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

4.8 from 8 reviews
Maple-Balsamic Roasted Brussels Sprouts
Serves: serves 4 as a side
  • 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
  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.
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.


  1. Taste of France from 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 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 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 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 on said:

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

  11. Sabrina from 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!

  12. Ralph from 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.

  13. 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!

  14. Hannah on said:

    Made this for Thanksgiving, so delicious!!!

  15. Shari on said:

    Delish! I made it to go along with turkey and butternut soup and cranberry/apple sauce! Thanks for another excellent recipe!

  16. Casey on said:

    This looks so good! I would love to make this as an easy weekday lunch… does this keep in the fridge for a couple of days? Either way, I can’t wait to make it!

    • Hi Casey – it should keep for a couple of days, let me know if you give it a go!

  17. Inge from on said:

    I love your blog!

  18. Rachel on said:

    This is officially one of my go-to recipes. I am a vegetarian and my boyfriend is an avid meat eater and even he loves it! Great for family potlucks and and a great make-ahead meal.

  19. J on said:

    I make my version of this similarly, but I add my super thick, syrupy sweet balsamic vinegar near the very end of roasting. I use walnut halves and dried fig halves for nut and fruit (figs go in late, just to warm up) , which is a killer combo.

  20. stanp on said:

    Brussels sprouts are a regular veggie for us. At Thanksgiving my wife cooks them in Guinness Stout.
    I like you variation..nice twist ( different for us) with the balsamic vinegar and maple syrup.

  21. hotmail sign in from on said:

    There are many things to do with maple balsamic roasted brussels sprouts.

  22. Felicia on said:

    This looks perfect for Thanksgiving, but because I need to prepare other dishes, I’d like to make this the a couple hours before dinner is served. What would you recommend for re-heating? Would you leave out on the counter for a couple hours before re-heating, or popping in the fridge? Thanks!

    • Hi Felicia, for 2 hours, I’d pop it in the fridge and reheat it when you’re ready. I think it’s safer than leaving it out on the countertop. After you re-heat, add a little squeeze of lemon, and salt and pepper to taste. Hope that helps!

  23. Jean on said:

    I made a shredded Brussels sprouts salad similar to this & it called for pomegranate arils. They loved the flavour but did not like the crunchy seeds in the arils. The next time, I will make that an individual add-on.

  24. Lisa on said:

    Farro is not Gluten Free!! It refers to several different types of wheat i.e.: spelt and a few other ancient wheats.

    This recipe sounds and looks beautiful however, if someone were to make it for a guest with Celiac with good intentions (using this recipe found in your GF recipe index), the guest would get sick.

    • The recipe is labeled with a gluten free modification to use quinoa instead.

  25. Loretta Bozza on said:

    This was a very satisfying dinner on its own. Threw in some broccoli and asparagus and it was delicious. Leftovers are going with my daughter for lunch tomorrow. This will definitely be in our rotation. Thanks!

  26. Gmail sign in on said:

    Delish! I made it to go along with turkey and butternut soup and cranberry/apple sauce! Thanks for another excellent recipe!

  27. Chitra Patel on said:

    Just made this for dinner tonight. I used quinoa instead of farro and walnuts instead of pecans because that’s what I had on hand. I also roasted up some butternut squash to add more bulk. For the dressing I added some lemon zest and some more maple syrup and balsamic. I also topped it off with some feta cheese. It turned out amazing!! Tastes like a big bowl of fall goodness

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