Sweet and Spicy Balsamic Glazed Brussels Sprouts

These roasted Brussels sprouts are sweet and spicy and made with simple, wholesome ingredients. You can make this easy side dish in less than 45 minutes. They are perfect for the holiday season or for a weeknight dinner.

Prep Time15

Cook Time30

Total Time45

Course: dinner, lunch, Side Dish

Cuisine: American

Keyword: balsamic brussels, balsamic brussels sprouts, brussels, brussels sprouts, healthy side dish, healthy vegan side dish, plant based side, roasted brussels, roasted brussels sprouts, vegan recipes, vegan side dish, vegan thanksgiving, vegan vegetable recipes, vegetable side, vegetable side recipe

Servings: cups

Calories: 475kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 8x11 lined sheet pan
1 small bowl *for the glaze

Ingredients

2 (1lb) bags of trimmed Brussels sprouts *about 2.5 cups
3 tablespoons avocado oil
Salt and Pepper to taste
½ cup whole or halved pecans

For the Balsamic Glaze

3 tablespoons pure maple syrup
3 garlic cloves, minced
2 tablespoons avocado oil
4 teaspoons balsamic vinegar
4 teaspoons soy sauce or coconut aminos
2 teaspoons Sriracha sauce
½ teaspoon red pepper flakes
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Line an 8x11 sheet pan with parchment paper or a silicone mat.
Wash your Brussels sprouts, remove any stems, remove the top layer of outer leaves if they are browned or not in good condition, and then cut them in half lengthwise. Place the Brussels on the pan cut side down in a single layer.
Drizzle the Brussels with avocado oil and sprinkle with salt and pepper.
Place the Brussels in the preheated oven and cook them for 15 minutes.
While the Brussels are roasting, make the homemade balsamic glaze. In a small bowl add all of the glaze ingredients. This includes maple syrup, avocado oil, balsamic vinegar, soy sauce, fresh garlic, Sriracha sauce, red pepper flakes, salt, and pepper. Give it all a good stir.
Carefully remove the Brussels from the oven. Add the pecans. then slowly pour the glaze over the Brussels and pecans. Gently toss everything until everything is coated with the glaze. Spread them back out in an even layer. No need to completely face the cut side down this time.
Roast the Brussels for another 15 minutes.

Notes

Roasted Brussels sprouts are best enjoyed straight out of the hot oven.

If you want to save leftovers, once they cool down to room temperature, place them in an airtight container and in the fridge for up to two days. *They will become a little soggy.

To reheat, place the Brussels in a microwave-safe bowl, cover with a paper towel, and heat until warmed through.

If you are gluten-free, swap the soy sauce for coconut aminos.

If you want less spice, omit the chili flakes and the Sriracha sauce.

Nutrition