Maple and Balsamic Brussels Sprouts

These brussels sprouts are for people who think they don’t like brussels sprouts.

Roasted, caramelized, maple syrup, balsamic, cranberries… How can that go wrong?

Adapted from Love and Lemons.


Maple and Balsamic Brussels Sprouts

serves 2 as a main dish, 4 as a side


1 pound of brussels sprouts

1 bunch broccolini or 1 broccoli crown

2-3 Tbsp. maple syrup

2-3 Tbsp. balsamic vinegar

Handful of dried cranberries

Salt and pepper to taste


Preheat oven to 375.

Remove outer leaves of brussels sprouts by cutting off a bit of the end.


Cut in halves or quarters, depending on how large the brussels sprouts are.


Toss in a bowl with 1 Tbsp. each of maple syrup and balsamic, and a bit of salt and pepper. Spread on a rimmed baking sheet and stick in the oven. Set the timer for 20 minutes.

Chop broccolini/broccoli crown into bite-sized pieces and toss in the leftover glaze from the brussels sprouts. When your timer goes off, pull the brussels out and flip them all over. Add the broccoli to the sheet and return all of it to the oven for 20-25 more minutes. Don’t be afraid to really let them caramelize!

Once roasted, set aside and let cool to about room temperature. Add more maple syrup, balsamic, salt, and pepper to taste and toss with the dried cranberries. You can roast the veggies a few hours in advance, it actually gets better if you let it sit and let the flavors meld together. Warm before serving.




  1. I’m a convert – really like them…

  2. Reblogged this on Sliding Vegan and commented:
    In the past six months, I’ve discovered the joy of roasted brussels sprouts. Instantly, they became a favorite vegetable in our house (Yes, even the girls love them!). Great recipe here…check it out!

  3. Jennifer R. · · Reply

    I would make them right now if I didn’t have to leave my house and go to the store! 😉

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