Maple Balsamic Roasted Brussels Sprouts

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Maple Balsamic Roasted Brussels Sprouts are the perfect sweet and salty side dish for dinners or holidays. You’ll never wants Brussels sprouts another way!

bowl of brussels sprouts with fork

bowl of brussels sprouts with fork

Ohhhhhhh Brussels sprouts. Or is it Brussel sprouts? I always thought it was the latter.

It matters not. Today’s roasted Brussels sprouts are straight sweet n’ salty HEAVEN. Caramelized to perfection with with maple syrup, buttery coconut oil, and balsamic. Oh man… now I’ve got a hankering for my best balsamic vinaigrette!

This recipe is an irresistibly delish (and crazy easy!) side dish for which your guests will be just begging for the recipe. They’ll convert even the most extreme of sprout haters, I swear to ya.

They goes swimmingly with veggie burgers, roasted fish, or with pretty much anything on the Thanksgiving table. I’ve been all over roasted veggies lately; but since I’m stuffed myself silly with every variety of squash known to man, I’m moved on the other veggies. Mostly these sprout buddies.

sheet pan of Brussels sprouts

sheet pan of Brussels sprouts

Recipe tips and substitutions

This recipe can easily be doubled or tripled if you’re feeding a crowd. You’ll want leftovers!

  • Brussels sprouts: the one and only! Take any funky leaves off and chop the woody ends. Slice or quarter depending on how big they are.
  • coconut oil: for buttery notes. Use refined for no coconut flavor. Olive oil or avocado oil also work, but I definitely prefer coconut oil.
  • maple syrup: for the perfect amount of sweetness. Honey could also work.
  • balsamic vinegar: a tiny bit of acid to balance all the flavors.
  • sea salt + pepper: a pinch of both for perfect flavor.

raw brussels sprouts in bowl

raw brussels sprouts in bowl

How to get Brussels sprouts crispy

  1. Use enough oil. We’re using two tablespoons here for nice browning.
  2. Spread evenly in the pan, cut side down, with space between. You don’t want them touching or the sprouts will steam rather than roast and you won’t get that flavor. If you double the recipe, use two pans so there’s enough space in the pan.
  3. Roast directly on the pan, which will help with crispiness.

What to serve with roasted Brussels sprouts

  1. Vegan Butternut Squash Pasta
  2. Pumpkin Walnut Burgers
  3. Salmon Burgers

sheet pan of Brussels sprouts bird's eye view

sheet pan of Brussels sprouts bird's eye view

Snacking on roasted Brussels sprouts is totally normal and not at all weird, just to set the record straight. You may be a little stinky, but hey…you win some, you lose some.

Print

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bowl of brussels sprouts with forkbowl of brussels sprouts with fork

Maple Balsamic Roasted Brussels Sprouts


  • Author:
    Alexis Joseph | Hummusapien

  • Prep Time:
    10 mins

  • Cook Time:
    25 mins

  • Total Time:
    35 mins

  • Yield:
    4 servings 1x

  • Category:
    Side Dish

  • Method:
    Oven

  • Cuisine:
    American

  • Diet:
    Vegan

Description

Easy Maple Balsamic Roasted Brussels Sprouts are the perfect sweet and salty side dish for weeknight dinners or holidays. Recipe can easily be doubled or tripled to serve a crowd!


Ingredients


Units


Scale

  • 1 lb Brussels sprouts, woody ends removed and halved (or quartered if large)
  • 2 tbsp coconut oil, melted
  • 1 tbsp pure maple syrup
  • 1 tbsp balsamic vinegar
  • ½ tsp fine sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 375F. Line a large baking sheet with parchment paper. (You can also roast directly on the pan for extra crispiness!)
  2. Place Brussels sprouts in a large bowl. Add the rest of the ingredients and toss to coat.
  3. Spread in an even layer cut-side down on baking sheet. Make sure Brussels sprouts aren’t touching to ensure browning. Bake for 25 minutes, stirring halfway through. Serve warm!

 

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