Balsamic Brussels Sprouts
Ingredients:
- 450 g (1 lb) Brussels sprouts
- 45 ml (3 tbsp) olive oil
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
- 45 ml (3 tbsp) balsamic vinegar
- 15 ml (1 tbsp) maple syrup
- 3 g (1 clove) garlic
- 30 g (1/4 cup) dried cranberries
- 14 g (2 tbsp) toasted chopped walnuts or pecans
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Refined Sugar-Free
Leftover Friendly
Nutrition:
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Halve the sprouts: Trim the stem ends and slice each one in half through the core for a flat cut side that caramelizes and crisps up in the oven. Quarter any larger sprouts instead so they cook evenly.
Prep the glaze ingredients: Mince the garlic and measure out the balsamic vinegar and maple syrup ahead of time so the glaze comes together quickly while the sprouts are still hot from the oven.
Instructions:
- Preheat and prep: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Season the sprouts: Toss the halved Brussels sprouts with 30 ml (2 tbsp) olive oil, salt, and pepper, then spread cut-side down on the baking sheet.
- Roast: Roast for 20-25 minutes, until deeply browned and crispy at the edges, flipping halfway if needed.
- Make the glaze: Meanwhile, whisk together the balsamic vinegar, maple syrup, garlic, and remaining 15 ml (1 tbsp) olive oil in a small bowl.
- Toss with the glaze: Once the sprouts are done roasting, transfer them to a large bowl and toss with the balsamic glaze while still hot.
- Add the mix-ins: Fold in dried cranberries and toasted walnuts, if using.
- Serve: Serve warm.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a hot oven or air fryer to bring back the crispiness — microwaving will make them soggy.
Make ahead: Trim and halve the sprouts up to a day in advance and store them in the fridge. The balsamic glaze can also be whisked together ahead of time.
Swaps: No balsamic vinegar? Apple cider vinegar with a bit of extra maple syrup works in a pinch. Pecans can stand in for walnuts, and dried cherries work well instead of cranberries.
Common mistake: Overcrowding the baking sheet steams the sprouts instead of roasting them. Use a large sheet pan (or two) so they have room to crisp up.
Brussels sprouts: Halving them creates a flat surface that caramelizes deeply in a hot oven, giving you that crispy, slightly charred edge.
Balsamic vinegar: Reduces down into a syrupy, tangy glaze that balances the natural bitterness of the sprouts.
Maple syrup: Adds just enough sweetness to round out the acidity of the balsamic without making the dish taste like dessert.
Walnuts and cranberries: Optional, but they add crunch and little pops of tart sweetness that make this feel more like a holiday side dish.
Balsamic Brussels Sprouts
Ingredients:
- 450 g (1 lb) Brussels sprouts
- 45 ml (3 tbsp) olive oil
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
- 45 ml (3 tbsp) balsamic vinegar
- 15 ml (1 tbsp) maple syrup
- 3 g (1 clove) garlic
- 30 g (1/4 cup) dried cranberries
- 14 g (2 tbsp) toasted chopped walnuts or pecans
Equipments:
Features:
Why These Ingredients:
Brussels sprouts: Halving them creates a flat surface that caramelizes deeply in a hot oven, giving you that crispy, slightly charred edge.
Balsamic vinegar: Reduces down into a syrupy, tangy glaze that balances the natural bitterness of the sprouts.
Maple syrup: Adds just enough sweetness to round out the acidity of the balsamic without making the dish taste like dessert.
Walnuts and cranberries: Optional, but they add crunch and little pops of tart sweetness that make this feel more like a holiday side dish.
Prep:
Halve the sprouts: Trim the stem ends and slice each one in half through the core for a flat cut side that caramelizes and crisps up in the oven. Quarter any larger sprouts instead so they cook evenly.
Prep the glaze ingredients: Mince the garlic and measure out the balsamic vinegar and maple syrup ahead of time so the glaze comes together quickly while the sprouts are still hot from the oven.
Instructions:
- Preheat and prep: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Season the sprouts: Toss the halved Brussels sprouts with 30 ml (2 tbsp) olive oil, salt, and pepper, then spread cut-side down on the baking sheet.
- Roast: Roast for 20-25 minutes, until deeply browned and crispy at the edges, flipping halfway if needed.
- Make the glaze: Meanwhile, whisk together the balsamic vinegar, maple syrup, garlic, and remaining 15 ml (1 tbsp) olive oil in a small bowl.
- Toss with the glaze: Once the sprouts are done roasting, transfer them to a large bowl and toss with the balsamic glaze while still hot.
- Add the mix-ins: Fold in dried cranberries and toasted walnuts, if using.
- Serve: Serve warm.
