FREE DINNER EBOOK! Get your copy!

Maple Balsamic Brussels Sprouts Flavorful Side Dish

by on July 29, 2025
Save It Jump to Recipe

Looking for a side dish that elevates your meal with flavor and charm? Try my Maple Balsamic Brussels Sprouts! This dish combines sweet maple syrup and tangy balsamic vinegar, perfect for any occasion. I’ll show you how to prepare and roast these sprouts for the best taste and texture. Get ready to impress your family and friends with this easy-to-make recipe that’s bursting with flavor!

To make this dish, you need the following main ingredients: - 1 pound Brussels sprouts, trimmed and halved (about 450g) - 2 tablespoons extra-virgin olive oil - 1/4 cup balsamic vinegar (60ml) - 2 tablespoons pure maple syrup - 1 teaspoon Dijon mustard - 1/2 teaspoon garlic powder - 1/2 teaspoon salt (adjust to taste) - 1/4 teaspoon freshly ground black pepper These ingredients create a perfect balance of sweet and tangy flavors. The Brussels sprouts get tender while the outside crisps up nicely in the oven. You can enhance your dish with these optional ingredients: - 1/4 cup pecans, finely chopped (for added texture) - Fresh thyme sprigs (for visual appeal) Adding pecans gives a delightful crunch. Fresh thyme not only looks great but also adds a lovely aroma. If you need to make swaps for dietary needs, here are some great options: - Use sunflower oil instead of olive oil for a nut-free version. - Swap balsamic vinegar with apple cider vinegar for a different tang. - Maple syrup can be replaced with agave syrup for a vegan option. These substitutions keep the dish tasty while accommodating various diets. You can find the full recipe to get all the details you need and start cooking! Start with fresh Brussels sprouts. Look for firm, green ones. Trim the ends and cut them in half. This helps them cook evenly. Rinse them under cold water to remove dirt. In a large bowl, mix balsamic vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper. Whisk until smooth. This dressing will coat the Brussels sprouts and bring out their flavor. 1. Preheat your oven to 400°F (200°C). 2. Toss the halved Brussels sprouts with olive oil in the dressing bowl. Make sure every piece is coated. 3. Line a baking sheet with parchment paper. Spread the Brussels sprouts in a single layer. 4. Roast for 20-25 minutes. Stir them halfway to ensure even cooking. 5. For added crunch, sprinkle chopped pecans on top in the last 5 minutes. - Tips for achieving the ideal texture: Look for a crispy outside and tender inside. If they are not crispy enough, roast them a little longer. Trust your eyes, and enjoy the process! For more detailed instructions, check out the Full Recipe. To cook Brussels sprouts evenly, first cut them in half. This helps them cook through. Use a large baking sheet. Spread the sprouts out in a single layer. Crowding them can lead to steaming, not roasting. Stir them halfway during cooking for uniform browning. For crispy Brussels sprouts, start by preheating your oven to 400°F (200°C). The high heat helps them brown well. Use enough olive oil to coat each sprout. This promotes crispiness. Avoid overcrowding on the baking sheet. If needed, roast in batches. You can add ingredients to boost flavor. Try adding pecans for a nice crunch. Fresh thyme sprigs give a lovely aroma. A squeeze of lemon juice brightens the dish. For a spicy kick, sprinkle red pepper flakes. These additions make the dish even more exciting. For the complete recipe, check out the [Full Recipe]. {{image_4}} For a hearty twist, add protein to your Maple Balsamic Brussels Sprouts. Bacon brings a savory, smoky flavor. Just chop it into small pieces and cook it in the oven until crispy. Toss the cooked bacon with the sprouts before roasting. If you prefer a plant-based option, use tofu. Cut firm tofu into cubes, toss it with olive oil, and add it to the sprouts. Both options boost flavor and make the dish more filling. While maple syrup is the star, you can switch it up. Honey offers a floral sweetness that pairs well with balsamic vinegar. Use the same amount as the recipe calls for. Agave syrup is another great choice. It has a mild taste and is a bit sweeter, so you might want to use less, about 1.5 tablespoons. Experimenting with sweeteners lets you create your own unique flavor. Changing herbs and spices can transform your dish. Try rosemary or sage for an earthy taste. Just chop fresh herbs and sprinkle them over the sprouts before roasting. You can also add a dash of red pepper flakes for heat. This kick can balance the sweetness of the maple and balsamic. Get creative and make the dish your own! Check out the Full Recipe for more ideas. To keep leftover Maple Balsamic Brussels Sprouts fresh, cool them first. Place them in an airtight container. Store them in the fridge. They should stay good for about 3 to 5 days. Make sure to label the container with the date. This helps you track freshness. When reheating, I recommend using the oven. Preheat it to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat them for about 10 to 15 minutes. This keeps them crispy. You can also reheat in a skillet. Just add a little olive oil. This adds flavor and helps maintain the crunch. For freezing, let the sprouts cool completely. Place them in a freezer-safe bag or container. Remove as much air as possible. They can last for up to 3 months in the freezer. When you're ready to use them, thaw in the fridge overnight. Reheat in the oven for the best texture. Enjoy them from the freezer anytime! For the full recipe, check out Maple Balsamic Brussels Sprouts Delight. To make Maple Balsamic Brussels Sprouts vegan, simply swap the Dijon mustard for a vegan brand. Most brands are already vegan, but double-check the label. Also, ensure that the maple syrup is pure and not mixed with any non-vegan ingredients. This dish is naturally dairy-free, so you can enjoy it guilt-free. Yes, you can use frozen Brussels sprouts! Just remember to thaw them first. Drain any excess water and pat them dry. This step is key to getting crispy sprouts. Frozen sprouts may have a different texture, but they will still taste great when coated with the maple balsamic dressing. Maple Balsamic Brussels Sprouts make a great side dish. They pair well with: - Roasted chicken or turkey - Grilled pork chops - Quinoa or rice dishes - A hearty salad with nuts and cheese These flavors complement each other well. You can create a delicious meal by adding a protein and a starch. If your Brussels sprouts are soggy, it may be due to overcrowding on the baking sheet. Make sure you spread them out evenly for proper roasting. If they don’t brown well, increase the oven temperature slightly or leave them in for a few extra minutes. Also, remember to stir them halfway for even cooking. Keep these tips in mind to ensure tasty, flavorful sprouts every time. This post covered the key steps to make Maple Balsamic Brussels Sprouts. You learned about the main and optional ingredients, along with substitutions for diet needs. The step-by-step guide showed you how to prepare, dress, and roast the sprouts for a perfect dish. I shared tips for cooking and crispiness, plus variations and storage ideas. Now, you can enjoy these delicious Brussels sprouts anytime, with endless options to fit your taste. Happy cooking!

