Maple Balsamic Brussels Sprouts | My vegan darling

Maple Balsamic Brussels Sprouts are a sweet and savory vegan side dish perfect for your next holiday dinner. They’re perfectly tender and tossed with toasted hazelnuts and rosemary for a delicious harvest dish.

Roasted Brussels sprouts and hazelnuts in a white bowl

This article was originally published on October 28, 2016.

Brussels sprouts have a bad reputation. I know too many people who think they are vapid or unattractive. If that’s you, it’s time to give them another try! These maple balsamic Brussels sprouts will change your mind.

These roasted Brussels sprouts are deliciously seasonal, easy to prepare and perfect for your holiday table. I mean, it’s not Thanksgiving without a big bowl of Brussels sprouts, right?!?


Ingredients and Substitutions

Maple Brussels Sprouts incorporate all the fall flavors that make them a festive vegan side dish. With a delicious maple-balsamic glaze, a hint of garlic, rosemary and a sprinkle of hazelnuts, they have every holiday taste.

Here’s everything you need.

Ingredients for roasted Brussels sprouts on a concrete counter

Disclosure: This post may contain affiliate links.

Notes on ingredients

  • Brussels sprouts – Look for Brussels sprouts that are bright green and tightly closed. The smaller sprouts will be sweeter and more tender than the larger sprouts. Avoid those that are discolored or spotted.
  • Cloves of garlic– Opt for fresh garlic cloves over dried garlic powder.
  • Hazelnut -If you are allergic to hazelnuts, you can either skip them altogether or use another nut like almonds or walnuts.

Step by step instructions

Step One – Chop the Vegetables

Chopped Brussels sprouts and red onion on a cutting board

Wash the Brussels sprouts carefully then cut them in half. If your sprouts are particularly small, you can simply keep them whole. Next, finely slice the onions and mince the garlic.

Time-saving tip: If you want to save time, look for the pre-cut Brussels that some stores sell in the produce section.

Step Two – Mix and Bake

Raw Brussels sprouts and onions spread evenly on a baking sheet

Mix the Brussels pieces, onion and garlic with the oil, rosemary, salt and pepper. Spread them on a baking sheet in a single layer and place them in the oven. Bake the sheet pan for about 30 minutes, stirring occasionally, until golden brown on the outside and tender on the inside. Remove from oven

Step Three – Mix Together

Roasted Brussels Sprouts on a Baking Sheet

While the Brussels cooks, combine the balsamic vinegar and maple syrup in a small bowl. Once the Brussels sprouts are finished cooking, carefully place them in a medium bowl and toss them with the balsamic mixture and walnuts.

Roasted Brussels sprouts and hazelnuts in a white bowl

Serve and store

Portion – It is best to serve them lukewarm straight out of the oven. I like to serve them with main dishes like vegan meatloaf and with other sides during the holidays like sweet potato casserole and mashed cauliflower “potatoes.”

Storage – You can store leftovers for up to 5 days in the refrigerator. To do this, let them cool to room temperature then place them in an airtight container. I don’t recommend storing them with the frosting on them as they can get a little soggy. Instead, make the frosting fresh when you’re ready to serve it.

Reheating – Reheat this dish for a few seconds in the microwave until very hot. You can also cover them and bake them at around 300° for 5 to 10 minutes. If you’re making them ahead, simply reheat them, then toss them with the frosting and nuts just before serving.

Tips and tricks

  1. Prepare them in advance to save time When you’re making a big dinner, just wait to make the frosting until you’re ready to serve them.
  2. Do not overcook the BrusselsThey can burn in the oven if you leave them too long or don’t stir them occasionally.
  3. Be generous with the frosting. Maple balsamic glaze makes this dish. Don’t skimp on this.
  4. Use real maple syrupno imitation maple syrup, for the best flavor.

Frequently asked questions

Can I use another type of onions

Red onions have a distinct flavor, which is why I chose them for this recipe. Although I recommend red onions, any type of onion will do.

Can I use another type of nut?

I love the combination of hazelnuts and Brussels sprouts but you may prefer walnuts or pecans. Both offer neutral flavors that pair well with the balsamic-maple combination. If you can’t eat nuts, you can just leave them out and still get a tasty dish.

Can I serve them without the frosting?

If you want a more neutral flavor, you can leave out the frosting.

How to find the perfect Brussels sprouts?

Look for Brussels sprouts that are bright green and tightly closed. The smaller sprouts will be sweeter and more tender than the larger sprouts. Avoid those that are discolored or spotted.

Can I make this recipe in advance?

Yes! They will keep for about 2 to 3 days in the refrigerator. Just don’t add the glaze or nuts until you’re ready to serve the dish.


What to serve with Brussels

Roasted Brussels sprouts and hazelnuts in a white bowl

Maple Balsamic Brussels Sprouts

Maple Balsamic Brussels Sprouts are a sweet and savory vegan side dish perfect for your next holiday dinner. These are perfectly tender roasted Brussels sprouts tossed with toasted hazelnuts and rosemary for a delicious harvest dish.

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Preparation time: ten minutes

Cooking time: 30 minutes

Total time: 40 minutes

Servings: 6 people

Calories: 128kilocalories

Ingredients

Brussels sprouts

  • 4 cups Brussels sprouts, halved
  • 2 soup spoons olive oil
  • ½ Red onion, minced
  • 2-3 cloves of garlic, chopped
  • 1 teaspoon fresh rosemary, chopped
  • salt and pepper, to taste
  • cup Hazelnut, ground roast

Instructions

  • Preheat oven to 425 degrees F.

  • Wash half of the Brussels sprouts. Finely slice the onions and mince the garlic. Mix them all together with the oil, rosemary, salt and pepper. Spread on a baking sheet in a single layer and bake for about 30 minutes, stirring occasionally, until golden on the outside and tender on the inside.

  • Mix balsamic vinegar and maple syrup and set aside.

  • When the Brussels sprouts are charred around the edges, remove them from the oven and transfer them to a serving platter. Mix with the hazelnuts and the maple balsamic glaze. Serve immediately.

Remarks

Serve and store – Maple Balsamic Brussels Sprouts are best served hot out of the oven. You can store these Brussels sprouts for up to 5 days in the refrigerator. To do this, let them cool to room temperature then place them in an airtight container. I don’t recommend storing them with the frosting on them as they can get a little soggy. Instead, make the frosting fresh when you’re ready to serve it.
Reheating – Reheat this dish for a few seconds in the microwave until very hot. You can also cover them and bake them in the oven at around 300° for 5-10 minutes until heated through.
Make in advance – If you want to make this recipe in advance, they can be kept for about 3 to 5 days in the refrigerator. Just don’t add the glaze or nuts until you’re ready to serve the dish.
Recipe Tips

  1. Make them ahead of time to save time when preparing a big dinner, just wait to make the frosting until you’re ready to serve them.
  2. Don’t overcook the Brussels, they can burn in the oven if you leave them too long or don’t stir them occasionally.
  3. Be generous with the frosting. Maple balsamic glaze makes this dish. Don’t skimp on this.

Nutrition

Calories: 128kilocalories | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Saturated fat: 1g | Sodium: 18mg | Potassium: 296mg | Fiber: 3g | Sugar: 5g | Vitamin A: 453UI | Vitamin C: 51mg | Calcium: 45mg | Iron: 1mg

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