Pin It I started roasting Brussels sprouts on a whim one January evening when the produce aisle looked particularly grim. They were piled high, firm and green, and I figured anything could taste good with enough heat and oil. What I didn't expect was how the edges would char into crispy, sweet little chips while the centers turned buttery and tender. That first batch disappeared so fast I made another the next night, then started tinkering with glazes until balsamic and maple became the combination I couldn't stop making.
I brought a tray of these to a potluck once, worried they'd seem too plain next to casseroles and pies. Instead, I watched people hover near the dish, picking at the caramelized leaves stuck to the parchment and asking what made them taste so good. One friend scraped the pan clean with a spoon and swore she'd never boiled a Brussels sprout again.
Ingredients
- Brussels sprouts: Look for tight, bright green heads without yellowing leaves, and trim the stems just enough to release the outer layers without losing the core that holds everything together.
- Olive oil: A good drizzle ensures even browning and prevents sticking, plus it carries the salt and pepper into every crevice.
- Sea salt and black pepper: Simple seasoning lets the natural sweetness of the sprouts shine through once they hit the heat.
- Balsamic vinegar: The acidity cuts through the richness and adds a deep, tangy complexity that balances the maple perfectly.
- Pure maple syrup: Real maple syrup caramelizes beautifully and brings a warm, woodsy sweetness that fake syrup just can't replicate.
- Toasted pecans or walnuts: Optional but wonderful for adding crunch and a buttery, nutty finish that makes the dish feel special.
- Dried cranberries: A handful scattered on top adds pops of tart sweetness and a festive touch without any extra effort.
Instructions
- Prep the Oven and Pan:
- Crank your oven to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup takes seconds. The high heat is what transforms the sprouts from bitter to sweet and crispy.
- Toss and Season:
- In a big bowl, coat the halved Brussels sprouts with olive oil, salt, and pepper, making sure every piece glistens. Your hands work best for this, rubbing the oil into all the nooks.
- Arrange on the Pan:
- Lay them cut side down in a single layer with a little space between each one. Crowding the pan steams them instead of roasting, and you'll miss out on those crispy, golden edges.
- Roast Until Golden:
- Slide the pan into the oven and roast for 20 to 25 minutes, stirring once halfway through so they brown evenly. The smell of caramelizing vegetables will fill your kitchen and make everyone wander in asking when dinner's ready.
- Make the Glaze:
- While they roast, whisk together balsamic vinegar and maple syrup in a small bowl until smooth and glossy.
- Glaze and Finish:
- Pull the hot sprouts from the oven, drizzle the glaze all over, and toss until each piece is coated in that sticky, shiny mixture. Pop them back in for 5 more minutes to let the glaze bubble and caramelize into a sweet-tart shellac.
- Garnish and Serve:
- Transfer to a platter, scatter toasted nuts and cranberries on top if you're using them, and serve warm while the edges are still crackling.
Pin It There's something quietly satisfying about serving a vegetable side dish that gets as much attention as the main course. I've seen kids pick the crispy leaves off one by one, adults scrape the pan for the last sticky bits, and more than a few people admit they'd happily eat these as a meal with a fried egg on top.
What to Serve Alongside
These sprouts shine next to roasted chicken, grilled pork chops, or a seared steak, but they also hold their own on a holiday table crowded with richer dishes. I've piled them onto grain bowls with quinoa and tahini, tucked them into wraps with hummus, and even served them cold the next day over mixed greens with a squeeze of lemon.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, though they lose some of their crisp. To bring them back to life, spread them on a baking sheet and reheat in a 400°F oven for 5 to 8 minutes until the edges crisp up again, or toss them in a hot skillet with a splash of olive oil.
Ways to Make It Your Own
Once you've nailed the basic method, it's easy to riff on the flavors depending on what you have around. Swap the maple syrup for honey if that's what's in your cupboard, or add a pinch of red pepper flakes to the glaze for a little heat. A handful of crumbled goat cheese or feta stirred in right before serving turns this into something creamy and indulgent, and a sprinkle of fresh thyme or rosemary adds an herby, aromatic layer.
- Try tossing in a few strips of cooked bacon for a smoky, savory twist that makes this feel even more indulgent.
- A squeeze of fresh orange juice mixed into the glaze brightens everything up and adds a citrusy sweetness that's perfect for winter.
- If you're out of balsamic, a good sherry vinegar or apple cider vinegar works in a pinch, just adjust the sweetness to taste.
Pin It This dish has become my cold-weather go-to, the kind of recipe I make without thinking when I need something warm, simple, and satisfying. I hope it finds a spot in your winter rotation too.