Maple & Balsamic Brussels Sprouts

Maple & balsamic roasted fall vegetables are tossed with arugula and dried cranberries to make a delicious and simple vegan side for fall and winter meals.

I made a version of this for Thanksgiving, which included sweet potato and cauliflower instead of broccolini and arugula. Now that we’re well into this season of carb-overload, I lightened the night up with greens instead.

I love the sweet and tangy combo of balsamic and maple syrup. Oh, and surprise… I also love brussels sprouts. I think it’s amazing how quickly brussel sprouts seemed to go from America’s most hated food, to everyone’s favorite. I actually never had them before this year because my mom hated them as a child. Which isn’t my mom’s fault… I think her generation grew up hating brussels sprouts and mine grew up convinced they were the enemy.

What a tumultuous past for such a small innocent (and did I mention highly affordable?) vegetable… like most, it’s not their fault if people don’t cook them right.


Maple & Balsamic Brussels Sprouts
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 as a main, 4 as a side
Ingredients
  • 1.5 cups Brussels sprouts
  • 1 bunch broccolini or other seasonal veggie, such as cauliflower or sweet potato
  • 2-4 tablespoons olive oil
  • 1-2 tablespoons maple syrup
  • 1-2 tablespoons balsamic vinegar
  • a few handfuls of arugula
  • ¼ cup dried cranberries
  • Sea salt and fresh black pepper
Instructions
  1. Preheat the oven to 375.
  2. Remove the outer leaves of the Brussels sprouts and cut in half. Chop the broccolini into bite-sized pieces.
  3. Spread the vegetables on one or two large baking sheets. I roast the broccolini on a separate sheet because it takes less time. Drizzle with the olive oil, maple syrup, and balsamic and season with pinches of salt and pepper. Toss until well-coated. I drizzle a little more on the Brussels sprouts and a little less on the broccolini since it takes more to get the Brussels sprouts to tenderize.
  4. Roast the broccolini for 20 minutes, until browned but not burnt. Toss halfway through. Roast the Brussels sprouts for 45 minutes, until browned and caramelized. Toss halfway through. Watch and adjust the timing to whenever they look done, and don’t be afraid to deeply caramelize them: the more roasty the better!
  5. Once roasted, set aside and let cool to about room temperature. Taste and adjust seasoning, adding salt, pepper, maple syrup, or vinegar as needed. You can roast the veggies a few hours in advance. They improve as they sit and the flavors meld together. Warm just before serving.
  6. Toss the warm veggies with the arugula and cranberries. Taste again, adjusting seasoning to your taste.

 

 

17 comments

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  1. Tine from goodlookfood.blogspot.com
    12.23.2011

    Looks lovely! Roasted Brussels Sprouts are the best!

  2. I didn’t eat Brussels sprouts growing up, either, and it took until this fall for me to get over my apprehension of them. Now I’m totally addicted to roasted Brussels and can’t wait to try them with maple syrup and balsamic vinegar.

  3. Aggie from aggieskitchen.com
    01.03.2012

    I could seriously eat a whole plate of this alone! Looks delicious!!

  4. Allyn from lollingabout.wordpress.com
    08.28.2012

    We made this for dinner last night and nearly fought over the leftovers. New favorite!

  5. ItsLily from appointmentbychance.blogspot.com
    10.14.2012

    I don’t know how I found you, but oh…my…goodness! I’m so happy I did. I just made this for breakfast (yes, breakfast) and I nearly swooned with the first bite. I have always loved brussel sprouts, they were my favorite vegetable growing up, but they had to be steamed. Now, good grief! I don’t think I’ve had a better vegetable dish. Who wouldn’t love brussel sprouts when they’re cooked like this?

  6. side
    07.03.2015

    I loved this recipe!

  7. Vegangirl
    07.18.2015

    Excellent recipe, but I will add stripe coconut and cinnamon and will be glorious.

  8. vegan girl
    09.16.2015

    Hooray! This recipe looks really great; I´m going to make it for dinner tonight. For tomorrow I will use another old option I used to share with family and friends(It always help me with my troubles), but, for the future, I will not forget my new website, that looks fantastic.

  9. Jessica
    11.25.2015

    I’ll be making this recipe for Thanksgiving tomorrow! At what temperature and for how long should I heat this for to warm it up before serving? I can’t wait to try it!

    • jeanine
      11.25.2015

      Hi Jessica – about 350 for 10 or 15 minutes (or until heated through).

  10. amsterdamveg
    10.04.2016

    delicious! we added bulgur, and toasted walnuts and pepitas for some body. also, i didn’t have cranberries, so i used sun dried tomatoes. the walnuts especially were a great addition.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.