Roasted veggies always taste better and these Brussels sprouts are no exception. Roasted until crispy and caramelized and then tossed in a sweet balsamic maple glaze, they’re perfect for the holidays.
Making Roasted vegetables
Growing up, my experience with Brussels sprouts wasn’t too good. They were either soft and squishy or smelled a bit strange. It wasn’t until I was older and started cooking for myself that roasting veggies in the oven is the way to go. Roasting them brings out the natural sugars and they become crispy on the outside but tender on the inside, with a dark caramelization covering them. Check out my five favorite veggies to roast post. These Brussels sprouts would be perfect just like this with a touch of salt and pepper, but the balsamic and maple glaze makes them even more special and candied pecans add that great crunchy bite.
The glaze is simple to make. It’s just balsamic vinegar and maple syrup reduced a little in a pot and then drizzled over the hot Brussels sprouts. Once the glaze is reduced, it will thicken fairly quickly as it cools. To return the glaze to a pourable consistency, just warm it for a few seconds over the heat or place in a microwave.
FAQ’s about making roasted Brussels sprouts
No, just trim the bottoms, slice in half and transfer to a sheet pan.
Not really, any way you cook them they must not be over cooked or they’ll lose nutrients. But roasted tastes much better than boiled.
They are high in vitamin K, which helps with blood clotting.
No, chopped pecans will do one but you’ll miss the crunch and sweetness of the candied version, and they are so easy to make.
more great veggie side dishes
Balsamic Glazed Roasted Brussels Sprouts
- 1 pounds Brussels sprouts
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 cup maple syrup
- black pepper
- ½ cup chopped candied pecans
- Preheat the oven to 400°F and line a sheet pan with foil.
- Trim the bottoms off the sprouts and then slice in half, discarding any loose outer leaves.
- Transfer the sprouts to the pan.
- Drizzle the olive oil over the sprouts and toss.
- Season with salt and black pepper.
- Roast the sprouts in the oven for 25 minutes.
- In a small pot, add the vinegar and maple syrup.
- Bring to a summer and cook on low for about 15 minutes or until reduced by half.
- Transfer the roasted sprouts to a plate and drizzle with some of the balsamic syrup glaze.
- Top with chopped pecans and serve at once.