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.
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons avocado oil or your fave high heat oil
- 4 teaspoons Balsamic vinegar divided
- ¾ teaspoons salt
- ½ teaspoon garlic powder
- pinch red chile flakes optional but highly recommended!
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 450℉ (230℃). Line a rimmed baking sheet with parchment paper for easy clean up.
- Trim ends of Brussels and slice in half. Place in a medium bowl and toss with 1 tablespoon of the balsamic, plus the oil, salt, garlic powder, and chile flakes.
- Place Brussels on the baking sheet, cut side down, ensuring space around each sprout so they roast properly.
- Pro Tip: reserve any loose leaves from the Brussels and add them after the first 10 minutes of roasting so they get crispy but don't burn!
- Roast for 20-30 minutes, depending on size of sprout. For extra small sprouts, check at 18 minutes. You want them browned on the cut side and the tops and pierce-able with a fork.
- In a small cup, mix the remaining balsamic with the maple syrup. Pour over the sprouts on the baking sheet and toss well to make sure they are evenly coated.
Notes
If you love Brussels as much as I do, you might want to double the batch! You still want to ensure that they're not too crowded on the baking sheet so they cook well.