Maple Balsamic Brussels Sprouts: A Perfect Blend of Sweet and Savory

Have you ever wanted a side dish that’s as delicious as it is healthy? Something that’s quick to prepare but still feels indulgent? Look no further than Maple Balsamic Brussels Sprouts. These roasted veggies bring together the natural sweetness of maple syrup, the tangy depth of balsamic vinegar, and the crispiness of perfectly roasted brussels sprouts. Whether it’s for a weeknight dinner or a festive gathering, this recipe will win over even the most skeptical eaters.

Why Maple Balsamic Brussels Sprouts Are a Game-Changer

Brussels sprouts often get a bad reputation, but roasting them is the key to unlocking their full potential. The high heat caramelizes their edges, creating a crispy texture while maintaining a tender center. The combination of maple syrup and balsamic vinegar elevates their flavor, offering a harmonious blend of sweet and savory that’s impossible to resist. Plus, they’re loaded with nutrients, making them as good for your body as they are for your taste buds.

Ingredients for Maple Balsamic Brussels Sprouts

Here’s everything you’ll need to make this dish:

Ingredients Table

Ingredient	Quantity
Brussels sprouts	1–1½ lb
Olive oil	1½ tbsp
Garlic powder	½ tsp
Onion powder	½ tsp
Salt	½ tsp
Pepper	¼ tsp
Balsamic vinegar	1 tbsp
Maple syrup	1–2 tbsp

Equipment You’ll Need

• Sheet pan: For roasting the brussels sprouts.
• Mixing bowl (optional): To toss the sprouts with seasoning.

How to Make Maple Balsamic Brussels Sprouts

1. Preheat the Oven

Preheat your oven to 450°F (232°C). The high temperature ensures a beautifully caramelized finish on your sprouts.

2. Prepare the Brussels Sprouts

• Wash the brussels sprouts thoroughly and pat them dry.
• Slice each sprout in half lengthwise for even roasting.

3. Season the Sprouts

• Toss the sprouts in olive oil, garlic powder, onion powder, salt, and pepper. You can do this in a mixing bowl or directly on the sheet pan for easier cleanup.

4. Arrange on the Sheet Pan

• Place the seasoned brussels sprouts cut-side down on the sheet pan. This ensures maximum caramelization.

5. Roast the Sprouts

• Roast in the oven for 25 minutes. The sprouts should be golden brown and crispy around the edges.

6. Add the Maple-Balsamic Glaze

• Remove the sheet pan from the oven and drizzle the brussels sprouts with maple syrup and balsamic vinegar. Toss well to coat evenly.

7. Finish Roasting

• Return the sprouts to the oven for an additional 5 minutes to let the glaze caramelize.

8. Serve and Enjoy

• Remove from the oven and sprinkle with flaky salt if desired. Serve warm as a side dish or snack.

Pro Tips for Perfect Maple Balsamic Brussels Sprouts

1. Dry the Sprouts Thoroughly: Excess moisture can make the sprouts soggy instead of crispy.
2. Don’t Overcrowd the Pan: Give the sprouts plenty of space to roast evenly. Use two pans if needed.
3. Adjust Sweetness: Use more or less maple syrup depending on your taste preference.
4. Add a Crunch: Sprinkle toasted nuts like pecans or almonds over the finished dish for extra texture.

Why Roasting Enhances Brussels Sprouts

Roasting brussels sprouts transforms their natural bitterness into a rich, nutty flavor. The high heat caramelizes their sugars, creating crispy edges while keeping the centers tender. Adding a sweet and tangy glaze like maple syrup and balsamic vinegar further balances the flavors, making this dish a standout.

Serving Suggestions for Maple Balsamic Brussels Sprouts

This versatile dish pairs well with many main courses and can even be enjoyed on its own. Here are some ideas:

• With Proteins: Serve alongside roasted chicken, grilled salmon, or steak.
• In Grain Bowls: Add to quinoa or wild rice with a drizzle of tahini for a complete meal.
• As a Holiday Side: Perfect for Thanksgiving, Christmas, or other festive gatherings.

Nutritional Information

Here’s a breakdown of the nutritional value per serving:

Nutrient	Amount
Calories	120 kcal
Carbohydrates	14 g
Protein	3 g
Fats	6 g
Fiber	4 g

Note: Nutritional values may vary based on portion size and ingredients used.

FAQs About Maple Balsamic Brussels Sprouts

1. Can I use frozen brussels sprouts?

Yes, but fresh brussels sprouts work best for a crispy texture. If using frozen, thaw and pat them dry before roasting.

2. Can I make this recipe vegan?

It’s already vegan! Just ensure your maple syrup is pure and not processed with animal-derived ingredients.

3. What’s the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop for the best texture.

4. Can I add other vegetables to the mix?

Absolutely! Try adding carrots, sweet potatoes, or parsnips for a colorful medley.

5. Can I make this dish ahead of time?

Yes. Roast the brussels sprouts and store them in the fridge. Reheat and add the glaze just before serving.

6. What’s a good substitute for balsamic vinegar?

Apple cider vinegar or red wine vinegar can work in a pinch, but balsamic offers the best depth of flavor.

Variations to Try

1. Spicy Maple Brussels Sprouts: Add a pinch of red pepper flakes or cayenne for some heat.
2. Cheesy Brussels Sprouts: Sprinkle grated parmesan or crumbled goat cheese over the finished dish.
3. Herbed Delight: Toss with fresh thyme or rosemary for an herby twist.
4. Citrus Zest: Add a squeeze of fresh lemon juice before serving for a bright, tangy finish.

Why This Recipe Is a Must-Try

• Quick and Easy: Ready in just 30 minutes with minimal prep.
• Healthy and Nutritious: Packed with fiber, vitamins, and antioxidants.
• Versatile: Pairs well with nearly any meal or can be enjoyed as a snack.
• Impressive Flavors: A perfect balance of sweet, tangy, and savory.

Conclusion: Your New Favorite Side Dish

If you’ve been searching for a way to make brussels sprouts a favorite in your household, Maple Balsamic Brussels Sprouts is the answer. This simple yet elegant dish combines rich, caramelized flavors with a touch of sweetness, making it a guaranteed hit. Try it today and watch how quickly it becomes a staple on your table!

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