Maple-Glazed Brussels Sprouts are the perfect balance of sweet, savory, and crispy. This side dish transforms humble Brussels sprouts into something irresistible, combining their natural earthy flavor with the rich sweetness of maple syrup. It’s the kind of recipe that even Brussels sprouts skeptics end up loving.
As these little green gems roast, they develop beautifully caramelized edges while staying tender on the inside. The drizzle of maple syrup enhances that caramelization, creating a sticky, glossy finish that pairs perfectly with the sprouts’ slightly nutty flavor. The result is a side dish that feels equally at home on a holiday table or as part of a simple weeknight meal.
What makes Maple-Glazed Brussels Sprouts so special is the way the flavors balance. The sweetness of the maple syrup complements the savory, roasted sprouts, while a touch of salt brings everything together. Some versions add a hint of acidity with a splash of balsamic vinegar or a squeeze of lemon, which cuts through the sweetness and brightens the dish. Others incorporate crispy bacon or toasted nuts for extra texture and flavor.
This dish isn’t just delicious, it’s also versatile. It pairs beautifully with roasted meats like chicken, turkey, pork, or beef. It works just as well alongside vegetarian mains, bringing a pop of flavor and color to grain bowls, pasta dishes, or hearty salads. The subtle sweetness also makes it a standout during fall and winter gatherings, where it complements classic flavors like cranberry, apple, and sage.
Maple-Glazed Brussels Sprouts are more than just a side dish, they’re often the first thing to disappear from the table. Their crisp edges and sticky-sweet coating make them surprisingly addictive. Whether you’re cooking for a holiday feast or looking for a way to elevate a regular dinner, these sprouts deliver big on flavor and comfort.
Simple yet elegant, sweet yet savory, this dish proves that Brussels sprouts deserve a regular spot in your kitchen. With their beautiful golden caramelization and irresistible glaze, they bring warmth, texture, and bold flavor to any meal.
Ingredients
- 1 pound brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 1/4 cup maple syrup
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
- Spread the Brussels sprouts on a baking sheet in a single layer.
- Roast for 20 minutes, shaking the pan halfway through.
- In a small bowl, whisk together maple syrup and balsamic vinegar.
- Drizzle the mixture over the roasted Brussels sprouts and toss to coat evenly.
- Return to the oven and roast for an additional 5 minutes.
- Serve hot and enjoy!
I followed it exactly and it was fine, but I was hoping for more “wow.” Also my oven runs hot, so 25 minutes total maybe wasn’t enough for me.
My kids actually ate these! I’m calling it a win. I did roast them a couple extra minutes and the glaze thickened nicely.
I’m skeptical about maple + balsamic on brussels, but wow—surprisingly good. Not too sweet. Great side dish.
Honestly I was the same—thought it’d be weirdly sweet. But the balsamic cuts it perfectly. Glad it worked for you!
400°F seems too high, I think. Mine burned on the edges and the insides were kinda meh. Next time I’ll cut the time down.
Honestly tasted kinda like candy to me? Maybe I’m more into garlic/cheesy sprouts. The flavor is nice, just not my vibe.
Totally get that—maple + balsamic can come off more sweet than savory. If you want it less “candy,” try using a little less maple syrup or bumping the pepper (or even a squeeze of lemon). Garlic/cheesy sprouts sounds way more your style too 😄
Maple syrup on brussels sprout? Sounds weird. Didn’t try it but seems popular.
Are Brussels sprouts really good? 🤔 I tried this recipe but still not liking them much. Tasted okay, I guess.
Um, I thought brussels sprouts were the nasty ones? Ugh, maybe I should try these after all.
Not bad, but 1/4 cup maple syrup feels like a lot for Brussels sprouts. Could use less sweetness or more vinegar to balance.
Came out good but not as glossy as I expected. I used lighter maple syrup maybe, and it didn’t coat super evenly. Still tasty though.
Totally get that—brussels can steam a bit if they’re crowded, so the glaze won’t cling as glossy. I’ve found it helps to roast them a full 2-3 minutes longer before drizzling, and then toss really quickly so the sticky syrup spreads. Also, darker/heavier maple syrup tends to coat better than “lighter” (and watch that balsamic—too much liquid can thin it). Glad it was still tasty though!
I followed this but my sprouts got all mushy. Maybe I roasted them too long? Idk. Anyway, I don’t think I can make them like this again.
400°F is too hot, I think. Mine burned on the tips and then the middle was soft. Tasted okay but looked rough.
I subbed honey for the maple syrup because I ran out. Still pretty good but not as sweet. 3/5
Honey works too, but maple syrup is da best! Still glad u liked it tho!
Too sweet for my taste. Maybe less maple syrup next time? But they were roasted nicely.
Best recipe ever!!! I’m eating them cold right now leftovers are yum!
Too much sweet for me! The maple syrup overpowered everything. I prefer them savory, not sweet.
I understand what you mean, but the sweetness was perfect for me! Maybe you could try less syrup next time?
Eh… brussels are brussels. I didn’t taste much maple unless I got a lot of sauce on one bite. Kinda bland for me.
Not bad, but 20 min wasn’t enough for my oven. I had to roast closer to 30 to get browning. If you know your oven runs cool, adjust.
Wasn’t sure about balsamic with sweet syrup. But that combo worked out surprisingly well! I might give this another shot.
These came out perfectly caramelized—sweet, tangy, and not mushy. I didn’t even mind the balsamic smell while roasting. Definitely making again.
Made these tonight—wow. That maple + balsamic combo is legit and the brussels got nice color without being mushy. Will definitely repeat.
I tried this and it was kinda bland. I thought I was gonna love it but meh! Will stick to butter next time.
Yum!
Made these tonight—sweet and tangy is the perfect combo. I gave them a little extra time so the edges got more caramelized. Yum!
Pretty good, but mine came out a little too sweet. I think I’ll cut the maple syrup to 2 tbsp next time and maybe add some chili flakes.
Good call! I’ve noticed maple syrup can vary a lot by brand, so cutting to 2 tbsp makes sense. Chili flakes will totally balance the sweetness too—great idea.
So good!!! 🌟
I followed it mostly, but I think my oven runs hot because 20 minutes already looked done. Still tasty, just slightly over-browned.
That totally makes sense—400°F with ovens that run hot can brown them fast. Next time I’d start checking around 15 minutes and maybe do just 2–3 minutes after glazing. Glad it was still tasty though!
Mine did the same—like 20 min n it was already dark lol. But I think maple syrup is what burns quickest. Would u try lowering time or temp to 375? Also I accidentally used a lotta vinegar once… tasted weird but still ate it 😅
Sprouts okay. But growed the outta garden, not grocery!!!
Honestly, I don’t see the point of maple syrup. Brussels are fine just roasted with garlic. But I get that some people like sweet.
Pretty tasty, but I think 20 min is a little short for my oven. I ended up roasting closer to 28 min and they got crispier.
Yum! I added some garlic and bacon bits for extra flavor, turned out great! Will definitely make again.
Garlic and bacon? Sounds like a tasty twist! I never thought to add those, might try it next time!
Brussels are always hit or miss for me, but this was a hit. The vinegar keeps it from being cloying. Easy weeknight win.
Pretty good, but mine were slightly soggy even after roasting—maybe my sprouts were too crowded or my oven runs cool. Still tasty though.
Soggy sprouts are the worst 😅 I think your oven being cool is likely. Mine run low sometimes too—try cranking to 425°F and roasting a little longer. Also are you cutting them pretty evenly? If some are thicker, they’ll stay wet.
Ahh I get you—crowding really can make them steam instead of crisp. I always do a single layer, and if my pan is tight I use two sheets. Also, 25 min might be a bit short for bigger halves; I usually add 3–5 min more until the edges darken.
This was my first time roasting Brussels sprouts and they came out perfectly caramelized. The balsamic-maple combo is genius.
Yall, seriously, what is with the vinegar? It tasted funny, couldn’t finish it. No thanks.
I haven’t had that issue! The vinegar adds a nice tang. Maybe you used too much? 🤔
Mine were kinda bitter even with the glaze. I used sprouts that were probably older—next time I’ll pick smaller fresher ones.
I followed it exactly and mine were still a bit underdone after 25 minutes. Maybe my brussels were huge? Flavor was great though—glaze tastes like a fancy side dish.
I really wanted to like this, but the sprouts ended up soggy. Maybe I did something wrong?
I’m not a fan of Brussels sprouts, but my husband loves them. He said these were the best he’s ever had!
Even if you’re not a fan, I’m glad your husband enjoyed them! They can taste so much better when glazed!
Best he ever had? Wow, that’s a strong claim! I find it hard to believe Brussels sprouts can be that great. But who knows? Maybe I’ll give it a shot.
These are delicious! The maple syrup really brings out the sweetness of the sprouts. Definitely making this again!
I totally agree! The maple syrup makes a huge difference. I can’t wait to try it again too!
Really? I thought the sprouts were a bit bitter. Maple syrup is nice but just not enough for me.
So easy! I forgot to shake halfway but it still cooked up decent. Would add nuts maybe? Yum.
Maple syrup? Really? Sounds too sweet for veggies. I think I’ll stick to my plain ones with garlic.
Amazing!!! Quick and easy. I added toasted pecans on top and it made it feel fancy.
Yesss toasted pecans are such a great idea—adds crunch and that nutty sweetness. Glad it turned out fancy!
These are the best Brussels sprouts I’ve ever made! The maple glaze is just perfect. Will definitely make again!
One word: yummy.
