Winter Roasted Brussels Sprouts (Print Version)

Crisp roasted Brussels sprouts with a sweet and tangy balsamic-maple glaze, perfect for winter meals.

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Seasonings

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

→ Glaze

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

→ Optional Garnish

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

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss halved Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.
03 - Spread 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 edges are golden-brown and crisp.
05 - Whisk balsamic vinegar and maple syrup together in a small bowl until combined.
06 - Drizzle the balsamic-maple glaze over the hot Brussels sprouts and toss to coat evenly.
07 - Return the glazed Brussels sprouts to the oven and roast for an additional 5 minutes to caramelize.
08 - Transfer to a serving platter, garnish with toasted nuts and dried cranberries if desired, and serve warm.

# Expert Tips:

01 -
  • The edges get so crispy they almost shatter, while the centers stay tender and sweet.
  • The glaze turns into this glossy, sticky coating that clings to every leaf.
  • It takes ten minutes to prep and basically cooks itself while you handle everything else.
  • Even people who claim to hate Brussels sprouts have gone back for seconds at my table.
02 -
  • Don't overcrowd the pan or the sprouts will steam instead of roast, and you'll lose that crispy texture.
  • If your balsamic is too sharp, add an extra half tablespoon of maple syrup to mellow it out.
  • Wait until after roasting to add the glaze—if you do it too early, it'll burn and turn bitter.
03 -
  • Toast your nuts in a dry skillet for a few minutes before adding them—it brings out their oils and makes them taste richer.
  • If you want a little heat, add a pinch of red pepper flakes to the glaze before tossing.
  • Leftovers reheat beautifully in a hot oven for five minutes, and they're even good cold in a salad the next day.
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