Maple Roasted Brussels Sprouts
Recipe type: vegetable
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 1½ # Brussels sprouts, removed from stalk, ends trimmed off.
  • 2 Tbsp. maple syrup
  • 2 Tbsp. extra virgin olive oil
  • ¾ tsp. salt or to taste
  • 2 Tbsp. balsamic vinegar
  1. Preheat oven to 375.
  2. Snap Brussels sprouts off the stalk and trim off the tough end where it connected to the stalk. I usually leave them whole unless they are quite big.
  3. Put in 9x13 baking pan.
  4. Mix in olive oil, maple syrup, and salt with the Brussels sprouts.
  5. Bake, stirring every ten minutes.
  6. Add the balsamic vinegar when the sprouts are almost done (I add it near the end so it will not stick to the pan as much).
  7. Small to medium sprouts take about 25 minutes total cooking time, so I add the balsamic vinegar at 20 minutes and let it brown on the sprouts for about five minutes before removing them from the oven and serving. If you are using large sprouts it may take longer to get to the almost-done stage.
  8. Between the maple syrup and the balsamic vinegar, the baking dish will need some soaking (you could line the pan with foil but we do not).
Recipe by Fit and Fed at