The Ultimate Balsamic Brussels Sprouts (Easy Sheet Pan Recipe!)

Imagine a holiday side dish that single-handedly converts even the most devoted Brussels sprouts skeptics into raving fans. Picture this: perfectly roasted sprouts, tender on the inside with delightfully crispy, caramelized outer leaves, all tossed in a sweet and tangy maple balsamic glaze with toasted pecans and chewy dried cranberries. That, my friends, is the magic of this recipe, and it is, without a doubt, the most delicious and effortless way to prepare this humble vegetable.

Here’s the thing about Brussels sprouts: they have a complicated past. Boiled and bland is how many of us remember them. But I am on a mission to redeem their reputation! The secret is high-heat roasting, which transforms them, unlocking a deep, nutty sweetness you never knew they had. This recipe takes that perfection and elevates it with a simple, yet stunning, glaze that hits every flavor note.

I promise you, there is no greater side dish victory than an empty serving bowl. This one-pan wonder, with its beautiful combination of colors, textures, and flavors, is a true show-stopper. It’s the perfect balance of savory, sweet, tangy, and crunchy, making it an incredible companion to any holiday roast or even a simple weeknight dinner.

Get ready to create a stunning, restaurant-quality side dish that is so easy, it almost feels like cheating.

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Why This Will Be Your Go-To Brussels Sprouts Recipe!

You are going to be amazed at how much flavor is packed into this incredibly simple, one-pan dish. This recipe is a keeper for so many reasons. Here’s why you’ll love it:

• A True One-Pan Wonder: Everything cooks together on a single sheet pan, which means incredibly easy prep and even easier cleanup.
• The Perfect Sweet & Tangy Glaze: The combination of pure maple syrup and balsamic vinegar creates an irresistible glaze that perfectly caramelizes on the sprouts.
• Amazing Texture Combination: You get the tender-crisp sprouts, the crunchy toasted pecans, and the sweet chewiness of dried cranberries all in one perfect bite.
• A Holiday Show-Stopper: This dish looks as good as it tastes! The deep greens, rich reds, and toasted nuts make it a beautiful, festive addition to any table.
• Fantastic for Making Ahead: You can do the initial roasting in advance, making your holiday or dinner party schedule much less stressful.

Recipe Snapshot

Your Shopping List for This Delicious Side

This recipe uses a handful of simple ingredients to create a symphony of fall and winter flavors.

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→ For the Brussels Sprouts

• 2 pounds Brussels sprouts → Look for bright green, tightly closed sprouts of a similar size for even cooking.
• 2 tablespoons extra virgin olive oil → For getting those beautiful crispy edges.
• Salt and pepper → To taste.
• 4 cloves garlic, minced → Added near the end to prevent burning.

→ For the Glaze & Mix-Ins

• ¼ cup pure maple syrup → Use real maple syrup, not pancake syrup, for the best authentic flavor.
• 1 tablespoon balsamic vinegar → Adds the perfect tangy counterpoint to the sweet syrup.
• 2/3 cup raw pecans → They get perfectly toasted in the pan with the sprouts.
• ½ cup dried cranberries → For a final pop of sweet, tart flavor and beautiful color.

Let’s Get Roasting! Your Step-by-Step Guide

Ready to create the best Brussels sprouts of your life? It’s all done on one pan!

Part 1: The Initial Roast

1. Prep the Sprouts: Preheat your oven to a hot 425°F (220°C). Trim the tough stem ends off the Brussels sprouts and slice them in half from top to bottom.
2. Season and Spread: Place the halved sprouts on a large, rimmed baking sheet. Drizzle them with the olive oil and sprinkle generously with salt and pepper. Use your hands to toss everything together right on the pan until the sprouts are evenly coated.
3. Arrange for Roasting: Spread the sprouts out in a single, even layer. For the best caramelization, try to place as many as you can cut-side down. This is key for getting those deep brown, crispy surfaces.
4. Roast!: Bake for 20 minutes, until the sprouts are starting to get tender and browned in spots.

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Part 2: Glaze and Finish

5. Mix the Glaze: While the sprouts are roasting, stir together the maple syrup and balsamic vinegar in a small bowl.
6. Add the Final Ingredients: Remove the baking sheet from the oven. Add the minced garlic and raw pecans to the pan with the partially cooked sprouts.
7. Pour and Toss: Pour the maple-balsamic mixture all over the sprouts and pecans. Toss everything together right on the hot pan until evenly coated.
8. Final Roast: Return the pan to the hot oven and roast for another 5 to 10 minutes. The sprouts should be golden and tender, the pecans should be toasted and fragrant, and the glaze should be thick and caramelized.
9. Stir in Cranberries and Serve: Remove the pan from the oven, sprinkle the dried cranberries over the top, give it one last gentle toss, and serve immediately!

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WiseRecipes’ Top Tips for Roasting Mastery

These simple secrets are the key to perfect, crispy, never-soggy Brussels sprouts.

