Maple-Balsamic Roasted Brussels Sprouts (classic)
Printed from Inclusive Kitchen — Maple-Balsamic Roasted Brussels Sprouts
Maple-balsamic roasted Brussels sprouts are a delightful blend of sweet and tangy flavors, making them a perfect side dish for any occasion. The caramelization that occurs during roasting enhances the natural nuttiness of the Brussels sprouts, while the maple syrup and balsamic vinegar create a beautiful glaze that elevates the dish to new heights. This recipe is not only simple but also showcases the versatility of Brussels sprouts, which have been a staple in European cuisine for centuries.
Historically, Brussels sprouts are believed to have originated in Belgium, where they were cultivated as early as the 16th century. Their popularity spread throughout Europe, and they eventually made their way to America, where they have become a beloved vegetable, especially during the fall and winter months. If you’ve ever wondered why Brussels sprouts are often served with a sweet glaze, it’s because the sweetness balances their natural bitterness, making them more palatable for those who might be skeptical about this cruciferous vegetable.
This recipe is perfect for holiday gatherings or a cozy weeknight dinner. The combination of maple syrup and balsamic vinegar not only adds depth of flavor but also creates a beautiful caramelized exterior that is hard to resist. Plus, they’re so easy to make that you’ll wonder why you didn’t try them sooner. Just remember, if anyone asks why you’re eating Brussels sprouts, you can confidently say, “Because they’re the ‘sprout’ of the town!”
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting vegetables, allowing them to caramelize beautifully.
- While the oven is heating, rinse the Brussels sprouts under cold water and trim the ends. Cut any larger sprouts in half to ensure even cooking.
- In a large mixing bowl, combine the trimmed Brussels sprouts with 2 tablespoons of olive oil, 2 tablespoons of maple syrup, and 1 tablespoon of balsamic vinegar. Toss until the sprouts are evenly coated.
- Sprinkle 0.5 teaspoon of salt and 0.25 teaspoon of black pepper over the mixture. This seasoning will enhance the flavors and balance the sweetness.
- Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded, as this will help them roast rather than steam.
- Place the baking sheet in the preheated oven and roast for 20 to 25 minutes. Stir the sprouts halfway through to ensure even browning.
- Check for doneness by piercing a sprout with a fork; they should be tender and caramelized on the outside. If they need more time, roast for an additional 5 minutes.
- Once done, remove the Brussels sprouts from the oven and let them cool for a few minutes. This resting time allows the flavors to meld.
- Transfer the roasted Brussels sprouts to a serving dish. You can drizzle a little extra balsamic vinegar on top for added flavor if desired.
- Serve warm as a side dish to your favorite main course. These sprouts pair wonderfully with roasted meats or as part of a vegetarian feast.
Nutrition (per serving)
- Calories: 150
- Carbs g: 20
- Protein g: 4
- Fat g: 7
- Sugar g: 8
