Halved Brussels sprouts roast until their cut sides brown, while balsamic vinegar and maple syrup make a glossy sweet-tart coating. Finish with a few red-pepper flakes if you like heat.
The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.
Table of Contents
What you need
Gather and measure the ingredients before turning on the cooker. Keep optional adjustments small so the finished texture remains predictable.
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- 2 to 4 tablespoons balsamic vinegar
- 3 to 5 tablespoons pure maple syrup
- A few pinches red-pepper flakes
- Kosher salt to taste
- Freshly ground black pepper to taste
How to prepare it
Dry the cut sprouts well so they roast instead of steam. Give them room on the sheet pan and turn once after the first ten minutes. Start at the lower end of the vinegar and syrup ranges, then adjust for the next batch to taste.
The order matters: prepare the base first, add the remaining ingredients, then use the cooker time in the card. Check the final texture and seasoning before serving.
Serving and storage
Serve straight from the oven. Cool leftovers promptly and refrigerate covered; reheat on a sheet pan to restore some browned edges.
Frequently asked questions
Why are my sprouts soft rather than browned?
Dry them and spread them in one layer. Overcrowding traps steam.
Can I use less maple syrup?
Yes. The formula offers a range, so begin with the smaller amount for a less sweet glaze.
Conclusion
The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.
Recipe card
PrintBalsamic Glazed Brussels Sprouts
Halved Brussels sprouts roast until their cut sides brown, while balsamic vinegar and maple syrup make a glossy sweet-tart coating. Finish with a few red-pepper flakes if you like heat.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 mins
- Yield: 4 1x
- Cuisine: American
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- 2 to 4 tablespoons balsamic vinegar
- 3 to 5 tablespoons pure maple syrup
- A few pinches red-pepper flakes
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat the oven to 425°F (220°C). Trim and halve the Brussels sprouts; rinse if needed and dry them thoroughly.
- Line a rimmed baking sheet with parchment and spread the sprouts in a single layer.
- Drizzle with olive oil, balsamic vinegar and maple syrup. Toss to coat, then season with salt, black pepper and red-pepper flakes.
- Roast about 10 minutes, stir and spread out again, then roast 10 to 15 minutes more until tender with browned edges. Serve hot.