Ingredients

Main ingredients for Maple Balsamic Brussels Sprouts

To make this dish, you need the following main ingredients:

– 1 pound Brussels sprouts, trimmed and halved (about 450g)

– 2 tablespoons extra-virgin olive oil

– 1/4 cup balsamic vinegar (60ml)

– 2 tablespoons pure maple syrup

– 1 teaspoon Dijon mustard

– 1/2 teaspoon garlic powder

– 1/2 teaspoon salt (adjust to taste)

– 1/4 teaspoon freshly ground black pepper

These ingredients create a perfect balance of sweet and tangy flavors. The Brussels sprouts get tender while the outside crisps up nicely in the oven.

Optional ingredients for added flavor

You can enhance your dish with these optional ingredients:

– 1/4 cup pecans, finely chopped (for added texture)

– Fresh thyme sprigs (for visual appeal)

Adding pecans gives a delightful crunch. Fresh thyme not only looks great but also adds a lovely aroma.

Substitutions for dietary preferences

If you need to make swaps for dietary needs, here are some great options:

– Use sunflower oil instead of olive oil for a nut-free version.

– Swap balsamic vinegar with apple cider vinegar for a different tang.

– Maple syrup can be replaced with agave syrup for a vegan option.

These substitutions keep the dish tasty while accommodating various diets.

Step-by-Step Instructions

Preparing Brussels sprouts

Start with fresh Brussels sprouts. Look for firm, green ones. Trim the ends and cut them in half. This helps them cook evenly. Rinse them under cold water to remove dirt.

Making the balsamic maple dressing

In a large bowl, mix balsamic vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper. Whisk until smooth. This dressing will coat the Brussels sprouts and bring out their flavor.

Roasting the Brussels sprouts to perfection

1. Preheat your oven to 400°F (200°C).

2. Toss the halved Brussels sprouts with olive oil in the dressing bowl. Make sure every piece is coated.

3. Line a baking sheet with parchment paper. Spread the Brussels sprouts in a single layer.

4. Roast for 20-25 minutes. Stir them halfway to ensure even cooking.

5. For added crunch, sprinkle chopped pecans on top in the last 5 minutes.

– Tips for achieving the ideal texture: Look for a crispy outside and tender inside. If they are not crispy enough, roast them a little longer. Trust your eyes, and enjoy the process!

