Maple-Balsamic Roasted Brussels Sprouts
When you think of autumnal comfort food, Brussels sprouts might not immediately spring to mind. However, this dish transforms them into an irresistible treat that even the pickiest eaters will enjoy. Infused with the perfect balance of sweetness from maple syrup and tang from balsamic vinegar, these roasted Brussels sprouts are more than just a side dish; they’re a delightful experience that will leave your senses tingling and your taste buds begging for more.
Why Make This Recipe
- Elevate your veggie game with a flavor-packed dish that’s anything but boring.
- Perfect as a side for holiday celebrations or a cozy family dinner.
- Easy to prepare with simple ingredients, ensuring you can whip it up in no time.
The combination of ingredients elevates Brussels sprouts, turning this often-overlooked vegetable into a star of the table. A delicious topping of goat cheese, cranberries, and pecans makes every bite a delightful medley of tastes and textures.
Simple Way to Prepare Maple-Balsamic Roasted Brussels Sprouts
Making Maple-Balsamic Roasted Brussels Sprouts is a breeze, even for novice cooks. This recipe guides you through the process step-by-step, allowing you to enjoy a delicious, complex dish without any stress.
Step 1: Gather Your Ingredients
What you’ll need is straightforward and easy to find, ensuring that you can create this delightful dish with minimal effort.
Ingredients
- 1½-2 lbs. Brussels sprouts
- 1 Tbsp olive oil (or avocado oil)
- ¾ tsp salt
- ½ tsp black pepper
- 2 Tbsp dried cranberries
- 1-2 Tbsp goat cheese, crumbled
- Pecans, for serving
- 2 Tbsp maple syrup
- 2 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
Step 2: Prepare the Pecans
Toasting the pecans is an optional step, but it enhances their flavor beautifully. It only takes a few extra minutes and is well worth the effort.
- Preheat your oven to 375°F (190°C).
- Spread the pecans out in a single layer on a baking pan lined with parchment paper.
- Toast them for 5-6 minutes, or until they’re aromatic and slightly golden.
- Remove them from the oven and let them cool. Once they’ve cooled, roughly chop the pecans and set them aside.
This step adds a delicious nutty note to your finished dish, providing an excellent contrast to the sweetness of the maple syrup and the tangy balsamic.
Step 3: Preheat and Prep
Start by preheating your main oven to 425°F (220°C). Meanwhile, let’s get those Brussels sprouts ready.
- Trim the bottom of each Brussels sprout and discard any wilted leaves.
- Cut the Brussels sprouts in half; if you find some that are particularly large, you can cut them into quarters.
- Transfer the halved Brussels sprouts to a large mixing bowl.
- Toss them with olive oil, salt, and black pepper until they’re well-coated.
The oil is crucial for achieving that crispy exterior, while the seasoning enhances the natural flavors of the sprouts.
Step 4: Roast the Brussels Sprouts
Now it’s time to bring out their wonderful flavors through roasting.
- Spread the Brussels sprouts in a single layer on a baking pan, cut side down.
- Roast in the preheated oven for 20-25 minutes or until they’re tender and have browned edges.
The caramelization that occurs during roasting not only adds flavor but also provides a lovely texture that wraps around the balance of the dish.
Step 5: Make the Sauce
While the sprouts are roasting, whip up a quick sauce that ties everything together beautifully.
- In a small bowl, whisk together the maple syrup, balsamic vinegar, and Dijon mustard until smooth.
This tangy, sweet, and slightly savory sauce will elevate the Brussels sprouts even further, tying in the flavors harmoniously.
Step 6: Toss and Serve
After roasting, it’s time to bring everything together.
- Transfer the roasted Brussels sprouts to a bowl.
- Add in the dried cranberries and crumbled goat cheese.
- Drizzle the dressing over the top and toss until everything is well-coated.
Serve immediately with the chopped pecans sprinkled on top for that extra crunch!
Keeping Maple-Balsamic Roasted Brussels Sprouts Fresh
You may find yourself with leftovers (if you’re lucky!), and here’s how to keep them fresh:
- Refrigerate in an airtight container for 3-4 days at 40°F (4°C).
