Winter Roasted Brussels Sprouts (Print Version)

Crisp roasted Brussels sprouts glazed with a sweet-tangy balsamic and maple blend, ideal for winter sides.

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper

→ Glaze

05 - 2 tbsp balsamic vinegar
06 - 1 1/2 tbsp pure maple syrup

→ Optional Garnish

07 - 1/4 cup toasted pecans or walnuts, roughly chopped
08 - 2 tbsp dried cranberries

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine halved Brussels sprouts, olive oil, sea salt, and black pepper. Toss to coat evenly.
03 - Place Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until golden brown and crisp at the edges.
05 - Whisk together balsamic vinegar and maple syrup in a small bowl.
06 - Drizzle the glaze over roasted Brussels sprouts and toss to coat evenly.
07 - Return glazed Brussels sprouts to the oven for 5 additional minutes to caramelize.
08 - Transfer to a serving platter. Garnish with toasted nuts and dried cranberries if desired. Serve warm.

# Expert Advice:

01 -
  • The glaze caramelizes into a sticky, glossy coating that clings to every crispy edge and makes even skeptics go back for seconds.
  • It comes together in under an hour with ingredients you probably already have, no fancy techniques or hard-to-find spices required.
02 -
  • Resist the urge to flip them too early, the cut side needs uninterrupted contact with the hot pan to develop that deep caramelization.
  • If your oven runs cool or the sprouts are large, add an extra 5 minutes of roasting time before glazing so they cook through completely.
03 -
  • For the crispiest results, make sure your Brussels sprouts are completely dry before tossing them in oil, any moisture will steam them instead of roasting.
  • Don't skip the parchment paper, it prevents sticking and makes cleanup so much easier, plus you can scrape up all those caramelized bits stuck to the paper and toss them back in.
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