Make these tasty Roasted Brussels Sprouts with Balsamic Vinegar in just 25 minutes with 4 simple ingredients. This tasty side dish is perfect for Thanksgiving, Christmas or any day! The sprouts are crispy on the outside, soft inside and covered in a quick maple balsamic glaze.
Prepare the Brussels sprouts by washing, removing any worn outer leaves, trimming the ends and slicing them in half lengthways.
Place the sprouts onto a baking sheet, drizzle with the oil and season with salt and pepper. Toss gently to coat and roast in the oven for 20 minutes.
Mix the remaining 1 teaspoon of oil, balsamic vinegar and maple syrup in a small bowl, and drizzle over the crispy roasted Brussels sprouts.
Serve and enjoy.
If you’re looking to save some time, you can also purchase a store-bought balsamic glaze to toss the baked brussel sprouts in. You can find it in most grocery stores in the oil and vinegar aisle.Swap out the maple syrup for honey for a thicker glaze.Toss the finished side dish with some dried cranberries for a slightly tangy and sweet flavor.Storage: Once this recipe is cooked, you can store the leftovers in an airtight container for up to 3 days though it tastes best once served immediately after baking.Freezing: Because of the unique textures and flavors of these balsamic roasted brussel sprouts, it is not recommended they be frozen as thawing may cause them to become mushy.