Maple Balsamic Roasted Brussels Sprouts
These Roasted Brussels Sprouts with Maple Balsamic Glaze 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!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 288kcal
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 teaspoon 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!
*To make your own balsamic glaze: Combine and set stove to medium heat. Allow the mixture to come to a boil and stir frequently for about 5-7 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.
- 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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Calories: 288kcal | Carbohydrates: 31g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Sodium: 344mg | Potassium: 783mg | Fiber: 8g | Sugar: 17g | Vitamin A: 1283IU | Vitamin C: 145mg | Calcium: 102mg | Iron: 3mg