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Maple-Balsamic Roasted Brussels Sprouts on a baking tray

Maple-Balsamic Roasted Brussels Sprouts

A delicious side dish combining sweet and tangy flavors with maple syrup and balsamic vinegar, perfect for holiday gatherings or family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1½-2 lbs. brussels sprouts Trimmed and halved (or quartered if large)
  • 1 Tbsp olive oil (or avocado oil)
  • ¾ tsp salt
  • ½ tsp black pepper
  • 2 Tbsp dried cranberries
  • 1-2 Tbsp goat cheese, crumbled Can be substituted with feta or omitted for dairy-free
  • Pecans, for serving Toast for enhanced flavor
  • 2 Tbsp maple syrup
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp dijon mustard

Method
 

Preparation
  1. 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.
  2. Preheat the oven to 425 degrees and prepare a separate baking pan.
  3. 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.
Cooking
  1. Spread the brussels sprouts on the baking pan, cut side down. Roast in the oven for 20-25 minutes or until just tender.
  2. While the sprouts roast, whisk together the maple syrup, balsamic vinegar, and dijon mustard in a bowl.
Finishing Touches
  1. Once the brussels sprouts are done, combine them with dried cranberries and goat cheese. Drizzle the sauce over it and toss to coat.
  2. Serve immediately with chopped pecans sprinkled on top.

Notes

Serve warm as a side dish. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave.