Maple-Balsamic Brussel Sprouts

I have raved about these maple syrup and balsamic vinegar roasted Brussel Sprouts for over two years now and I am so excited to share them with you. Let the Christmas countdown begin!

Maple-Balsamic Brussel Sprouts
Maple-Balsamic Brussel Sprouts

Nothing says Christmas dinner quite like the Brussel Sprout – the vegetable that everyone loves to hate. Until now! This recipe is sure to turn even the die-hard sprout-haters who have nightmares about soggy, grey and overcooked sprouts.

Maple-Balsamic Brussel Sprouts
Maple-Balsamic Brussel Sprouts

These sprouts are roasted in the oven with a deliciously tangy-sweet-salty mixture of maple syrup and balsamic vinegar until they turn sticky and caramelised alongside some colourful chunks of red onion. They pack such a punch of flavour thanks to both elements in the dish that contrast and complement each other at the same time. I really love the balance of textures and flavours here and they make a perfect side dish to your usual Christmas favourites or as the start of the show in a grain bowl. I like to serve mine with my Cranberry and Chestnut Stuffing Falafels and my Coconut Honey Roasted Parsnips and Carrots. Don’t leave it until the big day to make these vegetables though, as soon as sprouts are back in season, I buy them in bulk and make this recipe weekly – I don’t think I could ever tire of them! (I’ll let you in on a secret… way back in the day, I used to be a hater).

Maple-Balsamic Brussel Sprouts

  • Servings: 2
  • Difficulty: easy
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Tangy, sweet and caramelised… this is the best way to enjoy sprouts.


  • 10 medium Brussel sprouts, trimmed and halved
  • 1 red onion, peeled and in chunks
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • Salt and pepper


  1. Preheat the oven to 180Fan/200*C and line a baking tray with parchment paper.
  2. Toss the sliced Brussel Sprouts and chunks of red onion with the syrup, vinegar and oil and season well with salt and black pepper. Roast on the tray in the oven for about 30-40 minutes, or until the sprouts are tender and crisp round the edges.
  3. Serve with your other roast dinner essentials or as part of a grain bowl. Delicious warm and will re-heat well the next day.

I look forward to hearing what you think of my Maple-Balsamic Brussel Sprouts and hope you’ll love them as much as I do. Please leave your comments below and let me know if you make them by tagging me in your creations on social media. I’m @nourishing.amyon Instagram and use the hashtag #nourishingamy. 
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With sprouts of love x

  1. […] maple syrup was too sweet for my liking (although it is perfect with the balsamic vinegar on my sprouts). I tried roasting them just with a little oil and seasoning but they were definitely lacking […]

  2. […] of recipes. I love to serve them with my favourite coconut honey roasted parsnips and carrots, my balsamic glazed Brussel sprouts and rosemary roasted new potatoes. They equally taste great as part of a Buddha-bowl style meal or […]

  3. […] find these can be quite dry and far too heavy to enjoy the rest of the delights on the plate, like Roasted Brussel Sprouts, Rosemary Roasted New Potatoes and the Roasted Carrots and Parsnips. I equally am not the biggest […]

  4. […] I love berries and cucumber has forever been my friend. Recently I’m into roasted squash, Brussel sprouts and apples (with peanut butter). Oh, and persimmons… I could go […]

  5. […] which are oven forgotten about after Christmas day. But I can’t get enough of them. I usually roast them in the oven, although thinly slicing them and massaging with a homemade vinaigrette is a […]

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