Maple Balsamic Brussels Sprouts

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!

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!

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.

Serve immediately.

Fridge: Leftovers will keep in an air-tight container in the fridge for 3 to 4 days.

Freezer: I do not recommend freezing these roasted Maple Balsamic Brussels Sprouts.

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.

~ 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.