Balsamic Maple Roasted Brussel Sprouts makes an easy and wonderful side dish for the Holidays!
The balsamic vinegar, maple syrup and smoked paprika give the brussel sprouts that sweet, smokey and tangy flavors which goes so well together!
I had never heard of brussel sprouts back home in India. So, this was a totally new vegetable for me when I moved to the US. I was not wary of trying it though as I love all veggies and always up for trying new ones.
I really enjoyed it the first time I tried it, I remember it was at a Thanksgiving dinner at a friend’s place and they had roasted brussel sprouts on the table. Roasting somehow bring out the best flavor of the vegetable, isn’t it?
So since then, my favorite way to enjoy these is by roasting them in the oven.
A simple roast with oil, salt and pepper is good but when I want to take it up a notch up, I add seasonings to it like spices, vinegar etc.
This Balsamic Maple Roasted Brussel Sprouts is one of my absolute favorites! It has such amazing flavors and is so easy to make.
With Thanksgiving almost here, this makes a wonderful addition to the table.
This Balsamic Maple Roasted Brussel Sprouts
✔is an easy to make side dish for the holidays.
✔has sweetness from the maple syrup, smokiness from the smoked paprika and tangy flavors from the balsamic vinegar.
✔is vegan and also gluten-free.
✔has brussel sprouts roasted until they are nicely browned, crisp and caramelized.
The recipe uses very simple ingredients so let’s see what they are.
Brussel sprouts: of course the main ingredient for this recipe. The ones I used were little in size, around 9-10 grams each. Because of the small size, they got browned and caramelized quickly.
The larger ones will probably take more time. I trim the ends and then remove the browned leaves and cut each into half before roasting it.
You may use the whole brussel sprouts too if you don’t want to cut them into half.
Olive oil: I used extra-virgin olive oil for roasting however coconut oil or avocado oil is also an option.
Balsamic vinegar: this is an absolute key ingredient for this recipe. I don’t recommend replacing or skipping it.
Maple syrup: add the touch of sweetness to the recipe. If you don’t have maple syrup, honey can also be used.
Other than these, the only other ingredients that are used are salt, pepper and smoked paprika.
I added some pomegranate in the end to make it look festive.
If you want you can also add some toasted walnuts, hazelnuts, almonds. That will add some crunch to them!
Baking temperature: so, I baked at 400 F degrees for around 25 minutes. For the size of brussel sprouts I used (9-10 grams each), this time was perfect to get it all golden and caramelized.
If the brussel sprouts you are using are bigger in size, roast for additional 10 minutes or so.
The crispy bits are my favorite and you need to roast on high heat to achieve that.
Pre-heat oven to 400 F degrees.
1- Rinse the brussel sprouts and trim the ends. Cut each brussel sprout in half and remove any browned leaves. Transfer them to a large bowl and add olive oil.
2- Then add balsamic vinegar, maple syrup.
3- Add salt, pepper, smoked paprika and mix everything together.
4- Transfer to a lightly greased baking sheet in a single layer with the cut half facing down. Bake at 400 F degrees for 25 to 30 minutes, until the brussel sprouts are browned and caramelized.
Remove pan from oven, add pomegranate and serve the balsamic maple roasted brussel sprouts as a side!
Balsamic Maple Roasted Brussel Sprouts with Pomegranate
- 1 lb Brussel sprouts end removed and cut in half
- 2 tablespoons olive oil 30 ml
- 1 tablespoon balsamic vinegar 15 ml
- 1 tablespoon maple syrup 15 ml
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons pomegranate arils
- Pre-heat oven to 400 F degrees.Rinse the brussel sprouts and trim the ends. Cut each brussel sprout in half and remove any browned leaves. Transfer them to a large bowl and add olive oil.
- Then add balsamic vinegar, maple syrup. Add salt, pepper, smoked paprika and mix everything together.
- Transfer to a lightly greased baking sheet in a single layer with the cut half facing down. Bake at 400 F degrees for 25 to 30 minutes, until the brussel sprouts are browned and caramelized.
- Remove pan from oven, add pomegranate and serve the balsamic maple roasted brussel sprouts as a side!
- You may add toasted walnuts for crunch. Toast the nuts separately and add after the brussel sprouts are roasted.
- The time taken for brussel sprouts to roast will depend on the size of the brussel sprouts. The bigger ones will take more time.