Reader favorite roasted Brussels sprouts with balsamic vinegar and a kiss of maple syrup are the fuss-free, crave-worthy side dish for elevated dinners or the holiday table. You’ll never wants Brussels sprouts another way! Sweet, salty, crispy and on the table in 30 minutes. YUM!
Allow me to introduce you to sweet n’ salty heaven. Today, we’re bringing the humble Brussels sprout back to life! The flavor vibes are at an all time high, folks.
Caramelized to total perfection with a drizzle of pure maple syrup, buttery coconut oil, and a splash tart balsamic vinegar…sprouts don’t get much better than this.
While I’m often partial to my Shaved Brussels Sprout Salad or Goat Cheese Pasta with Brussels Sprouts, I’ve been craving going back to basics lately. Truth be told, these are sensationally delish and crispy while still being easy to make (i.e. anything but basic).
The low down on ingredients
This recipe can easily be doubled or tripled if you’re feeding a crowd. You’ll want leftovers!
- Brussels sprouts: The one and only! You’ll take any funky leaves off and chop the woody ends. Slice or quarter depending on how big they are.
- Balsamic vinegar: A splash of acid to balance all the flavors. Look for high-quality balsamic vinegar of Modena.
- Coconut oil: for buttery notes. Use refined for no coconut flavor. I’ve tested these with extra virgin olive oil too, but I prefer coconut oil.
- Pure maple syrup: The high quality stuff, not Aunt Jemima. This adds the perfect amount of sweetness and flavor depth. Honey will also work.
- Salt + pepper: A pinch of both for perfect flavor.
Hot tip: slice your sprouts like a boss
No woody ends allowed, no sir!
- Wash and remove any brownish leaves. (We do want lots of outer leaves for crispiness, just not the ones with brown spots).
- Slice off the woody end.
- Then slice through vertically into halves smaller sprouts or into quarters for larger sprouts. You want them all the same size so they roast evenly.
Tips for extra crispy Brussels
- Use enough oil! We’re using two tablespoons here for nice browning.
- Spread evenly in the pan, and most importantly cut side down, with space between. You don’t want them touching or the sprouts will steam rather than roast and you won’t get that flavor. If you double the recipe, use two pans so there’s enough space in the pan.
- Roast directly on the pan, which will help with crispiness. You could also use foil for easy clean up.
Snacking on roasted Brussels sprouts is totally normal and not at all weird, just to set the record straight. You may be a little stinky, but hey…you win some, you lose some.
I hope you’re as obsessed with this crazy delish sprouts recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
Irresistible Balsamic Roasted Brussels Sprouts (crispy!)
-
Prep Time:
5 mins -
Cook Time:
25 mins -
Total Time:
35 mins -
Yield:
4 servings 1x -
Category:
Side Dish -
Method:
Oven -
Cuisine:
American -
Diet:
Gluten Free
Description
Reader favorite roasted Brussels sprouts with balsamic vinegar and a kiss of maple syrup are the fuss-free, crave-worthy side dish for elevated dinners or the holiday table. You’ll never wants Brussels sprouts another way! Sweet, salty, and crispy. YUM!
Ingredients
Units
Scale
Instructions
- Preheat oven to 375F. (I recommend roasting directly on the pan for extra crispiness, but you can also a large baking sheet with foil.)
- Place Brussels sprouts in a large mixing bowl. Be sure to include the outer leaves (minus any brown ones) since they get nice and crispy. Add coconut oil, balsamic vinegar, maple syrup, salt and pepper. Toss to combine.
- Spread in an even layer cut-side down on baking sheet. Make sure Brussels sprouts aren’t touching to ensure browning. Bake for 25 minutes, stirring halfway through. Serve warm!
Notes
If you double the recipe, use two sheet pans so there’s enough space for the sprouts to brown.
