This healthy balsamic roasted Brussel sprouts recipe is an easy vegetable side dish made with 8 ingredients in under 30 minutes. These Brussels sprouts are oven-roasted in a maple-balsamic glaze until they are crispy and caramelized and so delicious!
Preheat oven to 450 degrees F. Lightly grease a large baking sheet, set aside.
Rinse and dry 2 lbs. Brussels sprouts.
Cut off ends and cut Brussels sprouts in half, discarding any loose outer leaves that fall off.
Place halved Brussels sprouts in a large bowl.
Drizzle with olive oil and sprinkle with garlic powder, sea salt and pepper. Stir to combine.
Transfer prepared baking sheet, and spread the Brussels sprouts out in one even layer.
Roast at 450 for 10-15 minutes, or until Brussels sprouts begin to brown. (NOTE: The size of the Brussels Sprouts used will effect the roasting time. Smaller sprouts will roast faster, and need less time).
In a small bowl, whisk together balsamic vinegar, maple syrup and honey mustard.
After 15 minutes, remove Brussels Sprouts from the oven.
Drizzle balsamic mixture over the partially roasted Brussels sprouts and roast 15-20 additional minutes, stirring halfway through. (NOTE: The size of the Brussels Sprouts used will effect the roasting time. Smaller sprouts will roast faster, and need less time).
If necessary set the oven to broil the last 1-3 minutes of cooking time to ensure the sauce thickens and sticks to the Brussels sprouts and they get nice and browned and roasted.
Serve immediately.
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Notes
Note on Brussels sprouts sizeThe size of the Brussels Sprouts used will effect the roasting time. Smaller sprouts will roast faster, and need less time! While larger sprouts will need to roast longer! Ingredients & Substitutions
Olive Oil. Avocado oil and canola oil are acceptable substitutions. I have also used flavor-infused olive oils and love the results.
Balsamic Vinegar.An outstanding balsamic vinegar should be thick and naturally sweet, and it will cost you more money than seems reasonable to spend on a pantry staple (but it's worth every penny). If your vinegar pours like water instead of like syrup and tastes sour then you don't have a quality product.
Mustard. Choose your favorite mustard variety - Dijon, honey mustard, spicy, brown, etc.
StoreStore in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in the oven (to restore the crispiness). I don't recommend freezing this recipe.