Chili Maple Balsamic Brussels Sprouts

No Boring Brussels Sprouts

Boring brussels sprouts are out. I only want brussels sprouts that are coated in sweet, zesty, spicy glaze and roasted or fried until crisp. This chili maple balsamic brussels sprouts recipe gives you a hit of tasty flavors with very little effort. All it requires is mixing a glaze, pouring it over some halved brussels sprouts, and roasting them until they’re nice and crisp. They're a perfect pairing to any dinner that needs a green veggie on the side.

Frequent Questions When Roasting Brussels Sprouts

Q: How do I prep brussels sprouts for roasting?

A: When you purchase brussels sprouts, they’ll come whole, directly off the stock. Before roasting them, there’s a few steps to make them easier to roast and even tastier! On one end of the sprouts, there’s a brown stem attached. Cut the stem off and remove any of the browned leaves from the outside and discard, as these pieces are not very tasty. Next, you should slice the sprouts in half, exposing the center of each sprout. Exposing more of the leaves will help in getting a crispier roasted sprout!

Q: What pan should I use to roast brussels sprouts?

A: When choosing a pan, make sure there’s plenty of space for the sprouts to spread out. Giving each sprout space will crisp them up better, otherwise if they’re too crowded they’ll end up steaming. I love this one by USA Pan - it’s the perfect size and the corrugated surface makes sure nothing sticks (affiliate link).

Maple Balsamic Sprouts Recipe Tips

When making these maple balsamic roasted brussels sprouts, here are a few tips to make sure they’re delicious:

• When roasting vegetables, make sure there’s room on the pan between each piece of veggie you're roasting. It allows heat to completely surround each piece, giving a well rounded bake. If you crowd your pan, you’ll end up crowding the veggies and as they cook, they’ll end up releasing water and steaming the surrounding vegetables.
• After you mix your balsamic maple glaze, be sure to give it a taste before you pour it over the sprouts and be sure you can taste a little bit of the salt. Brussels sprouts need salt to taste their best, and if you can’t taste the salt in the glaze it might not have the ultimate flavor you’re looking for.

Recipe Details

I adore a simple side dish like this one. It takes only a few minutes of prep work before the sprouts are in the oven roasting. While they’re roasting you’re free to prep the rest of your dinner!

To start these chili balsamic maple roasted brussels sprouts, you’ll first get your brussels sprouts prepped and ready to go. To do this, cut the brown bits off the stem of each sprout and remove any brown leaves. Discard the brown parts. Cut each sprout in half lengthwise, keeping the core of the sprout intact. Add the sprouts to a baking tray and set aside.

Once your sprouts are prepped, make the glaze to pour over the top. In a small mixing bowl or in a glass liquid measuring cup add olive oil, maple syrup, balsamic vinegar, some chili powder, a few red pepper flakes, a pinch of salt, and a pinch of pepper. Mix these ingredients together and give them a quick taste. Be sure you can taste all of the flavors, including a bit of the salt, and adjust the salt or chili levels according to your preference.

Pour the glaze over the brussels sprouts on the pan and toss them so each sprout is coated in the glaze. Put the pan on the center rack of the oven. Roast the sprouts until they’re baked through in the middle and the leaves are crisp on the outside. Take them out of oven and serve right away, warm.

Store leftovers in an airtight container in the refrigerator for up to 4 days. I recommend reheating in a mid-temperature oven or in an airfryer to maintain the crispy outside of the sprouts.

I hope you love these maple balsamic brussels sprouts as much as I do!