This recipe for Maple Balsamic Brussels Sprouts makes a flavorful side for holiday dinners or a busy weeknight. Roasted until crisp on the outside and tender inside, the sprouts are finished with a sticky, tangy glaze of maple syrup, balsamic vinegar and mustard.
When summer cools into autumn I look forward to all the seasonal produce, and Brussels sprouts are at the top of the list. They’re excellent shaved thin for a quick slaw tossed with olive oil and lemon, or pan-seared with garlic and finished with grated Parmesan. My favorite method, though, is roasting: high heat concentrates flavor and creates crisp, caramelized edges that pair beautifully with a bright, sweet-tart sauce.
If you want an easy, crowd-pleasing side for the holidays, these oven-roasted maple balsamic Brussels sprouts are an excellent choice. The sticky glaze elevates simple roasted sprouts into something special while remaining quick to prepare.
Ingredients that Matter
This recipe relies on pantry staples plus fresh Brussels sprouts. Choose evenly sized sprouts for the most consistent cooking. Key ingredients:
- Brussels sprouts – fresh is best; frozen and thawed can work in a pinch. Try to select similar-sized sprouts for even roasting.
- Maple syrup – use real maple syrup for depth of flavor, not pancake syrup.
- Balsamic vinegar – provides brightness and acidity to balance the maple.
- Whole grain or coarse mustard – adds texture and a gentle tang.
- Olive oil – for tossing before roasting; extra-virgin or regular is fine.
- Melted butter – adds richness to the glaze; see substitutions if you prefer dairy-free.
See the recipe card below for exact quantities.
Instructions
This recipe takes about 30–35 minutes total and can be prepped ahead. Steps:
Preheat the oven to 425°F. Trim the stem ends of the Brussels sprouts and halve them (quarter any very large sprouts) so they cook evenly.
Toss the sprouts with a few tablespoons of olive oil, spread them on a baking sheet, and place them cut-side down. Roast for 15–20 minutes, until they begin to brown and char at the edges.
While the sprouts roast, whisk together the maple syrup, balsamic vinegar, whole grain mustard and melted butter until smooth.
Remove the sprouts from the oven, drizzle with the glaze, toss to coat, and return them cut-side down. Roast another 10–15 minutes until the sprouts are well glazed and deeply browned. Serve immediately.
Tip: For extra char, roast on the bottom oven rack and add 5 more minutes, stirring once halfway through.
Substitutions & Additions
This preparation is naturally vegetarian and gluten-free; here are a few easy swaps and add-ins:
- Vegan/Dairy-Free: Replace melted butter with melted coconut oil or a vegan butter substitute.
- Add nuts: Finish with chopped toasted pecans or walnuts for crunch and nutty flavor.
- Herbs: Toss fresh thyme, sage or rosemary with the sprouts before roasting for added aroma.
These simple changes make the recipe flexible to suit different dietary needs or flavor preferences.
Equipment
A sturdy, heavy baking sheet works best so it won’t warp under high heat. Use a rimmed sheet to catch any glaze that may bubble and caramelize. You don’t need nonstick; a well-seasoned sheet or aluminized pan provides excellent browning.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. They’re enjoyable cold, but to restore crispness reheat on a baking sheet at 425°F for about 10 minutes.
You can prep components 1–2 days ahead: trim and halve the sprouts and refrigerate them, and make the glaze separately (reheat to melt the butter before using).
FAQ
Halve the sprouts, toss with oil, place cut-side down on a baking sheet, and roast at 425°F until charred and caramelized—about 20–30 minutes total depending on size.
Yes, honey is a fine substitute and will give a slightly different but still delicious flavor.
You can omit either or both, though the glaze will be less rich without butter and less textured without mustard.
More Sides
Other sides that pair well with these Brussels sprouts:
-
Spinach and Arugula Salad
-
Gouda Mac and Cheese
-
Air Fryer Honey Roasted Carrots
-
Roasted Bok Choy
Dinner Ideas
Serve these sprouts alongside simple roasted or braised mains:
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Roasted Chicken Leg Quarters
-
Braised Beef Sliders with Citrus Slaw
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Citrus Soy Braised Chuck Roast
-
Cherry Tomato Spaghetti Sauce
Recipe
Maple Balsamic Brussels Sprouts
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- Author: Adam Dolge
- Total Time: 35 min.
- Yield: 4 cups
Description
This simple recipe roasts Brussels sprouts until caramelized and finishes them with a glossy maple-balsamic-mustard glaze. It’s quick, adaptable, and bright enough to complement a range of mains.
Ingredients
- 1 ½ lbs Brussels sprouts
- 3 Tbsp olive oil
- ¾ tsp table salt
- ¼ tsp black pepper
- 2 Tbsp maple syrup
- 2 Tbsp balsamic vinegar
- 1 Tbsp whole grain mustard
- 1 Tbsp melted butter (or substitute)
Instructions
- Preheat oven to 425°F. Trim the ends off the sprouts and halve (or quarter if large). Toss with olive oil, spread cut-side down on a baking sheet, and roast 15–20 minutes until lightly charred.
- While roasting, whisk together maple syrup, balsamic vinegar, mustard and melted butter in a small bowl and set aside.
- Remove sprouts from the oven, drizzle with the sauce, toss to coat, return cut-side down, and roast another 10–15 minutes until well glazed and browned. Serve immediately.
Notes
- Prep sprouts and glaze 1–2 days ahead and store separately. Rewarm the glaze to melt any solidified butter before using.
- Leftovers keep in the fridge for up to 4 days; reheat at 425°F for about 10 minutes to crisp.
- Garnish with chopped toasted pecans for texture and flavor.
- Add fresh thyme, sage, or rosemary with the sprouts before roasting for an herbal note.
- To double the recipe, spread sprouts across two baking sheets to avoid overcrowding.
- Prep Time: 5 min.
- Cook Time: 30 min.
- Category: sides
- Method: roasting
- Cuisine: American