Tips & Tricks

Best practices for even cooking

To cook Brussels sprouts evenly, first cut them in half. This helps them cook through. Use a large baking sheet. Spread the sprouts out in a single layer. Crowding them can lead to steaming, not roasting. Stir them halfway during cooking for uniform browning.

Achieving crispiness on the outside

For crispy Brussels sprouts, start by preheating your oven to 400°F (200°C). The high heat helps them brown well. Use enough olive oil to coat each sprout. This promotes crispiness. Avoid overcrowding on the baking sheet. If needed, roast in batches.

Enhancing flavor profiles with additional ingredients

You can add ingredients to boost flavor. Try adding pecans for a nice crunch. Fresh thyme sprigs give a lovely aroma. A squeeze of lemon juice brightens the dish. For a spicy kick, sprinkle red pepper flakes. These additions make the dish even more exciting.

Variations

Adding protein options (like bacon or tofu)

For a hearty twist, add protein to your Maple Balsamic Brussels Sprouts. Bacon brings a savory, smoky flavor. Just chop it into small pieces and cook it in the oven until crispy. Toss the cooked bacon with the sprouts before roasting. If you prefer a plant-based option, use tofu. Cut firm tofu into cubes, toss it with olive oil, and add it to the sprouts. Both options boost flavor and make the dish more filling.

Exploring different sweeteners (like honey or agave)

While maple syrup is the star, you can switch it up. Honey offers a floral sweetness that pairs well with balsamic vinegar. Use the same amount as the recipe calls for. Agave syrup is another great choice. It has a mild taste and is a bit sweeter, so you might want to use less, about 1.5 tablespoons. Experimenting with sweeteners lets you create your own unique flavor.

Using alternative herbs and spices

Changing herbs and spices can transform your dish. Try rosemary or sage for an earthy taste. Just chop fresh herbs and sprinkle them over the sprouts before roasting. You can also add a dash of red pepper flakes for heat. This kick can balance the sweetness of the maple and balsamic. Get creative and make the dish your own!

Storage Info

Storing leftovers correctly

To keep leftover Maple Balsamic Brussels Sprouts fresh, cool them first. Place them in an airtight container. Store them in the fridge. They should stay good for about 3 to 5 days. Make sure to label the container with the date. This helps you track freshness.

Reheating tips to maintain crispness

When reheating, I recommend using the oven. Preheat it to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat them for about 10 to 15 minutes. This keeps them crispy. You can also reheat in a skillet. Just add a little olive oil. This adds flavor and helps maintain the crunch.

Freezing suggestions for long-term storage

For freezing, let the sprouts cool completely. Place them in a freezer-safe bag or container. Remove as much air as possible. They can last for up to 3 months in the freezer. When you’re ready to use them, thaw in the fridge overnight. Reheat in the oven for the best texture. Enjoy them from the freezer anytime!

FAQs

How can I make this recipe vegan?

To make Maple Balsamic Brussels Sprouts vegan, simply swap the Dijon mustard for a vegan brand. Most brands are already vegan, but double-check the label. Also, ensure that the maple syrup is pure and not mixed with any non-vegan ingredients. This dish is naturally dairy-free, so you can enjoy it guilt-free.

Can I use frozen Brussels sprouts?

Yes, you can use frozen Brussels sprouts! Just remember to thaw them first. Drain any excess water and pat them dry. This step is key to getting crispy sprouts. Frozen sprouts may have a different texture, but they will still taste great when coated with the maple balsamic dressing.

What dishes pair well with Maple Balsamic Brussels Sprouts?

Maple Balsamic Brussels Sprouts make a great side dish. They pair well with:

– Roasted chicken or turkey

– Grilled pork chops

– Quinoa or rice dishes

– A hearty salad with nuts and cheese

These flavors complement each other well. You can create a delicious meal by adding a protein and a starch.

Common issues and how to troubleshoot them

If your Brussels sprouts are soggy, it may be due to overcrowding on the baking sheet. Make sure you spread them out evenly for proper roasting. If they don’t brown well, increase the oven temperature slightly or leave them in for a few extra minutes. Also, remember to stir them halfway for even cooking. Keep these tips in mind to ensure tasty, flavorful sprouts every time.