Why do you roast them for so long? I did 15 minutes and they were perfect! Less is more.
Simple and easy! I followed the recipe exactly and they came out perfect. Even my kids liked them!
Maple syrup? Really? Is that normal? I was hesitant but tried it anyway. Kinda liked it but still skeptical!
Honestly, Brussels sprouts are hit or miss for me. This one was definitely a hit—peppery enough, and the sweet glaze balanced it.
Followed it exactly, except I forgot to shake the pan halfway… still turned out decent, but not as crispy. Lesson learned.
Oof—yeah, shaking is the whole crispy secret. Glad it still turned out decent though! Next time you’ll get that caramelized crunch.
2 tbsp oil for 1 pound is way to much maybe? mine was greasy. still ate it tho lol
Really tasty balance of sweet and acidity. Next time I’d add a pinch of chili flakes for some kick, but the base recipe is solid.
Totally agree on that sweet-tang balance! Chili flakes would be a great upgrade—makes it more exciting without changing the whole vibe. I might even go with smoked paprika instead, but your idea sounds spot on.
Made these for dinner party, but think I forgot the balsamic. They turned out ok but hard to tell without the zing. Next time maybe! 😅
These turned out way better than I expected—caramel-y edges and a sweet/tangy finish. I used real maple syrup and it really matters!
Wait, are we supposed to wash the sprouts first? I did, but I think I over-halved them and they cooked down too much 😅
These were amazing! The maple syrup makes them sweet and delicious. 😍
2 table spoon oil? Seems low but okay. I forgot to toss halfway and they burned on the bottom—glaze saved it kinda. Would try again with more attention.
I mean, Brussels sprouts? Really? Can’t we just use broccoli instead? This seems kinda weird to me.
I followed it exactly, but my sprouts turned out kinda soggy instead of caramelized. Maybe my baking sheet was crowded. Still edible though.
Honestly, I don’t get the hype around brussels sprouts. Tried this recipe and it was okay, but nothing special.
I totally disagree! These are the best when cooked right. Maple and balsamic? Yum! Maybe you need to try them with more seasoning.
So easy to make! My kids even ate them without complaining. Who knew veg could taste this good?
400°F is fine, but 25 minutes total feels short for my oven. I had to roast 10 more minutes to get the edges caramelized.
Why do people rave about brussels sprouts? They stink, this recipe didn’t help lol. 🤷♂️
I totally get what you’re saying! Brussels sprouts can be hit or miss for a lot of people. Maybe try a different recipe next time? 🤔
Maple syrup?? For veggies? That’s just weird, if ya ask me. I stick with my mashed potatoes!
The maple glaze got kind of sticky on the pan. I had to scrape it off like burn sugar (oops). Still good, but line your sheet with parchment next time.
Ahh yeah, maple syrup can caramelize fast and turn into that sticky burnt-sugar layer—sounds like you caught it though. Parchment is totally the move, and I’ve also had luck with a hotter pan only for the roasting step (then glaze off the pan) or adding the glaze right after the first 20 min so it doesn’t scorch as much. Glad it was still tasty! 🙂
I used honey instead of maple syrup and it was pretty good! Just saying, not all of us have syrup at home.
I don’t understand why people like these. Can’t stand the taste! I thought they were just gonna be mini cabbages.
These turned out so caramelized and sweet—exactly what I wanted. The balsamic drizzle really makes it taste “restaurant-y.” Will make again for sure.
These came out caramelized and not bitter at all—love the maple + balsamic combo. The last 5 minutes makes them sticky in the best way.
These were delicious! Never thought I’d love brussels sprouts this much. The maple glaze made them taste amazing!
I totally agree! The maple glaze really transforms them. Never thought I’d enjoy veggies this much either!
Brussels sprouts? Really? I am not convinced. Maple syrup seems weird with veggies. 🤔
Pretty solid recipe. I followed it closely, and the roasting time was right on. Next time I might add a pinch of chili flakes for some heat.
Thanks! Glad the roasting time worked out for you. Chili flakes would definitely add a nice kick—I’d probably start with a pinch or two since the maple/balsamic are pretty sweet.
These Brussels sprouts were amazing! The maple glaze is a game changer. Will definitely make again!
I followed the recipe and they were… okay? The taste was fine but they didn’t get very crispy. Maybe my sprouts were too small.
That sounds close! If they didn’t crisp up, the sprouts may need more space and/or a bit longer. Even small ones won’t brown as well—next time try cutting halved sprouts so they’re flatter, and roast until they’re deeply browned (you might need 5–10 min more). Also, don’t drizzle the maple/balsamic until after the initial browning so they don’t steam.
Good flavor, but mine got a little too sticky from the glaze. Next time I’ll reduce the maple or drizzle less and roast a minute more.
