These maple balsamic brussels sprouts are crispy, caramelized perfection! With just 5 ingredients, you can take your side dish game to a whole new level—even picky eaters will be tempted to try these deliciously glazed sprouts!
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I grew up HATING Brussels sprouts as I did most vegetables. I am one of the pickiest eaters you will ever come across. And yet, somehow, these babies are soooo good, even I can’t pass them up.
Brussels sprouts in the air fryer are so easy and convenient! This recipe takes that concept up a notch by tossing it in an irresistible maple balsamic glaze!
They’re a super easy side dish perfect for the holiday season but they are also amazing any time of the year!
Why you’ll love this recipe
If you’re the person who usually doesn’t love Brussels sprouts (me neither), then this recipe is going to blow you away! It’s the first recipe I ever had with Brussels sprouts that made me actually want to eat all of it. It’s that good! Here are more reasons why you’re going to love it:
- Naturally sweet balsamic glaze that’s the perfect balance of sweet and salty
- Gluten-free, soy-free, dairy-free, and vegan.
- Quick to prepare in just 20 minutes!
- No oil needed—you can achieve crispy brussels sprouts in the air fryer easily without oil!
- Perfect for beginner cooks—simple ingredients and minimal steps.
- Even the pickiest eaters will find delight in these crispy brussel sprouts!
Ingredients and substitutions
- Brussels Sprouts: Whether you opt for frozen or fresh Brussels sprouts, both work well in this recipe. Fresh Brussels sprouts require a slightly shorter cooking time, so keep an eye on them to achieve the desired level of crispiness. If you buy fresh sprouts with the leaves, you can make this brussel sprout leaves recipe with the leftover tops.
- Pure Maple Syrup: Maple syrup adds the perfect amount of sweetness to the dish. You can also experiment with other natural sweeteners like agave syrup or even this apple honey for a slight fruity undertone.
- Dijon Mustard: The Dijon mustard contributes a tangy and slightly spicy flavor. If you don’t have Dijon mustard, a grainy or regular mustard can easily be substituted.
- Balsamic Vinegar: Choose a high-quality balsamic vinegar for the best flavor.
- Pecans: The addition of pecans provides a nice crunch and nutty flavor. Walnuts and almonds also go well in this dish. If you have nut allergies feel free to omit or try pepitas (pumpkin seeds) or sunflower seeds.
Variations
Add some diced red onion, some roasted cubed sweet potatoes, or some dried cranberries to mix it up. For even more savory flavor, add some crispy bacon like this carrot bacon.
How to make these maple balsamic brussels sprouts
Making these roasted brussels sprouts is super easy! Here’s the step-by-step process.
Step 1: For fresh brussels sprouts, remove the outer leaves, chop off the stem, and slice in half.
Step 2: Place the brussels sprouts in an even, single layer in the air fryer basket, cut side down. Cook at 400 degrees F for 10 minutes.
Step 3: Shake or stir the basket and continue cooking for another 5-10 minutes or until they’re golden brown and crispy.
Step 4: Meanwhile, in a small bowl, combine the maple syrup, Dijon mustard, and balsamic vinegar. Mix the ingredients thoroughly to create a flavorful dressing that will complement the Brussels sprouts.
Step 5: When the sprouts are ready, transfer them to a large bowl and pour over the balsamic maple glaze. Add the nuts and toss to coat everything evenly. Taste and adjust seasonings, adding more maple for sweetness or more Dijon or balsamic for a tangy glaze. Serve immediately.
Tips
- If using fresh, make sure to roast cut side down starting out. This ensures the outside becomes nice and crispy while the inside remains soft and tender.
- Serve immediately for best results. The longer they sit out, the less crispy they become. If you need to prep them ahead, you can slice the brussels sprouts a few days in advance before cooking. If you’re not serving right away, hold off adding the glaze until ready to eat.
Alternative Cooking Method
Don’t have an air fryer? You can make these easily in the oven.
- Preheat the oven to 375 degrees F and line a large baking tray with parchment paper.
- Place the brussels sprouts on the baking tray, cut-side down and bake for about 25 minutes, stirring halfway through.
- Once golden and crispy, toss with the nuts and glaze, then serve!
Serving suggestions
These crispy brussels sprouts make the perfect addition to your Thanksgiving table or any holiday menu. It’s a super simple side that doesn’t require much effort. Serve with a hearty lentil loaf, healthy mashed potatoes, and the best tahini gravy.
They’re also a great healthy side dish for busy weeknights or when you need a simple dinner party dish. You can serve them alongside almost anything like a cozy navy bean soup, tomato kale risotto, creamy spaghetti squash pasta, or with this roasted cherry tomato soup.
Storage
Although best enjoyed right away, you can store the leftovers. Keep them in an airtight container in the refrigerator for up to 4 days.
Reheat in an air fryer or oven at 350F for 5-10 minutes. Note: You may want to separate the nuts before reheating since they may burn.
FAQ’s
Yes! They roast beautifully in the oven. Preheat the oven to 375 degrees F and line a large baking tray with parchment paper. Place the brussels sprouts on the baking tray, cut-side down and bake for about 25 minutes, stirring halfway through. Once golden and crispy, toss with the nuts and glaze, then serve!
These maple-glazed Brussels sprouts are best served right away, but you can do a couple of things in advance. You can slice the brussels sprouts and make the glaze a few days in advance.
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Maple Balsamic Brussels Sprouts
Method
- air fryer
Ingredients
- 12 ounces Brussels sprouts frozen or fresh*
- 1-2 tablespoons maple syrup
- 1-2 tablespoons dijon mustard
- 1 tablespoon balsamic vinegar
- ½ cup pecans or walnuts, roughly chopped
Instructions
- Place the frozen Brussels sprouts in an even layer in the air fryer basket and cook at 400F for 10 minutes. Shake or stir the brussels sprouts to redistribute, then continue cooking for another 5-10 minutes until desired crispiness is reached. The outer leaves should start to become golden brown as they crisp up.12 ounces Brussels sprouts
- Meanwhile, in a small bowl combine the maple syrup, dijon mustard, and balsamic vinegar.1-2 tablespoons maple syrup, 1-2 tablespoons dijon mustard, 1 tablespoon balsamic vinegar
- When the brussels sprouts are done, transfer them to a large bowl and pour over the maple balsamic dressing and add the pecans. Toss to coat evenly. Taste and adjust seasonings, adding more maple, Dijon, or balsamic as desired.½ cup pecans
Notes
Nutrition
This maple balsamic brussels sprouts recipe was originally published December 4th, 2016 and has been updated December 6th, 2023 with an improved recipe, photos, and tips.
Many times I’ve had roasted Brussels with balsamic but this glaze is exceptionally good with the maple syrup and dijon! Tossing the glaze and nuts with the sprouts after is also better, the glaze doesn’t stick to the pan and get overcooked . The only thing I did differently was toast the pecans. I’ll be making this a lot! Thank you, Rachel!
Thanks so much, Carrie! I’m so glad you enjoyed this version of roasted Brussels sprouts 🙂