Perfectly tender roasted Maple Balsamic Brussels Sprouts tossed together with roasted hazelnuts and rosemary for the perfect simple and delicious vegetable side dish.
It’s hard to imagine a time that I didn’t like Brussels sprouts.
Now I can barely stop myself from eating an entire pound of these delicate, buttery, and oh so delicious vegetables. But yes, there was a time when I thought they were the epitome of bad, the worst punishment a parent could give a kid. I was probably around 5 when I made that definitive choice to hate the vegetable and so, sadly for me, I didn’t touch the things again until I was well into my 20s.
I’ve been making up for lost time with Brussels sprouts for about a decade now, which means I’ve made A LOT of them. I think it’s safe to say these Maple Balsamic Brussels Sprouts with Hazelnuts and Rosemary are probably the best I’ve ever had. It really doesn’t get better than this.
Ingredients for Maple Balsamic Brussels Sprouts
For these Brussels Sprouts you will need:
That’s it! So Easy.
HOW TO MAKE Vegan Roasted Brussels Sprouts
This Balsamic Brussels Sprouts recipe is easy to make and can be done in about 50 minutes. It’s the perfect side dish for your holiday meals and Sunday dinners.
To make the Maple Balsamic Brussels Sprouts, follow these three simple steps
- Wash and halve the Brussels Sprouts and toss them with oil, onions, garlic, 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.
- Remove from oven and toss with hazelnuts and maple balsamic glaze.
SERVING AND STORING BALSAMIC BRUSSELS SPROUTS
- Serve these Balsamic Brussels Sprouts immediately.
- Serve as part of your holiday meal or with homemade vegan soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with tin foil and gently reheat in the oven at 350F.
IS THIS RECIPE GLUTEN-FREE?
Yes! It is.
WHAT TO SERVE WITH Vegan Brussels Sprouts
This vegan Brussels Sprouts recipe makes the perfect holiday side dish. Here are a few recipes to accompany it:
- Apple Hazelnut Stuffing
- Mushroom Gravy
- Sweet Potato Casserole
- Vegan Meatloaf with Mushrooms and Lentils
Now that’s a fully vegan Thanksgiving meal right there!
Maple Balsamic Brussel Sprouts are a sweet and savory vegan side dish perfect for your next holiday dinner. They are perfectly tender roasted Brussels sprouts tossed together with roasted hazelnuts and rosemary for a delicious harvest dish.
Servings: 6 people
Calories: 128 kcal
Author: Sarah McMinn
- 3 tablespoons balsamic vinegar
- 2 teaspoon maple syrup
- 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.
Serving and Storing – Maple balsamic Brussel sprouts are best served warm from the oven. You can store these Brussel sprouts 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 until they are warmed through.
Make in Advance - If you want to make this recipe in advance, they can store for about 3 to 5 days in the refrigerator. Just don’t add the glaze or nuts until you are ready to serve the dish.
- 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.