[ Dish ]
[ The Dish ]
[ The Dish ]
Maple Glazed Brussel Sprouts
Maple Glazed Brussel Sprouts
These maple-glazed Brussels sprouts are oven-roasted until golden and caramelized, then tossed in a rich balsamic-maple reduction for a sweet, tangy finish. A bold and elegant side dish for any meal.
These maple-glazed Brussels sprouts are oven-roasted until golden and caramelized, then tossed in a rich balsamic-maple reduction for a sweet, tangy finish. A bold and elegant side dish for any meal.
Created On: Jul 24, 2025
Created On: Jul 24, 2025
[ Facts ]
[ Facts ]
Main Ingredient
Brussel Sprouts
Main Ingredient
Brussel Sprouts
Main Ingredient
Brussel Sprouts
Total Time
50 Minutes
Total Time
50 Minutes
Total Time
50 Minutes
Cuisine
Japanese
Cuisine
Japanese
Cuisine
Japanese
Servings
4
Servings
4
Servings
4
[ The Steps + Pictures ]
[ The Ingredients ]
[ The Ingredients ]
Maple Glaze
1/2 cup Aceto Balsamico di Modena IGP or Balsamic Vinegar of Modena (or any other thick balsamic vinegar*)
1/4 cup Maple syrup
Brussels Sprouts
1 1/2 pounds (675 g; 24 ounces) Brussels sprouts, trimmed and split in half
3 tablespoons (45 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
Notes
*If using a thinner balsamic vinegar, just reduce it a little longer during cooking.
Maple Glaze
1/2 cup Aceto Balsamico di Modena IGP or Balsamic Vinegar of Modena (or any other thick balsamic vinegar*)
1/4 cup Maple syrup
Brussels Sprouts
1 1/2 pounds (675 g; 24 ounces) Brussels sprouts, trimmed and split in half
3 tablespoons (45 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
Notes
*If using a thinner balsamic vinegar, just reduce it a little longer during cooking.
[ Steps ]
[ Steps ]
Prep - 10 minutes
1. Trim stems from Brussels sprouts and halve any large ones.
2. Bring a pot of water to a boil.
3. Blanch Brussels sprouts in boiling water for 3–4 minutes.
4. Drain and dry the sprouts thoroughly.
Make Maple Glaze - 20 minutes
1. In a small saucepan, heat balsamic vinegar and maple syrup over medium heat.
2. Bring to a gentle boil, then reduce heat to low.
3. Simmer for 15–20 minutes, stirring occasionally, until the glaze thickens and coats the back of a spoon.
4. Remove from heat and set aside.
Roast Brussels Sprouts - 10 minutes
1. Preheat oven to 450°F (232°C).
2. Toss blanched sprouts with olive oil, salt, and pepper.
3. Arrange cut-side down on a baking pan, spacing evenly.
4. Roast for 10 minutes.
Glaze and Finish - 5 minutes
1. Remove sprouts from oven and toss with maple glaze until coated.
2. Return to oven and roast for an additional 5 minutes until caramelized.
3. Serve immediately.
Prep - 10 minutes
1. Trim stems from Brussels sprouts and halve any large ones.
2. Bring a pot of water to a boil.
3. Blanch Brussels sprouts in boiling water for 3–4 minutes.
4. Drain and dry the sprouts thoroughly.
Make Maple Glaze - 20 minutes
1. In a small saucepan, heat balsamic vinegar and maple syrup over medium heat.
2. Bring to a gentle boil, then reduce heat to low.
3. Simmer for 15–20 minutes, stirring occasionally, until the glaze thickens and coats the back of a spoon.
4. Remove from heat and set aside.
Roast Brussels Sprouts - 10 minutes
1. Preheat oven to 450°F (232°C).
2. Toss blanched sprouts with olive oil, salt, and pepper.
3. Arrange cut-side down on a baking pan, spacing evenly.
4. Roast for 10 minutes.
Glaze and Finish - 5 minutes
1. Remove sprouts from oven and toss with maple glaze until coated.
2. Return to oven and roast for an additional 5 minutes until caramelized.
3. Serve immediately.
