Why make this recipe
Maple-Balsamic Roasted Brussels Sprouts are a delicious side dish that combines sweet and tangy flavors. This dish is perfect for family dinners, holiday gatherings, or any time you want to enjoy a healthier, flavorful vegetable. The combination of maple syrup and balsamic vinegar gives these sprouts a unique taste that will impress your guests and satisfy your taste buds.
How to make Maple-Balsamic Roasted Brussels Sprouts
Ingredients:
- 1½-2 lbs. brussels sprouts
- 1 Tbsp olive oil (or avocado oil)
- ¾ tsp salt
- ½ tsp black pepper
- 2 Tbsp dried cranberries
- 1-2 Tbsp goat cheese, crumbled
- Pecans, for serving
- 2 Tbsp maple syrup
- 2 Tbsp balsamic vinegar
- 1 Tbsp dijon mustard
Directions:
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Toast the pecans. This step is optional but brings out the pecans’ natural nutty flavor. Spread the pecans out on a baking pan lined with parchment paper. Toast in the oven at 375 degrees for 5-6 minutes or until fragrant. Roughly chop the pecans once done and set them aside.
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Preheat the oven. Turn the oven on to 425 degrees and grab a separate baking pan.
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Prep the brussels sprouts. Trim the bottom off each brussels sprout and discard any wilted leaves. Cut the brussels sprouts in half, and if they are large, you may need to cut them into quarters. Add them to a large bowl and toss with olive oil, salt, and black pepper.
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Roast. Spread the brussels sprouts out on the baking pan, arranging them cut side down. Roast in the oven for 20-25 minutes or until they’re just tender.
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Make the sauce. While the brussels sprouts roast, whisk the maple syrup, balsamic vinegar, and dijon mustard together in a bowl.
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Toss. Once the brussels sprouts are done, add them to a bowl with dried cranberries and goat cheese. Drizzle the sauce over the top and toss until coated to your liking.
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Serve! Serve immediately with chopped pecans sprinkled over the top.
How to serve Maple-Balsamic Roasted Brussels Sprouts
Maple-Balsamic Roasted Brussels Sprouts are best served warm. Place them on a serving platter or individual plates. You can serve them as a side dish with your favorite meat, as part of a vegetarian meal, or alongside grains like quinoa.
How to store Maple-Balsamic Roasted Brussels Sprouts
To store leftovers, let the Brussels sprouts cool completely. Then, place them in an airtight container and refrigerate. They will stay fresh for about 3-4 days. To reheat, you can use the oven or microwave until warmed through.
Tips to make Maple-Balsamic Roasted Brussels Sprouts
- Make sure to cut the brussels sprouts evenly for even cooking.
- Feel free to adjust the amount of maple syrup and balsamic vinegar to suit your taste.
- Don’t skip the toasting step for the pecans; it enhances their flavor.
Variation
You can add other ingredients to this recipe for extra flavor. Consider mixing in chopped apples or pears for added sweetness, or use different cheese varieties like feta for a different taste.
FAQs
1. Can I use frozen brussels sprouts?
Yes, you can use frozen brussels sprouts, but fresh ones are recommended for better texture and flavor. If using frozen, make sure to thaw and drain them before roasting.
2. Can I prepare this dish ahead of time?
You can prep the brussels sprouts by trimming and cutting them a few hours in advance. However, it’s best to roast them just before serving for the best texture.
3. What can I substitute for goat cheese?
If you’re not a fan of goat cheese, you can substitute with feta cheese or skip the cheese altogether for a dairy-free option.
Maple-Balsamic Roasted Brussels Sprouts
Ingredients
Method
- Toast the pecans by spreading them out on a baking pan lined with parchment paper. Toast in the oven at 375 degrees for 5-6 minutes or until fragrant. Roughly chop and set aside.
- Preheat the oven to 425 degrees and prepare a separate baking pan.
- Trim the bottom off each brussels sprout, discard wilted leaves, and cut them in half (quarter if large). Add to a large bowl and toss with olive oil, salt, and black pepper.
- Spread the brussels sprouts on the baking pan, cut side down. Roast in the oven for 20-25 minutes or until just tender.
- While the sprouts roast, whisk together the maple syrup, balsamic vinegar, and dijon mustard in a bowl.
- Once the brussels sprouts are done, combine them with dried cranberries and goat cheese. Drizzle the sauce over it and toss to coat.
- Serve immediately with chopped pecans sprinkled on top.