Maple Glazed Brussels Sprouts

$- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - ¼ cup pure maple syrup - 2 tablespoons balsamic vinegar - 1 teaspoon Dijon mustard - ½ teaspoon garlic powder - Salt and pepper to taste - ¼ cup chopped walnuts - Fresh parsley for garnish Brussels sprouts are the stars of this dish. Use one pound of fresh, trimmed Brussels sprouts. Halve them for even cooking. The olive oil adds richness. Three tablespoons will do just fine. The maple syrup brings a sweet touch, so use a quarter cup. For extra flavor, balsamic vinegar is key. You need two tablespoons. Dijon mustard adds depth with one teaspoon. A bit of garlic powder, just half a teaspoon, enhances the taste. You can also add salt and pepper to taste. If you like crunch, sprinkle in some chopped walnuts. They add texture and flavor. Finish with fresh parsley for a pop of color and freshness. This dish is all about balance and taste. - First, preheat your oven to 400°F (200°C). This helps the sprouts roast perfectly. - Next, take 1 lb of Brussels sprouts, trim them, and cut them in half. - In a big bowl, mix the halved Brussels sprouts with 3 tablespoons of olive oil. - Add salt and pepper to taste. Toss until all the sprouts are coated. - Spread the Brussels sprouts out on a baking sheet. Make sure they are in a single layer. - Roast them in the oven for 20-25 minutes. Halfway through, flip them for even cooking. - While the sprouts roast, grab a small saucepan. - Combine ¼ cup of pure maple syrup, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, and ½ teaspoon of garlic powder. - Heat the mixture over medium heat. Stir it until it thickens, which takes about 3-4 minutes. - When the Brussels sprouts are golden and tender, take them out of the oven. - Drizzle the warm maple glaze over the roasted sprouts. - If you want, add ¼ cup of chopped walnuts for extra crunch. - Toss everything gently and return the baking sheet to the oven for 5 more minutes. This helps caramelize the glaze. Roasting Brussels sprouts correctly makes all the difference. Always spread them in a single layer on the baking sheet. This helps them cook evenly and get crispy. Crowding the pan can lead to steaming, which is not what we want. Flip the sprouts halfway through cooking. This ensures they brown on all sides for that perfect texture. Maple syrup adds sweetness, but you can adjust it to your taste. If you want less sweetness, use less syrup. For a tangy kick, add Dijon mustard. It balances the sweetness from the maple syrup and adds depth. This simple trick can elevate your dish. A sprinkle of fresh parsley brings color and freshness. It makes your dish look vibrant. For serving, consider placing the Brussels sprouts on a large platter. This works well for parties. You can also serve them alongside roasted meats or grains for a complete meal. Enjoy your beautifully presented dish! {{image_2}} You can switch things up by using honey instead of maple syrup. Honey gives a nice touch of sweetness. Try adding spices like cayenne or smoked paprika for extra flavor. These spices add warmth and a kick to your dish. Mixing in carrots or sweet potatoes can add great color and taste. These veggies roast well and add a nice sweetness. You can also chop some onions and roast them alongside the Brussels sprouts. Onions caramelize beautifully, adding depth. If you have nut allergies, simply omit the walnuts. Your dish will still be delicious without them. You can replace walnuts with sunflower seeds for crunch. They bring a lovely nutty taste while keeping it safe for everyone. To store leftovers, place Brussels sprouts in an airtight container. This keeps them fresh. They stay tasty for up to four days in the fridge. For the best flavor, eat them within two days. When you reheat Brussels sprouts, use the oven or stovetop. This method keeps them crisp. Avoid the microwave; it makes them soggy. Heat them at 350°F (175°C) for about 10 minutes. Stir halfway through for even warmth. Yes, you can freeze Brussels sprouts! First, blanch them in boiling water for three minutes. Then, cool them in ice water. Drain and pack in freezer bags, removing air. They last up to six months in the freezer. To thaw, move them to the fridge overnight or cook them straight from frozen. Brussels sprouts need about 20 to 25 minutes to cook in the oven. Preheat your oven to 400°F (200°C). Spread the halved Brussels sprouts on a baking sheet. Roast them until they are golden brown and tender. Flip them halfway through for even cooking. Yes, you can make the maple glaze ahead of time. Mix the maple syrup, balsamic vinegar, Dijon mustard, and garlic powder in a saucepan. Heat it until slightly thickened. Store the glaze in the fridge for up to three days. Warm it up before using it on your Brussels sprouts. Brussels sprouts are very nutritious. They are high in fiber, vitamins C and K, and antioxidants. Eating them may help improve digestion and support heart health. They can also boost your immune system. Plus, they are low in calories, making them a great choice for any meal. Yes, you can easily substitute ingredients in this recipe. If you have allergies, use sunflower seeds instead of walnuts. For a vegan option, replace honey with maple syrup. You can also adjust the vinegar or mustard to fit your taste. Just make sure to keep the balance of flavors. Brussels sprouts are a fantastic side dish that can surprise anyone. In this post, we covered the ingredients you need, step-by-step instructions, and helpful tips for cooking. You learned how to make a simple maple glaze and roast Brussels sprouts to perfection. Remember, you can tweak this recipe to fit your taste. Whether you add nuts or mix in other veggies, the options are endless. Enjoy making your own version, and I hope you love every bite.$

Maple Glazed Brussels Sprouts

A delicious side dish featuring roasted Brussels sprouts with a sweet and tangy maple glaze.

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Servings 4 servings

Calories 150 kcal

Ingredients

1 lb Brussels sprouts, trimmed and halved
3 tablespoons olive oil
¼ cup pure maple syrup
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
½ teaspoon garlic powder
to taste Salt and pepper
¼ cup chopped walnuts (optional)
for garnish Fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the halved Brussels sprouts, olive oil, salt, and pepper. Toss until the Brussels sprouts are evenly coated.
Spread the Brussels sprouts onto a baking sheet in a single layer.
Roast in the preheated oven for about 20-25 minutes, or until they are golden brown and tender, flipping halfway through.
While the Brussels sprouts are roasting, prepare the glaze. In a small saucepan, combine the maple syrup, balsamic vinegar, Dijon mustard, and garlic powder over medium heat. Stir until heated through and slightly thickened, about 3-4 minutes.
Once the Brussels sprouts are done roasting, remove them from the oven and drizzle the maple glaze over them. If using, sprinkle the chopped walnuts on top.
Toss everything gently to combine, then return to the oven for an additional 5 minutes to allow the glaze to caramelize slightly.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

Notes

Chopped walnuts are optional for added crunch.

Keyword Brussels sprouts, maple glaze, vegetarian