• Melinda O'Malley Keckler

Maple and Balsamic Brussel Sprouts

Updated: Mar 15

There's nothing like brussel sprouts to make you feel good about what's on your plate. This easy recipe adds a coating of flavor to whole brussel sprouts. The flavors are subtle, sweet and tangy and the sprouts look absolutely gorgeous in your serving bowl.

You'll love how these look when they come out of the oven, full-sized, full of flavor and a simply great side dish.

Maple and Balsamic Brussel Sprouts

By: Melinda Keckler, Crinkled Cookbook

 Heat oven to 400°

2-3 pounds brussel sprouts, rinsed with the base cut (about 6-7 cups)

1/4 cup olive oil

1 tbsp balsamic glaze (not vinegar, balsamic glaze - paid link, Amazon Associates)

1 tbsp soy sauce

1 tbsp maple syrup

salt and pepper to taste

Rinse brussel sprouts and slice off the edge of the base on each sprout, but leave the sprout whole. Line baking sheet with parchment paper and spray with Pam.

Place the rinsed and cleaned brussel sprouts into a bowl.

In a 2-cup measuring cup, measure olive oil, glaze, soy sauce and maple syrup. Whisk together and pour over the brussel sprouts, toss gently then spread onto baking sheet and add salt and pepper.

Place in the oven and bake for 20-30 minutes or until almost done and slightly blackened. Reduce heat to 350° and bake for another 10 minutes, or until sprouts are softened and ready to eat.

Note: The link in this recipe is a paid link, Amazon Associates. This means I make a small commission when you click and shop. Your cost is the same and I only link to products or ingredients that I use and love.

This is such a delicious way to serve brussel sprouts. While these are baking, some of the overflow off the sprouts may get blackened on the parchment a little - but no worries, these will come out of the oven hot and beautiful and ready to enjoy. Let me know what you think! XO


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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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