[ Dish ]
[ The Dish ]
[ The Dish ]
Maple Glazed Brussel Sprouts
Turkey Gravy
A sweet and tangy side of Brussels sprouts roasted to crisp perfection, then tossed in a rich maple-balsamic glaze for caramelized depth and bright acidity. Perfect for adding a gourmet twist to any weeknight dinner or holiday spread.
Content
Created On:
[ Facts ]
[ Facts ]
Main Ingredient
Brussel Sprouts
Main Ingredient
Brussel Sprouts
Main Ingredient
Brussel Sprouts
Total Time
Total Time
Total Time
Cuisine
Cuisine
Cuisine
Servings
4
Servings
4
Servings
4
[ The Steps + Pictures ]
[ The Ingredients ]
[ The Ingredients ]
[ The Steps + Pictures ]
[ The Steps + Pictures ]
[ Steps ]
[ Steps ]
Maple-Glazed Brussels Sprouts
Prepare the maple glaze: heat balsamic vinegar and maple syrup in a small saucepan over medium heat.
Bring to a gentle boil, then reduce heat to low and simmer, stirring occasionally, for 15–20 minutes until the vinegar thickens.
Turn off heat once the glaze coats the back of a spoon, then remove from heat.
Preheat oven to 450°F (232°C).
Bring a pot of water to a boil. Trim stems from Brussels sprouts, halve any large ones, and blanch in boiling water for 3–4 minutes.
Drain and dry the sprouts thoroughly, then toss with salt and olive oil.
Arrange sprouts cut-side down on a baking pan, spacing them evenly, and bake at 450°F for 10 minutes.
Remove from oven, toss with the maple glaze, and mix well.
Return to oven and bake for an additional 5 minutes, until the glaze caramelizes and the sprouts are browned. Serve immediately.
Maple-Glazed Brussels Sprouts
Prepare the maple glaze: heat balsamic vinegar and maple syrup in a small saucepan over medium heat.
Bring to a gentle boil, then reduce heat to low and simmer, stirring occasionally, for 15–20 minutes until the vinegar thickens.
Turn off heat once the glaze coats the back of a spoon, then remove from heat.
Preheat oven to 450°F (232°C).
Bring a pot of water to a boil. Trim stems from Brussels sprouts, halve any large ones, and blanch in boiling water for 3–4 minutes.
Drain and dry the sprouts thoroughly, then toss with salt and olive oil.
Arrange sprouts cut-side down on a baking pan, spacing them evenly, and bake at 450°F for 10 minutes.
Remove from oven, toss with the maple glaze, and mix well.
Return to oven and bake for an additional 5 minutes, until the glaze caramelizes and the sprouts are browned. Serve immediately.
[ Notes ]
[ Notes ]
