Maple Balsamic Brussel Sprouts are a sweet and savory vegan side dish perfect for your next holiday dinner. They are perfectly tender roasted and tossed together with roasted hazelnuts and rosemary for a delicious harvest dish.
This post was originally published on October 28, 2016.
Brussels sprouts get a bad rap. I know too many people who think they are tasteless or unappealing. If that’s you, then it's time to give them another try! These Maple Balsamic Brussels Sprouts will change your mind.
These roasted Brussels sprouts are deliciously seasonal, easy to make, and perfect for your holiday table. I mean, it's not Thanksgiving without a big bowl of Brussels sprouts, right?!?
Ingredients and Substitutions
Maple Brussels Sprouts incorporate all the fall flavors that make them a festive vegan side dish. With a delicious maple and balsamic glaze, a hint of garlic, piney rosemary, and a sprinkle of hazelnuts, these have all the tastes of the holidays.
Here is everything you need.
Disclosure: This post may contain affiliate links.
Ingredient Notes
- Brussels Sprouts - Look for Brussels sprouts that are bright green and tightly closed. Smaller ones will be sweeter and more tender than larger sprouts. Avoid any that are discolored or spotted.
- Garlic Cloves- Go for fresh garlic cloves over dried garlic powder.
- Hazelnuts - If you are allergic to hazelnuts, you can either skip these entirely or use another nut like almonds or walnuts.
Step-by-Step Instructions
Step One – Chop the Veggies
Thoroughly wash the Brussel sprouts and then cut them in half. If your sprouts are particularly small, you can just keep them whole. Next, thinly slice the onions and mince the garlic.
Time Saving Tip: If you want to save time, look for pre-cut Brussels which some stores sell in their produce section.
Step Two – Mix and Bake
Toss the brussels, onion, and garlic all together along with oil, rosemary, salt, and pepper. Spread them onto a baking sheet in a single layer and place in the oven. Bake the tray for about 30 minutes, stirring occasionally, until browned on the outside and tender on the inside. Remove from oven
Step Three – Toss Together
While the Brussels cook, stir the balsamic vinegar and maple syrup together in a small bowl. Once the Brussels sprouts are done baking, carefully place them into a medium bowl and toss with the balsamic mix and nuts.
Serving And Storing
Serving - These are best served warm from the oven. I like to serve them with main dishes like Vegan Meatloaf and with some other sides during the holidays like Sweet Potato Casserole and Cauliflower Mashed "Potatoes".
Storing - You can store leftovers for up to 5 days in the refrigerator. To do this, allow them to cool to room temperature and then place in an airtight container. I don’t recommend storing them with the glaze on them because they can become a bit soggy. Instead, make the glaze fresh when you are ready to serve them.
Reheating - Reheat this dish in the microwave for a few seconds until they are warmed through. Or, you could cover and bake them at around 300 for 5 to 10 minutes. If you make these in advance, simply reheat and then toss with glaze and nuts just before serving.
Tips and Tricks
- Make these ahead to save some time when making a large dinner, just hold off on making the glaze until you are ready to serve them.
- Don’t overbake the Brussels, they can get burned on the oven if you leave them in too long or don’t stir them on occasion.
- Be generous with the glaze. The maple balsamic glaze makes this dish. Do not skimp on it.
- Use real maple syrup, not imitation maple syrup, for the best flavor.
Frequently Asked Questions
Red onions have a distinct flavor, which is why I chose them for this recipe. While I recommend red onions, any type of onion will do.
I love the combination of hazelnuts and Brussels sprouts but you may prefer walnuts or pecans. Both of them offer neutral flavors that pair well with the balsamic-maple combination. If you can’t eat any nuts, you can simply leave them out and still get a great tasting dish.
If you want a more neutral flavor, you can leave the glaze out.
Look for Brussels sprouts that are bright green and tightly closed. Smaller ones will be sweeter and more tender than larger sprouts. Avoid any that are discolored or spotted.
Yes! They can store for about 2 to 3 days in the refrigerator. Just don’t add the glaze or nuts until you are ready to serve the dish.
What to Serve w/ Brussels
- Apple Hazelnut Stuffing
- Mushroom Gravy
- Vegan Mac & Cheese Casserole
- Sweet Potato Casserole
- Vegan Meatloaf with Mushrooms and Lentils
Maple Balsamic Brussels Sprouts
Ingredients
Brussels Sprouts
- 4 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- ½ red onion, thinly sliced
- 2-3 garlic cloves, minced
- 1 tablespoon fresh rosemary, minced
- salt and pepper, to taste
- ⅓ cup hazelnuts, roasted chopped
Maple Balsamic Glaze
- 3 tablespoons balsamic vinegar
- 2 teaspoon maple syrup
Instructions
- Preheat the oven to 425 degrees F.
- Wash and half the Brussels Sprouts. Thinly slice the onions and mince the garlic. Toss them all together along with oil, rosemary, salt, and pepper. Spread onto a baking sheet in a single layer and bake for about 30 minutes, stirring occasionally, until browned on the outside and tender on the inside.
- Stir together balsamic vinegar and maple syrup and set aside.
- When the Brussels sprouts are charred along the edges, pull them from the oven and transfer them to a serving platter. Toss with hazelnuts and maple balsamic glaze. Serve immediately.
Notes
- Make these ahead to save some time when making a large dinner, just hold off on making the glaze until you are ready to serve them.
- Don’t overbake the Brussels, they can get burned in the oven if you leave them in too long or don’t stir them on occasion.
- Be generous with the glaze. The maple balsamic glaze makes this dish. Do not skimp on it.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the