Winter Roasted Brussels Sprouts (Printable)

Brussels sprouts roasted to crisp perfection, glazed with balsamic vinegar and maple syrup.

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Oils & Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper

→ Glaze

05 - 2 tbsp balsamic vinegar
06 - 1 1/2 tbsp pure maple syrup

→ Optional Garnish

07 - 1/4 cup toasted pecans or walnuts, roughly chopped
08 - 2 tbsp dried cranberries

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss halved Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.
03 - Spread Brussels sprouts cut side down in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring once halfway through, until golden brown and edges are crisp.
05 - Whisk together balsamic vinegar and pure maple syrup in a small bowl.
06 - Drizzle the glaze over hot Brussels sprouts and toss to coat evenly.
07 - Return to the oven for an additional 5 minutes to caramelize the glaze.
08 - Transfer to a serving platter, garnish with toasted nuts and dried cranberries if desired, and serve warm.

# Expert Advice:

01 -
  • The edges get so crispy they shatter like glass, while the centers stay tender and almost buttery.
  • That balsamic-maple glaze clings to every leaf and caramelizes into sticky, sweet-tart pockets of flavor.
  • It takes ten minutes to prep and mostly cooks itself, leaving you free to handle the rest of dinner.
  • Even people who swear they hate Brussels sprouts ask for seconds once they taste these.
02 -
  • If you crowd the pan, they'll steam instead of crisp, so give them space or use two sheets.
  • Don't skip the cut side down step, that's where the caramelization happens and it changes everything.
  • The glaze can burn if you add it too early, so wait until the last few minutes or it'll turn bitter.
03 -
  • Roast the Brussels sprouts on the lowest oven rack for extra crispy bottoms and more even browning.
  • Let the glaze sit in the bowl for a minute before drizzling so it thickens slightly and clings better.
  • Toast your nuts in a dry skillet over medium heat until fragrant, it only takes three minutes and the flavor is so much deeper.
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