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- 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons extra virgin olive oil - 3 tablespoons pure maple syrup - 2 tablespoons high-quality balsamic vinegar - 1 teaspoon garlic powder - 1/2 teaspoon sea salt - 1/4 teaspoon freshly ground black pepper - 1/4 cup chopped pecans (optional for a crunchy addition) - Fresh parsley, finely chopped, for garnish When choosing Brussels sprouts, look for bright green ones. They should feel firm and not have any brown spots. Fresh sprouts taste better and cook well. I recommend using pure maple syrup for the best flavor. Other syrups can taste different. Extra virgin olive oil adds richness. You can swap it for another oil if needed. The balsamic vinegar gives tang. It balances the sweet maple syrup nicely. Garlic powder blends well with all the flavors. You can use fresh garlic if you prefer. For a crunch, add pecans. Toast them lightly in the oven for extra flavor. Fresh parsley adds color and freshness to your dish. This recipe serves four people. Each serving has about 180 calories. You get healthy fats from the olive oil and nuts. Brussels sprouts are high in fiber and vitamins. They support good digestion and overall health. The maple syrup adds natural sugar. It's better than processed sugar. If you add pecans, you increase protein and healthy fats. Enjoy these Brussels sprouts as a side or a snack! Feel free to check out the Full Recipe for more details. Start by preheating your oven to 400°F (200°C). This makes sure the Brussels sprouts roast evenly. An even temperature helps them caramelize well. In a big bowl, add the halved Brussels sprouts. Pour in the olive oil, maple syrup, balsamic vinegar, garlic powder, sea salt, and black pepper. Use your hands or a spatula to mix everything together. Make sure every sprout gets covered in the tasty glaze. Spread the Brussels sprouts out on a baking sheet. Keep them in a single layer to roast properly. Place the sheet in the oven and roast for 20-25 minutes. Halfway through, stir them for even cooking. They should be tender and golden brown when done. If you want a crunchy touch, add the chopped pecans in the last 5 minutes of roasting. This gives them a nice toast. After roasting, take the sheet out and let it cool for a minute. Then, place the Brussels sprouts on a serving platter. For the final touch, sprinkle chopped parsley on top. You can also drizzle a bit more maple syrup for a sweet shine. For the full recipe, check out the earlier sections. To get the best results, preheat your oven to 400°F (200°C). This helps the Brussels sprouts cook evenly. Cut the sprouts in half to allow more surface area for roasting. Spread them out on the baking sheet. Give them space! Overcrowding leads to steaming, not roasting. Stir the sprouts halfway through cooking. This ensures each piece gets nice and crispy. For an extra flavor boost, try using fresh garlic instead of garlic powder. You can also add a pinch of red pepper flakes for heat. If you want a tangy twist, switch balsamic vinegar for apple cider vinegar. It adds a fruity note that pairs well with maple syrup. Finally, consider adding fresh herbs like thyme or rosemary for depth. One common mistake is using low-quality maple syrup. This can lead to a less tasty dish. Always use pure maple syrup for the best flavor. Another mistake is not trimming the sprouts properly. Make sure to remove any dried leaves. Lastly, don’t skip the last five minutes of roasting if you’re using nuts. This step ensures they are toasted and crunchy. For the full recipe, check out the detailed instructions above! {{image_4}} You can change up the texture of your maple glazed Brussels sprouts by adding nuts. Pecans add a sweet crunch, but walnuts or almonds work well too. Just chop them and add during the last five minutes of roasting. This way, they get nice and toasty. The nutty flavor pairs well with the maple syrup. While maple syrup is the star of this dish, you can try other sweeteners too. Honey or agave syrup can be great substitutes. Both will give a similar sweetness. If you want a low-sugar option, consider using stevia or monk fruit sweetener. Adjust the amount to your taste, as these sweeteners can be much sweeter. If Brussels sprouts aren’t your thing, don’t worry! You can substitute them with other veggies. Broccoli, cauliflower, or even carrots can hold the glaze well. Just cut them into similar sizes for even cooking. The roasting time may vary, so keep an eye on them. Each vegetable will bring its unique flavor to the dish. After enjoying your maple glazed Brussels sprouts, you may have some left. Let them cool completely before storing. Use an airtight container. They will stay fresh in the fridge for up to four days. If you want to keep them longer, freezing is a great option. To reheat, use the oven for the best flavor. Preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Heat them for about 10 to 15 minutes. This helps them regain their crispness. You can also use a microwave, but they may become soft. Heat them in short bursts to avoid overcooking. If you want to freeze your Brussels sprouts, follow a few simple steps. First, blanch them in boiling water for about three minutes. Then, cool them in ice water to stop the cooking. Drain and dry them well. Place them in a freezer bag, removing as much air as possible. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight before reheating. For a recipe with delicious details, check out the Full Recipe. To make maple-glazed Brussels sprouts, start by preheating your oven to 400°F (200°C). Next, take 1 pound of Brussels sprouts, trim them, and cut them in half. In a large bowl, mix the sprouts with 3 tablespoons of olive oil, 3 tablespoons of pure maple syrup, 2 tablespoons of balsamic vinegar, 1 teaspoon of garlic powder, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Toss everything well to coat the sprouts. Spread them on a baking sheet and roast for 20-25 minutes, stirring halfway. If you like, sprinkle 1/4 cup of chopped pecans on top during the last 5 minutes. Finally, garnish with fresh parsley and enjoy! Yes, you can use frozen Brussels sprouts! However, they may not get as crispy as fresh ones. To use frozen sprouts, thaw them first. Pat them dry with a paper towel to remove excess moisture. Then, toss them with the maple glaze as you would with fresh sprouts. Roast them in the oven at the same temperature, but check for doneness. They may take a few extra minutes to cook. Maple-glazed Brussels sprouts pair well with many dishes. You can serve them alongside roasted chicken or turkey for a hearty meal. They also go great with grilled salmon or a veggie stir-fry. For a lighter option, serve them with quinoa or a mixed green salad. These sprouts also make a fantastic side for holiday meals. To make this recipe vegan, simply ensure that the maple syrup you use is pure and free from animal products. The other ingredients are already vegan-friendly. Use extra virgin olive oil and balsamic vinegar as they are. This recipe is naturally plant-based and fits perfectly into a vegan diet. Enjoy the sweet and savory flavors guilt-free! In this post, we covered everything you need for maple-glazed Brussels sprouts. I shared the ingredients, tips for cooking, and nutritional info. You learned step-by-step instructions, plus ways to enhance flavors and avoid common mistakes. I also offered variations and storage tips. Now, you can make this dish perfect every time. Enjoy exploring these flavors and impressing your friends at dinner. With practice, you will master this tasty recipe!

