Easy Oven Roasted Maple Balsamic Brussels Sprouts

Oven baked until tender (with plenty of crispy bits!) these simple roasted Brussels are tossed with garlic powder, maple syrup and balsamic vinegar for a savoury richness with just a hint of sweet. Less than 15 minutes of hands on time, it’s the perfect veggie side!

If I see Brussels sprouts on a menu, I’m gonna order them. They are absolutely my favourite veggie. Like, no contest.

Yes, they’re super healthy – and my dietitian side loves to see a daily green on your plate. But I’m gonna be real with you – the only reason I eat them as much as I do is because I think their texture and flavour are unmatched.

Of course, if you grew up with soggy, boiled sprouts, you know they can be awful too. And the answer is roasting them. I mean, in this house, my motto is practically “when in doubt, roast it” but it’s doubly true here.

Roasting brings out the best in Brussels – rendering them tender, with a caramelized sweetness and crispy browned edges. That alone is delicious…but these maple balsamic Brussels sprouts have the flavour dialled up!

Plus, they’re super easy – less than 15 minutes of hands on time (depending on how fast you chop) – so it’s the kind of vegetable side dish I wanna eat at least a couple of nights a week. 

I’ve tossed them with my vegan mac and cheese. Added them to grain bowls and grilled cheese (trust me!!). If you want them straight up, they’re super delicious all on their own…but I’ve been known to sprinkle on my almond “parmesan” for a little boost of umami. I can honestly eat the whole tray myself!

Looking for more doable plant-based recipes with the flavour dialled way up? Grab a copy of my cookbook Plant Magic!

A few pro tips to help you ace these balsamic roasted Brussels sprouts

I’ve made A LOT of Brussels sprouts in my day. And there is nothing worse than pulling them out of the oven looking all pale and overcooked. Why does that happen? Probably because you’ve overcrowded the roasting pan so they steam instead of roast. You wanna give them space to LIVE!

You want a high heat. And don’t even think about messing with them during cooking. Trust me: they will cook on both sides WITHOUT turning them.

In the process of developing this recipe, I found that getting the balance of maple and balsamic right takes time. You don’t want it too cloyingly acidic or sweet. Instead, I was going for just enough to really make the flavours POP without being too “oh this SO balsamic-y”

The key is to toss them really, really well so it coats every sprout! I typically mound them on the tray (unlike the picture) before I drizzle so more gets directly on the sprouts.

More crave-worthy vegetable side dishes:

• Sautéed Green Beans with Dijon Butter (vegan!)
• Easy Roasted Cauliflower with Maple Tahini Sauce
• Quick Sautéed Kale with Garlic and Chiles
• 15 Minute, Fork Tender Grilled Zucchini
• Simple Roasted Beets