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Maple balsamic brussels sprouts and red onion in a large skillet.
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5 from 1 vote

Maple Balsamic Brussels Sprouts

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Sides
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 4
Calories: 186kcal


  • 2 pounds brussels sprouts trimmed and cut into similar sizes
  • 1 red onion peeled
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon dijon mustard

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.


~ 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.
~ 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.

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.


Calories: 186kcal | Carbohydrates: 29g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 379mg | Potassium: 952mg | Fiber: 9g | Sugar: 11g