Roasted Brussels Sprouts with Balsamic Glaze
Meet your new favourite side dish: roasted Brussels sprouts with a glossy maple–balsamic drizzle. They’re tender on the inside, crispy on the outside, and naturally sweetened for that perfect balance of flavours. A handful of toasted nuts finishes the dish with a satisfying crunch.
Ingredients
1 ½ lbs Brussels sprouts, trimmed and halved
2–3 tbsp extra-virgin olive oil
½ tsp sea salt (more to taste)
¼ tsp black pepper
1–2 cloves garlic, minced
¼ cup toasted walnuts or pecans
Balsamic Glaze
½ cup balsamic vinegar
1–2 tbsp maple syrup or honey (to taste)
Directions
Preheat oven to 425°F (220°C).
Balsamic Glaze: Add balsamic vinegar and maple syrup/honey to a small saucepan. Bring to a gentle simmer over medium-low heat. Cook for 8–12 minutes, stirring occasionally, until it reduces by about half and thickens slightly. Remove from heat — it will continue to thicken as it cools.
Brussels sprouts: Trim and halve the Brussels sprouts on a cutting board, then toss them with olive oil, salt, pepper, and garlic. Arrange them on a baking sheet in a single layer, cut-side down for maximum crispiness.
Roast for 20–25 minutes, flipping halfway, until golden and caramelized.
Transfer roasted Brussels sprouts to a serving dish. Drizzle generously with the balsamic glaze and toasted nuts. Serve warm.
