A simple, sweet and tangy side dish you can make in 30 minutes.
introduction
This recipe makes Brussels sprouts that are sweet from maple and bright from balsamic. They roast until the leaves get crispy. The taste is rich, warm and easy to love.
why make this recipe
You can cook it fast. It needs few ingredients. It goes well with meat, fish or a simple grain. Kids and adults often like the sweet and tangy mix.
how to make Maple Balsamic Roasted Brussels Sprouts
Roasting brings out a nutty flavor. The maple syrup adds sweetness and the balsamic gives a mild tang. Mix them with oil and roast until the edges brown. Turn once so they cook evenly.
Ingredients :
- Brussels sprouts
- Maple syrup
- Balsamic vinegar
- Olive oil
- Salt
- Black pepper
Directions :
- Preheat your oven to 400°F (200°C).
- Trim the Brussels sprouts and cut them in half.
- In a bowl, mix the Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper until well coated.
- Spread them on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until golden and crispy, turning halfway through.
- Serve warm as a side dish.
how to serve Maple Balsamic Roasted Brussels Sprouts
Serve warm. Put them next to roast chicken, pork, or grilled fish. You can add a sprinkle of toasted nuts or a little grated cheese on top. They also go well on top of cooked rice or quinoa.
how to store Maple Balsamic Roasted Brussels Sprouts
Let them cool to room temperature. Put them in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 8-10 minutes to keep them crisp.
tips to make Maple Balsamic Roasted Brussels Sprouts
- Cut sprouts in half so they roast evenly.
- Use a hot oven to get crispy edges.
- Don’t crowd the pan; leave space so air can circulate.
- Taste and add a little more salt or maple syrup if needed.
- If you like extra char, broil for 1-2 minutes at the end, watching closely.
variation (if any)
- Add chopped bacon before roasting for a smoky taste.
- Toss with chopped pecans or walnuts after roasting for crunch.
- Add a squeeze of lemon juice or orange zest for bright flavor.
- Use honey instead of maple syrup if you prefer.
FAQs
Q: Can I use frozen Brussels sprouts?
A: Yes. Thaw and pat dry well. Cut large ones in half before mixing.
Q: Can I make this without balsamic vinegar?
A: Yes. Use a splash of apple cider vinegar or lemon juice for tang.
Q: How do I make them crispier?
A: Roast on a hot sheet without crowding. Use a convection setting if you have it.
Q: Can I double the recipe?
A: Yes, use two baking sheets and roast at the same time. Do not pile them on one sheet.
Q: Is this dish vegan?
A: Yes, with these ingredients it is vegan. Add bacon or cheese only if you want a non-vegan version.
Conclusion
For more ideas and similar recipes, see this take on the recipe at Maple Balsamic Roasted Brussels Sprouts – Thank You Berry Much. You can also try a different version at Maple-Balsamic Roasted Brussel Sprouts – Kalefornia Kravings. If you want a bacon twist, check this option at Balsamic Maple Brussel Sprouts – Healthful Blondie.
Maple Balsamic Roasted Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts Trimmed and halved
- 2 tablespoons Maple syrup For sweetness
- 1 tablespoon Balsamic vinegar For tanginess
- 2 tablespoons Olive oil For roasting
- 1/2 teaspoon Salt To taste
- 1/4 teaspoon Black pepper To taste
Method
- Preheat your oven to 400°F (200°C).
- Trim the Brussels sprouts and cut them in half.
- In a bowl, mix the Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper until well coated.
- Spread them on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until golden and crispy, turning halfway through.
- Serve warm as a side dish.
