Roasted Brussel Sprouts with Balsamic Maple Glaze

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

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.

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