Easy Maple Balsamic Brussels Sprouts
These 30-minute maple balsamic Brussels sprouts are full of sweet, tangy, and peppery flavor and come together with just a few simple pantry ingredients.
Servings: 2 servings
Calories: 222kcal
Ingredients
- 1 teaspoon fennel seeds optional
- 10 ounces Brussels sprouts ends trimmed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon Diamond-Crystal Kosher Salt or ¼ teaspoon Morton Kosher Salt or Sea Salt
- Freshly ground black pepper
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven: Set two racks in the bottom-third and upper-third of the oven, and preheat to 425°F/218°C.
- Crush the fennel: In a mortar and pestle, pound 1 teaspoon fennel seeds until lightly crushed (it does not need to be fully ground into a powder).Note: If you don't have a mortar and pestle, you can roughly chop it with a knife.
- Season the brussels: In a large heatproof bowl, toss 10 ounces Brussels sprouts with crushed fennel, 2 tablespoons extra-virgin olive oil, ½ teaspoon Diamond-Crystal Kosher Salt and lots of freshly ground black pepper.
- Bake: Line a large baking sheet with parchment paper, and arrange seasoned sprouts in an even layer, cut side up. Set the large bowl aside (you will use it again later).Bake for 10 minutes on the bottom rack, then flip, and bake an additional 5 - 8 minutes until they're nicely browned, caramelized, and tender on both sides.Note: To encourage browning and inhibit steaming, ensure there is at least ½-inch of space between each sprout.
- Toss: Transfer the sprouts to the large bowl, and toss with 1 tablespoon pure maple syrup and 1 tablespoon balsamic vinegar.
- Broil (optional): For additional caramelization, turn your broiler on 'HI'. Remove the parchment paper from the baking sheet, and arrange the sprouts cut-side up in a single layer.Broil on the top rack for 30 seconds - 1 minute.
- Serve: Taste the Brussels sprouts and adjust seasoning as needed. It should taste sweet, tangy, salty, and a bit spicy from the black pepper. Serve immediately.
Notes
How to Trim and Clean Brussels Sprouts:
- Examine and remove any bruised or yellowing outer leaves. Continue removing outer leaves until you reach the nice, bright green leaves.
- Trim off any brownish parts of the stem, making sure to keep the stem end intact.
- Cut the Brussels sprouts in half lengthwise.
Nutrition
Calories: 222kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 621mg | Potassium: 600mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1070IU | Vitamin C: 121mg | Calcium: 85mg | Iron: 2mg
