Pin it I started making these Brussels sprouts on a gray Sunday afternoon when I needed something warm and grounding. The kitchen smelled like caramel and vinegar, and I remember scraping the crispy edges off the pan with a fork before they even made it to the table. My sister called that evening and I described them over the phone—she made them the next day and texted me a photo. Now they show up at nearly every cold-weather dinner I host.
The first time I brought these to a potluck, I watched someone pile three servings onto their plate without saying a word. Later, they asked for the recipe on a napkin. I realized then that this dish doesnt need much introduction—it just needs to be tasted while its still warm, with the glaze barely set and the edges starting to char.
Ingredients
- Brussels sprouts: Trim the stems and halve them so they roast evenly and develop those crispy cut sides that soak up the glaze.
- Olive oil: A good pour helps them brown instead of steam, and it carries the salt into every crevice.
- Sea salt and black pepper: Simple seasoning that lets the vegetable flavor come through without competing with the glaze.
- Balsamic vinegar: It sharpens the sweetness and adds a rich, slightly fruity depth that balances the maple.
- Pure maple syrup: The real stuff caramelizes beautifully in the oven and brings a warm, woodsy sweetness.
- Toasted pecans or walnuts: Optional, but they add a buttery crunch that makes the dish feel more complete.
- Dried cranberries: A handful scattered on top brings little bursts of tart sweetness that play off the glaze.
Instructions
- Get the oven ready:
- Preheat to 425°F and line your baking sheet with parchment so nothing sticks. The high heat is what makes the edges crisp.
- Coat the sprouts:
- Toss the halved Brussels sprouts in olive oil, salt, and pepper until every piece is lightly glossed. Use your hands if you want—it works better than a spoon.
- Arrange for roasting:
- Lay them cut side down in a single layer with a little breathing room. Crowding makes them steam instead of caramelize.
- Roast until golden:
- Let them cook for 20 to 25 minutes, stirring once halfway through. You want deep golden-brown edges and tender centers that yield to a fork.
- Make the glaze:
- While they roast, whisk together the balsamic vinegar and maple syrup in a small bowl. It should smell sweet and sharp at the same time.
- Toss and return:
- Drizzle the glaze over the hot sprouts and toss gently to coat every piece. Pop them back in the oven for 5 more minutes to let the glaze bubble and stick.
- Finish and serve:
- Transfer to a serving platter and scatter the toasted nuts and cranberries over the top if youre using them. Serve while theyre still warm and glossy.
Pin it I remember standing at the counter one December evening, sneaking bites of these straight from the pan while my partner set the table. The glaze had pooled in the little folds of the leaves, and the nuts were still warm from toasting. It wasnt a fancy meal, but it felt like one because everything tasted deliberate and cared for.
Making Them Your Own
If you want a creamier finish, crumble goat cheese or feta over the top right before serving. The tang cuts through the sweetness and clings to the warm sprouts in a way that feels indulgent. You can also swap the nuts for seeds if allergies are a concern—pepitas work beautifully and toast up just as crisp.
What to Serve Them With
These Brussels sprouts belong next to roasted chicken, pork tenderloin, or a simple grain bowl with farro or quinoa. Theyve also become a staple on my Thanksgiving table, tucked between the mashed potatoes and stuffing. The glaze plays well with rich, savory dishes and never feels out of place.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat them in a hot oven or skillet to bring back some of the crispness—microwaving works in a pinch, but the texture softens. I sometimes chop cold leftovers and toss them into a salad or grain bowl the next day, where the glaze acts like a dressing.
- Let them cool completely before storing to prevent sogginess.
- Add fresh nuts and cranberries after reheating for the best texture.
- Double the glaze if you want extra to drizzle over grains or roasted vegetables later in the week.
Pin it This recipe has become my go-to when I want something that feels special without much effort. It turns a humble vegetable into something people actually look forward to, and thats worth keeping around.
Recipe FAQs
- → What is the best way to prepare Brussels sprouts for roasting?
Trim the ends and halve each sprout to ensure even cooking and maximum caramelization during roasting.
- → How do I achieve a crispy texture on roasted Brussels sprouts?
Roast at a high temperature (425°F/220°C) and avoid overcrowding the pan so the sprouts crisp up instead of steaming.
- → What does the balsamic and maple glaze add to the dish?
The glaze delivers a sweet and tangy flavor that balances the earthiness of Brussels sprouts while adding a caramelized finish.
- → Can I add nuts or dried fruit to this dish?
Yes, toasted pecans or walnuts and dried cranberries complement the glaze and provide crunchy, slightly sweet notes.
- → Are there any simple serving suggestions for this dish?
Serve warm alongside roasted meats, grain bowls, or tossed in a holiday spread for a cozy and flavorful addition.