Growing up, I didn’t know there was any such thing other than steamed Brussels sprouts. And my mom steamed them until soggy, which was the way our family seemed to like vegetables. I was that kid who hated broccoli, but loved Brussels sprouts. I was in my thirties before I ever looked up any recipes for this little cabbage looking vegetable. When I did, my palate was opened to a new world of tastes. Roasted or grilled sprouts soon became a favorite in our household.
This satisfying side dish goes beyond basic, boring Brussels sprouts with its rich oven-roasted flavor enhanced with just a hint of sweetness. The combination of sweet and savory elements in this dish makes it a perfect complement for a wide variety of main dishes, ranging from maple-grilled salmon to these yummy Maple Balsamic Pork Chops. Using sugar-free maple syrup makes this recipe low carb and keto friendly.
10 minPrep Time
23 minCook Time
33 minTotal Time
- 2 T. extra virgin olive oil
- 1 lb. small Brussels sprouts, rinsed and cut in half
- Salt and black pepper, to taste
- 1/3 c. balsamic vinegar
- 1 T. sugar free maple syrup
- Place oven rack in center position and preheat oven to 400°F.
- Heat olive oil in a large cast iron or other oven-safe skillet over medium-high heat. Add Brussels sprouts to skillet and season with salt and pepper, to taste. Cook for several minutes, stirring occasionally, until the sprouts begin to turn brown.
- Once browned, transfer the skillet into the preheated oven and roast for 15-20 minutes, stirring halfway through. Remove sprouts from oven once they are tender and start to turn a rich brown color.
- While the sprouts are roasting, add balsamic vinegar and maple syrup to a small skillet and heat over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to medium. Continue stirring until the vinegar mixture reduces to about 1/3 of its original volume and becomes thick and syrupy. (Do not overcook or it will become too hard and sticky).
- To serve, transfer Brussels sprouts to a plate and drizzle lightly with balsamic glaze. Season with salt and pepper, if desired, and enjoy immediately.
Fats 66% Protein 8% Carbs 26%