These Roasted Maple Balsamic Brussels Sprouts are the perfect side dish recipe for any dinner. Simple and delicious, with a perfect balsamic glaze and pecans, your veggie at dinner will be a big hit!
I was always the one who said no to Brussels sprouts
I am not sure what happened, but about a year ago, after swearing off Brussels sprouts for pretty much my entire life, I learned that I actually like them, a lot! I was never the kid who had any issues with veggies. I ate them all. We never had Brussels sprouts at dinner at home, but the couple occasions I did try them were what I swore would be my last. YUCK.
In my early years of being on my own, I bought a frozen bag of them and thought I would give them a try. I popped them in the microwave and seasoned them just slightly. Nothing had changed, I still found the sprouts revolting.
And then I tasted them again, at a restaurant and they were roasted. The crispy browned edges were the instant key to my heart and a touch of garlic and olive oil. SOLD. More, please?
From there, I tried them in so many other ways, raw, stir-fried, you name it. I was converted to love the one veggie that I used to swear off completely. I created a Shredded Brussels Sprout Salad and a Roasted Kale + Brussels Sprout Salad, both inspired by some of my restaurant favorites.
These Maple Balsamic Brussels sprouts are a step up from your typical sprouts.
Until a week ago, when roasting my sprouts, I just tossed them in olive oil and a bit of balsamic with garlic. But it was time to up my game. And so I tried my first balsamic glaze and was pleasantly surprised that you don’t actually have to be a master chef to make it! So my simple roasted Brussels Sprouts recipe was kicked up a notch, but without a ton of extra time in the kitchen. That is always a win for me!
The trick to the glaze is to not overcook it. If you are unsure if it’s ready, just pull it off the heat anyway. I learned that very quickly the first time around when I basically created Maple Balsamic candy. Oops! Once it cools, it will thicken up for sure.
When you create this glaze, it gives the balsamic a whole new flavor and furthermore, paired with the sprouts and the pecans makes it a new family favorite side. And if you are anything like me, it may end up your entire meal instead of a side! These babies were GONE before Anthony got home to test any of them–not that he was super bummed or anything. Also, for nights when you are pressed for time, pre-cut and halved Brussels Sprouts work just fine. Sometimes, it’s just what you’ve gotta do!
What to serve with these Maple Balsamic Brussels sprouts:
- A good chicken dinner always pairs well with Brussels sprouts in my opinion. I love making them with this Mozzarella Stuffed Chicken with Tomato and Basil. We are talking on point my friends!
- Speaking of chicken, perhaps you go a bit more laid back with these Cornmeal Crusted Baked Chicken Tenders.
- Butter Herb Instant Pot Salmon is great as well with these Maple Balsamic Brussels sprouts!
- Anyone ever paired your Brussels sprouts with Mac and Cheese? If you haven’t, then you are missing out for sure! Try this Instant Pot Mac and Cheese with these sprouts!
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- 1 lb. Brussels Sprouts ends trimmed and halved
- 1 T olive oil
- 1/2 c raw pecan halves
- 1/2 tsp ground mustard
- 1/2 tsp garlic powder
- Sea Salt and cracked pepper to taste
- 2/3 c balsamic vinegar
- 2 T pure maple syrup
- Pinch of sea salt if desired
Preheat oven to 425°F.
In a medium bowl, toss Brussels Sprouts, olive oil, mustard, garlic, salt and pepper to coat sprouts evenly.
Line evenly on a parchment lined baking sheet.
Place in oven to roast for about 20-25 minutes or until browned to liking.
Toss pecans in the leftover olive oil from the sprouts or add about 1 tsp more if needs.
Add the pecans to the roasting Brussels Sprouts in the last 3-5 minutes to lightly toast.
While sprouts are roasting, in a small sauce pan, combine balsamic vinegar, maple and sea salt if desired and set stove to medium heat.
Allow the mixture to come to a boil and stir frequently for about 3-5 minutes.
When the mixture begins to reduce and thicken slightly, remove it from the heat and allow to cool for a few minutes before drizzling over Brussels Sprouts. Save any leftover glaze in a sealed container in the refrigerator. It's great over other veggies and so much more!
Halfway through the roasting, I typically toss the sprouts around a bit so they brown more evenly.