Roasted Brussels Sprouts with Balsamic Vinegar & Maple Syrup

Take your roasted Brussels sprouts to the next level with the tanginess of balsamic vinegar and the sweet flavor of maple syrup. They make a perfect side dish for weeknight dinners or your next holiday meal.

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes


Makes 3 - 4 servings


  • 1 (around 1 pound [500 gram]) bag frozen Brussels sprouts
  • 1 tablespoon (15 milliliter) balsamic vinegar
  • 1 tablespoon (15 milliliter) pure maple syrup
  • salt & pepper


  1. Heat oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. Remove frozen Brussels sprouts from the freezer and let them sit for a few minutes to thaw slightly.
  3. Meanwhile, add balsamic vinegar and maple syrup to a large bowl and stir to combine.
  4. Using a sharp knife, cut Brussels sprouts in half, discarding any loose outer leaves, and add to vinegar and syrup mixture. Stir until Brussels sprouts are evenly coated. (I like to use my hands.)
  5. Spread the Brussels sprouts out in a single layer on prepared baking sheet. If time allows, lay them flat side down. Pour any remaining vinegar/syrup mixture over Brussels sprouts. Sprinkle with salt and pepper.
  6. Roast in oven for 20 minutes or until Brussel sprouts are golden brown.


  • This recipe works with fresh Brussels sprouts as well.
  • It's a good idea to let them sit out for a few minutes before cutting into them.
  • You can leave Brussels sprouts whole, but you’ll have to increase roasting time.
  • Store leftovers in an airtight container. They are just as delicious the next day!
  • Want to use oil? Make Oma's Brussels sprouts but omit the bacon to keep it vegan.

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11.03.2021 revision update