Brussels sprouts are roasted to perfection in a tangy-sweet marinade of maple and balsamic. Garnish with pecans and cranberries for a fun, festive holiday side dish! (Vegan, gluten-free, oil-free.)
These healthy roasted Brussels sprouts are such an easy holiday side dish.
Fresh Brussels sprouts are tossed in a tangy-sweet maple balsamic glaze, then baked to tender perfection.
It is perfect for Thanksgiving and the holiday season when Brussels sprouts are in peak season.
Ingredients for Maple Balsamic Brussels Sprouts
For this simple recipe you will toss together then bake in the oven:
- Brussels sprouts: These are a member of the cruciferous family (which includes broccoli, cabbage, kale, etc.) They are 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 wonderful natural sweetener, plus adds great flavor.
- Salt to taste: And also black pepper if you'd like.
Selecting Brussels Sprouts
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 when possible.)
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. However feel free to toss your Brussels sprouts in a tablespoon of good quality olive oil before baking if desired.
Toppings: Enjoy this dish is, or garnish with pecans and dried cranberries before serving. I highly recommend both of these additions for taste and crunch!
Pan juices: There will also be leftover pan juices after baking. I like to spoon out and drizzle that liquid goodness over the top of the Brussels sprouts before serving for added flavor.
Store any leftovers in an airtight container in the refrigerator. We find they keep for about 2-3 days. Simply reheat in the microwave when ready to enjoy.
For more inspiration, also browse all side dish recipes.
Maple-Balsamic Roasted Brussels Sprouts
- 1 1/2 lbs. Brussels sprouts
- 1/4 cup balsamic vinegar
- 1/4 cup pure maple syrup
- 1/4 tsp. salt (or more to taste)
- Dried cranberries and pecans
- Preheat oven to 400°F (204°C).
- Trim ends off Brussels sprouts and slice lengthwise in half. Remove any damaged outer leaves. Gently rinse and pat dry.
- In a large bowl, combine Brussels sprouts with balsamic vinegar, maple syrup, and salt. Toss well to coat.
- Line a rimmed baking pan with parchment paper. Add Brussels sprouts mixture and spread out in a single layer.
- Bake for 25-30 minutes or until desired tenderness, turning halfway through.
- Place on a serving plate and drizzle any leftover maple-balsamic juices over the top.
- Optional: Top with dried cranberries and pecans before serving.
Nutrition Per Serving (Estimate)
Sodium: 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 are enjoying these balsamic roasted Brussels sprouts, and are looking for more holiday side dishes, here are a few of our favorites:
- Mushroom Gravy
- Lentil Quinoa Fall Salad
- Vegan Cheesy Scalloped Potatoes
- Maple-Vanilla Candied Nuts
- Butternut Squash & Kale Salad
- Maple-Cinnamon Butternut Squash
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I LOVE this - thank you so very much.
Kaitlin | The Garden Grazer
Great to hear!