Is balsamic vinegar good on Brussels sprouts?

Absolutely! Balsamic vinegar pairs wonderfully with Maple-Roasted Brussels Sprouts with Apples and Cranberries . It adds tangy depth that balances the natural sweetness of the maple syrup and apples. For the best results, drizzle a small amount of balsamic reduction after roasting. The acidity enhances caramelization and gives the dish a beautiful, glossy finish without overpowering the other flavors.

What’s the secret to getting Brussels sprouts crispy?

The secret lies in three things: high heat (425°F) , dry sprouts , and proper spacing on the pan. Avoid crowding — if they’re too close, they’ll steam instead of roast. Lining your pan with parchment paper or preheating a metal sheet also helps develop crisp edges. Finally, adding the maple syrup midway through roasting ensures caramelization without sogginess.

Why do you soak Brussels sprouts before roasting?

Some chefs recommend soaking halved Brussels sprouts in cold water for 10–15 minutes before roasting. This process draws out residual bitterness and allows for more even cooking. After soaking, make sure to pat them completely dry — moisture can ruin crispness. While optional, this step can yield milder flavor and better texture, especially if you’re using larger sprouts.

Can you put maple syrup on Brussels sprouts?

Yes, and it’s delicious! Maple syrup brings out the sprouts’ natural nuttiness and creates a light caramel glaze. It’s a healthier alternative to refined sugar and works beautifully in both savory and sweet dishes. In this recipe, maple syrup ties together the tart cranberries and sweet apples, giving you the perfect balance of flavors in every bite.

Maple-Roasted Brussels Sprouts: The Best 5-Step Fall Recipe

Name: Maple-Roasted Brussels Sprouts with Apples and Cranberries
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1½ lbs Brussels sprouts, trimmed and halved; 2 medium apples (Honeycrisp or Granny Smith), cored and sliced; ½ cup cranberries (fresh or dried); 3 Tbsp pure maple syrup; 2 Tbsp olive oil; ½ tsp sea salt; ¼ tsp black pepper; Optional: ¼ cup toasted pecans or pumpkin seeds for crunch

Description

A cozy, caramelized fall side dish featuring crispy Brussels sprouts roasted with sweet apples, tart cranberries, and a drizzle of pure maple syrup. This vibrant recipe brings color, crunch, and comfort to any meal — perfect for Thanksgiving or a simple weeknight dinner. Naturally vegan, gluten-free, and irresistibly delicious.

Ingredients

Scale

1½ lbs Brussels sprouts, trimmed and halved
2 medium apples (Honeycrisp or Granny Smith), cored and sliced
½ cup cranberries (fresh or dried)
3 Tbsp pure maple syrup
2 Tbsp olive oil
½ tsp sea salt
¼ tsp black pepper
Optional: ¼ cup toasted pecans or pumpkin seeds for crunch

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Trim and prep sprouts: Rinse, dry thoroughly, and halve any large ones.
Toss to coat: In a large bowl, mix Brussels sprouts with olive oil, maple syrup, salt, and pepper until evenly coated.
Roast: Arrange cut side down in a single layer. Roast for 15 minutes until golden and slightly crisp.
Add fruit: Stir in apple slices and cranberries. Continue roasting for 10–12 minutes, until apples soften and cranberries begin to burst.
Finish: Remove from oven, drizzle with a small spoonful of warm maple syrup, and toss gently to coat.

Serve: Top with toasted pecans or pumpkin seeds if desired. Serve warm or at room temperature.

Notes

Make-Ahead: Roast Brussels sprouts 1 day ahead; reheat at 400°F for 7 minutes and add fruit just before serving.

Nut-Free: Use roasted pumpkin or sunflower seeds instead of nuts.

Vegan + Gluten-Free: Naturally compliant — just confirm certified maple syrup and cranberries.

Flavor Boost: A drizzle of balsamic reduction or lemon juice right before serving adds brightness.

Storage: Keeps up to 4 days refrigerated; freeze sprouts only (no fruit) up to 2 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Roasting / Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (about 150 g)
Calories: 120 kcal
Sugar: 10 g
Sodium: 150 mg
Fat: 5 g
Saturated Fat: 0.5 g
Unsaturated Fat: 4.3 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 0 mg

Keywords: Maple-Roasted Brussels Sprouts, Apples and Cranberries, fall side dish, holiday vegetable recipe