Beautifully tender and generously seasoned glazed Brussels Sprouts will pack a punch of delicious flavor at your next dinner. A surprise glaze of maple syrup and balsamic vinegar will bring some balance to the hint of red pepper flakes. If you love this, you will also love this Okra and Tomatoes, Baked Candied Yams, Southern Green Beans and Creamed Corn.
I know, I know, not everyone loves Brussels Sprouts. But you’re here for a reason, and this recipe is sure to change your mind and give you a new appreciation for these little guys. Roasting vegetables until their tender and golden brown is a very easy task, I hope you enjoy roasting and eating these brussels sprouts as much as I do.
Should I clean or soak them?
Clean your brussels sprouts by rinsing them under cold water. Easily done by placing them in a colander. The leaves of these vegetables are fairly tight together so if there is any dirt it would be on the outermost leaves. Pull any outer leaves off that appear to be pulling away from the vegetable.
Soaking your Brussels Sprouts isn’t necessary but some people do prefer to soak them. Soak in cold, salted water for up to 20 minutes. Remove and pat dry before preparing them for roasting.
Soaking is typically done to ensure that the insides become tender and less bitter. If your sprouts are on the smaller size, soaking may not be necessary as they may start to burn in the oven.
What are Brussels Sprouts?
Unfortunately no, Brussels Sprouts are not baby cabbages. Bummer right!? However, they are the same species as cabbage, broccoli, cauliflower, kale, and many others. These sprouts or “buds” have a slightly bitter flavor with some earthy notes. The process of oven roasting will bring out the sweet, caramel flavors.
It’s thought that Brussels Sprouts got their name from the city they originated in, Brussels. So if you’ve ever asked yourself, is it Brussel Sprouts or Brussels Sprouts? It would be the latter.
Ingredient for crispy roasted glazed Brussels sprouts
Only just a handful of ingredients to make this sweet and spicy roasted veggie dish that everyone will love!
- 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.
- Extra virgin olive oil – A thin coating of oil will help moisturize and bring together all of the seasonings to coat the brussels sprouts.
- Glaze – You’ll be topping your Brussel sprouts in a glaze of balsamic vinegar and maple syrup. Pure maple syrup is the best choice.
- Seasonings – A simple blend of salt, black ground pepper, and a pinch of red pepper flakes for some heat.
How to roast Brussels Sprouts
1. Preheat the oven to 425. Cut and rinse Brussel sprouts.
2. Line a sheet pan with parchment paper. Evenly spread Brussels on a sheet pan.
3. Pour on the olive oil, maple syrup, and vinegar and toss everything to combine well. Then season with salt, pepper, and red pepper flakes.
4. 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.
How can I store Brussels Sprouts?
Serve freshly roasted Brussels sprouts at room temperature. Leftovers should be sealed in an airtight container and kept in the refrigerator for freshness for up to 5 days.
How do I know when Brussels Sprouts are done?
An easy indication that your sprouts are done roasting is to see if they’re fork tender. They’ve roasted long enough when you can easily pierce the center of them with a fork and have become perfectly caramelized.
Other ways to prepare them
Of course, these brussels sprouts are absolutely delicious just as they are. Why not have some options to kick them up a notch?
Parmesan Cheese – After roasting and while still warm sprinkle with fresh parmesan cheese.
Add Bacon – Bacon goes with everything, Brussels Sprouts included. Crisp up bacon and break them into bite-sized pieces so you can get some in every bite.
Salad – For some more texture, add balsamic glazed sprouts to a chicken salad, or this Hot Strawberry Spinach Salad with Bacon.
- 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 tasty side dish recipes
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Oven Roasted Brussels Sprouts
- 2 lbs Whole brussels sprouts cut in half
- 2 tablespoons Extra virgin olive oil
- 2 tablspoons Balsamic vinegar
- 3 tablespoons Maple syrup
- Red pepper flakes a few pinches
- Salt and pepper to taste
- 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.
- If using larger brussel sprouts, you may want to cut into quarters so it cooks faster and gets tender to your liking.
Sara Welch says
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!
Sisley White - Sew White says
I adore sprouts and I love finding new ways to cook and eat them. These are next level!
Jacqueline Debono says
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!