- For longer storage, freeze for up to 2 months. Make sure to let them cool completely before placing them in the freezer.
While the precise flavors might slightly diminish over time, a quick reheat can rejuvenate them for your next meal opportunity.
Best Ways to Serve Maple-Balsamic Roasted Brussels Sprouts
This fantastic dish is more than just a tasty side; it’s versatile and harmonious with several meal options. Here’s how to serve them for maximum impact:
- As a Side Dish: Perfect alongside roasted chicken, pork chops, or turkey, featuring vibrant sprouts that will liven up your dinner plate.
- In a Salad: Tossed with mixed greens, feta cheese, and a citrus vinaigrette, the Brussels sprouts can create a fantastic warm salad that feels hearty yet refreshing.
- For Weekend Brunch: Add them to a frittata or serve alongside poached eggs for a unique brunch experience that will impress your guests.
- As an Appetizer: Serve them in small portions with toothpicks or skewers and a simple dipping sauce for a creative appetizer.
Tips to Make Maple-Balsamic Roasted Brussels Sprouts
- Choose the freshest Brussels sprouts you can find; small, tight heads are ideal.
- For extra crispiness, consider broiling them for the last couple of minutes of roasting.
- If you’re not a fan of goat cheese, feta or even Parmesan can be delightful alternatives.
Variations or Substitutions
This recipe is already incredibly flexible, making it easy to adjust based on your preferences and what you have available at home.
- If you prefer a different nut, try swapping the pecans for walnuts or almonds, each adding their own nuance.
- Alternatively, for a slightly spicier kick, add a dash of red pepper flakes into the sauce for some heat.
FAQs
Q: Can I make this ahead?
A: Yes, you can prep the Brussels sprouts, toss them in oil and seasoning, and store them in the refrigerator for up to a day before roasting them.
Is there a vegetarian alternative to the goat cheese?
Absolutely! Try using cashew cream or nutritional yeast for a dairy-free alternative.
- Can I substitute maple syrup with another sweetener?
Yes, honey would make an excellent substitute if you aren’t strictly vegan.
Q: How can I add more protein to this dish?
A: Consider tossing in some cooked and shredded chicken or sautéed chickpeas to make it a more filling main dish.
Maple-Balsamic Roasted Brussels Sprouts are not only a delicious treat but they also add a wholesome, nutritious touch to any meal. With their beautiful colors, vibrant flavors, and tantalizing textures, you’ll find yourself making this dish time and again. It’s the ideal balance of sweet and savory, a dish that fits perfectly into holiday meals, family gatherings, or simply as a delightful weekday side. So gather your ingredients, fire up your oven, and get ready to savor a dish that truly celebrates the best of the season.
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Maple-Balsamic Roasted Brussels Sprouts
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Transform Brussels sprouts into an irresistible treat with the perfect balance of sweetness from maple syrup and tang from balsamic vinegar.
Ingredients
- 1½-2 lbs. Brussels sprouts
- 1 Tbsp olive oil (or avocado oil)
- ¾ tsp salt
- ½ tsp black pepper
- 2 Tbsp dried cranberries
- 1-2 Tbsp goat cheese, crumbled
- Pecans, for serving
- 2 Tbsp maple syrup
- 2 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
Instructions
- Preheat your oven to 375°F (190°C) and toast the pecans for 5-6 minutes until aromatic.
- Preheat the main oven to 425°F (220°C). Trim, cut, and toss Brussels sprouts in olive oil, salt, and pepper.
- Spread Brussels sprouts cut side down on a baking pan and roast for 20-25 minutes or until tender with browned edges.
- In a small bowl, whisk together maple syrup, balsamic vinegar, and Dijon mustard until smooth.
- Toss the roasted Brussels sprouts with cranberries and goat cheese, then drizzle with the dressing and mix.
- Serve immediately, topped with chopped pecans.
Notes
For extra crispiness, consider broiling the sprouts for the last couple of minutes. Use fresh Brussels sprouts for best results.