Roasted Brussel Sprouts with Balsamic Maple Glaze
Thanksgiving isn’t Thanksgiving without brussel sprouts, am I right? I think so, anyways! These roasted brussel sprouts with balsamic maple glaze, coconut bacon, cranberries and are next-level. They’re more decadent than your everyday brussel sprouts making them the perfect side for your Christmas, Easter or Thanksgiving holiday spread. This recipe is vegan and gluten-free.
How to Make Maple Balsamic Glaze
To make the quick maple balsamic glaze, I added some balsamic vinegar and maple syrup to small sauce pan and stirred for about 5 minutes until it formed a thick glaze.
You want to bring it to a boil and continue stirring until it gets thick almost like syrup. Once it’s reached a syrupy consistency, pour it over the brussel sprouts and mix.
Toppings
I went with coconut bacon and cranberries for this dish but there are tons of other yummy toppings you can try. If you want to switch it up, try mixing in a handful of any of these:
- chopped walnuts
- chopped dates or raisins
- slivered almonds
- plain or candied pecans
- crumbled cooked tempeh
- another veggie bacon alternative such as eggplant bacon or mushroom bacon
They’re also amazing just with the glaze if you don’t feel like adding anything else to them.
Roasted brussels require a few more steps than boiled brussel sprouts but the effort is well worth it, and even then, there’s not much effort required.
More Thanksgiving Recipes
If you’re feeling a little stuck with how to create a vegan thanksgiving dinner, check out my list of Vegan Thanksgiving Recipes to build your own menu.
For other sides, try my Fall Harvest Salad or Coconut Mashed Sweet Potatoes. For dessert, I’d recommend my no-bake pumpkin tarts or raw maple pecan pie. And don’t forget the homemade cranberry sauce!
How to Make Ahead of Time
If you want to try them with coconut bacon (highly recommend), you can make that days in advance. You can find a full recipe for coconut bacon here. You’ll need about 15 minutes to make the coconut bacon.
The brussel sprouts could also be made in advance but I’d recommend making the Maple Balsamic Glaze right before serving as it will harden up if it sits.
Print
Roasted Brussel Sprouts with Balsamic Maple Glaze
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 4
- Category: Side
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Balsamic maple glaze, sweet and tangy dried cranberries, crunchy walnuts and salty coconut bacon take these brussels to the next level. Try this recipe for your next vegan Thanskgiving menu and even brussel sprout haters will be loving it.
Ingredients
To Make the Brussel Sprouts
To Make the Maple Balsamic Glaze
- 3 tbsp balsamic vinegar
- 2 tbsp pure maple syrup
For Serving (Optional)
- coconut bacon
- dried cranberries
Instructions
- To Make the Roasted Brussel Sprouts. Preheat the oven to 400 degrees. Wash the brussel sprouts, remove any outer leaves that aren’t looking great, cut the ends off then chop them in half. Place them on a parchment or silicone mat-lined baking sheet, drizzle with olive oil, sea salt and pepper, mix well then roast for 35-40 minutes until tender and browned.
- To Make the Maple Balsamic Glaze. Add the balsamic vinegar and maple syrup to a small sauce pan and bring to alight boil over medium-high heat while stirring. Continue stirring for about 5 minutes until it forms a thick, syrupy glaze. Pour over the brussel sprouts and mix to combine.
- Top with coconut bacon and cranberries if desired and serve immediately.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 72
- Sugar: 3 g
- Fat: 2 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 4.5 g
Keywords: roasted balsamic brussel sprouts, balsamic brussels sprouts
Loved the glaze! Long time fan of Brussels!
Follow you on Instagram & enjoy your style both in what you post and how you present. The pups are adorable too! The blog is pretty impressive as well. Keep it going and know your work is appreciated.
Claudia
★★★★★
Thank you, Claudia! I appreciate you! Thanks for leaving a review and I’m so glad you enjoyed the recipe.
Hello! Do you have a substitute for the oil ?
You could toss them in a bit of vegetable broth or balsamic vinegar before roasting. Or if you prefer, steam them instead of roasting. I don’t use much oil but I think roasted brussels are best with just a bit of oil when roasted, it’s only 1.5 tsp for the entire recipe so a very small amount used here. Enjoy!
Another dish I made for our first plant based Thanksgiving and it was incredible!!
Thanks Deryn.
★★★★★
Amazing! I wish I could have seen your table, it sounds like an amazing feast! Thanks for the rating.