Y’all I only eat my brussels like this: Balsamic Glazed Brussels Sprouts. I like to add a little maple syrup and red pepper flakes to the mix to give it that sweet heat. Then I roast them to they get caramelized and tender with some balsamic vinegar. Once you try mine, you won’t eat them any other way.
This post may contain affiliate links. Read our disclosure policy.
Ingredient Notes
- Whole brussels sprouts – Fresh brussels sprouts can be found in your produce section. If they’re already bagged, try to find a bunch all similar in size. Then clean them by rinsing under some cold water in a colander. Also remove any leaves that look like they are pulling away from the center.
- Extra virgin olive oil – Or another neutral oil like canola, vegetable or avocado.
- Maple Syrup– or honey.
How to Make Roasted Brussels Sprouts
Step 1: Preheat the oven to 425. Cut and rinse Brussel sprouts. Line a sheet pan with parchment paper. Evenly spread Brussels on a sheet pan.
Step 2: Pour on the olive oil, maple syrup, and vinegar and toss everything to combine well. Add as much or as little maple syrup and vinegar as you prefer for flavor. Then season with salt, pepper, and red pepper flakes.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Step 3: Roast for about 10 minutes and then stir to combine flavors. Roast for another 10-15 minutes or until they are tender and golden. Serve hot.
Roasted Brussels Sprouts Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 lbs brussels sprouts cut in half
- 2 tablespoons extra virgin olive oil
- 2-4 tablspoons balsamic vinegar
- 3-5 tablespoons pure maple syrup
- red pepper flakes a few pinches
- kosher salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425. Cut and rinse brussel sprouts.
- Line a sheet pan with parchment paper. Evenly spread brussels on a sheet pan.
- Pour on the olive oil, maple syrup and vinegar and toss everything to combine well. Then season with salt, pepper and red pepper flakes.
- Roast for about 10 minutes and then stir to combine flavors. Roast for another 10-15 minutes or until they are tender and golden. Serve hot.
Notes
- If using larger brussel sprouts, you may want to cut into quarters so it cooks faster and gets tender to your liking.
Nutrition
Recipe Tips
- Smaller sprouts will roast faster than larger ones. Cutting larger sprouts into quarters instead of halves may be necessary.
- Don’t overcrowd your pan. If you’ve doubled this recipe or are using a smaller pan, you’ll need to roast your sprouts in two batches.
More Vegetable Side Dish Recipes
- Baked Candied Yams
- Vinegar Coleslaw
- Sweet Potato Cobbler
- Southern Green Beans Recipe
- Creamed Corn
- Okra and Tomatoes
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
pinterest 
facebook 
twitter 
email
Enjoyed these with dinner last night and they do not disappoint! Turned out perfectly tender and juicy; even my picky eaters enjoyed them! Easily, a new favorite side dish!
These brussels sprouts with balsamic glaze was a great side dish! I always want my kids to have a veggies on the side and they loved it!
I adore sprouts and I love finding new ways to cook and eat them. These are next level!
Roasted brussels sprouts are hands down my favourite autumn/winter veg. I loved this version, wondeful combination of flavours!
These turned out fabulous- even my vegetable skeptic husband ate his fair share!