Roasted Brussels Sprouts with Balsamic, Maple, and Garlic Recipe

I absolutely love this Roasted Brussels Sprouts with Balsamic, Maple, and Garlic Recipe because it transforms humble Brussels sprouts into something truly special. The combination of tangy balsamic, sweet maple, and fragrant garlic creates a beautiful balance of flavors that makes every bite a cozy celebration. Whenever I want a side dish that’s both healthy and indulgent, this recipe is my go-to—it’s easy to whip up yet impressive enough for guests.

You’ll find that roasting the sprouts brings out their natural sweetness and gives them that addictive crispy edge. When I first tried this recipe, I was surprised by how simple ingredients could create such a memorable dish—perfect for weeknight dinners, holiday feasts, or anytime you crave something comforting with a bit of zing. Trust me, once you try this Roasted Brussels Sprouts with Balsamic, Maple, and Garlic Recipe, it’ll quickly become a fridge staple.

Ingredients You’ll Need

These ingredients work in harmony to bring out the best in Brussels sprouts. The balsamic adds tang, maple syrup delivers sweetness, and garlic gives that savory punch. When picking your sprouts, look for bright green, firm heads for the freshest flavor.

• Brussels sprouts: Choose firm, fresh ones with tight leaves for roasting.
• Olive oil: This helps get that crispy roasted exterior; extra virgin works great.
• Balsamic vinegar: Adds a tangy depth; I like a good quality aged balsamic for richness.
• Maple syrup: Just a touch gives a natural sweetness without overpowering.
• Garlic: Fresh pressed garlic is best here—adds that sharp, aromatic touch.
• Salt: Enhances all flavors; start with less and adjust to your taste.
• Black pepper: Adds mild heat and complexity—freshly cracked if possible.

Variations

I love that this Roasted Brussels Sprouts with Balsamic, Maple, and Garlic Recipe is super adaptable. Feel free to tweak it to fit your mood or what you have on hand—you can make it your own while keeping all that great flavor.

• Add crunch: I sometimes toss in toasted pecans or walnuts just before serving for an extra texture pop.
• Make it spicy: Sprinkle a pinch of red chili flakes before roasting if you like a little heat—it wakes everything up nicely.
• Swap maple: If you don’t have maple syrup, honey works just as pleasantly in balancing the tangy balsamic.
• Make it vegan/gluten-free: This recipe is naturally both, making it great for varied dietary needs.

How to Make Roasted Brussels Sprouts with Balsamic, Maple, and Garlic Recipe

Step 1: Prep the Brussels Sprouts

Start by preheating your oven to 450°F—this high heat is key for crispy edges. Trim the stems and remove any yellow or damaged leaves. Depending on their size, halve or quarter them for even roasting. I like to cut them fairly evenly so they cook at the same rate and get that gorgeous caramelization.

Step 2: Toss with Your Flavorful Mix

In a large bowl, mix olive oil, balsamic vinegar, maple syrup, and the freshly pressed garlic. Then add the cut sprouts, salt, and pepper. Toss everything together really well so every piece is coated. I usually use my hands because I feel it helps the coating stick better—it’s kind of therapeutic, too!

Step 3: Roast Covered, Then Uncovered

Spread the coated sprouts cut-side down on a parchment-lined baking sheet. Cover the tray completely with foil. This trick helps them steam slightly at first, cooking through without drying out. Bake for 10 minutes, then remove the foil and roast another 10 to 13 minutes uncovered. This step crisps up the edges and gives you that toasty, caramelized finish everyone loves.

How to Serve Roasted Brussels Sprouts with Balsamic, Maple, and Garlic Recipe

Garnishes

I usually sprinkle toasted pecans or chopped fresh parsley on top to add a little freshness and crunch. A little shaved Parmesan or vegan cheese also pairs beautifully if you want an umami kick. These simple garnishes always make the dish look more inviting and elevate the flavor.

Side Dishes

I love serving these Brussels sprouts alongside roasted chicken, pork tenderloin, or even a cozy lentil stew. They add a perfect contrast to creamy mashed potatoes or fluffy rice as well. Whenever I make this dish, it becomes the centerpiece of my meal because it blends with so many flavors.

Creative Ways to Present

For special occasions, I like to toss the sprouts with pomegranate seeds or dried cranberries for a festive pop of color. Serving them in a nice ceramic bowl with a drizzle of extra balsamic glaze right before guests arrive always gets compliments. It’s a small touch that feels fun and fancy without much extra effort.

Make Ahead and Storage

Storing Leftovers

Leftover Brussels sprouts keep really well in an airtight container in the fridge for up to 3 days. I always cool them completely before storing to avoid sogginess. They reheat nicely, which makes them a great make-ahead side.

Freezing

Freezing isn’t my top choice since the texture changes, but if you want to freeze, flash-freeze the roasted sprouts first on a baking sheet, then transfer to freezer bags. That helps minimize clumping. Use within 1 month for best taste and thaw fully before reheating.

Reheating

I reheat leftovers in a hot skillet with a drizzle of olive oil over medium heat to revive crisp edges. The microwave tends to make them soggy, so I try to avoid it. Quickly tossing them in a hot pan brings back their roasted charm beautifully.

FAQs

Final Thoughts

This Roasted Brussels Sprouts with Balsamic, Maple, and Garlic Recipe holds a special place in my kitchen because it’s reliable, flavorful, and always pleases a crowd. It’s a simple dish with humble ingredients that deliver big on taste and texture. I can’t recommend it enough—once you try it, you’ll realize roasting Brussels sprouts like this is a total game-changer. So go ahead, give it a shot, and enjoy the magic of that perfect balance between sweet, tangy, and garlicky goodness.

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