These Roasted Brussels Sprouts with Balsamic Maple Glaze are crispy, caramelized, and totally irresistible.
The maple syrup and balsamic give that perfect sweet-tangy balance and if you toss in some crispy bacon or my Candied Maple Walnuts? Game over.
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My husband and kids swear they have a vegetable allergy. 😂 (Kidding… but barely.) They’re picky, so when a veggie dish makes it past the “just one bite” stage, I know it’s a keeper.
A few of my rare veggie wins have made it to the blog — like my Din Tai Fung–style Green Beans, Korean Cucumber Salad, Eggplant Omelet, Caesar Salad with homemade dressing , and even Broccoli Soup that somehow disappeared in one sitting. And now, these Roasted Brussels Sprouts with Balsamic Maple Glaze are joining the lineup.
I actually made this batch in my air fryer on the roast setting, and it turned out so good. Crispy on the edges, tender in the middle, and perfectly caramelized.
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Why You'll Love This Recipe
- Crispy edges, tender centers. No soggy sprouts here — just perfectly roasted bites with golden, caramelized edges.
- Sweet + tangy glaze. The combo of maple syrup and balsamic vinegar makes these sprouts taste way fancier than the effort it takes.
- Bacon or maple walnut upgrade. Toss in crispy bacon or my Candied Maple Walnuts for next-level flavor (and crunch).
- Family-approved veggie. Even my “veggie-allergic” crew went back for seconds — and that’s saying something.
- Quick, easy, and Costco-friendly. Just grab a bag of Brussels sprouts, a drizzle of maple, and dinner’s side dish is done.
Ingredients
Here's what you'll need:
- Brussels sprouts – trimmed and halved (grab that big bag from Costco!)
- Olive oil – helps them roast up golden and crisp.
- Maple syrup – the sweet part of the glaze.
- balsamic vinegar – brings the tangy balance.
- salt – don’t skimp; it makes everything pop.
- freshly cracked black pepper – spice to round it out.
- Optional add-ins:
- Crispy bacon – because bacon makes everything better.
- Candied Maple Walnuts – for that sweet, toasty crunch.
See recipe card for quantities.
Substitution and Additions
- No maple syrup? Use honey instead or hot honey is even better if you want sweet and spicy.
- Out of balsamic vinegar? Try apple cider vinegar or red wine vinegar. You’ll lose a bit of that syrupy tang, but it still tastes great.
- Make it spicy. Add more pepper or add a pinch of red pepper flakes or drizzle with hot honey before serving. Sweet + heat = so good.
Instructions
- Step 1: Preheat your oven to 425°F then Trim and halve your Brussels sprouts. If they’re huge, quarter them — you want bite-sized pieces that roast evenly. In a large bowl, combine the Brussels sprouts, olive oil, salt, and pepper.
- Step 2: Roast: Spread them out cut-side down on the baking sheet — no crowding or they’ll steam instead of crisp! Roast for 25 minutes, flipping halfway through.
- Glaze and finish. Drizzle the maple syrup and balsamic vinegar over the roasted sprouts, toss to coat, and roast for another 5 minutes until caramelized and glossy.
- Top with crispy bacon or a handful of Candied Maple Walnuts before serving. You’ll thank yourself later.
Variations
- Maple Bacon Brussels Sprouts: Add chopped crispy bacon during the last few minutes of roasting for that smoky-sweet combo everyone loves.
- Spicy Honey Brussels Sprouts: Swap the maple syrup for hot honey or add a pinch of red pepper flakes before roasting for a little kick.
- Garlic Parmesan Brussels Sprouts: Skip the glaze and toss the roasted sprouts with minced garlic, grated Parmesan, and a squeeze of lemon juice.
- Asian-Inspired Twist: Drizzle with a mix of soy sauce, sesame oil, and a touch of honey instead of balsamic and maple — then top with sesame seeds.
- Cranberry Walnut Brussels Sprouts: Add dried cranberries or cranberry sauce and toasted walnuts after roasting for a festive holiday version.
- Balsamic Glazed Veggie Mix: Mix in other Costco favorites — think carrots or cauliflower — and roast them all together for an easy, colorful side.
What To Serve With This
These Roasted Brussels Sprouts with Balsamic Maple Glaze go with just about everything. Here are a few delicious pairings that always work:
- Roasted or Grilled Chicken – Think juicy, flavorful chicken like my Huli-Huli Chicken. The sweet-savory glaze on the sprouts pairs perfectly with that smoky pineapple flavor.
- Steak or Pork Chops – Try it with my Garlic Butter Steak Bites or any simple seared pork chop. The caramelized Brussels sprouts balance the richness beautifully.
- Salmon or Any Baked Fish – These sprouts love seafood! Serve them with Blackened Salmon or Cod en Papillote for a light but flavorful dinner.
- Mac and Cheese or Creamy Pasta – Creamy dishes like Truffle Pasta or classic Mac and Cheese make the perfect contrast to the crisp, glazed sprouts.
- Mashed Potatoes – Because nothing says comfort like roasted veggies and a pile of creamy mashed potatoes on the same plate.
How to Store Leftovers
If you somehow end up with leftovers (rare, but it happens), store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back that crispy texture — the microwave works too.
Rose's Tip
Don’t toss your Brussels sprouts with the maple syrup and balsamic before roasting — that’s how you end up with soggy sprouts. Roast them first with just olive oil, salt, and pepper until they’re crispy and golden, then add the maple and balsamic glaze during the last few minutes. It caramelizes beautifully without making them soft.
Recipe FAQs
Yes — but you’ll need to thaw and pat them completely dry before roasting. Frozen sprouts release more moisture, which can dilute the glaze. For best results, roast until almost done, then add the maple-balsamic glaze for that sticky-sweet finish.
Slightly. Maple syrup has more liquid than honey, so your glaze may be a bit thinner and caramelize a little differently. To compensate, add the syrup just in the last 3-5 minutes of roasting so the glaze thickens without making the sprouts soggy.
t can. The trick is to roast first with olive oil, salt, and pepper until crisp, then add the glaze at the end. If you add maple and balsamic at the start, the extra moisture can steam the sprouts. This tip alone can help avoid a soggy side dish.
Absolutely — but the key is maintaining sweet + tang. If you swap balsamic for apple cider vinegar (less sweet, more sharp), increase the maple syrup slightly. Or if you use honey instead of maple, reduce the vinegar slightly so you don’t end up with overly tangy sprouts.
More Veggie Recipes
Looking for other recipes like this? Try these:
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Roasted Brussels Sprouts with Balsamic Maple Glaze
Equipment
- 1 baking tray
Ingredients
- 1 lb Brussels sprouts trimmed and halved (about 15 large)
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
- Optional toppings: crispy bacon and/or Candied Maple Walnuts
Instructions
- Prep: Preheat the oven to 425°F and line a baking sheet with parchment paper. Trim and halve Brussels sprouts (quarter large ones).
- Toss: In a large bowl, combine Brussels sprouts, olive oil, salt, and pepper. Spread them out cut-side down on the baking sheet — don’t crowd them or they’ll steam instead of crisp.
- Roast: Bake for 20-25 minutes, flipping halfway through.
- Glaze: Drizzle maple syrup and balsamic vinegar over the roasted sprouts. Toss to coat, then roast for another 5 minutes, until caramelized and glossy.
- Finish: Serve warm. Add crispy bacon, candied walnuts, or a sprinkle of Parmesan if you want to get fancy.
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Rose says
I hope you love this easy roasted Brussels sprouts recipe as much as we do! Don’t forget to leave a quick comment — I’d love to hear how yours turned out.