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Ultimate Sticky Balsamic & Maple Glazed Brussels Sprouts

A mound of roasted Brussels sprouts generously coated in a dark, shiny Sticky Brussels Sprouts Glaze.
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Make a thick, flavorful glaze using balsamic vinegar and maple syrup to coat roasted Brussels sprouts for a restaurant-style finish.

Ingredients

Scale
  • 1/2 cup balsamic vinegar
  • 1/4 cup pure maple syrup
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 2 pounds Brussels sprouts, trimmed and halved

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Toss the trimmed Brussels sprouts with olive oil and black pepper on a baking sheet.
  3. Roast the sprouts for 20 to 25 minutes, stirring halfway, until they are tender and slightly browned.
  4. While the sprouts roast, prepare the glaze: Combine balsamic vinegar, maple syrup, soy sauce, and Dijon mustard in a small saucepan.
  5. Bring the mixture to a simmer over medium heat.
  6. Reduce the heat to medium-low and let it simmer gently for 8 to 12 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. This creates the sticky reduction.
  7. Remove the glaze from the heat and stir in the minced garlic.
  8. Remove the roasted sprouts from the oven. Place them in a large bowl.
  9. Pour the warm sticky glaze over the hot sprouts.
  10. Toss gently until every sprout piece is evenly coated.
  11. Serve immediately for the best sticky texture.

Notes

  • For extra crispiness, roast the sprouts without oil initially, then toss with the glaze after they come out of the oven.
  • If your glaze seems too thin after simmering, return it to low heat and let it reduce for a few more minutes.
  • You can substitute honey for maple syrup, but the flavor profile will change slightly.

Nutrition

Find it online: https://savoryskies.com/sticky-brussels-sprouts-glaze-recipe/