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
Do I need to pre-boil the sprouts? No, just trim the bottoms, slice in half and transfer to a sheet pan.
Are roasted Brussels sprouts healthier than boiled? 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.
Why are Brussels sprouts good for you? They are high in vitamin K, which helps with blood clotting.
Do I have to use candied pecans? 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.
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