Brussels sprouts 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.)
This is such an easy, healthy holiday side dish.
Fresh Brussels sprouts are tossed in a tangy-sweet marinade then baked to tender perfection.
The simple marinade is made of maple syrup and balsamic vinaigrette.
It is perfect for Thanksgiving and the holiday season when Brussels sprouts are in peak season.
For this simple recipe you will need:
- Brussels sprouts
- Balsamic vinegar
- Pure maple syrup: This is a wonderful natural sweetener, plus adds great flavor.
- Salt to taste
I leave out the olive oil for oil-free roasting. Simply place a sheet of parchment paper on a baking sheet for non-stick baking.
Enjoy this dish is, or garnish with pecans and dried cranberries before serving. I highly recommend both of these additions for taste and crunch!
There will also be leftover pan juices after baking. I like to spoon out and drizzle that maple-balsamic goodness over the top of the Brussels sprouts before serving for added flavor.
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)
If you are enjoying these balsamic brussels sprouts, and are looking for more holiday sides, 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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