These roasted maple balsamic Brussels sprouts are packed with flavor and cooked to perfection! This simple recipe creates a wholesome and crowd-pleasing side dish that can compliment any meal.
While Brussels sprouts often get a bad reputation as being mushy and tasteless, this recipe is far from that. Maple and balsamic work together wonderfully, and roasting is ideal for a tender-yet-crunchy sprout!
Get the Veg Out newsletter for vegan recipes + nutrition content!
This post contains affiliate links (including Amazon Associates) and I earn from qualifying purchases.
How to Make Brussels Sprouts Taste Amazing
Brussels sprouts are a delicious vegetable if cooked properly. If you’ve only had boiled, mushy Brussels spouts, it’s time to give this nutritious veggie another try!
Roasting is the easiest and tastiest way to prepare Brussels sprouts. Just toss them with some oil and other simple flavors, then roast at 400 °F for 20-30 minutes (time depends on size of sprouts and how well-done you want them).
Brussels sprouts should have some “bite” or crunch to them when cooked. Overcooked Brussels don’t taste nice, so watch them while cooking to get tenderness with some crunch.
Flavor Brussels sprouts however you like; salt and pepper are simple classics, but you can add any flavors. This recipe uses maple syrup and balsamic vinegar for a sweet and tangy option that’s truly spectacular! Maple Dijon or lemon Dijon are also quite tasty.
Adding some onions and garlic to the sprouts is another simple way to boost flavor. I like to add even more texture with nuts; walnuts, pecans or slivered almonds all work really well when roasted with Brussels sprouts.
All veggies can taste amazing when cooked well. Roasting is simple and delicious!
Ingredients for Maple Balsamic Brussels Sprouts
Take plain old Brussels sprouts and transform them into an irresistible dish with just 6 basic ingredients!
- Brussels sprouts: Start with the recipe’s star ingredient! This recipe uses a full pound (450 g) of sprouts, but you can cut it in half (or double it) if you like.
- Olive oil: To properly roast, increase flavor and satiation of any vegetable, you’ll need some oil. I use olive oil, but any liquid oil can work for this recipe. Oil helps the sprouts crisp and retain some moisture when in an oven.
- Onion and garlic: Add some delicious flavor with finely minced onion and garlic. While these are optional, they truly enhance the dish.
- Maple syrup: Maple balsamic is a tasty flavor combination! Sweetness from the maple syrup balances tartness from the vinegar. Adding sweetness to veggies is an easy way to make them more palatable, especially if serving a larger group of people or pickier eaters. As maple is one of the main flavors in this recipe, I haven’t tested it with any other sweetening option. However, you can adjust the amount of syrup you use. As-is, this recipe is sweeter (to my tastes at least).
- Balsamic vinegar: As the main recipe flavor, use a couple tablespoons of this stand-out vinegar. Just like maple syrup, there’s really no substitution for this unique-tasing vinegar, but you can adjust the amount you use. This recipe features distinct balsamic flavor without being overpowering.
- Walnuts: For a delicious crunch, I love adding chopped walnuts! Pecans and almonds (sliced or slivered) also work well.
That’s it, with a few simple ingredients you can make make the tastiest Brussels sprouts ever! Add salt and/or black pepper to taste if you want to, but I find there’s plenty of flavor without.
How to Make Roasted Brussels Sprouts
With just 2 easy steps it couldn’t be easier to make this plant-based side dish! Follow along with the written steps to see how easy it truly is.
Step 1: Prep Ingredients
Start by washing and trimming the Brussels sprouts. Remove any discolored leaves and trim the bottom stem, leaving enough to hold the spouts together.
Cut large sprouts into quarters; cut medium and small sprouts in half. You can leave very small sprouts whole.
Mince some onion and garlic, then chop the walnuts. I like to finely chop the walnuts so there’s a piece in each bite!
Step 2: Roast and Serve
Add the Brussels sprouts and olive oil to a medium baking dish. Glass or ceramic should work great. Toss to coat the sprouts in oil.
Don’t use a baking tray for this recipe; liquid from the syrup and balsamic which will burn into a baking tray. Even if you use parchment paper or a silicone baking mat, the liquid will get underneath and create a very-hard-to-clean mess.
Add the remaining ingredients to the sprouts, including onion, garlic, walnuts, maple syrup and balsamic vinegar.
Toss to evenly coat the sprouts with other ingredients.
Roast in an oven preheated to 400 °F for 20-30 minutes. Cook time depends on how large your Brussels sprouts are cut and how well-done you like them.
Toss the sprouts every 10 minutes for even cooking. When you toss them around, taste one to check for doneness.
Once cooked to your liking, remove from the oven and serve hot.
How to Create a Balanced Vegan Meal
This tasty side dish is a great way to fill your plate with vegetables! There are also some healthy fats from the walnuts and olive oil.
As this is a side dish, it’s meant to be served alongside other items. Aim for a source of protein and carbohydrates to create a balanced meal.
Vegan Brussels Sprouts Variations
There are endless ways to prepare and serve Brussels sprouts. As one of my favorite veggies, here are some of my go-to variations:
- Lemon Dijon: Use about 2 tablespoons of lemon juice and 1 tablespoon Dijon in place of the maple syrup and balsamic in this recipe.
- Maple Dijon: Replace the balsamic vinegar with 1 tablespoon of Dijon; I typically reduce the syrup to 2 tablespoons when preparing Brussels this way.
- Salt and pepper: Simply toss the sprouts with oil, salt and pepper.
- Herb salt: One of my favorite ways to eat sprouts is to toss them with olive oil and an herb salt called Herbamare. If you have this on hand, it makes for quick and easy flavor when roasting any vegetables! An alternative is to use some salt mixed with an herb blend of your choice (ex. Herbs de Provence).
For all the above variations, cook your Brussels sprouts at 400 °F for 20-30 minutes. Timing for roasted veggies often depends on how large they are and how well-done you like them.
How to Store Leftover Brussels Sprouts
Let the sprouts cool to about room temperature before refrigerating in an airtight container for up to 5 days.
Reheat in a microwave or return the sprouts to an oven, heated to 350 °F, until warmed through. If using an oven, cover your sprouts (using tin foil or an oven-safe dish with a lid) to prevent them from drying out.
If you make this recipe, please rate and comment below to help others benefit from your experience!
Maple Balsamic Brussels Sprouts (Vegan + GF)
Step 1: Prep Ingredients
- Wash the Brussels sprouts, then remove any discolored leaves and trim the bottom stem (the sprout should still hold together).4 cups Brussels sprouts
- Cut large Brussels sprouts into quarters, mediums ones in half and very small ones can be left whole.
- Mince the onion and garlic.¼ cup onion, 1-2 cloves garlic
- Chop your walnuts.¼ cup walnuts
Step 2: Roast and Serve
- In a medium-sized baking dish, toss the prepared Brussels sprouts with olive oil. Coat your sprouts well.1 tablespoon olive oil
- Add the remaining ingredients: minced onion and garlic, chopped walnuts, maple syrup and balsamic vinegar.¼ cup onion, 1-2 cloves garlic, 3 tablespoons maple syrup, 2 tablespoons balsamic vinegar, ¼ cup walnuts
- Toss to evenly coat your sprouts with other ingredients.
- Place into an oven preheated to 400 °F for 20-30 minutes. Cook time depends on how well-done you like your Brussels sprouts (and how large the pieces are).
- Toss every 10 minutes for even cooking. You can try a sprout to test for doneness and continue roasting until cooked to your liking.
- Remove from oven and serve hot.
More Vegan Side Dish Recipes
Like this recipe? You should also try:
About Nicole Stevens
Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.
She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.