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Maple Balsamic Brussels Sprouts

Maple balsamic Brussels sprouts are roasted cut side down at 425°F until browned and tender, then tossed with a sweet-tangy maple and balsamic coating. Serve them warm as an easy side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp pure maple syrup
  • 1 tbsp balsamic vinegar

Equipment

  • 1 rimmed 18x13-inch baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Set a rack in the center.
  3. Toss the Brussels sprouts with the olive oil, kosher salt, and black pepper.
  4. Arrange the Brussels sprouts cut side down on a rimmed 18x13-inch baking sheet.
  5. Roast for 20 to 25 minutes, until browned and tender when pierced with a knife.
  6. While the sprouts roast, whisk the maple syrup and balsamic vinegar in a large bowl.
  7. Add the hot Brussels sprouts to the bowl and toss to coat.
  8. Serve warm.

Notes

For the best browning, arrange the sprouts cut side down without crowding the baking sheet. Refrigerate leftovers for up to 4 days; freezing is not recommended because the sprouts can become soft.