From the moment these Maple Balsamic Brussels Sprouts hit the hot pan, you’ll notice a gentle sizzling and a nutty toasted scent filling your kitchen. I first tested this recipe over three chilly afternoons, tweaking roasting times until each sprout had golden edges and a tender core. With a glossy maple-balsamic glaze and crunchy hazelnuts, every bite offers a balance of sweet, tangy, and herbaceous notes that I can’t resist sharing.
Why You’ll Love Maple Balsamic Brussels Sprouts
- Sweet-tart harmony from pure maple syrup and aged balsamic vinegar
- Crispy exterior with a creamy interior for textural contrast
- Toasted hazelnuts add a satisfying crunch and depth
- Fragrant rosemary brings a woodland aroma reminiscent of holiday feasts
A Little Background
On a crisp autumn afternoon, I roasted my first batch of Brussels sprouts with maple and balsamic, drawn by the thought of that sweet-meets-tangy finish. After two more rounds—one at 380°F and another at 420°F—I discovered 400°F yields evenly caramelized edges without drying them out. This dish quickly became my go-to side for cozy dinners.
Key Ingredients for Maple Balsamic Brussels Sprouts
- Brussels sprouts (2 pounds): Halved for maximum caramelized surface; trim just enough stem to hold halves together.
- Olive oil (2 tablespoons): Ensures even roasting; high-quality extra virgin is best.
- Pure maple syrup (1/4 cup): Offers natural sweetness; use Grade A dark for a richer flavor.
- Balsamic vinegar (2 tablespoons): Brings bright acidity; choose a well-aged variety.
- Toasted hazelnuts (2 tablespoons): Adds crunch and a nutty note; walnuts work in a pinch.
- Fresh rosemary (1 teaspoon): Finely chopped for an aromatic lift; strip leaves from woody stems.
How to Make Maple Balsamic Brussels Sprouts
- Preheat the oven to 400°F (204°C). Trim stems and halve the Brussels sprouts, then arrange them cut-side up on a baking sheet. Drizzle with olive oil and season with kosher salt and freshly ground black pepper.
- Roast for 20–25 minutes, turning once halfway through, until the edges are golden and the centers feel tender when pierced with a fork. (Personal cooking note: rotating the pan at 12 minutes gave me perfectly even browning.)
- While they roast, whisk together the maple syrup and balsamic vinegar in a small bowl until smooth. Keep an eye on timing so your glaze is ready the moment sprouts come out.
- Transfer sprouts to a large bowl, pour over the maple-balsamic mixture and chopped hazelnuts, then gently toss. Season to taste with extra salt or pepper, sprinkle with rosemary, and serve immediately.
Pro Tips & Troubleshooting
- Use a roomy baking sheet so sprouts aren’t crowded—this prevents steaming and ensures crisp edges.
- If any sprout sticks, slide a thin metal spatula underneath to loosen without tearing.
- For a festive twist, swap hazelnuts for chopped pecans and add a pinch of cinnamon to the glaze.
- Doubling the recipe? Roast on two sheets at once, swapping racks halfway to keep temperature consistent.
Storage & Make-Ahead Guide
Store cooled sprouts in an airtight container in the fridge for up to 4 days—always chill within 2 hours to ensure food safety. I’ve found reheating in a hot skillet preserves that coveted crispiness better than the microwave. The glaze can be mixed a day ahead and kept in the fridge; just bring it to room temperature and whisk before tossing.
Serving Suggestions
These Maple Balsamic Brussels Sprouts shine alongside roasted chicken or turkey, tossed into warm grain bowls with wild rice and cranberries, or scattered over leafy green salads for a hearty crunch.
Frequently Asked Questions
- How do you reheat Maple Balsamic Brussels Sprouts? Warm them in a skillet over medium heat for 3–5 minutes, stirring gently to restore crisp edges.
- Can I use frozen Brussels sprouts? Yes—thaw and pat dry to remove excess moisture before tossing with oil and seasoning.
- What can I substitute for hazelnuts? Chopped pecans, walnuts, or even pumpkin seeds all provide a similar crunch and flavor.
- How do I make Brussels sprouts less bitter? Choose smaller, firm sprouts, trim outer leaves, and roast at a high temperature to caramelize natural sugars.
- Are Maple Balsamic Brussels Sprouts vegan? Absolutely—this recipe is plant-based, with no animal products involved.
- How long do leftover Brussels sprouts last? Stored properly in the fridge, they stay good for up to 4 days; freeze isn’t recommended for best texture.
Final Thoughts
These Maple Balsamic Brussels Sprouts have become a standby in my kitchen, offering a bright, nutty side that pairs with nearly every main dish. I’d love to see how you enjoy them—share your photos and tweaks below to inspire fellow cooks!
More Recipes You’ll Love
- Classic Roasted Brussels Sprouts – another take on crispy sprouts for those who love this veggie
- Maple Dijon Roasted Carrots and Apples – uses similar maple glaze for a sweet-savory fall side
- Walnut Maple Roasted Sweet Potatoes – echoing the maple-roasted theme with hearty sweet potatoes
- Caramelized Onion White Beans with Rosemary & Balsamic – shares balsamic-rosemary flavor notes in a creamy bean side
Maple Balsamic Brussels Sprouts with Hazelnuts & Rosemary
Ingredients
Main
- 2 lb Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- kosher salt and black pepper to taste
- 0.25 cup pure maple syrup
- 2 tbsp balsamic vinegar
- 2 tbsp hazelnuts roughly chopped
- 1 tsp fresh rosemary finely chopped
Instructions
Main
- Preheat the oven to 400°F (204°C). Trim stems and halve the Brussels sprouts, then arrange them cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.2 lb Brussels sprouts, 2 tbsp olive oil, kosher salt and black pepper
- Roast for 20–25 minutes, turning halfway through, until the edges are golden and centers are tender.
- Meanwhile, whisk together the maple syrup and balsamic vinegar in a small bowl until smooth.
- Transfer sprouts to a bowl, pour the maple-balsamic glaze over, add chopped hazelnuts and rosemary, then toss gently to coat and serve immediately.