1. High Heat is Non-Negotiable. A hot oven (425°F) is crucial. This high heat is what gives the sprouts their crispy, caramelized leaves and tender interior, while preventing them from becoming mushy and steaming.
2. Don’t Crowd the Pan. This is the golden rule of roasting! Give your sprouts plenty of space on the baking sheet. If they are too crowded, they will steam instead of roast, and you’ll miss out on all that delicious crispy caramelization. Use two pans if you need to.
3. Place Them Cut-Side Down. For maximum flavor, take a moment to arrange the halved sprouts so they are cut-side down on the baking sheet. This flat surface makes direct contact with the hot pan, creating a deep, golden-brown, and incredibly flavorful sear.
4. Add the Glaze and Garlic at the End. The maple syrup in the glaze can burn if it’s in the oven for too long. Adding it for only the last 5-10 minutes allows it to thicken and caramelize perfectly without burning. The same goes for the minced garlic.
5. Use Real Maple Syrup. For the best, most authentic flavor, please use 100% pure maple syrup. Artificially flavored pancake syrup is overly sweet and won’t create the same rich, complex glaze.

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Roasted Balsamic Brussels Sprouts

These Roasted Balsamic Brussels Sprouts are the perfect easy holiday side dish! Everything cooks on one pan, resulting in tender sprouts with crispy leaves, all coated in an irresistible maple balsamic glaze with pecans and cranberries.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6

Calories: 254

Ingredients Method Notes

Ingredients

  

• 2 pounds Brussels sprouts
• 2 tablespoons extra virgin olive oil
• salt to taste
• pepper to taste
• 1/4 cup pure maple syrup
• 1 tablespoon balsamic vinegar
• 4 cloves garlic minced
• 2/3 cup raw pecans
• 1/2 cup dried cranberries

Method

 

1. Preheat oven to 425 degrees F.
2. Trim the stem ends off the Brussels sprouts and cut them in half. Place on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, then toss to combine.
3. Spread the sprouts out in an even layer on the baking sheet, placing cut-side down where possible. Bake for 20 minutes, until the sprouts are almost tender.
4. Meanwhile, stir together the maple syrup and balsamic vinegar in a small bowl.
5. Remove the Brussels sprouts from the oven and add the minced garlic and pecans to the pan. Pour the syrup mixture over the top and toss until everything is evenly coated.
6. Return the pan to the hot oven and roast for 5-10 minutes more, until the pecans are toasted and the sprouts are golden and tender.
7. Stir in the dried cranberries and serve immediately.

Notes

Make-Ahead Tip: You can do the initial 20-minute roast up to one day ahead. Refrigerate the partially cooked sprouts. When ready to serve, continue with the recipe by adding the garlic, pecans, and glaze, then roasting until heated through.

Reheating: The best way to reheat leftovers is on a pan in a 350°F oven for about 10 minutes to help re-crisp them.

Keep It Fresh! Storing Your Brussels Sprouts

These sprouts make wonderful leftovers. Here’s how to store and reheat them.

• Refrigerator: Store any leftover cooked Brussels sprouts in an airtight container in the refrigerator for up to 3-4 days. The pecans will soften slightly upon storing.
• Reheating: For the best texture, reheat the sprouts on a baking sheet in a 350°F oven for about 10 minutes, or until they are warmed through and the edges have re-crisped. You can also use an air fryer or simply microwave them if you’re in a hurry.
• Make-Ahead: This recipe is great for prepping in advance! You can do the initial 20-minute roast up to a day ahead. Let the sprouts cool and refrigerate them. When you’re ready to serve, proceed with the recipe by adding the garlic, pecans, and glaze, and roasting until hot and tender.

FAQs: Your Brussels Sprouts Questions, Answered!

Can I use frozen Brussels sprouts for this recipe?

It’s not recommended. Frozen Brussels sprouts release a lot of water when they cook, which will cause them to steam rather than roast. This makes it very difficult to achieve the crispy, caramelized texture that makes this dish so special. Fresh is definitely best here.

Can I use a different kind of nut?

Absolutely! While pecans are a classic pairing, this recipe would also be delicious with walnuts, slivered almonds, or even hazelnuts. Just be sure to use raw nuts, as they will toast perfectly in the oven during that final roasting step.

Can I add bacon?

Yes, and it would be delicious! For the best result, chop about 4-6 slices of bacon and cook them in a skillet until crisp. Remove the bacon and set it aside, and use a tablespoon or two of the rendered bacon fat in place of some of the olive oil to roast the sprouts. Crumble the cooked bacon over the finished dish along with the cranberries.

My glaze seems thin, not thick. What did I do wrong?

The glaze will naturally be thin when you pour it on, but it should thicken up and caramelize in the hot oven during the final 5-10 minutes of roasting. If it’s still thin, it might just need another minute or two in the oven to reduce and thicken properly.

Final Thoughts: Your New Favorite Vegetable

There is such joy in transforming a simple vegetable into a show-stopping side dish that people truly get excited about. These Balsamic Brussels Sprouts are the perfect example of that magic. They are elegant enough for a holiday feast but easy enough for any night of the week. I hope this recipe converts any remaining skeptics in your life and becomes a new favorite. Happy roasting!