Maple Balsamic Roasted Brussels Sprouts Recipe

Maple Balsamic Roasted Brussels Sprouts are the side I make when I need something cozy, fast, and impossible to mess up. If holiday hosting has you spinning, this is the dish that wins over sprout skeptics. It’s sweet, tangy, and crispy in all the right places. I’ve got the full step by step below, plus ideas to dress it up. Planning a menu? Check out my go to guide for Thanksgiving side dishes to build your plate around these sprouts.

What Makes These Maple Balsamic Brussels Sprouts So Good

Here’s the thing about Brussels sprouts. When they’re steamed or undercooked, they can taste flat. But when you roast them hot with maple syrup and balsamic, the edges crisp up, the centers turn tender, and the flavors get caramelized. That deep, roasty sweetness meets a little tang, and suddenly people who swore they disliked sprouts are reaching for seconds. I love this version because it hits that sweet spot between simple and special. It’s weeknight easy, but it also looks and tastes like something you’d proudly serve on a holiday table.

There’s no fancy technique hiding here. You just need a hot oven, a big pan, and a little patience not to stir them too early. A good toss at the end brings all the glossy, sticky bits together. You can keep it basic or finish with a handful of toasted nuts or a sprinkle of flaky salt. Either way, they’ll disappear fast.

Print

Ingredients You Need for Maple Balsamic Roasted Brussels Sprouts

Nothing complicated. Just basics you probably have on hand.

• Brussels sprouts: 1.5 pounds, trimmed and halved. Choose firm, bright green sprouts.
• Pure maple syrup: Adds deep caramel sweetness. Not pancake syrup.
• Balsamic vinegar: For tang and balance. Aged balsamic adds more depth.
• Olive oil: Helps with crisping and browning.
• Salt and black pepper: Season generously.
• Optional finishers: Red pepper flakes, lemon zest, grated Parmesan, or flaky sea salt.

Pro tip: If your sprouts are different sizes, cut the larger ones into quarters so everything cooks evenly.
Pan size matters: Use a large sheet pan so the sprouts can spread out and breathe. Crowding leads to steaming instead of roasting.

Optional Add-Ins (Bacon, Pecans, Cranberries, Garlic)

Want to dress it up? Here’s how I play with add-ins when I’m serving a crowd or making these for date night.
Bacon: Scatter chopped uncooked bacon around the sprouts before roasting. It bastes them in delicious flavor and crisps up right alongside.
Pecans or walnuts: Add in the last 8 minutes so they toast without burning. Nuts add buttery crunch and make this side feel extra cozy.
Dried cranberries: Stir in right after roasting so they plump a bit from the heat. The sweet chew with tangy balsamic is spot on.
Garlic: Add 3 to 4 minced cloves in the last 8 to 10 minutes of roasting. It gets golden and fragrant without turning bitter.

How to Make Maple Balsamic Brussels Sprouts (Step-by-Step)

Follow these easy steps and you’ll get perfect caramelized sprouts every single time.

Oven Method

• Preheat the oven to 425 degrees F. Place a large sheet pan inside to heat up.
• Prep the sprouts: Trim ends, remove any damaged leaves, and slice in half. Pat them very dry. Dry sprouts crisp better.
• Season: In a bowl, toss sprouts with olive oil, salt, and pepper. Keep maple and balsamic off the sprouts for now to help them brown first.
• Roast: Carefully add the sprouts to the hot pan cut side down. Roast 15 minutes without touching.
• Sauce and finish: Whisk together maple syrup and balsamic. Flip the sprouts, drizzle the sauce, and roast 8 to 10 more minutes until the edges are deeply browned and sticky.
• Taste and tweak: Add more salt, a pinch of red pepper, or a squeeze of lemon. Serve hot.

Air Fryer Option

Air fry at 390 degrees F for 12 to 15 minutes, shaking halfway. Toss with the maple balsamic sauce in the last 2 to 3 minutes so it glazes without burning.
I love this method when I’m making a small batch or when the oven is full of other dishes.

Tips for Perfect Crispy Roasted Brussels Sprouts

A few small choices make a big difference.
Use high heat: 425 degrees F gives you that sizzle and browning.
Preheat the pan: The instant contact helps caramelize the cut sides.
Don’t stir too soon: Let those flat sides sit against the pan long enough to brown.
Dry your sprouts: Water is the enemy of crisp. After washing, towel them off or air dry.
Finish strong: Add the maple balsamic glaze for the last few minutes so it reduces and clings.

How to Get Crispy Edges Every Time

Cut side down. That’s the golden rule. It gets the best contact with the hot pan. Also, avoid pouring the sauce on too early. Give the sprouts a head start with oil, salt, and pepper, then glaze near the end. If you’re making a big batch, use two sheet pans. Sprouts need space to breathe for crisp edges.

How to Avoid Soggy Brussels Sprouts

Three culprits: low heat, crowding, and moisture. Keep the oven hot, don’t pile them up, and get them dry before seasoning. If your pan looks wet, they’ll steam. If you’ve got especially large sprouts, par-roast them with oil first, then add the maple and balsamic to finish. That staggered timing keeps the texture on point.