This post covered the key steps to make Maple Balsamic Brussels Sprouts. You learned about the main and optional ingredients, along with substitutions for diet needs. The step-by-step guide showed you how to prepare, dress, and roast the sprouts for a perfect dish. I shared tips for cooking and crispiness, plus variations and storage ideas.

Now, you can enjoy these delicious Brussels sprouts anytime, with endless options to fit your taste. Happy cooking!

To make this dish, you need the following main ingredients: - 1 pound Brussels sprouts, trimmed and halved (about 450g) - 2 tablespoons extra-virgin olive oil - 1/4 cup balsamic vinegar (60ml) - 2 tablespoons pure maple syrup - 1 teaspoon Dijon mustard - 1/2 teaspoon garlic powder - 1/2 teaspoon salt (adjust to taste) - 1/4 teaspoon freshly ground black pepper These ingredients create a perfect balance of sweet and tangy flavors. The Brussels sprouts get tender while the outside crisps up nicely in the oven. You can enhance your dish with these optional ingredients: - 1/4 cup pecans, finely chopped (for added texture) - Fresh thyme sprigs (for visual appeal) Adding pecans gives a delightful crunch. Fresh thyme not only looks great but also adds a lovely aroma. If you need to make swaps for dietary needs, here are some great options: - Use sunflower oil instead of olive oil for a nut-free version. - Swap balsamic vinegar with apple cider vinegar for a different tang. - Maple syrup can be replaced with agave syrup for a vegan option. These substitutions keep the dish tasty while accommodating various diets. You can find the full recipe to get all the details you need and start cooking! Start with fresh Brussels sprouts. Look for firm, green ones. Trim the ends and cut them in half. This helps them cook evenly. Rinse them under cold water to remove dirt. In a large bowl, mix balsamic vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper. Whisk until smooth. This dressing will coat the Brussels sprouts and bring out their flavor. 1. Preheat your oven to 400°F (200°C). 2. Toss the halved Brussels sprouts with olive oil in the dressing bowl. Make sure every piece is coated. 3. Line a baking sheet with parchment paper. Spread the Brussels sprouts in a single layer. 4. Roast for 20-25 minutes. Stir them halfway to ensure even cooking. 5. For added crunch, sprinkle chopped pecans on top in the last 5 minutes. - Tips for achieving the ideal texture: Look for a crispy outside and tender inside. If they are not crispy enough, roast them a little longer. Trust your eyes, and enjoy the process! For more detailed instructions, check out the Full Recipe. To cook Brussels sprouts evenly, first cut them in half. This helps them cook through. Use a large baking sheet. Spread the sprouts out in a single layer. Crowding them can lead to steaming, not roasting. Stir them halfway during cooking for uniform browning. For crispy Brussels sprouts, start by preheating your oven to 400°F (200°C). The high heat helps them brown well. Use enough olive oil to coat each sprout. This promotes crispiness. Avoid overcrowding on the baking sheet. If needed, roast in batches. You can add ingredients to boost flavor. Try adding pecans for a nice crunch. Fresh thyme sprigs give a lovely aroma. A squeeze of lemon juice brightens the dish. For a spicy kick, sprinkle red pepper flakes. These additions make the dish even more exciting. For the complete recipe, check out the [Full Recipe]. {{image_4}} For a hearty twist, add protein to your Maple Balsamic Brussels Sprouts. Bacon brings a savory, smoky flavor. Just chop it into small pieces and cook it in the oven until crispy. Toss the cooked bacon with the sprouts before roasting. If you prefer a plant-based option, use tofu. Cut firm tofu into cubes, toss it with olive oil, and add it to the sprouts. Both options boost flavor and make the dish more filling. While maple syrup is the star, you can switch it up. Honey offers a floral sweetness that pairs well with balsamic vinegar. Use the same amount as the recipe calls for. Agave syrup is another great choice. It has a mild taste and is a bit sweeter, so you might want to use less, about 1.5 tablespoons. Experimenting with sweeteners lets you create your own unique flavor. Changing herbs and spices can transform your dish. Try rosemary or sage for an earthy taste. Just chop fresh herbs and sprinkle them over the sprouts before roasting. You can also add a dash of red pepper flakes for heat. This kick can balance the sweetness of the maple and balsamic. Get creative and make the dish your own! Check out the Full Recipe for more ideas. To keep leftover Maple Balsamic Brussels Sprouts fresh, cool them first. Place them in an airtight container. Store them in the fridge. They should stay good for about 3 to 5 days. Make sure to label the container with the date. This helps you track freshness. When reheating, I recommend using the oven. Preheat it to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat them for about 10 to 15 minutes. This keeps them crispy. You can also reheat in a skillet. Just add a little olive oil. This adds flavor and helps maintain the crunch. For freezing, let the sprouts cool completely. Place them in a freezer-safe bag or container. Remove as much air as possible. They can last for up to 3 months in the freezer. When you're ready to use them, thaw in the fridge overnight. Reheat in the oven for the best texture. Enjoy them from the freezer anytime! For the full recipe, check out Maple Balsamic Brussels Sprouts Delight. To make Maple Balsamic Brussels Sprouts vegan, simply swap the Dijon mustard for a vegan brand. Most brands are already vegan, but double-check the label. Also, ensure that the maple syrup is pure and not mixed with any non-vegan ingredients. This dish is naturally dairy-free, so you can enjoy it guilt-free. Yes, you can use frozen Brussels sprouts! Just remember to thaw them first. Drain any excess water and pat them dry. This step is key to getting crispy sprouts. Frozen sprouts may have a different texture, but they will still taste great when coated with the maple balsamic dressing. Maple Balsamic Brussels Sprouts make a great side dish. They pair well with: - Roasted chicken or turkey - Grilled pork chops - Quinoa or rice dishes - A hearty salad with nuts and cheese These flavors complement each other well. You can create a delicious meal by adding a protein and a starch. If your Brussels sprouts are soggy, it may be due to overcrowding on the baking sheet. Make sure you spread them out evenly for proper roasting. If they don’t brown well, increase the oven temperature slightly or leave them in for a few extra minutes. Also, remember to stir them halfway for even cooking. Keep these tips in mind to ensure tasty, flavorful sprouts every time. This post covered the key steps to make Maple Balsamic Brussels Sprouts. You learned about the main and optional ingredients, along with substitutions for diet needs. The step-by-step guide showed you how to prepare, dress, and roast the sprouts for a perfect dish. I shared tips for cooking and crispiness, plus variations and storage ideas. Now, you can enjoy these delicious Brussels sprouts anytime, with endless options to fit your taste. Happy cooking!

