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Maple-Balsamic Roasted Brussel Sprouts

Maple-Balsamic Roasted Brussel Sprouts: A Sweet-Savory Delight

Maple-Balsamic Roasted Brussel Sprouts are a delightful side dish, combining sweet and savory flavors for a perfect holiday experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Sides
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brussel Sprouts
  • 1.5-2 lbs Brussel Sprouts trim and halve for better roasting
  • 1 Tbsp Olive Oil use avocado oil as a great alternative
  • 0.75 tsp Salt essential for enhancing flavors
  • 0.5 tsp Black Pepper freshly ground provides the best taste
For the Sauce
  • 2 Tbsp Maple Syrup use pure maple syrup for authentic sweetness
  • 2 Tbsp Balsamic Vinegar any variety will add delightful acidity
  • 1 Tbsp Dijon Mustard smooth variety works best for consistency
For the Mix-ins
  • 2 Tbsp Dried Cranberries adjust for preferred sweetness—pomegranate arils are a fresh alternative
  • 1-2 Tbsp Goat Cheese crumbled, a log offers better texture and flavor depth
For the Topping
  • Pecans for serving (toasted recommended); walnuts or pistachios make excellent substitutes

Equipment

  • Oven
  • Baking pan
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Toast the pecans by preheating your oven to 375°F (190°C). Spread the pecans in a single layer on a parchment-lined baking pan and toast for 5-6 minutes, or until fragrant and golden brown. Chop them and set aside.
  2. Increase your oven temperature to 425°F (218°C) for roasting the sprouts.
  3. Trim the brussel sprouts, slice in half lengthwise, and place in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper, then toss to coat.
  4. Spread the seasoned brussel sprouts cut side down on a baking pan. Roast for 20-25 minutes, watching for golden-brown color and tenderness.
  5. While the brussel sprouts roast, whisk together maple syrup, balsamic vinegar, and Dijon mustard in a small bowl to make the sauce.
  6. Once roasted, transfer the brussel sprouts to a bowl. Add dried cranberries and crumbled goat cheese. Drizzle the sauce over the top and toss gently.
  7. Transfer the brussel sprouts to a serving platter and top with chopped toasted pecans. Serve immediately while warm.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 75mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh ingredients and toast pecans beforehand. Adjust sweetness of the sauce to taste. Store leftovers in an airtight container for up to 3 days.

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