Maple Balsamic Brussels Sprouts (Easy!)
These easy Brussels sprouts are tossed in a flavorful maple-balsamic-miso glaze then roasted to tender perfection. Garnish with cranberries and pecans for a sweet & crunchy finish!
Servings: 4 side servings
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: The estimated nutritional content is calculated without the optional pecan and cranberry garnish.
Recipe originally published November 2017. Updated September 2026.
Nutrition Per Serving (Estimate)
Calories: 95 kcal | Carbohydrates: 20 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.1 g | Potassium: 488 mg | Fiber: 5 g | Sugar: 11 g | Vitamin A: 859 IU | Vitamin C: 96 mg | Calcium: 64 mg | Iron: 2 mg