Maple Glazed Brussels Sprouts

Discover the perfect side dish with these delicious Maple Glazed Brussels Sprouts! Coated in a sweet and savory glaze made from maple syrup and balsamic vinegar, these sprouts are roasted to perfection for a tender, caramelized delight. Toss in some pecans for a crunchy touch, and you'll have a dish that impresses at any gathering.
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

3 tablespoons extra virgin olive oil

3 tablespoons pure maple syrup

2 tablespoons high-quality balsamic vinegar

1 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 cup chopped pecans (optional for a crunchy addition)

Fresh parsley, finely chopped, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). This helps ensure even roasting, resulting in perfectly caramelized sprouts.

    In a spacious mixing bowl, combine the halved Brussels sprouts with the olive oil, maple syrup, balsamic vinegar, garlic powder, sea salt, and black pepper. Use your hands or a spatula to toss the mixture thoroughly, ensuring every sprout is completely coated in the flavorful glaze.

      Arrange the Brussels sprouts in a single layer on a large baking sheet. Spacing them out properly is key to achieving that delightful golden-brown exterior.

        Roast the sprouts in the preheated oven for 20-25 minutes. Halfway through the cooking time, stir the sprouts to ensure even roasting and caramelization. They should emerge tender and beautifully browned.

          If you’re opting for the chopped pecans, sprinkle them over the Brussels sprouts in the last 5 minutes of roasting. This will allow them to toast lightly, adding a crunchy texture that complements the softness of the sprouts.

            Once the roasting process is complete, carefully remove the baking sheet from the oven. Allow the Brussels sprouts to cool for a minute before transferring them onto a serving platter.

              For a finishing touch, garnish the dish with freshly chopped parsley and, if desired, drizzle a little extra maple syrup over the top for an appealing shine and added sweetness.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                  - Presentation Tips: To elevate the dish, serve the Brussels sprouts in an elegant serving bowl. Top with additional finely chopped parsley and a sprinkle of the toasted pecans for an inviting burst of color and texture. A light drizzle of maple syrup enhances the dish's visual appeal and flavor profile.