Roasted Brussels Sprouts with Balsamic Glaze

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.

Serves 4


Roasted Brussels Sprouts with Balsamic Glaze

10 minPrep Time

23 minCook Time

33 minTotal Time

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  • 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


  1. Place oven rack in center position and preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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).
  5. 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%

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