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These epic, fall Roasted Balsamic Maple Brussel Sprouts are perfect as a side dish or in salads!
If you’re reading this recipe post, you’re probably looking for a new way to make Brussel Sprouts other than steaming or roasting with olive oil and salt.
Today is the day we break free…we rebel a little…and take our Brussel Sprout roasting game to another level.
How To Prep Brussel Sprouts
First, rinse the Brussel Sprouts under cold water. You want to make sure you wash off all of the dirt.
Then, trim the ends and slice them in half.
What Do You Put On Brussel Sprouts
Are you ready for this? Balsamic Maple Roasted Brussel Sprouts are so innnn!
The trick here…wait for it…is to make the Brussel Sprouts the traditional way by roasting them with oil +salt + pepper.
Then toss them in the intoxicating glaze of aged balsamic vinegar and sweet maple syrup.
This is THE recipe if you’d like to impress your S.O., in-laws, or anyone for that matter. 100% guaranteed.
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Balsamic vinegar’s thick syrupy consistency coats every single Brussel Sprout and adds acidity that that pairs so well with roasted crispy vegetables.
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To decrease the acidity a bit, so that it isn’t overpowering, we’ll be adding maple syrup for a woodsy sweet flavor.
Simply intoxicating.
Combination of Balsamic vinegar and maple syrup also helps take out the bitterness out of Brussel sprouts.
I love this recipe both as a side dish or as an addition to my salads. It’s very versatile.
You can take this dish to a potluck. Or have it on its own with a side of hummus. Like I did when I was feeling lazy to cook the other night.
Don’t forget to download your FREE Healthy Vegan Dinner Recipes e-cookbook!
Fall in love with Brussel Sprouts with this ultimate Balsamic Maple Roasted Brussel Sprouts recipe that is perfect as a side dish or in salads!
- 2 cups Brussel Sprouts
- 1 tbsp olive oil
- salt and pepper
- 2 tbsp balsamic
- 1 tbsp maple syrup
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Pre-heat oven to 400 F / 200 C.
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Rinse and cut Brussel Sprouts in half.
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In a large bowl, toss with olive oil, salt and pepper. Place on a baking sheet.
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Bake for 20 minutes until caramelized. Transfer to a large bowl.
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Mix balsamic vinegar with maple syrup in a separate bowl and then pour over roasted Brussel Sprouts. Toss well.
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Store in the fridge in an air tight container for up to 3 days.
Nutrition Information: Calories: 69 Fat: 3.7 g Saturated fat: 0.6 g Sodium: 13 mg Carbohydrates: 8.7 g Dietary Fiber: 1.7 g Sugar: 5.1 g Protein: 1.5 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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