Maple-Balsamic Brussels Sprouts

in Sides

I never really understood why brussels sprouts were hated so much during my childhood. Honestly, as far as a kid-friendly food it doesn’t get much better than this. I would compare them to baby carrots, except they’re just baby cabbages. Considering I grew up during the days of Cabbage Patch Dolls you would think these would be a homerun.

BTW – do they still make cabbage patch dolls? I never owned one, but I always wanted one of the boy dolls. Is it weird to want a boy doll if you’re a girl? Did guys even want those dolls to begin with?

These are deep thoughts my friends. Deep thoughts.

Okay back to brussels sprouts. If you’re still living under some childhood fear that these are gross and disgusting, I beg you to reconsider. Give this recipe a try. By roasting the sprouts you keep them crispy and crunchy, and the maple syrup and balsamic vinegar will help you through anything you might consider a “weird” flavor. Although, I have to confess that if you don’t like these then I think the weird one is you.

Maple-Balsamic Brussels Sprouts

Print this recipe!

If you really want to go nuts with these, toss them with some melted butter when they’re through roasting. It’s not necessary. It’s also not a bad thing.

1 lb brussels sprouts
1 tablespoon olive oil
1 tablespoon maple syrup
1 teaspoon balsamic vinegar

Preheat the oven to 400 degrees F.

Cut off any browned ends of the brussels sprouts and remove any yellowed leaves. Slice each of the sprouts in half. Arrange on a baking sheet. In a small bowl combine the olive oil, maple syrup and balsamic vinegar.Drizzle over the sprouts and toss to coat.

Sprinkle with salt and pepper and roast for 35 to 40 minutes, or until the leaves begin to turn brown and crisp. Remove from oven and serve.

{ 31 comments… read them below or add one }

Katrina December 6, 2010 at 4:04 am

Yum! I love brussel sprouts! I am always looking for new ways to make them too. Cool idea!


Jessica @ How Sweet December 6, 2010 at 4:10 am

I’ve recently fell in love with brussels and the only way I can eat them is caramelized with balsamic. DELISH.


Danielle December 6, 2010 at 8:47 am

These look great! I LOVE brussels sprouts. I have never understood the disdain for them!


Joanne December 6, 2010 at 9:49 am

I am a super big brussels addict and I can’t really understand why people dislike them so much. Weird. But then again, I walked around with a cabbage patch doll in one arm (a premature one because I was a pre-mie too!) until the rip old age of 8. So…yeah.

Maple and balsamic can turn anyone into a fan of these babies, I’m convinced.


sarah December 6, 2010 at 3:06 pm

These look wonderful. I feel like a grownup b/c now I like them.


Betty @ scrambled hen fruit December 6, 2010 at 4:54 pm

I love brussels sprouts! This recipe looks yummy- the maple syrup sounds good in them. I remember that Cabbage Patch Kids were really big when my kids were little. If you wanted one, you had to stand in a ridiculously long line! I only had boys though, and they thankfully never expressed an interest in them!


Caroline December 7, 2010 at 4:40 pm

haha, well I guess that answers my question as to whether boys every liked those dolls. I didn’t think so!


Amanda December 6, 2010 at 9:55 pm

They still sell Cabbage Patch Dolls in Texas. My first Cabbage Patch doll was a boy doll, so no, I don’t think you’re odd. My
mom had to have her aunt in another state buy the doll because people were fighting over them in stores in Dallas.

Nice recipe too. I can’t wait to try it.


Sara December 7, 2010 at 12:50 am

These look amazing! We have guests this weekend and I’ll be using them as guinea pigs! I can’t wait!


retro sweets December 7, 2010 at 6:13 am

Hey Sarah, they’re one lucky guinea pigs to taste an awesome dish like this. Looks yummy! :)


laura @ alittlebarefoot December 7, 2010 at 7:47 am

i love this flavor combination. i also never thought to roast my brussels sprouts on a silpat! genius.


Caroline December 7, 2010 at 4:39 pm

I am hopelessly addicted to my silpat, I use it for EVERYTHING!


