These easy Maple Balsamic Brussels Sprouts are tossed in a tangy, savory glaze then roasted to perfection. Garnish them with pecans and dried cranberries for a sweet and crunchy finish! (Vegan, gluten-free, oil-free.)
Meet our favorite Brussels sprouts recipe! These maple-glazed Brussels sprouts are so delicious and easy to prepare.
Fresh Brussels are tossed in a maple-balsamic-miso glaze that's tangy, sweet, and savory. Then they're roasted to tender perfection. I love how the sauce seeps into every little crevice for maximum flavor!
After roasting, we'll sprinkle it with dried cranberries and toasted pecans for a sweet & crunchy finish (which looks festive as well).
I love this recipe any time of year, but especially around Thanksgiving and the holidays when Brussels sprouts are in peak season.
Ingredients for Maple Balsamic Brussels Sprouts
For this recipe, you'll toss together then roast in the oven:
- Brussels sprouts: You'll need one pound of fresh Brussels sprouts for this recipe. These are a member of the cruciferous family (which includes broccoli, cabbage, kale, etc.) They're high in vitamin C, K, E, and A, as well as folate, fiber, and even some protein. Brussels sprouts also contain powerful phytonutrient antioxidants like lutein and zeaxanthin.
- Balsamic vinegar
- Pure maple syrup: This is a great natural sweetener, plus adds tasty maple flavor. Feel free to use more or less to your desired sweetness.
- White miso: This adds rich, umami, savory flavor to the glaze.
- Garlic powder: You can also add onion powder, black pepper, salt, or anything else that sounds good.
Brussels Sprout Tips
Color: When purchasing Brussels sprouts, look for ones that are a vibrant, bright green color. Avoid ones that are yellow.
Texture: Try to find ones that are firm and compact, not puffy or soft with wilted outer leaves.
Quality: Purchasing them fresh and good quality also helps to ensure higher nutrition values. (I also try to find organic whenever possible.)
Customizing
Veggies: Add other vegetables as you see fit such as red onion, sweet potatoes, butternut squash, etc.
Olive oil: I prepare this recipe using an oil-free roasting method. Simply place a sheet of parchment paper on a baking sheet for non-stick baking. But you can toss your Brussels sprouts in a tablespoon of good quality extra-virgin olive oil before baking if desired.
Serving
Toppings: Enjoy this dish as is, or garnish with pecans (dry roasted or lightly toasted) and dried cranberries before serving. I highly recommend both of these for taste and crunch! (To toast raw pecans, I place them in a skillet over medium heat for about 3-4 minutes, stirring often to prevent burning.) You could also substitute pomegranate seeds instead of cranberries for a refined oil-free option.
Pan juices: There may be some leftover pan juices after baking. I like to spoon out that liquid goodness and drizzle it over the top of the Brussels sprouts before serving for added flavor.
Storing
Store any leftovers in an airtight container in the refrigerator. I find they keep for about 2-3 days. Reheat in the microwave when ready to enjoy.
For more inspiration, also browse all side dish recipes.
Maple Balsamic Brussels Sprouts (Easy!)
Ingredients
- 1 lb. Brussels sprouts
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. pure maple syrup
- 1 Tbsp. white miso
- 1/4 tsp. garlic powder
Toppings (optional):
- Dried cranberries and pecans (dry roasted or lightly toasted)
Instructions
- Oven: Preheat oven to 425°F (218°C). Line a rimmed baking pan with parchment paper.
- Prepare Brussels: Rinse the Brussels sprouts, then pat dry. Trim the ends off then slice them lengthwise in half, removing any damaged outer leaves.
- Make glaze: In a medium mixing bowl, add the balsamic vinegar, maple syrup, miso, and garlic powder. Whisk until smooth. Add the Brussels sprouts and toss well to coat.
- Spread on pan: Spread out the Brussels sprouts in a single layer on the lined baking pan, cut-side down, leaving space in between. Then drizzle any leftover marinade over the top.
- Roast: Place in the oven and roast for 20-30 minutes, or until desired tenderness. (Keep an eye on them if your Brussels are small so they don't burn. The roasting time can vary depending on your oven and size of your Brussels.)
- Garnish: Top with dried cranberries and pecans before serving (if using). Salt and pepper to taste as needed.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this glazed Maple Balsamic Brussels Sprouts recipe, also check out:
- Mushroom Gravy
- Fall Harvest Quinoa Salad
- Vegan Scalloped Potatoes
- Maple-Vanilla Candied Nuts
- Butternut Squash & Kale Salad
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webbsway says
I LOVE this - thank you so very much.
Kaitlin says
Great to hear!