Winter Roasted Brussels Sprouts (Printable)

Tender Brussels sprouts roasted and glazed with a sweet balsamic maple blend, perfect for winter meals.

# What You’ll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Seasonings

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

→ Glaze

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

→ Optional Garnish

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

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss halved Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.
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 on the edges.
05 - Whisk balsamic vinegar and maple syrup together in a small bowl.
06 - Drizzle the balsamic-maple glaze over the hot Brussels sprouts and toss to coat evenly. Return to the oven for an additional 5 minutes to caramelize.
07 - Transfer to a serving platter and garnish with toasted nuts and dried cranberries if desired. Serve warm.

# Expert Tips:

01 -
  • The glaze crisps into sweet, tangy pockets on the edges that you can eat straight off the pan.
  • It uses only a handful of ingredients you probably already have in your pantry.
  • Everyone who says they dont like Brussels sprouts changes their mind after one bite.
02 -
  • Overcrowding the pan traps steam and turns them soggy instead of crispy—spread them out even if it means using two sheets.
  • Dont add the glaze too early or it will burn before the sprouts finish cooking.
03 -
  • Toast your nuts in the same oven while the sprouts roast—just pull them after 5 minutes so they dont burn.
  • A splash of the glaze in the bottom of the serving dish catches any extra and makes every bite a little sweeter.
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