Maple-Balsamic Roasted Brussels Sprouts

Maple-Balsamic Roasted Brussels Sprouts

Let the Thanksgiving countdown begin! This year we’re starting with the vegetable that everyone used to hate that everyone now loves – Brussels sprouts! This recipe is a spin on one of our first-ever blog posts where I roasted the sprouts with a combo of balsamic vinegar and maple syrup – they become nicely sweet and caramelized and have a great tang from the balsamic vinegar. The photos were so bad that I would have deleted it by now if it weren’t for the continuous emails I still get about that recipe.

Maple-Balsamic Roasted Brussels Sprouts

The basic concept of this recipe is the same – Brussels sprouts are roasted in the oven with maple and balsamic. This time I added roasted onions and farro to make this side dish a little more substantial, and I added cranberries and pecans because they’re so festive for fall. It’s all tossed with fresh lemon juice and a little Dijon for extra brightness. I really love the balance of flavors and textures here – it’s perfect as a holiday side dish or as a delicious weeknight dinner.

Maple-Balsamic Roasted Brussels Sprouts

Bonus – if you end up with leftover farro and Brussels sprouts, you’re already halfway to having Farro Fried Rice the next night!

Maple-Balsamic Roasted Brussels Sprouts

4.7 from 3 reviews
Maple-Balsamic Roasted Brussels Sprouts
 
Serves: serves 4 as a side
Ingredients
  • ¾ cup uncooked farro
  • 1 lb. Brussels sprouts, sliced in half
  • 1 small red onion, sliced into wedges
  • Extra-virgin olive oil, for drizzling
  • 1½ tablespoon balsamic vinegar
  • 1 teaspoon maple syrup
  • 2 tablespoons fresh lemon juice, more to taste
  • ½ teaspoon Dijon mustard
  • ⅓ cup toasted pecans
  • ⅓ cup dried cranberries
  • Handful of microgreens, optional
  • Sea salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  2. Bring a medium pot of water to a boil. Rinse the farro and add it to the boiling water. Reduce the heat and simmer, covered, for 25 to 30 minutes, or until tender but still chewy. Drain and spread on a plate to cool and dry.
  3. Spread the Brussels sprouts and red onion wedges onto the baking sheet and drizzle with olive oil, the balsamic vinegar, maple syrup, and generous pinches of salt and pepper. Toss to coat and roast until tender and browned around the edges, 30 to 40 minutes.
  4. Meanwhile, in a large bowl, combine 2 teaspoons of olive oil, the lemon juice, Dijon mustard, and pinches of salt and pepper. Add the farro and toss. Add the Brussels sprouts, along with the pecans and cranberries. Toss and season to taste with more salt, pepper and lemon juice.
  5. Serve with microgreens for garnish, if using.
Notes
Note: this salad is good hot or at room temperature.
For a gluten-free version: skip the farro or use quinoa instead.

 

Maple-Balsamic Roasted Brussels Sprouts


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

21 comments

  1. Taste of France from francetaste.wordpress.com on said:

    Actually this looks like a very healthy lunch, in addition to a yummy T-day sidedish.

  2. bahaha its so true – it was the most hated vegetable forEVER, and now everyone can’t get enough of it. this looks amazing, the cranberries and pecans would be such a great addition.

  3. Mary from marydevinat.com on said:

    Wow ! So many colors ! I love it ! 🙂

  4. Nancy on said:

    Brussel sprouts are amazing and this combo looks divine. We are making it for the upcoming holiday and perhaps will have a trial run this week. Maybe pomegranate seeds as a garnish ? Thanks for your lovely inspirations.

  5. Libby from libbywilkiedesigns.com on said:

    This looks gorgeous! I’m printing out the recipe right now and will try. Thank you!

  6. Rachel on said:

    This recipe looks beautiful and sounds delicious! Can’t wait to try it out.

  7. libby from xoxolib.com on said:

    Oh hi! this is exactly what my body is craving.

  8. I love brussel sprouts! They are my new addiction! This recipe looks wonderful! Thank you for sharing!

  9. Corrine on said:

    Made these brussel sprouts today! So good! And such a nice change from the regular roasted ones!

  10. Amy from parsleyinmyteeth.com on said:

    So gorgeous! Healthy and beautiful – what more could you want?

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  13. Sabrina from newkitchenlife.com on said:

    Love the idea of maple and cranberries with all the rest, yes brussels have certainly become beloved, but I’ve only seen them paired with bacon and parm, not as part of a more healthy salad! Thank you!

  14. Ralph from smithphoto.com on said:

    While this might not be my favorite vegetable, our family enjoys it. This is a perfect way to prepare it for Thanksgiving dinner.

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  17. Rachel on said:

    I made this for a Friendsgiving potluck, and it was delicious! I subbed cranberries for pomegranate seeds and pecans for hazelnuts, but otherwise followed it to the letter. The leftovers made a great next-day-brunch when I added some fried eggs. Thanks for sharing!

  18. Hannah on said:

    Made this for Thanksgiving, so delicious!!!

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