Maple Balsamic Brussels Sprouts are sweet, tangy, and caramelized to perfection! If you're looking for a fresh fall veggie recipe, this one is for you.
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Why You'll Love This Recipe
You'll love how quick and easy these Brussels sprouts are to make in just 15 minutes! They're cooked in a skillet instead of roasted, so you can get them on the table in no time.
My favorite thing about this recipe is that cooking them in a skillet doesn't make the whole house smell like Brussels sprouts, like roasting sometimes does.
They're delicious served as a side dish with an everyday dinner or for the holidays. They're sweet, savory, gluten-free, and vegan. You'll want to enjoy these all fall and winter long.
Looking for more Brussels Sprouts recipes? Try this favorite Parmesan Brussels Sprouts Salad or these Hot Honey Brussels Sprouts.
Ingredients
You just need 5 simple ingredients for Maple Balsamic Brussels Sprouts.
- Brussels Sprouts: Fresh Brussels sprouts, halved with woody ends trimmed. If they're large, you can cut them in quarters. If you aren't familiar with this vegetable, here's more info on how to choose, store, and prep Brussels sprouts.
- Olive Oil: Extra virgin olive oil to sauté the Brussels sprouts in. You can substitute for your preferred neutral cooking oil, like avocado oil.
- Salt and Pepper: To round out the flavors.
- Maple Syrup: Pure maple syrup sweetens them up.
- Balsamic Vinegar: A good quality balsamic vinegar for a tangy flavor.
*The full ingredient list with amounts is in the recipe card below.
How to Make Maple Balsamic Brussels Sprouts
- Heat the olive oil in a large skillet over medium heat. Add the Brussels sprouts and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until caramelized and tender.
- Pour in the maple syrup and balsamic vinegar. Cook, stirring occasionally, for 1 more minute until the sauce has thickened and coated the Brussels sprouts.
- Serve immediately and enjoy!
Expert Tip: Select smaller Brussels sprouts that are similar in size. The smaller they are, the sweeter and tender they'll be.
Variations
I love vegetable side dishes because they're always so versatile. This recipe is excellent as it is, but if you want to change it up, here are some recommendations.
- Add bacon or pancetta. Cut bacon into 1-2 inch pieces and cook it with the Brussels sprouts.
- Give them more flavor. Cook sliced red onion, shallots, or minced garlic with the Brussels sprouts for even more flavor.
- Swap out the maple syrup. You can use honey if you don't have pure maple syrup.
- Stir in some mix-ins. Once they're cooked, you can stir in your favorite nuts (walnuts, almonds, or pecans work well), dried cranberries, or golden raisins. You can even add cheese like crumbled goat cheese or feta.
- Use balsamic glaze. Instead of balsamic vinegar and maple syrup, you could drizzle balsamic glaze over the cooked Brussels sprouts.
- Roast them instead of cooking them in a skillet. To roast, preheat the oven to 425°F. Place the halved Brussels sprouts on a baking sheet and drizzle with olive oil. Bake for 20-25 minutes, flipping halfway, until caramelized and tender. Toss with the balsamic vinegar and maple syrup. Serve warm and enjoy!
Serving Suggestions
Maple Balsamic Brussels Sprouts are so quick and easy to make that they're perfect for a weeknight dinner. They would also make a great addition to your Thanksgiving table or holiday menu.
Serve them with these maple dijon turkey breast tenderloins or this honey garlic lemon chicken.
Make Ahead and Storage
Make Ahead: Brussels Sprouts with Maple Syrup and Balsamic Vinegar are best served immediately since they'll be slightly crispy from caramelizing in the pan. I don't recommend making them ahead of time because they could become soggy.
To Store: If you have leftovers, refrigerate in an airtight container for up to 3 days.
Frequently Asked Questions (FAQ's)
Brussels sprouts are in season during the fall and winter. They thrive in cool weather.
Brussels sprouts should be firm when gently squeezed and have a vibrant green color. For the most sweet and tender Brussels sprouts, select smaller ones. Larger ones may be a little more bitter.
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If you make this recipe, don't forget to come back and leave a 5-star rating and a comment below.
📖 Recipe
Maple Balsamic Brussels Sprouts
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dishes
- Method: Skillet
- Cuisine: American
Description
Maple Balsamic Brussels Sprouts are sweet, tangy, and caramelized to perfection! If you're looking for an easy fall veggie recipe, this one is for you.
Ingredients
- 12 ounces fresh brussels sprouts, halved with woody ends trimmed
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
- salt and pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the brussels sprouts and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until caramelized and tender.
- Pour in the maple syrup and balsamic vinegar. Cook, stirring occasionally, for 1 more minute until the sauce has thickened and coated the brussels sprouts.
- Serve immediately and enjoy!
Notes
These are best served immediately, however they're still good leftover. To store, refrigerate in an airtight container for up to 3 days.
Select smaller brussels sprouts that are all similar in size. The smaller they are, the more sweet and tender they'll taste.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 113
- Sugar: 5.5 g
- Sodium: 170.3 mg
- Fat: 7.3 g
- Saturated Fat: 1.1 g
- Carbohydrates: 11.6 g
- Fiber: 3.2 g
- Protein: 2.9 g
- Cholesterol: 0 mg
MK says
I made this for a Friendsgiving and there were ZERO leftovers!! These were such a hit and so easy to make. I cooked them about six hours ahead of time, kept them in the fridge for the afternoon, and then put them in the oven for about ten minutes on 400 degrees (F) before dinner. I will definitely be making these again.