Maple Balsamic Roasted Brussels Sprouts

Maple Balsamic Roasted Brussels Sprouts - Eat Spin Run Repeat

Hey hey friends!

Happy Wednesday! How are you this morning? This week has been a busy one so far but I’m looking forward to coming home straight after work tonight, making an awesome dinner, and relaxing with the stack of magazines that has been growing since the beginning of this month. Oh, and a little self manicure action while I’m at it. These nails need hellllllp.

Maple Balsamic Roasted Brussels Sprouts - Eat Spin Run Repeat

I know all of my US blog buddies and readers are probably gearing up for Thanksgiving tomorrow, and may even be starting the holiday early. This week, my featured recipe is one that I absolutely insist on making for all Thanksgiving meals because I love it so much. You may remember back in October when I professed my love (for the ten squillionth time) for Brussels sprouts, and I’m bringin’ em back… again.

Maple Balsamic Roasted Brussels Sprouts - Eat Spin Run Repeat

The process for making these is dead simple: Whisk together some olive oil, dark balsamic vinegar and maple syrup, then pour it all over your Brussels sprouts and toss them in a big bowl. After they’re nice and saucy, scatter them out on a baking sheet, sprinkle them with a good flaky sea salt and freshly ground black pepper, then roast away for 20-25 minutes.

Maple Balsamic Roasted Brussels Sprouts - Eat Spin Run Repeat

Oh, and pro tip: Line your baking sheet. Use parchment or foil – whatever you like – and save yourself the job of scrubbing the pan when you’re done. Note however, that if you use foil to line your baking sheet, the sprouts tend to get stuck, and you won’t want to let any of this go to waste! Parchment is my preference but either will work.

Maple Balsamic Roasted Brussels Sprouts - Eat Spin Run Repeat

Thanksgiving staple for life.

Maple Balsamic Roasted Brussels Sprouts - Eat Spin Run Repeat

Maple Balsamic Roasted Brussels Sprouts

by Angela Simpson

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients (4 servings)

  • 5 cups Brussels sprouts, trimmed and halved
  • 1/2 cup thinly sliced red onion or shallots
  • 2 tbsp extra virgin olive oil
  • 2 tbsp dark balsamic vinegar
  • 2 tsp maple syrup
  • sea salt and black pepper, to taste


Preheat the oven to 375F and line a baking sheet with parchment paper.

In a large bowl toss the Brussels sprouts and onion in olive oil, maple syrup and balsamic vinegar.

Pour the sprouts onto the lined baking sheet and sprinkle with flaky sea salt and black pepper. Roast for 20 minutes or until crispy.

 Click here to print the recipe

Maple Balsamic Roasted Brussels Sprouts - Eat Spin Run Repeat

[Tweet “A perfect side for Thanksgiving (or any day): Maple Balsamic Roasted Brussels Sprouts”]

While we’re talking about Thanksgiving recipes, here’s a quick roundup of my favourite delicious (and clean!) festive sides, soups and salads:

Roasted Root Salad with Maple Orange Balsamic Glaze - Eat Spin Run Repeat

Now I want to know…

  • For those celebrating: What side dishes will be making appearances at YOUR Thanksgiving feast tomorrow?
  • Fill in the blank: Today is going to be awesome because ___________________.

23 thoughts on “Maple Balsamic Roasted Brussels Sprouts

  1. i bet that the maple + brussel sprouts is a tasty combo – thanks for the idea, angela!
    today is going to be an awesome day because…it’s so nice out! don’t you think it feels like september this week?! i am loving it!
    also: have you noticed all the “black friday” ads even though we’re in canada?? retailers are jumping on the US thanksgiving holiday!

  2. Brussels Sprouts are soooo good. I cannot get enough of them this time of year. I’ve never tried them with a balsamic glaze, but I hear it is super tasty. For Thanksgiving, I’m making homemade honey yeast rolls (eek!), steamed broccoli/cauliflower/squash (which I am using frozen… oops), mac and cheese (for the little ones), and 2 desserts. I’m pumped to using my bundt cake pan. Something about popping a beautiful cake out of it is really invigorating! Enjoy your night of magazine reading 🙂

    1. Your feast sounds delicious Sabrina! Good luck with those rolls. I am not a baker so I admire anyone that can make bread-like products and not have them turn out like rocks! Have fun making your bundt cake too.. I’m sure it will be gorgeous!

  3. Um, YES. I will be making this over the weekend for certain! Thank you for sharing.

    Also, your evening sounds absolutely incredible. Enjoy!! (And paint those nails a fun colour!)

  4. Oh my gawsh you have me addicted to frozen Brussels sprouts. I’ve been eating 1-2 cups per day just steamed and doused in maple balsamic. Best part is? I found a store that ships their product… so I bought two LARGE bottles of vinegar. Never ending Brussels action happening here.

    My day is almost over (just about time to turn off the computer and watch my recorded episode of Ellen) but if I were writing this comment this morning I would have said “Today is awesome because… I had a friend add me as a companion at WestJet (totally out of the blue) which means I get to go HOME for Christmas! So ridiculously excited about it 🙂

    1. Haha sounds like you’re taking after me! And I’m SO happy you found a vinegar dealer supplier nearby! That WestJet deal sounds fantastic!! I didn’t even know there was such thing as adding a friend as a companion but clearly it’s a handy connection to have. I’m sure your family will be so pumped to see you, and it just wouldn’t be Christmas without some nice crisp -30C temperatures, right? 😉

  5. I am bringing brussels sprouts to our family get-together tomorrow. I made a casserole using a recipe from the Progresso sauce starters web site using the cheese based sauce and some Weight Watchers shredded three cheese. By adding the cheese sauce, I am trying to entice my neices and nephews to try something new.

  6. I have a thing for peas and I really like them. But when it comes to adding the to certain dishes I pick the frozen over the can. They just taste SO much better that way.

    I haven’t tried this theory with brussel sprouts, but I can imagine how delicious they taste.

  7. Hey Angela – great tip on the brussels sprouts. I love them and it would be great to have them ready and waiting in my fridge for whenever I get a craving.

    Enjoy the magazines! Ever since having my son, my magazine pile is gianormous…with no chance of catching up on them anytime soon. On the bright side, Tyson loves to take them off the shelf and spread them around the floor, which does keep him occupied for 10-15 minutes at a time 🙂

  8. I love Brussel Sprouts! Thanks for the recipe 🙂 I would neve have thought to combine maple syrup and balasmic vinegar, great idea! Can’t wait to try it out.

  9. Oh man, I can’t pass up the frozen veggie section without grabbing a bag of frozen brussels!

    I totally agree they taste superb and they’re very convenient. Thanks for the great recipe; can’t wait to try it out! I cook work lunches for my wife and me and always add frozen brussels to my container to tell ours apart. That and the cayenne sprinkled on top of mine.

    I know it’s past, but I actually roasted brussels and cauliflower with cinnamon, cumin, and coriander for a side dish at Thanksgiving; it was wonderful.

    Hope you have a great weekend!

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