So easy to make and everyone in my family loved it! Even my kids ate their veggies! 🙌
Sounds delicious! Can’t believe the kids liked it too! 🤩
Pretty solid side dish. I like that it’s simple, and the oven timing worked for me. Next time I might add a pinch of red pepper flakes for some heat.
lol why maple on brussels. i mean… it was ok i guess
These Brussels sprouts are a game changer! Never thought I would like them this much. The maple glaze is to die for!
This tastes like candy vegetables, lol. My kids ate them though, so I’m not mad.
WOW!!! Best side dish ever! Everyone at the dinner party loved them. Thanks for sharing!
Mine came out a bit sticky on the pan. I lined it with foil next time, which helped, but the glaze still burned slightly at the end.
Ugh that glaze burn is real. I’ve had similar issues—next time try using a silicone mat or even a wire rack on the baking sheet so the syrup doesn’t sit and caramelize too hard. Also, drizzle only at the very end (or watch closely for the last 3 min instead of 5).
Sticky pan? That’s why I don’t use maple syrup much, it always turns into a gooey mess for me 😅 I just toss with a little oil and add balsamic after, way less burning. Might help?
Wow, restaurant vibes! The edges got perfectly browned. I used grade B maple syrup and it was intense in the best way.
These turned out caramel-y and not bitter at all. The balsamic + maple combo is such a good flavor “cheat code.” I roasted a bit longer because mine were larger, but 100% will make again.
Not gonna lie, I thought maple syrup on brussels would be weird… but it’s actually delicious. My kids ate them, which is rare.
Okay wow—maple + balsamic makes sense. I was also skeptical, but I could totally see this caramelizing. Going to try it with my usual holiday sprouts!
Love the flavor combo. I added a pinch of red pepper flakes and garlic powder and it was next level. Would make again for sure.
Yes! The maple + balsamic combo is seriously addictive. I’m glad the red pepper flakes kicked it up—will try your garlic powder too.
Not gonna lie, I’m skeptical about adding garlic powder—brussels already taste kind of strong. But if you say it’s next level I’ll give it a shot. 😅
Maple on brussels? i dunno about that. Thought it would be weird, but honestly it’s kinda addictive. Probably won’t tell anyone they’re healthy 😅
Yummy!! Love how easy this is! Who knew veggies could taste soooo good?!
I like sweet veggies, but the maple syrup flavor felt a little overpowering for my taste. Maybe next time use less maple.
Just made this for dinner, and my kids actually ate their veggies! Thank you so much! 🤗
Absolutely delicious—sweet and tangy without being cloying. I roasted a bit longer for extra crisp and it really paid off.
Not sure I get the hype. Mine tasted fine but didn’t feel all that special—kinda like sweet roasted veggies.
The balsamic step is sneaky good. I whisked it but forgot to toss after drizzling—still tasted great, but I’ll do it properly next time.
Mine came out a little soggy even though I shook the pan. I think my Brussels were too crowded on the tray—single layer matters. Flavor was still good though.
Not gonna lie, I don’t see how maple syrup makes Brussels better. It tasted kinda sweet and I’m not obsessed with that. Husband liked it, so I guess it’s a preference thing.
Totally fair—maple syrup won’t appeal to everyone. I think the balsamic helps cut the sweetness a bit, but if you don’t like sweet veg, yeah… it might not be your thing. Glad your husband liked it though!
Wait, maple syrup in brussels seems kinda weird to me too 😅 I tried something like this once and it got too sticky/soft. Maybe next time use less syrup or add it halfway instead of the end? Also 400°F seems low… I’d do like 450 for more browning.
Pretty good! The maple glaze tastes great, but I wish I’d roasted a bit longer first—mine were still a little too firm. Next time I’ll add 5 mins.
Thanks! I’ve noticed brussels sprouts can vary a lot by size—if they come out firm, I usually roast 5–10 mins longer before glazing too. Next batch with your extra time sounds perfect.
I was skeptical about balsamic with maple, but it totally works. I used a little extra pepper and they browned nicely after the pan shake.
Okay that sounds way better than I expected—balsamic + maple is such a good combo. I’ll try it next time with extra pepper like you did.
I’m not usually a brussels fan, but this recipe converted me. The second roast step really helps the glaze stick.
The balsamic amount is small—could be stronger. I’d double it for more tang. Otherwise good concept.
Totally agree—1 tbsp balsamic feels a little timid. I doubled mine and it turned out way more tangy without ruining the sweetness.
I actually like it the way it is—balsamic is more of a finishing note. If you double it, you might overwhelm the maple. Maybe add a little extra and taste next time.
Brussels sprouts are hit or miss for me, but this one actually won. Crisp edges, sweet-tangy glaze—no weird aftertaste.
I’m skeptical about putting maple syrup on veggies, but wow. The vinegar cuts the sweetness and it’s balanced. Only thing: I would roast them a minute longer for extra crunch.