These sweet and savory roasted maple balsamic Brussel sprouts are baked (or air fried) until crispy, charred and caramelized. The combination of balsamic vinegar with sweet maple syrup creates a tangy yet balanced marinade.
These crispy yet tender Brussel sprouts make a healthy side dish perfect for the holiday season (or any time of year, really). Not gonna lie, I’ve eaten the entire recipe myself in one sitting for a meal before.
This recipe was originally published on August 25, 2020, and has been updated on November 07, 2023.
why you’ll love these roasted Brussel sprouts
Have you ever had plain, bland sprouts before? I have. And they’re not good. These Brussel sprouts are so so far from plain or bland. Here are a few reasons we love this recipe and you will too!
- Full of Flavor: a sweet yet savory sauce made with maple syrup and balsamic vinegar for the best tangy flavor.
- Easy Marinade: they’re marinated in a delicious sauce for a good bit prior to baking. Maple syrup, balsamic vinegar, soy sauce, and the good ‘ole trusty olive oil make up the bulk of the marinade.
- Crispy yet tender: they’re roasted, baked or air fried to get a perfectly crispy edges with a tender interior
This recipe is made with simple ingredients that you probably have in your pantry already! You’ll need to gather the following to make these sprouts:
- Brussel Sprouts
- Pure Maple Syrup
- Balsamic Vinegar or Balsamic Glaze
- Extra Virgin Olive Oil
- Minced Garlic
- Soy Sauce
- Salt & Black Pepper
The sugars in the maple syrup and balsamic vinegar help caramelize and char the sprouts while they’re baking. I really think that’s part of the reason these are SO good.
The caramelization makes them crisp on the exterior, but soft and cooked through on the interior.
The soy sauce and olive oil infuse a savory flavor into the sprouts while they marinate. And the combination of the two creates a balanced dish.
how to make maple balsamic Brussel sprouts
STEP 1: Prep the Brussel sprouts. Wash them and pat them dry with paper towels.
STEP 2: Cut off the stem and halve them. Remove the outer leaves.
make the balsamic sauce
STEP 3: Create the marinade. Mix together the sauce ingredients.
STEP 4: Marinate in an airtight container or in a covered bowl at room temperature or in the fridge. I like to marinate mine covered in the fridge for at least 30 minutes prior to baking, but longer is better. As with any marinade, the longer you let it sit, the more flavor will seep deep into your food.
STEP 5: On a parchment-lined baking tray, spread the Brussels out into a single layer.
roasted Brussel sprouts
This recipe is great because the Brussel sprouts can be cooked in a variety of ways. You can roast or air fry them.
If you’re roasting the Brussel sprouts, you’ll preheat the oven to 425F and bake them for 20 minutes, stirring halfway.
By the end of baking, all the sugars should be caramelized, and the sprouts should be moist and tender.
📌 Note: Roast the Brussel sprouts on a parchment lined baking tray to help prevent them from burning. Using aluminum foil will cause the sugars to burn easier.
air fryer Brussel sprouts
To air fry the Brussel sprouts, you’ll follow similar steps to what’s listed above for roasting. Preheat your air fryer to 425F.
Place the sprouts in a single layer on a parchment lined air fryer basket. You may need to cook them in multiple batches.
Air Fry them for 15-20 minutes, stirring halfway.
Once they’re cooked, you can plate them in a serving dish with a drizzle of tahini on top (this is totally optional, but adds some more flavor).
This is an incredibly easy side dish for your Thanksgiving menu or the holiday season.
These sprouts are also great to add to grain bowls or as an addition to a sheet pan dinner.
This balsamic maple Brussel sprouts recipe is definitely a crowd-pleaser and makes for an awesome side dish or snack. I love making these to go along with some mashed taters, stuffed acorn squash, and mushroom gravy or as a nice green side dish for Thanksgiving.
They’re so tasty and the best way to prepare roasted Brussel sprouts! I’m telling you, these won’t last long!
To keep these sprouts fresh, place them in an airtight container and keep them in the fridge for up to 5 days. The longer they sit, the more the flavors tend to develop, making this recipe perfect for meal prep too.
add-ins or substitutions:
These Brussel sprouts are pretty versatile. You can use the base of this recipe and add in other flavors or ingredients. Some ideas are below:
- Maple Syrup: sub out the maple syrup for brown sugar, coconut sugar, or another sweetener listed in this post.
- Olive Oil: extra virgin olive oil can be subbed for another oil like avocado or walnut oil
Marinate for at Least 20-30 Minutes: this makes a BIG difference in flavor
High-Quality Extra Virgin Olive Oil and High Quality Balsamic Vinegar: for the best flavor
Use Parchment Paper: this makes for a fast and easy cleanup
High Heat: a hot oven is essential, so be sure to preheat it
Spread the Brussels Out in an Even Layer: this ensures even cooking
Roasted Brussel Sprout FAQ
These Brussel Sprouts can be prepped ahead of time, however, the exterior won’t be as crispy as when they’re fresh out of the oven.
Yes, this recipe can be air fried. I’ve included instructions in the recipe card below.
Yes, you can use pre-cut and washed Brussel sprouts. This will cut down on a ton of prep time!
Looking for more Delicious side dishes?
- Maple Tahini Glazed Rainbow Carrots
- Creamy Vegan Mac & Cheese without Cashews
- Vegan Charcuterie Board
- Vegetarian and Vegan Stuffing Casserole
Did you make These Tangy Roasted Balsamic Brussel Sprouts?
⭐️ I’d love to know! Leave a star rating and comment below! ⭐️
- 16 oz Brussel sprouts, washed and halved
- ¼ cup extra virgin olive oil
- 2 tbsp pure maple syrup
- 2 ½ tbsp balsamic vinegar, or balsamic glaze
- 2 ½ tbsp soy sauce
- 2-3 large cloves of garlic, minced
- ⅛ tsp sea salt to taste
- ⅛ tsp black pepper
- In a large bowl, large shallow dish, or a gallon sized Ziplock bag, combine the olive oil, maple syrup, balsamic, soy sauce, garlic, salt and pepper.
- Add the Brussel sprout halves and mix until they are coated in the marinade.
- Cover the bowl or dish in plastic wrap (or close the plastic bag) and marinate for at least 30 mins to 1 hour. Stir the mixture occasionally. The longer they marinate, the more flavorful they will be. They're the best when left to marinate overnight!
- Preheat the oven to 425 degrees Fahrenheit.
- Transfer the Brussel sprouts to a parchment-lined baking sheet. Spread them in a single layer.
- Bake for 20-25 minutes, or until the sprouts are tender on the inside and slightly charred on the outside. Stir them halfway. Add salt and pepper to taste. Drizzle with extra balsamic glaze for more tanginess!
- To air-fry: Preheat your air fryer to 425F. Air Fry them for 15-20 minutes, stirring halfway.
Marinating the sprouts in a large shallow dish or a gallon sized ziplock bag helps the marinade reach all of the Brussel Sprouts.
Best served fresh, but these can be stored in the fridge for up to 5 days.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 2g
Nutritional info is an estimate.
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