Best Maple Syrup and Balsamic to Use

Pure maple syrup makes all the difference. Grade A amber has a mellow flavor, and dark has stronger caramel notes. Both are great. For balsamic, a decent aged bottle will give you a thicker, sweeter finish. If your balsamic is very thin, reduce the sauce a bit on the stove to thicken before tossing.
Love the maple veggie vibe? Try my cozy maple dijon roasted apples and carrots for a sweet and savory pairing.

5 Easy Variations You Can Try

Change the mood with simple swaps.
Spicy maple: Add red pepper flakes or a dash of hot sauce to the glaze.
Savory Parmesan: Sprinkle shaved Parmesan right after roasting so it melts slightly.
Honey mustard: Swap half the balsamic with Dijon for a punchy twist.
Citrus splash: Add orange zest and a squeeze of juice before serving.
Herby finish: Toss with chopped thyme or rosemary at the end.

Holiday Version with Cranberries

I make a festive batch by adding chopped pecans in the last 8 minutes and tossing in dried cranberries right after roasting. It looks gorgeous on a platter and tastes like the season. Pair it with a cozy starch like southern maple sweet potato casserole for a crowd-pleasing spread. If you need a dependable side that still feels special, Maple Balsamic Roasted Brussels Sprouts never disappoint.

What to Serve with Maple Balsamic Roasted Brussels Sprouts

These work with everything from roast chicken to salmon to holiday ham. The sweet and tangy profile plays nicely with creamy and savory mains. I also love serving them alongside a bright salad like this roasted sweet potato goat cheese salad for contrast. For texture, finish your sprouts with a sprinkle of toasted nuts and flaky salt. Simple and satisfying.

Thanksgiving & Christmas Side Dish Pairings

On a holiday table, I mix textures and colors. Creamy potatoes, something bright and crisp, something roasty, and always a fresh salad. These sprouts bring sweetness and tang that play well with buttery or savory dishes. Consider a herbed turkey, creamy mashed potatoes, and a fresh citrus salad. Add a bread basket and you’re set. You can make the glaze ahead to simplify the big day.

Everyday Weeknight Dinner Ideas

Keep it easy: roasted chicken thighs, a pot of rice or quinoa, and a sheet pan of these sprouts. Or go veggie with crispy tofu and a drizzle of extra glaze. I like a quick starch on the side like couscous or orzo, plus a crunchy element like toasted almonds. If you’re into cozy sides, try these walnut maple roasted sweet potatoes for a sweet-savory duo.

How to Store, Reheat, and Make Ahead

Store: Refrigerate in an airtight container for up to 4 days.
Reheat: Best in a skillet over medium heat with a splash of oil. Or reheat on a sheet pan at 400 degrees F for 6 to 8 minutes to re-crisp. Microwave works in a pinch, but you’ll lose some texture.
Make ahead: Trim and halve the sprouts up to 2 days in advance. You can also mix the maple and balsamic a day ahead. Roast right before serving for the best texture.

Troubleshooting: Common Mistakes & Fixes

They didn’t brown: Oven wasn’t hot enough or the pan was crowded. Use two pans or roast in batches.
They’re too soft: You may have added the glaze too early. Let them roast with oil first, then glaze to finish.
They’re burnt on the edges: Reduce heat by 25 degrees next time and check a few minutes early. Every oven runs a bit differently.
Too sweet: Add a splash more balsamic and a pinch of salt to balance. Lemon juice helps, too.

Nutrition Information

These are a lighter side that still feels indulgent. For a typical serving, you’ll get fiber from the sprouts and a touch of natural sugar from the maple syrup. Olive oil adds healthy fats, and balsamic brings flavor without much calorie load. If you add nuts or bacon, expect the calories to increase accordingly. For an approximate guide, plan on about 140 to 180 calories per serving depending on add-ins and portion size.

Can I use frozen Brussels sprouts?

Yes, but thaw and pat them dry first to remove extra moisture. Frozen sprouts can be a bit softer, so roast them extra hot and avoid crowding. The glaze still works great.

Can I make these without balsamic vinegar?

Absolutely. Try apple cider vinegar for a lighter tang or a squeeze of lemon for brightness. You can also skip vinegar entirely and finish with lemon zest and a pinch of extra salt.

Common Questions

Do I need to peel the outer leaves? Only if they look damaged or very tough. A few loose leaves on the pan get extra crispy and delicious.
How do I know they’re done? The cut sides should be deep golden with some char on the edges, and the centers should be tender when pierced with a fork.
Can I double the recipe? Yes, use two pans. Rotate racks halfway, and give the sprouts lots of space.
What protein pairs best? Roast chicken, pork tenderloin, salmon, and even grilled tofu taste great with this maple balsamic glaze.
Can I use white balsamic? Sure. It’s milder and a bit sweeter. The sprouts will be slightly lighter in color but still tasty.

A Cozy Little Finish

If you’re craving a side that’s simple, reliable, and super flavorful, give these Maple Balsamic Roasted Brussels Sprouts a go. They’re crisp on the edges, tender inside, and the glaze hits that sweet-tangy balance. Save this for busy weeknights or your next holiday spread, and tweak the add-ins to match the mood. If you want more ideas and a second take on this flavor combo, I like this helpful guide from Kalefornia Kravings on maple balsamic roasted Brussels sprouts for extra inspiration. Can’t wait to hear how you make them your own.