This Maple Balsamic Brussels Sprouts recipe makes an ideal holiday side or a quick weeknight accompaniment. Roasted until crisp on the outside and tender inside, the sprouts are glazed in a sweet-tangy mix of maple, balsamic, mustard and butter for a lovely balance of flavors.
When summer gives way to cool autumn air, I reach for seasonal produce—especially Brussels sprouts. They’re excellent shaved into a quick slaw with olive oil and lemon, or pan-seared with garlic and a sprinkle of parmesan. Still, one of my favorite preparations is a hot oven roast finished with a sticky, flavorful glaze. This recipe is straightforward, uses pantry staples, and delivers deeply caramelized sprouts with a glossy, well-balanced sauce.
If you want a simple and impressive side for the holidays, try these oven-roasted maple balsamic Brussels sprouts. They pair nicely with mashed potatoes and other roasted fall vegetables.
Ingredients that Matter
The recipe relies on fresh Brussels sprouts and a few common pantry items. Use the freshest sprouts you can find and aim for similar-sized pieces for even roasting.
- Brussels Sprouts – Fresh is best; frozen and thawed can work in a pinch. Trim and halve (or quarter very large sprouts) for even cooking.
- Maple Syrup – Use real maple syrup for depth of flavor; it pairs beautifully with the balsamic.
- Balsamic Vinegar – Adds bright acidity and caramelized notes when roasted.
- Mustard – Whole grain or coarse mustard gives texture and a subtle zing to the glaze.
- Olive Oil – For coating the sprouts before roasting. Use regular or extra-virgin according to preference.
- Melted Butter – Adds richness to the glaze; swap with a plant-based fat for dairy-free versions.
See the recipe card below for exact quantities.
Instructions
This dish comes together quickly—about 30–35 minutes total—and can be prepped ahead. Follow these steps for best results.
Preheat the oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and cut them in half; quarter any very large ones so pieces are uniform in size.
Toss the halved sprouts with olive oil and spread them cut-side down on a baking sheet. Roast for 15–20 minutes, until the undersides begin to brown and develop charred spots.
While the sprouts roast, whisk together maple syrup, balsamic vinegar, whole grain mustard and melted butter until smooth. Taste and adjust seasoning if needed.
Remove the sprouts from the oven, drizzle with the maple-balsamic sauce and toss to coat. Return the pan to the oven and roast another 10–15 minutes, turning once, until the sprouts are well glazed and deeply browned.
Tip: For extra char, roast on the bottom rack and add 3–5 minutes, shaking or stirring halfway through cooking.
Substitutions & Additions
This recipe is naturally vegetarian and gluten-free; here are a few simple variations:
- Vegan/Dairy-Free – Replace melted butter with melted coconut oil or vegan butter.
- Add Nuts – Finish with chopped roasted pecans or walnuts for crunch and flavor contrast.
- Herbs – Fresh thyme, sage or rosemary add an earthy note; toss with the sprouts before roasting.
These small swaps let you tailor the dish to dietary needs without changing the core method.
Equipment
A sturdy baking sheet is important: choose a thick, warp-resistant pan so it stays flat in a hot oven and browns the sprouts evenly. Avoid overly deep or nonstick pans if you want the best caramelization.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet in a 425°F oven for about 10 minutes to restore crispness. You can also prep trimmed and halved sprouts and the sauce separately a day or two ahead—rewarm the sauce to melt the butter before tossing with roasted sprouts.
FAQ
Halve the sprouts, toss with oil, and roast cut-side down at 425°F until the cut sides are well browned. Turn and continue roasting until charred on multiple sides.
Yes. Honey works as a substitute, though the flavor will be slightly different—still sweet and sticky.
You can omit one or both, but butter adds richness and mustard contributes balance; omitting them will change the glaze’s depth of flavor.
More Sides
Other vegetable sides that complement these sprouts include simple salads, mac and cheese, roasted carrots or bok choy prepared in a similar straightforward style.
Recipe
Maple Balsamic Brussels Sprouts
- Total Time: 35 min.
- Yield: 4 cups
Description
Roasted Brussels sprouts glazed with a maple-balsamic-mustard sauce. Crispy, caramelized edges and tender centers make this an easy, flavorful side.
Ingredients
- 1 ½ lbs Brussels sprouts
- 3 Tbsp olive oil
- ¾ tsp table salt
- ¼ tsp black pepper
- 2 Tbsp maple syrup
- 2 Tbsp balsamic vinegar
- 1 Tbsp whole grain mustard
- 1 Tbsp melted butter (or substitute)
Instructions
- Preheat oven to 425°F. Trim and halve (or quarter) the Brussels sprouts. Toss with olive oil and spread cut-side down on a baking sheet. Roast 15–20 minutes until the cut sides are browned.
- Whisk together maple syrup, balsamic vinegar, mustard and melted butter in a small bowl.
- Remove sprouts from the oven, drizzle with the sauce, toss to coat, then return to the oven and roast another 10–15 minutes until glazed and well browned. Serve immediately.
Notes
- Prep sprouts and sauce separately up to 1–2 days ahead; warm the sauce to melt the butter before using.
- Store leftovers in an airtight container for up to 4 days. Reheat at 425°F for about 10 minutes to crisp.
- Finish with chopped toasted pecans or fresh herbs like sage or thyme.
- Double the recipe for a crowd, dividing sprouts across two baking sheets for even roasting.
- Prep Time: 5 min.
- Cook Time: 30 min.
- Category: sides
- Method: roasting
- Cuisine: American