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These Maple Balsamic Roasted Brussels Sprouts are the perfect side dish recipe for any dinner. 10 Minutes to prep, simple and delicious, with a perfect balsamic glaze and pecans, your veggie at dinner will be a big hit!
This recipe was originally published January 2017 and updated October 2020.
What’s that? You hated Brussels sprouts all of your life as well? Seems to be the trend.
Once you try them roasted to perfection in this Maple Balsamic Roasted Brussels, you will wonder what took you so darn long to join the brussels are delicious team!
Find lots of options of what to serve with your Brussels Sprouts here!
Why You Will Love These Maple Balsamic Brussels Sprouts:
- They are so easy to make! Not a whole lot needed to whip these maple balsamic brussel sprouts up. Just toss everything together, roast and then toss the glaze and maple and you are set!
- Great for meal prepping. These are a great option to make early in the week and then enjoy with your other dishes all week long. I make several batches because they go fast.
- They pair well with so many dinner dishes. Chicken, pork mac and cheese and so much more. These Brussels sprouts go so well with our favorite dishes.
What you will need to make this:
- brussels sprouts: fresh, and even in size if possible. Cut them in half unless they are very large and you can quarter them to make for more even roasting. You can use frozen–use these tips from Sarah at Sustainable Cooks for using frozen.
- olive oil: this is my preference of cooking oil. Use your favorite if you enjoy another oil.
- maple syrup: the real stuff–make sure you aren’t using pancake syrup or the flavor will not be right
- seasoning: garlic, ground mustard, salt and pepper. You can add a dash of smoked paprika, some oregano or another favorite spice.
- pecans: raw and unsalted
- balsamic glaze: This is the balsamic glaze I LOVE. I use it in my tortellini caprese salad and it is so good. I have directions in the recipe to make your own, but after finding this glaze, I don’t know that making my own is even worth the time!
How to make this recipe:
Not much to these maple balsamic roasted brussels sprouts. Toss all of the Brussels sprouts, olive oil, and seasonings together in a bowl, or right on the baking sheet. Spread evenly on a parchment lined baking sheet. (steps 1-3)
Place in the oven and roast. Add the pecans about 5 minutes before removing the roasted brussels sprouts. I sometimes toss them halfway–not necessary, but it can help even the browning a touch.
Once the Brussels sprouts are cooked, transfer to a bowl and toss with balsamic glaze and maple syrup. Adjust to add more if desired.
Serve immediately.
Recipe Notes:
- You can omit the pecans if desired.The pecans are not 100% needed in this recipe, but they certainly are my favorite addition to the sprouts. You can sub walnuts, pine nuts or just omit them.
- For extra crisp Brussels sprouts, broil the last few minutes. You can broil the Brussels sprouts for a few minutes before removing them from the oven for extra crispiness. Just make sure you keep a close eye on them as they can burn very easily.
- Feel free to add some extra flavor with some add ins. Sprinkle freshly grated parmesan cheese, add in some chopped bacon, pomegranate arils, dried cranberries and more!
- You can also air fry these roasted brussels sprouts. Add the seasoned Brussels sprouts to air fryer basket and heat for about 15-20 minutes at 360°F (pre-heated), shaking up halfway through. Toss the pecans in for the last 2-3 minutes.
Storage and Reheating Instructions:
We don’t usually have leftovers, but if you do, they will keep well in the refrigerator for about 1 week. Keep them in an airtight container.
You can also freeze this recipe in a freezer safe, air tight container for up to 3 months.
To reheat, microwave for about 1 minute 30 seconds. You can roast for about 5 minutes at 350°F. You can air fry them as well at 350°F for about 3-5 minutes.
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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Maple Balsamic Roasted Brussels Sprouts
Ingredients
- 1½ lb. Brussels Sprouts, ends trimmed and halved
- 2 T olive oil
- ½ tsp ground mustard
- ½ tsp garlic powder
- ½ tsp cracked pepper
- ½ tsp sea salt
- ½ c raw pecan halves
- 2 T maple syrup
- 1 ½ T balsamic glaze, *see notes to make your own!
Instructions
- 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 25 minutes or until browned to liking. Toss pecans in the leftover olive oil from the sprouts or add about 1 tsp more and add them onto the pan in the last 5 minutes of roasting.
- When the brussels sprouts are cooked, toss with the maple syrup and balsamic glaze. Serve immediately!
Notes
- You can omit the pecans if desired.The pecans are not 100% needed in this recipe, but they certainly are my favorite addition to the sprouts. You can sub walnuts, pine nuts or just omit them.
- For extra crisp Brussels sprouts, broil the last few minutes. You can broil the Brussels sprouts for a few minutes before removing them from the oven for extra crispiness. Just make sure you keep a close eye on them as they can burn very easily.
- Feel free to add some extra flavor with some add ins. Sprinkle freshly grated parmesan cheese, add in some chopped bacon, pomegranate arils, dried cranberries and more!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Well these sound amazing! I love the maple balsamic glaze you used! And of course the pecans are a must!
The pecans seal the deal for me!
This side dish needs to be on everyone’s holiday table! And I’ll be going back for seconds!
Agree, Taylor!
These are so perfect for Thanksgiving! I’d love to have these on the dinner table. Yum!
Agree!
These are the perfect side for the holiday table! Love that glaze!
It’s so good, and for more than just this recipe. I used it all the time!
I oddly love Brussels sprouts. But don’t tell my mom. Haha.
Ha, secret is safe with me Rachel!
Love this!! My oldest daughter and I LOVE brussels, I actually just picked up 2 huge bags at Costco for Thanksgiving and pretty much it will be her and I that devour them. I’m going to make half this way, not sure she will love the nuts but I will!
Yes! And she can pick out the pecans, right?
I love it! I used to hate BS too, then I was like umm Liz, WTF, these are delicious! And then one day I stopped by the market on my way home from the gym to buy a bag for lunch lol. Oh how times change~
Seriously, guess I am just getting old???