Kelli @ The Corner Kitchen December 7, 2010 at 9:26 am

Yum, I LOVE brussels sprouts!! This recipe sounds delicious….can’t wait to try it!


Kerry December 7, 2010 at 12:04 pm

Yay to the return of the brussel sprout!


Megan December 7, 2010 at 1:38 pm

I’m a huge fan of the yummy brussels sprouts, and will definitely be giving this recipe a try!!


Becky December 7, 2010 at 5:56 pm

Mmmm…this sounds great! I never used to like brussel sprouts but now am a fan! I love them roasted with big pieces of garlic : )


Caroline December 14, 2010 at 1:34 pm

Oh man, I think everything is better with garlic :)


alicia December 13, 2010 at 9:48 am

I too love the brussels. I went home a few weeks ago and my mom prepared them in a similar fashion (with balsamic and maple). It was an outstanding combo. I’ll have to try it myself!

Your photos are gorgeous.


Caroline December 14, 2010 at 1:35 pm

Thanks so much Alicia!


Paola February 2, 2011 at 2:24 pm

Thank you so much for this recipe, followed it exactly and it turned out great! Actually the only thing we did modify was the temperature; we uped it 50 degrees and turned on the fan in the oven to speed things up, worked like a charm.
Kind Regards,
Reader from the UK


Ally April 1, 2011 at 8:20 pm

I’m literally sitting in my kitchen with a big old bowl of these brussel sprouts and they are AMAZING. I’m a 20 year old college student and I’ve always had a love for these mini cabbages. Thank you so much for this recipe!!


Laura April 12, 2011 at 11:13 pm

I dunno… It’s not childhood fear, it’s adult knowledge that makes me hate these! Although, for some reason my mother has always insisted on serving vegetable side dishes with absolutely no herbs, spices, sauces or other flavour enhancers. Just steamed plain. And I must say that did no favours to brussels sprouts, which I thought tasted bitter and disgusting and still think so.

I feel like the maple and balsamic may help immensely with that though, and I know I will be forced to try them again at Thanksgiving and Christmas, so I think I’ll try this recipe and see how it fares. Even if it can make me tolerate them, that’s a win…


Kathy May 27, 2011 at 10:09 am

You MUST use fresh sprouts. The frozen ones are disgusting. They are the reason I thought I hated them my whole life. Once you tried them fresh, you will change your mind. I love them roasted or sauted with garlic & pancetta.


Ericka April 14, 2011 at 1:32 am

I am a brusell sprout freak! I love them. Have ever since I was little. I usually roast or pan fry with olive oil and salt, pepper, garlic and onions. Love getting lots of crispy little leaves. Brussel sprout chips! Yummy. I will try this recipe. I have never tried them with anything sweet on them so that will be a first. Can’t wait!


Jeanne @ November 18, 2011 at 12:18 am

I must say I love the simplicity you surround this lovely ingredient with. The pictures are gorgeous and I definitely want to add this recipe to my list of methods to experiment with for Thanksgiving.


Jeanne @ November 21, 2011 at 11:48 pm

This was really simple & tasty. After doing it a first time, I switched the ratios around and did 1 T balsamic and 1 tsp maple syrup for a more tangy roasted sprout–it was a nice twist.


Colleen April 23, 2012 at 6:29 pm

I really don’t like Brussels Sprouts but hubby does. Maybe this will be a compromise. Thanks for the recipe.


Colleen May 29, 2012 at 10:07 am

I tried it and was a little disappointed. I found that they burned and stuck to the pan., If anyone knows how to correct that I would appreciate it. But they were really tasty!


Christine Buckley October 28, 2012 at 6:18 pm

I lined the pan w/ foil. Also make sure you get them coated w/ enough oil, but not too much of course. Good Luck next time. These are just to good to give up after one try.


Christine Buckley October 28, 2012 at 6:15 pm

I just made this, so delish. I will be keeping this recipe and making again, often :)


Retro Sweets November 26, 2013 at 8:13 am

Pine nuts with Brussels sprouts are my favourite – maple sounds like a treat!


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