Maple Balsamic Brussels Sprouts

These Maple Balsamic Brussels Sprouts are sweet, tangy, and perfectly tender yet crispy on the edges. Serve with your favorite protein in just 15 minutes and 4 simple ingredients.

Course Side Dish

Cuisine American

Diet Gluten Free, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 7

Total Time 17

Servings servings

Calories 141kcal

Author Alana Lieberman

Cost $10

Equipment

large skillet

Ingredients

2 pounds fresh brussels sprouts, trimmed and sliced in half (or thirds if the sprout is large)
2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
3 tablespoons olive oil, divided
½ teaspoon kosher salt
¼ teaspoon black pepper
balsamic reduction, optional

Instructions

Add brussels sprouts to a medium bowl. Drizzle balsamic vinegar, maple syrup, and 1 tablespoon olive oil over top. Sprinkle with salt and pepper.
Mix to fully coat the brussels sprouts in the oil, vinegar, and seasoning.
Place a large skillet over medium heat. Add 2 tablespoons olive oil to coat the bottom of the pan.
When oil is hot, add brussels sprouts cut-side down, along with the remaining balsamic mixture at the bottom of the bowl, and cook for 5 to 7 minutes, or until golden brown.
Once golden, flip and cook another 2 to 3 minutes until tender, yet crispy.
Serve hot with balsamic reduction drizzled over top.

Notes

For serving, you can drizzle store-bought balsamic reduction over top or you can make a little extra sauce to reduce in the pan as the brussels sprouts cook.
If you want perfectly crispy brussels sprouts, don’t overcrowd the pan. If you don’t have a skillet large enough, cook the brussels sprouts in batches.
Remove any loose leaves and set them aside. Add them just after flipping the brussels sprouts, so they don’t burn while cooking.

Nutrition