Delicious Maple Balsamic Roasted Brussels Sprouts Recipe

I still remember the very first time I made Maple Balsamic Roasted Brussels Sprouts — the aroma that filled my kitchen was like a warm hug on a chilly day. I’ve always loved the idea of roasted Brussels sprouts, but adding a maple balsamic glaze? That was a game-changer in my family dinners. Maple Balsamic Roasted Brussels Sprouts have a way of turning even the pickiest eaters into fans with their sweet and tangy Brussels sprouts flavor that’s hard to resist.

At first, I struggled with roasting Brussels sprouts. They often came out too bitter or mushy, which made me hesitant to make them regularly. But discovering this Maple Balsamic Roasted Brussels Sprouts recipe was one of those “aha” moments that changed the game for me. The beauty of this roasted Brussels sprouts recipe is in its balance—the maple balsamic glaze cuts through the natural bitterness, leaving a perfect blend of sweet and tangy Brussels sprouts that everyone actually asks for seconds of! Between rushing after the kids and juggling work, having an easy side dish recipe like this that comes together quickly in the oven has been lifesaving. I often pair it with my roasted vegetable soup or even some Maple Roasted Parsnips with Thyme for a hearty family meal.

It was at a neighborhood potluck that the recipe finally reached perfection. I brought my trusty Maple Balsamic Roasted Brussels Sprouts and watched reluctant Brussels sprouts avoiders devour the entire tray. Honestly, after that day, my recipe notebook held this gem front and center. For me, cooking is all about simple, nourishing meals that bring us together around the table. This Maple Balsamic Roasted Brussels Sprouts recipe fits right in with that philosophy — it’s approachable, joyful, and absolutely worth making over and over. Trust me, you’re going to want to keep this one in your kitchen rotation.

If you’re ready to add a little sweet and tangy magic to your oven roasted vegetables, come on in—I’ll walk you through how to make the best Maple Balsamic Roasted Brussels Sprouts there is. And hey, if you want to see what else goes well alongside them, check out my other favorites like this roasted Brussels sprouts recipe here. Let’s get cooking!

Here’s my personal go-to ingredient list for making these Maple Balsamic Roasted Brussels Sprouts just right. I always reach for fresh Brussels sprouts with bright green leaves and firm texture to make sure the oven roasted vegetables come out perfectly crisp. Here’s the rundown:

• 1 ½ pounds fresh Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil (go for extra virgin if you can!)
• Salt and freshly ground black pepper, to taste
• ¼ cup balsamic vinegar (I prefer a good quality aged balsamic for that rich depth)
• 2 tablespoons pure maple syrup — this is the heart of the maple balsamic glaze
• 1 teaspoon Dijon mustard (adds a nice mellow tang)
• 1-2 cloves garlic, minced (optional, but I love the extra flavor punch)

When making Maple Balsamic Roasted Brussels Sprouts, you can find all these ingredients easily at your local grocery store. I like to shop at stores that offer fresh, local Brussels sprouts when in season because it really makes the flavor pop. If time is tight, many markets sell pre-trimmed and halved Brussels sprouts — a shortcut that saves loads of prep time without sacrificing taste.

Here’s a Maple Balsamic Roasted Brussels Sprouts trick I learned the hard way—don’t skimp on trimming the outer leaves and cutting the sprouts uniformly. Uneven sizes can cause some pieces to burn while others remain undercooked. Also, if you’re cooking for a crowd and want to keep leftovers, these ingredients store really well! Just toss your leftovers in an airtight container, and they stay delicious for up to 4 days in the fridge.

If you want to keep costs down, buy your Brussels sprouts when they’re in season and stock up on a good quality balsamic vinegar when it’s on sale. Trust me, that little investment turns this easy side dish recipe into something memorable. And if you want to see more about pairing flavors, my Maple Roasted Parsnips with Thyme complement these sprouts beautifully — you can find that recipe here for some inspiration.

Making these Maple Balsamic Roasted Brussels Sprouts is genuinely so simple — nothing fancy, just good ingredients and some oven magic. Follow along, and I promise you’ll end up with sweet and tangy Brussels sprouts that your family will love!

1. Preheat your oven to 400°F (200°C). I like roasting at this temperature because it crisps up the edges just right without burning the maple balsamic glaze.
2. Prepare the Brussels sprouts by trimming the ends and halving them. Make sure your Brussels sprouts are roughly the same size so they roast evenly.
3. Toss the sprouts in olive oil, salt, and pepper in a large bowl. This step is key for that lovely crispy texture, one of the hallmarks of perfectly roasted Brussels sprouts.
4. Arrange the sprouts cut-side down on a baking sheet lined with parchment paper or a silicone mat. This helps with even roasting and makes cleanup easier, which is always a win in a busy kitchen.
5. Roast sprouts for about 20-25 minutes, checking them halfway through and giving them a little toss. The edges should get beautifully charred but not burned — that caramelization is where the flavor lives!
6. While the sprouts roast, prepare the maple balsamic glaze by whisking together balsamic vinegar, maple syrup, Dijon mustard, and garlic in a small bowl.
7. Remove the Brussels sprouts from the oven when they’re fork-tender and caramelized at the edges, then drizzle the maple balsamic glaze over them while still hot. Be generous! Toss gently to coat every tender leaf with that sweet and tangy goodness.
8. Pop the glazed sprouts back into the oven for another 5 minutes to let everything meld together. You’ll start to smell that irresistible mix of maple and balsamic — trust me, tell-tale sign your dish is ready!
9. Serve immediately or let cool slightly. If you need a kitchen breather, while the Maple Balsamic Roasted Brussels Sprouts cook, you could start prepping your next dish (maybe something like a roasted vegetable soup from my collection here).

