Maple Balsamic Brussels Sprouts

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All you need are a few simple ingredients to make this delicious Maple Balsamic Brussels Sprouts recipe. Tender and crisp brussels sprouts tossed in maple syrup and balsamic vinegar, it’s the perfect balance of sweet, tangy, and savory. It’s so good that these sprouts will disappear fast.

Roasted to perfection, these maple balsamic brussels sprouts are a delicious and fun way to enjoy brussels sprouts. I can’t believe that when growing up, I hated brussels sprouts, but after giving them a good roast, I’m in love with how delicious brussels sprouts are when caramelized in the oven.

Close up of maple balsamic brussels sprouts.

Why You’ll Love This Roast Brussels Sprouts Recipe

It’s easy to make. Simply roast the brussels sprouts in the oven, then toss them in honey and balsamic vinegar. It really can’t be any easier.
It’s fast. We crank up the heat, so the brussels sprouts cook quickly. These honey balsamic brussel sprouts are done in minutes.
It’s the perfect side dish for any occasion. It does with anything from a Dutch oven roasted chicken to slow cooker turkey breast to baked chicken quarters.

Ingredients You’ll Need

Ingredients needed to make maple balsamic brussels sprouts.

brussels sprouts — try to get them in a similar size, so they roast evenly. My brussels sprouts came in a pack, and as you can see, there are some giant ones, so cut those in quarters instead of half. I always wash them and pat them dry beforehand. Avoid any brussels sprouts with loose yellow leaves or dark brown spots. Make sure the leaves are tightly packed.
olive oil — or a neutral oil of your choice.
seasoning — I season the brussels sprouts with salt, pepper, garlic powder, and onion powder.
balsamic vinegar — this adds a rich, complex sweetness with a mellow tartness that will make you fall in love with the dish.
maple syrup — make sure you use real maple syrup and not pancake syrup! Alternatively, you can use honey and make honey balsamic brussels sprouts instead.

How to Make Honey Balsamic Brussels Sprouts

Set of two photos showing brussels sprouts seasoned and spread onto a pan.

Heat the oven to 450F.
Clean, dry, and slice the brussels sprouts in half.
Toss them in olive oil, garlic powder, onion powder, salt, and pepper. You can toss them in a bowl or directly on the sheet pan.

Set of two photos showing roasted brussels sprouts on a sheet pan then tossed in maple syrup and balsamic vinegar.

Place the brussels sprouts cut-side down onto a sheet pan.
Roast for 25 minutes.
Remove the brussels sprouts from the oven and drizzle maple syrup and balsamic vinegar over top. Toss to combine.
Top with some flaky salt if desired before serving.

Overhead view of a plate of maple balsamic brussels sprouts.

Recipe Tips and Notes

Roasting the brussels sprouts cut-side down ensures it gets super crispy.
Line the sheet pan if you want to have an easier time cleaning up. I like the browning I get from the sheet pan, so I just roast it directly on the sheet pan.
Make sure there’s enough space between the brussels sprouts on the sheet pan. If they’re packed too tightly together, they’ll steam instead of roast.
Make sure the brussels sprouts are fully dried before tossing them in olive oil. If they’re wet, it’ll be difficult for the olive oil and seasoning to coat the brussels sprouts, and they’ll steam in the oven instead of crisp up.

Variations

Add bacon: this is my favorite variation! Make maple balsamic bacon brussels sprouts by adding some leftover crumbled bacon on top. I usually have a bit left over in the fridge when I make my baked bacon. If you don’t have leftover bacon, you can bake some at the same time on a different sheet pan. I don’t bake them on the same sheet pan as the flavor from the bacon and bacon fat will outpower the maple syrup and brussels sprouts.
Add lemon: squeeze a wedge of lemon over the roasted brussels sprouts before serving to give it a bright acidity flavor.
Add dijon mustard: a drizzle of dijon mustard to the maple balsamic adds an extra layer of tangy, sharp flavor.
Swap for honey: use honey instead of maple syrup.

Overhead view of maple balsamic brussels sprouts in a plate with a container of salt on the side.

Make Ahead Tips

Meal prep: once cooled, store the roasted brussels sprouts in an airtight container for up to 4 days in the fridge. Reheat them in the oven or air fryer to keep them crispy.

Should I blanch brussels sprouts before roasting?

Nope, no need to blanch your brussels sprouts first! Straight into the oven, they go.

Why are my brussels sprouts mushy?

This usually means there isn’t enough space on the sheet pan for the vegetables. If everything is too close, the vegetables will steam up instead of roast. You want the hot air in the oven to be able to reach as much of the vegetables as possible.

Do I have to flip the brussels sprouts in the oven?

Don’t flip them while the brussels sprouts are roasting. Leaving them alone will give them that deep caramelized flavor and color.

More Brussels Sprouts Recipes To Try

Got more brussels sprouts, or need a second brussels side for the holidays? Try these ones: