Description
A cozy, fast side dish that’s sweet, tangy, and crispy, perfect for holiday gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 1.5 pounds Brussels sprouts, trimmed and halved (Choose firm, bright green sprouts.)
- 2 tablespoons Olive oil (Helps with crisping and browning.)
- 1 tablespoon Salt (Season generously.)
- 1 teaspoon Black pepper (Season generously.)
- 2 tablespoons Pure maple syrup (Adds deep caramel sweetness.)
- 1 tablespoon Balsamic vinegar (For tang and balance.)
Optional Finishers
- Red pepper flakes
- Lemon zest
- Grated Parmesan
- Flaky sea salt
Optional Add-Ins
- 4 slices Bacon, chopped (Scatter around sprouts before roasting.)
- 1 cup Pecans or walnuts (Add in the last 8 minutes.)
- 1/2 cup Dried cranberries (Stir in right after roasting.)
- 3-4 cloves Garlic, minced (Add in the last 8 to 10 minutes of roasting.)
Instructions
Oven Method
- Preheat the oven to 425 degrees F. Place a large sheet pan inside to heat up.
- Trim ends, remove any damaged leaves, and slice Brussels sprouts in half. Pat them very dry.
- In a bowl, toss sprouts with olive oil, salt, and pepper. Keep maple syrup and balsamic off the sprouts for now.
- Carefully add the sprouts to the hot pan cut side down. Roast for 15 minutes without touching.
- Whisk together maple syrup and balsamic. Flip the sprouts, drizzle the sauce, and roast for an additional 8 to 10 minutes.
- Taste and tweak with more salt, a pinch of red pepper, or a squeeze of lemon as desired. 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.
Notes
Store in an airtight container for up to 4 days. Reheat in a skillet with a splash of oil or in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American