These Maple Balsamic Brussels Sprouts are perfectly caramelized and tender. The red onions add such a delightful sweet bite. A must on your Thanksgiving menu, but easy enough for any casual dinner as well.
If you think you don’t like brussels sprouts, you must try them roasted and glazed with a sweet and tangy balsamic sauce! Even my kids like them!
Ingredients you need
Ingredients notes and substitutions
Brussels sprouts ~ Look for brussels sprouts that are bright green with tightly packed leaves. The smaller the sprouts, the sweeter the taste.
Very small ones can be kept whole. Medium sized sprouts can be cut in half and large ones quartered. The most important thing is to cut them all to be roughly the same size so they cook evenly.
Onion ~ Roasted red onions are one of my favorite things. They pair so well with the brussels sprouts and balsamic glaze.
I do not suggest using a white or yellow onion in this particular recipe.
Oil ~ A little bit of oil goes a long way in achieving those crispy edges and caramelization that makes these sprouts so craveable! Without oil, they tend to take on more of a dehydrated texture.
Glaze ~ Dijon mustard, pure maple syrup, and balsamic vinegar combine to make the most luscious glaze. You want to cook it in a skillet until it thickens up a bit. It’s done when you can run a spoon through the glaze and have it stay separated for a bit (see step 6 below).
Be sure to use pure maple syrup, not pancake syrup!
How to make the recipe
Place the brussels sprouts and red onion in a large mixing bowl with oil and salt (1). Mix well (2).
Spread them out evenly in one even layer on a parchment lined rimmed baking sheet (3).
Roast until the edges are browned and crispy (4).
In a large skillet, whisk the glaze ingredients (5) until thick and bubbly (6).
Add the roasted brussels sprouts and onions (7) and stir well to coat (8).
Top with toasted sliced almonds, if desired.
Leftovers will keep in an air-tight container in the fridge for 3 to 4 days.
To reheat, warm them in a large skillet on the stove over medium heat for a few minutes. You can also reheat them on a baking sheet in the oven at 350°F for about 5 minutes.
I do not recommend freezing these roasted Maple Balsamic Brussels Sprouts.
Pro tips for success
~ Trim the woody stems of the Brussels sprouts just below where the leaves connect.
~ Remove any outer leaves that are brown or dry.
~ Cut all the brussels sprouts the same size. Large sprouts can be halved or even quartered. Smaller sprouts can be left whole. Just make sure all the pieces are of similar size so they cook evenly.
~ Roast with oil for the best texture and caramelization.
~ Spread them out into one even layer when roasting. Don’t overcrowd the pan or they will steam instead of roast.
~ It generally takes about 20 minutes or so to get crispy, caramelized sprouts, but this roasting time will vary depending on the size of the brussels sprouts. If yours are on the large size, they may need up to 30 minutes. Smaller sprouts may need only 15 minutes. Either way, start checking for doneness at 15 minutes, stir, and continue roasting if they need more time.
~ When making the glaze, don’t walk away! The sugars can burn quickly, so whisk continuously until the sauce is thickened and reduced.
~ Cook the roasted brussels sprouts and onions in the glaze just until all of the liquid has been absorbed.
~ Serve this dish immediately for best texture.
Roasting brussels sprouts caramelizes the edges and brings out their natural sweetness. The maple balsamic glaze is the perfect sauce to further reduce the bitterness you may experience with sprouts and makes them irresistable!
Nope! You do not need to blanch them. Roasting them at a high temperature will make them tender and delicious.
Yes, brussels sprouts can be eaten raw. I especially love raw sprouts shredded or sliced like in this Vegan Brussels Sprouts Salad.
More vegan Thanksgiving recipes
- Spiced Orange Cranberry Sauce
- Dairy Free Cornbread
- Vegan Mushroom Stuffing
- Oven Roasted Rainbow Carrots
- Vegetarian Cottage Pie
- Butternut Squash Mac and Cheese
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Maple Balsamic Brussels Sprouts
For the toasted almonds, optional
- ¼ cup sliced almonds
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
- In a large bowl, toss the brussels sprouts and onions with oil and salt. Spread them out on the prepared baking sheet in one even layer. Roast for about 20 minutes, until the edges are caramelized and the sprouts are tender in the middle. Set aside.
- Meanwhile, whisk together the balsamic vinegar, dijon mustard, and maple syrup.
- Heat a large non-stick skillet over medium heat. Pour the balsamic mixture into the hot pan. Cook, whisking constantly, until the sauce is thickened and reduced in volume. Add the roasted brussels sprouts and onions to the skillet and stir to coat. Cook until all of the liquid has been absorbed, about 1 to 2 minutes.
- Serve immediately with toasted sliced almonds, if using, sprinkled over the top.
For the toasted almonds, optional
- Heat a small non-stick skillet over medium heat.
- Add the sliced almonds to the dry skillet. Cook, stirring frequently to prevent burning, until the almonds are fragrant and have turned a shade darker, about 4 minutes. Remove from the heat and set aside.
Storage/Freezing Leftovers will keep in an air-tight container in the fridge for 3 to 4 days. To reheat, warm them in a large skillet on the stove over medium heat for a few minutes. You can also reheat them on a baking sheet in the oven at 350°F for about 5 minutes. I do not recommend freezing this dish.