Pin It I used to think Brussels sprouts were the enemy until a neighbor handed me a bag from her winter garden and insisted I roast them with something sweet. That night, I tossed them with balsamic and maple syrup, and the kitchen filled with a smell so good my kids actually asked what was for dinner. They turned golden and crispy at the edges, sticky with glaze, and disappeared faster than I expected. Now every November, I buy too many Brussels sprouts on purpose. This recipe turned a vegetable I avoided into one I crave when the air gets cold.
The first time I brought these to Thanksgiving, my uncle—who loudly hates all cruciferous vegetables—ate three servings and asked if I'd made them with bacon. I told him it was just vinegar, syrup, and heat, and he didn't believe me. My cousin took a photo of his plate as proof. Since then, this dish has become my assigned contribution, and I'm not allowed to show up without it.
Ingredients
- Brussels sprouts: Look for tight, firm heads without yellow leaves, and always halve them so the cut side can caramelize against the pan.
- Olive oil: Just enough to coat them evenly without making them soggy—too much oil and they steam instead of roast.
- Sea salt and black pepper: Simple seasoning lets the glaze shine, but don't skimp or they'll taste flat.
- Balsamic vinegar: The acidity cuts through the sweetness and adds a dark, tangy depth that makes everything taste richer.
- Pure maple syrup: Use the real stuff, not pancake syrup—it caramelizes better and tastes like actual trees, not corn.
- Toasted pecans or walnuts: Optional, but they add crunch and a nutty warmth that makes the dish feel more complete.
- Dried cranberries: A handful scattered on top brings little bursts of tart sweetness that surprise you in the best way.
Instructions
- Prep the oven and pan:
- Preheat to 425°F and line your baking sheet with parchment so nothing sticks. A hot oven is what gives you those crispy, caramelized edges.
- Toss the sprouts:
- In a big bowl, coat the halved Brussels sprouts with olive oil, salt, and pepper until every piece glistens. Use your hands—it's faster and more thorough.
- Arrange for roasting:
- Lay them cut side down in a single layer, giving each one space to breathe. Crowding makes them steam and go soft instead of crispy.
- Roast until golden:
- Let them cook for 20 to 25 minutes, stirring once halfway through so they brown evenly. You'll know they're ready when the edges look dark and crisp.
- Make the glaze:
- While they roast, whisk together balsamic vinegar and maple syrup in a small bowl. It should smell sweet and tangy at the same time.
- Glaze and toss:
- Pull the hot sprouts from the oven and drizzle the glaze over them, tossing until every piece is coated and shiny. The heat will make the glaze cling and start to caramelize.
- Finish in the oven:
- Return the pan for 5 more minutes to let the glaze thicken and turn sticky. Watch closely so it doesn't burn.
- Garnish and serve:
- Transfer to a platter and scatter toasted nuts and dried cranberries on top if you're using them. Serve warm, straight from the oven.
Pin It One winter evening, I made these for a friend going through a rough time, and she sat at my kitchen table eating them straight from the pan with a fork. She didn't say much, but she finished the whole batch, and later she texted me asking for the recipe. Sometimes food doesn't need to be complicated to feel like comfort.
How to Pick the Best Brussels Sprouts
Choose smaller sprouts when you can—they're sweeter and more tender than the big ones, which can taste bitter and woody. Look for bright green color and tightly packed leaves, and avoid any that feel soft or have dark spots. I've learned that fresher sprouts roast better and don't need as much help from seasoning to taste good.
What to Serve with This Dish
These Brussels sprouts go beautifully next to roasted chicken, pork chops, or a simple steak, but they're also perfect over a grain bowl with quinoa or farro. I've served them alongside mashed potatoes at Thanksgiving and next to salmon on a random Tuesday, and they fit right in. They're versatile enough to feel fancy or casual depending on what's around them.
Storage and Reheating Tips
Leftovers keep in the fridge for up to three days in an airtight container, though they lose some crispness as they sit. To reheat, spread them on a baking sheet and warm in a 375°F oven for about 10 minutes—this brings back some of that roasted texture. I've also eaten them cold, straight from the fridge, tossed into a salad with greens and a little goat cheese.
- Don't microwave them unless you're okay with them turning soft and sad.
- If you're meal prepping, roast them without the glaze and add it fresh when you reheat.
- They're great chopped up and stirred into scrambled eggs the next morning.
Pin It This recipe taught me that vegetables don't need to be boring or complicated to be worth making. I hope it brings you the same kind of quiet satisfaction it's given me on cold nights when something simple and warm is exactly what you need.
Recipe FAQs
- → How do I ensure the Brussels sprouts become crispy when roasted?
Roast the sprouts cut side down on a single layer without overcrowding the pan. High heat and tossing halfway help achieve a crisp, golden exterior.
- → Can I substitute the nuts in the garnish?
Yes, toasted pecans or walnuts add crunch and flavor, but you can swap with almonds or omit for nut-free preferences.
- → What is the best way to make the balsamic-maple glaze?
Whisk together balsamic vinegar and pure maple syrup until well combined before drizzling over the sprouts for an even, sweet-tart coating.
- → Is it necessary to add the glaze twice during roasting?
Applying the glaze after the initial roast and then returning sprouts to the oven caramelizes the coating, enhancing flavor and texture.
- → Can this dish be prepared ahead of time?
It's best served immediately for optimal crispness, but sprouts can be roasted and glazed in advance, then reheated gently.