Maple Glazed Brussels Sprouts (Print Version)

Brussels sprouts get roasted and tossed in maple glaze for a sweet-savory dish enhanced with crunchy pecans.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tablespoons pure maple syrup
03 - 1 tablespoon olive oil
04 - 1 tablespoon balsamic vinegar
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

08 - 2 tablespoons toasted pecans, chopped
09 - 1 tablespoon dried cranberries

# Steps to Follow:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together maple syrup, olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper until fully combined.
03 - Add trimmed and halved Brussels sprouts to the glaze and toss to ensure an even coating.
04 - Spread Brussels sprouts cut-side down in a single layer on prepared baking sheet.
05 - Roast in oven for 20–25 minutes, stirring halfway through, until tender and golden brown.
06 - Transfer roasted Brussels sprouts to a serving dish. Top with toasted pecans and dried cranberries if using. Serve warm.

# Additional Tips::

01 -
  • Uses just a handful of pantry staples
  • Naturally vegetarian and gluten free
  • Quick prep and hands off roasting
  • Customizable with toppings you already have
  • Ready in under thirty five minutes
02 -
  • High in fiber and vitamin C from the Brussels sprouts
  • Perfect side for holiday meals or as a vegetarian main
  • Crispy edges are key to irresistible flavor
  • Recipe is naturally gluten free with optional nuts
  • Makes a great potluck offering
03 -
  • Do not crowd your baking sheet for best caramelization
  • Roast the sprouts cut side down for deeper golden color
  • Always toss the finished vegetables while still hot so the glaze clings beautifully
  • Try toasting your pecans just before serving for maximum crunch
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