Don’t worry if your sprouts aren’t uniform the first time—sometimes I get a surprise crispier little leaf or two, and that’s part of the fun. Cooking these Maple Balsamic Roasted Brussels Sprouts is forgiving, which makes them a perfect recipe for both new and seasoned home cooks. If you want more tips on roasting vegetables to perfection, check out this inspiring balsamic roasted brussel sprouts recipe with maple baked sweet potato that I’ve shared with my friends.

My family always looks forward to Maple Balsamic Roasted Brussels Sprouts alongside our weeknight dinners. It’s become a staple because it’s simple yet full of flavor — the perfect balance of sweet and tangy Brussels sprouts that everyone enjoys.

I often serve these sprouts next to roasted chicken or grilled pork chops. They work beautifully with my favorite oven roasted vegetables, adding a bright pop of flavor to round out the meal. My kids actually love them when I toss in a little crispy bacon or walnut topping, turning the dish into a more decadent treat. And friends always ask for this Maple Balsamic Roasted Brussels Sprouts recipe when they come over, which means it’s officially a hit!

This Maple Balsamic Roasted Brussels Sprouts is perfect for holiday dinners too, especially around Thanksgiving or Christmas when you want a fresh, wholesome side that feels festive but easy to pull together. If you want to kick it up a notch, try spritzing some fresh lemon juice or sprinkling parmesan cheese on top right before serving.

If you have extra Maple Balsamic Roasted Brussels Sprouts left over, don’t toss them! I love chopping them finely and adding them to grain bowls or frittatas for a quick, nutritious lunch. Another favorite is turning them into a warm salad tossed with nuts and dried cranberries, inspired by recipes like this Cranberry-Glazed Roasted Butternut Squash, Brussels. Seasonal variations with a little smoked paprika or chili flakes can bring in a subtle smoky heat, which I bet you’ll find delightful.

Q1: Can I use frozen Brussels sprouts for this Maple Balsamic Roasted Brussels Sprouts?
Absolutely! You know what I do when my fresh sprouts aren’t in season? I grab frozen ones, thaw, and pat them dry really well before roasting. They might not get as crispy as fresh, but the maple balsamic glaze still works its magic beautifully!

Q2: What’s the best way to store leftovers?
Store leftover Maple Balsamic Roasted Brussels Sprouts in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or skillet to bring back some crispness. I’ve learned that reheating in the microwave sometimes makes them soggy, so the oven is my top choice.

Q3: Can I make the maple balsamic glaze ahead of time?
Definitely! You can prepare the maple balsamic glaze up to a day ahead and keep it refrigerated. Just give it a good whisk before drizzling over the sprouts. It saves some time on busy evenings.

Q4: How do I get my Brussels sprouts crispy and not mushy?
I learned the hard way with Maple Balsamic Roasted Brussels Sprouts that high heat and spreading the sprouts out on the pan help. Avoid overcrowding the baking sheet; otherwise, they steam instead of roast, losing that perfect crispiness.

Q5: Can I add other flavors to the glaze?
Of course! Some of my blog readers swear by adding a pinch of smoked paprika or a splash of soy sauce for an extra umami kick. Personally, garlic and Dijon mustard are my favorites for that sweet and tangy Brussels sprouts balance.

Q6: How is this different from other roasted Brussels sprouts recipes?
The magic lies in the maple balsamic glaze—a sweet and tangy Brussels sprouts twist that elevates the usual oven roasted vegetables into a crowd-pleasing side. It’s more than just roasting plain sprouts; it’s about layering flavors.

Q7: What sides pair best with this Maple Balsamic Roasted Brussels Sprouts?
You and your family will love pairing it with my roasted vegetable soup for a comforting combo, or even some creamy mashed potatoes to round out the feast. For ideas, check my recipe inspirations like this smoky maple glazed Brussels sprouts with sweet potatoes that pair wonderfully during colder months.

This Maple Balsamic Roasted Brussels Sprouts recipe holds a special place in my heart because it transformed a once overlooked veggie into an easy side dish recipe that my whole family adores. I’m so grateful for the countless family dinners and gatherings it’s been part of — and I hope it finds a spot in your kitchen too.

My Maple Balsamic Roasted Brussels Sprouts Pro Tips:

• Always roast at a high temperature (around 400°F) for that crisp exterior.
• Don’t crowd your pan; give each sprout space to roast evenly.
• Drizzle the maple balsamic glaze in two batches—once before and once after roasting—for maximum flavor layering.

Over the years, I’ve tried several variations: swapping maple syrup for honey for a milder sweetness, adding chopped pecans before the final roast for crunch, and even tossing in cranberries for a festive touch. My husband prefers the traditional glaze, while our kids can’t get enough of the version with a little spicy chili added—so really, this dish is so versatile!

If you’re ready to make this Maple Balsamic Roasted Brussels Sprouts your own, dive in with a spirit of fun and discovery. Cooking should always feel approachable and nourishing, and this recipe is just that. For more ideas on roasting up your favorite vegetables alongside these sprouts, don’t forget to peek at my roasted Brussels sprouts recipe or my favorite roasted vegetable soup. I’m cheering you on from my kitchen to yours, hoping your Maple Balsamic Roasted Brussels Sprouts become a staple you enjoy as much as we do. Happy cooking, friend!