There’s something magical about Brussels sprouts in the fall, isn’t there? They pop up at farmers’ markets, grocery stores, and even on holiday tables. And we know, Brussels sprouts can be a bit controversial, especially if you’ve had them boiled and bland. But our Ultimate Maple Balsamic Roasted Brussels Sprouts? Totally different story! These little green gems are crispy on the outside, tender inside, and tossed in a maple-balsamic glaze that’s both savory and sweet. Trust us, you’ll be hooked!
🍁 Did you know? 🍁
Brussels sprouts are a fall vegetable at their peak from late September to mid-February. Perfect for cozy cooking!
Why Fall is the Best Time for Roasting Brussels Sprouts
As the days get shorter and leaves start changing, we always look forward to cooking with seasonal veggies, and Brussels sprouts top the list. Not only are they rich in flavor, but they also bring back memories of holiday meals with family. But here’s the thing: those weren’t always great memories! If you grew up with mushy Brussels sprouts like we did, you might need a little convincing. But roasting changes everything! By tossing these baby cabbages in a maple balsamic glaze and roasting them at a high temperature, we turn them into a crispy, caramelized side dish that’s as beautiful as it is delicious.
To be honest, we initially experimented with a simple balsamic glaze, but the moment we added a hint of maple syrup? Game-changer! The sweetness from the maple balances the tanginess of the balsamic perfectly, while roasting adds a nutty depth. It’s like autumn on a plate, and let’s be real: it’s hard to stop eating them once you start.
👩🍳 Fun Fact 👩🍳
Brussels sprouts get their name from Brussels, Belgium, where they were popularized in the 16th century!
How to Make the Ultimate Maple Balsamic Roasted Brussels Sprouts
If you’ve never been a Brussels sprouts fan, this recipe is for you. And if you already love them, prepare to fall even deeper! These roasted Brussels sprouts have quickly become a staple in our home, especially when we’re hosting. Whether you’re preparing a casual weeknight dinner or a holiday feast, they’re a total crowd-pleaser. We love that they can be prepped in advance, and once they’re in the oven, it gives us a chance to focus on other dishes (or, let’s be honest, to sit down and sip some wine).
We’ve also found that kids love them! That crispy texture and slightly sweet glaze are super kid-friendly, and it’s so satisfying watching everyone, big and small, go back for seconds. Plus, they’re packed with nutrients, which is always a win. Brussels sprouts are high in fiber, vitamin C, and antioxidants, making them as good for you as they are tasty.
🔥 Pro Tip 🔥
For extra crispiness, make sure your Brussels sprouts are spread out on the baking sheet. Overcrowding will steam them instead of roasting.
Enjoy These Maple Balsamic Brussels Sprouts All Season Long
So, grab some Brussels sprouts, a bottle of maple syrup, and get ready to fall in love with this dish! We love serving these alongside hearty mains or even mixing them into grain bowls. And don’t worry if you have leftovers; they’re just as good the next day. Whether it’s for Thanksgiving, a cozy fall dinner, or just because, our Ultimate Maple Balsamic Roasted Brussels Sprouts bring warmth and flavor to any meal. Enjoy every crispy, glazed bite!
Ingredients
- 1 1/2 pounds of Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/3 cup balsamic vinegar
- 1/4 cup maple syrup
- 1/2 cup walnuts roughly chopped
- Optional: Fresh thyme or rosemary for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees F (200 degrees C).
- Prepare the Brussels Sprouts: Rinse the Brussels sprouts under cold water, trim off the stem ends, and remove any yellow or damaged outer leaves. Cut each Brussels sprout in half lengthwise.
- Roast the Brussels Sprouts: Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer, ensuring they don't overlap.
- Roast in the preheated oven for about 20-25 minutes, or until they are crispy on the outside and tender on the inside. Shake the pan halfway through roasting to ensure even browning.
- Prepare the Maple Balsamic Glaze: While the Brussels sprouts are roasting, combine the balsamic vinegar and maple syrup in a small saucepan. Bring the mixture to a boil, then reduce the heat and simmer until it thickens slightly, about 10 minutes.
- Toast the Walnuts: In a small skillet, toast the chopped walnuts over medium heat until they are golden and fragrant, about 3-5 minutes, stirring frequently to prevent burning.
- Combine and Serve: Once the Brussels sprouts are roasted, transfer them to a serving dish. Drizzle them generously with the maple balsamic glaze, then sprinkle the toasted walnuts over the top.
- Garnish with fresh thyme or rosemary if desired.
Notes
Frequently Asked Questions
🌱 Can I make these Brussels sprouts without maple syrup?
Absolutely! If you prefer a less sweet glaze, you can simply skip the maple syrup or substitute it with a drizzle of agave syrup or a dash of apple cider vinegar for a tangier twist. It’ll still be deliciously caramelized and flavorful!
🔥 What if I don’t have balsamic vinegar?
No worries! You can swap balsamic vinegar with a splash of apple cider vinegar or red wine vinegar for a different kind of tang. If you have honey or a bit of brown sugar, add a tiny bit to keep that hint of sweetness.
🥄 How can I make these even crispier?
For extra-crispy Brussels sprouts, be sure to dry them thoroughly before roasting. You can also roast them at a slightly higher temperature (around 425°F) and flip them halfway through to ensure all sides get evenly crispy.
🥶 Can I make these Brussels sprouts ahead of time?
Yes! You can prep and season the Brussels sprouts ahead of time, then roast them just before serving for maximum crispiness. If you do have leftovers, reheat them in a hot oven (not the microwave) to bring back that delightful crisp!
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