Easy Roasted Brussels Sprouts with Maple, Mustard, and Balsamic
A pan of roasted veggies perfectly browned and crisp-tender, just like these maple balsamic brussels sprouts, is a side dish that never fails at dinner time. The options are endless for spices, dressings, and dips to transform simple raw veggies into tasty perfection.
For this dish, I chose maple brussels sprouts with mustard vinaigrette to make my side dish sing. The recipe comes together with just 5 ingredients that you probably have in your fridge and pantry already, and packs sweet and tangy flavor into each roasted bite.
Roasted brussels sprouts are always a favorite on our dinner table, and I think even your kids who wrinkle their noses at brussels sprouts will love this rendition with it’s sweet, easy balsamic glaze.
As a vegan recipe we’re skipping the bacon today, and letting the tender roasted brussels sprouts with balsamic, mustard, and maple be the star of the side dishes.
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Ingredients for Maple Balsamic Brussels Sprouts
Maple balsamic brussels sprouts sound fancy, but it really only takes 5 ingredients aside from salt and pepper, and one of those is the brussels sprouts themselves.
- Brussels sprouts
- Olive oil
- Maple syrup
- Balsamic vinegar
- Salt and pepper
With an ingredient list this small, and our mustard vinaigrette made with such distinct flavor profiles, switching out one ingredient can definitely change the flavors of the dish.
Swap with care if you must, but I highly recommend making it just like this if possible.
How To Roast Brussels Sprouts
The first step in making roasted brussels sprouts with a balsamic glaze is the roasting of course. To get the sprouts browned and tender, you’ll need a hot oven at 400°F and a baking sheet.
Before you throw them in the oven, it’s important to prepare your sprouts first by trimming and cleaning them. Trim the ends off and cut them in half, discarding any discolored or wilted outer leaves.
Then rinse them thoroughly under cold running water to get rid of any dust or sediment that remains. Lay them out on a clean towel and pat gently to dry.
Then combine them in a large bowl with just one tablespoon of olive oil and a few pinches of salt and pepper to your tastes. Toss them together and spread them onto a baking sheet in a single layer.
It’s very important not to crowd your pan. If the sprouts are too jammed together on the baking sheet they’ll steam and get soggy rather than crisping and roasting.
Slide them in the oven to roast for 30 to 45 minutes or so, or until the sprouts are tender and a gorgeous golden roasted color.
Want a key tip to even browning? Shake the pan once or twice during roasting to toss the sprouts.
This is also a great way to reduce the inherent bitterness in brussels sprouts. Tossing them in fat and roasting them evenly, without blackening them, reduces the natural bitterness we taste as we eat them.
How to Make the Maple Balsamic Mustard Glaze
Now we can’t have maple brussels sprouts with a mustard vinaigrette unless we also toss together the seriously easy and really yummy balsamic glaze.
This is as easy as combining the mustard, remaining olive oil, balsamic vinegar, and maple syrup into a bowl and whisking until it forms the smooth and silky mustard vinaigrette we’re after.
Then, toss it with your freshly roasted brussels sprouts until they’re all coated in a delicious, tangy and sweet maple balsamic glaze.
If you’re not serving right away, hold off on the glaze, and drizzle it on tableside to prevent the brussels sprouts from losing their crispness from the roasting.
This balsamic glaze is another way we’re combatting that natural brussels sprouts bitterness.
A sweet maple balsamic mixture is also a fantastic way to get kids to eat their vegetables without a single complaint. Simply serve these up and watch them disappear.
Browned and well seasoned roasted brussels sprouts are a satisfying bite. This is especially true if they’re tossed in a mustard vinaigrette that cuts bitterness and leaves us with a mustardy kick and a sweet maple balsamic finish.
This is an easy toss in the oven kind of side that requires so little attention that you can throw it together any night of the week. It’s a great dish to serve up in the fall and winter, when brussels sprouts are at their finest. It’s sure to warm up your table with flavor.
- 18 oz brussels sprouts
- ¼ cup mustard
- ⅓ olive oil
- 2 tbsp maple syrup
- ¼ balsamic vinegar
- Salt and pepper to taste
- Preheat the oven to 400F.
- Clean the brussels sprouts and them in half.
- Place the halved sprouts in a bowl. Toss with 1 Tbsp of olive oil and salt, pepper to taste.
- Spread the coated brussels sprouts in a single layer on a roasting pan or baking sheet.
- Put them in the oven. Roast the brussels sprouts for 30 - 45 minutes, making sure to shake the pan occasionally to make sure all sides get browned.
- Remove the tray from the oven when the sprouts are roasted and slightly brown.
- In a small bowl, whisk the mustard, olive oil, maple syrup, and balsamic vinegar until combined.
- Drizzle the vinaigrette onto the roasted brussels sprouts and serve.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 548mgCarbohydrates: 34gFiber: 8gSugar: 17gProtein: 8g
Nutrition information isn't always accurate and is for estimation purposes only.