I never used to like brussel sprouts until I had them sautéed or like this…roasted. They’re so flavorful and when tossed with oil, balsamic vinegar and maple syrup and baked until tender. The sugars in the vinegar and syrup caramelize and they’re intensely flavorful, so much so that I can’t stop eating them. Roasted brussel sprouts with balsamic vinegar and maple syrup is sure to be one of my go to recipes for making this wonderful vegetable.

Brussel sprouts make a wonderful side dish or great when added to salads or even as part of a stir fry. The trick is not to overcook them but to cook them in a way that leaves them fork tender. And when tossed with ingredients that will allow them to caramelize when roasting them…not only are they easy to prepare, but they’re elevated to the divine.


1 8 oz (about 227 grams) bag of fresh brussel sprouts – core removed and sliced in half + any brown outer leaves discarded

4 tablespoons of extra virgin olive oil

2-3 tablespoons of balsamic vinegar

2-3 tablespoons of maple syrup

Season with salt


Rinse the brussel sprouts and add them to a large bowl, toss in the remaining ingredients and season.


Place them in a single layer on a baking sheet lined with parchment paper and roast them in a 350 degree (176.6 C) oven and bake for about 20 minutes or until cooked through but still firm and caramelized.

Serve and enjoy!



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