. You may also add the outer leaves which fall while slicing the sprouts in half. They make for some delicious, crispy brussels sprouts chips.
Place the brussels sprouts on a rimmed baking sheet, cut side down in a single layer. Do not crowd the pan or stack them, they will steam instead of roasting and turn mushy. You may also line the baking sheet with aluminum foil for easier clean-up.
Roast for 20-25 minutes, shaking the sheet halfway through during roasting. If you like them really charred, turn on the broiler towards the end and broil for 1-2 minutes, keep a close eye or else they might burn.
Once the bottom of the Brussels sprouts has caramelized, remove the tray from the oven, transfer to a serving platter and drizzle the balsamic glaze all over the roasted brussels sprouts. Toss gently to combine and serve immediately, with some more maple balsamic glaze on the side.

Notes

For the balsamic-maple glaze: While the brussels sprouts are roasting, prepare the balsamic maple glaze. Add 1/2 cup of balsamic vinegar and 2 tablespoons of maple syrup in a small saucepan over medium heat. Once it starts to bubble, lower the heat and simmer for about 10-15 minutes or until the glaze has thickened enough to coat the back of a spoon. Remove the saucepan off the heat, and transfer the glaze to a glass bottle or Mason jar. Refrigerate leftover glaze for up to 2 weeks, or store in a cool dark cabinet. This will hardly make about 1/4 cup of glaze, you can combine the rest with olive oil and whisk well to make an easy dip and enjoy it along with some crusty bread or simply drizzle leftover glaze over salad greens.

Make-ahead brussels sprouts: I really do not recommend roasting these ahead of time. These are best served fresh when they are right out of the oven. They will lose their crispiness if left to sit for long. The most you can do is prepare the sprouts as mentioned in step 1 and refrigerate in an airtight container until you are ready to use them. Then simply coat with oil and seasonings and roast.

Leftovers can be refrigerated in an airtight container for up to 4 days.

Reheating brussels sprouts: Reheat in the oven at 350 degrees F for 8-10 minutes or until heated through. Alternatively, heat it in the microwave for a minute.

Nutritional values are rough estimates using an online nutritional calculator. If you rely on them for your diet, please use your preferred nutrition calculator.

Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Nutrition