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Roasted maple brussels sprouts on a white plate

Maple-Balsamic Roasted Brussels Sprouts

Brussels sprouts roasted to perfection in a tangy-sweet marinade of maple & balsamic. Garnish with pecans & cranberries for a festive holiday side dish!
AuthorKaitlin - The Garden Grazer
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
CourseSide Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings6 side servings


  • 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)

Toppings (optional):

  • 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)

Calories: 94 kcal | Carbohydrates: 21 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 483 mg | Fiber: 4 g | Sugar: 12 g | Vitamin A: 855 IU | Vitamin C: 96 mg | Calcium: 65 mg | Iron: 2 mg