Published · Modified · by Alexis Joseph, MS, RD · 75 Comments
Jump to Recipe·4.8 from 12 reviews
Maple Brussels Sprouts with balsamicare the perfect sweet and salty side dish for dinners or holidays. You'll never wants Brussels sprouts another way!
Ohhhhhhh Brussels sprouts. Or is it Brussel sprouts? I always thought it was the latter.
It matters not. Today's roasted Brussels sprouts are straight sweet n' salty HEAVEN. Caramelized to perfection with with maple syrup, buttery coconut oil, and balsamic. Oh man...now I've got a hankering for my best balsamic vinaigrette!
While I'm usually partial to my Shaved Brussels Sprout Salad, I've been all over roasted veggies lately. I'm stuffed myself silly with every variety of squash known to man so now I've moved on to the other fall veg. Mostly these sprout buddies!
How to slice Brussels sprouts
No woody ends allowed, no sir!
- Wash and remove any brownish leaves.
- Slice off the woody end.
- Then slice through vertically into halves smaller sprouts or into quarters for larger sprouts.
Ingredients and substitutions
This recipe can easily be doubled or tripled if you're feeding a crowd. You'll want leftovers!
- Brussels sprouts:the one and only! Take any funky leaves off and chop the woody ends. Slice or quarter depending on how big they are.
- coconut oil:for buttery notes. Use refined for no coconut flavor. Olive oil or avocado oil also work, but I definitely prefer coconut oil.
- maple syrup:for the perfect amount of sweetness. Honey could also work.
- balsamic vinegar:a tiny bit of acid to balance all the flavors.
- sea salt + pepper:a pinch of both for perfect flavor.
How to make crispy Brussels sprouts
- Use enough oil. We're using two tablespoons here for nice browning.
- Spread evenly in the pan, cut side down, with space between. You don't want them touching or the sprouts will steam rather than roast and you won't get that flavor. If you double the recipe, use two pans so there's enough space in the pan.
- Roast directly on the pan, which will help with crispiness.
What to serve with roasted Brussels sprouts
- Vegan Butternut Squash Pasta
- Pumpkin Walnut Burgers
- Salmon Burgers
Snacking on roasted Brussels sprouts is totally normal and not at all weird, just to set the record straight. You may be a little stinky, but hey...you win some, you lose some.
Maple Brussels Sprouts Recipe
5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 12 reviews
- Author: Alexis Joseph
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegan
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Description
Easy Maple Balsamic Roasted Brussels Sprouts are the perfect sweet and salty side dish for weeknight dinners or holidays. Recipe can easily be doubled or tripled to serve a crowd!
Ingredients
UnitsScale
- 1 lb Brussels sprouts, woody ends removed and halved (or quartered if large)
- 2 tbsp coconut oil, melted
- 1 tbsp pure maple syrup
- 1 tbsp balsamic vinegar
- ½ tsp fine sea salt
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 375F. Line a large baking sheet with parchment paper. (You can also roast directly on the pan for extra crispiness!)
- Place Brussels sprouts in a large bowl. Add the rest of the ingredients and toss to coat.
- Spread in an even layer cut-side down on baking sheet. Make sure Brussels sprouts aren't touching to ensure browning. Bake for 25 minutes, stirring halfway through. Serve warm!
Notes
For a loaded version, try my Maple Balsamic Roasted Brussels Sprouts with Squash and Pomegranate!
If you double the recipe, use two sheet pans so there's enough space for the Brussels to brown
About Alexis Joseph, MS, RD
Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!
Reader Interactions
Linda says
I used olive oil instead of coconut. Delicious!
Reply
Alexis Joseph says
Perfect, thank you Linda!
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Judy Chucker says
I had just been served b. sprouts made with olive oil along with the rest of this recipe’s ingredients. Then I made yours. Using the coconut oil really makes the difference between very good and great.
Reply
Alexis Joseph says
Isn't that crazy? So glad it was a winner for ya, Judy!
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Rachel says
I have tried many Brussel recipes and this continues to be my all time favorite
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Alexis Joseph says
Ahhh you made my day, thank you tons Rachel!!
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