Maple Balsamic Brussels Sprouts

Elevate your dinner table with these Maple Balsamic Brussels Sprouts Delight! Perfectly roasted to achieve a crispy exterior and tender inside, each bite is bursting with flavor from a delicious balsamic maple dressing. This easy, healthy recipe is not only quick to prepare but also a fantastic side that impresses. Click to discover the full recipe and treat your taste buds today!
Print Recipe Pin Recipe

Ingredients
  

1 pound Brussels sprouts, trimmed and halved (about 450g)

2 tablespoons extra-virgin olive oil

1/4 cup balsamic vinegar (60ml)

2 tablespoons pure maple syrup

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon freshly ground black pepper

1/4 cup pecans, finely chopped (optional for added texture)

Fresh thyme sprigs for garnish (optional for visual appeal)

Instructions
 

Begin by preheating your oven to 400°F (200°C), allowing it to reach the desired temperature while you prepare the Brussels sprouts.

    In a large mixing bowl, combine balsamic vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper. Whisk together vigorously until the mixture is well blended and smooth.

      Add the halved Brussels sprouts to the bowl, followed by the olive oil. Use a spatula or your hands to toss the sprouts gently but thoroughly, ensuring each piece is coated in the flavorful balsamic maple dressing.

        Line a large baking sheet with parchment paper or lightly oil it to prevent sticking. Spread the coated Brussels sprouts out in a single even layer on the sheet, making sure they have enough space to roast properly.

          Place the baking sheet in the preheated oven and roast the Brussels sprouts for approximately 20-25 minutes. Be sure to stir the sprouts halfway through the cooking time to promote even browning and caramelization. You’re looking for them to be crispy on the outside and tender on the inside.

            If you’re including pecans, sprinkle them over the Brussels sprouts during the last 5 minutes of roasting. This will allow them to toast and add an extra crunch to your dish.

              When the Brussels sprouts are perfectly roasted, remove them from the oven and let them cool for about a minute. For a delightful touch, garnish with fresh thyme sprigs before serving.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                  - Presentation Tips: Serve the Brussels sprouts in a vibrant dish, drizzled with any remaining balsamic glaze from the baking sheet and garnished with additional thyme for a fresh look.