Sweet and Spicy Balsamic Glazed Brussels Sprouts
These Sweet and Spicy Balsamic Glazed Brussels Sprouts are made with simple, wholesome ingredients and are packed with flavor. You can make this easy side dish in less than 45 minutes. They are perfect for the holiday season or a weeknight dinner.
Servings: 2.5 cups
Calories: 475kcal
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 and Line an 8x11 sheet pan with parchment paper or a silicone mat.
- Cut the washed and trimmed Brussels sprouts 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
Storage:
If you choose to keep leftovers, allow them to come to room temperature and store them in an airtight container in the fridge for up to two days.
To reheat, place them in a microwavable bowl, top it with a paper towel or cover, and heat them until warmed through.
Leftover Brussels sprouts can get a little soggy, for your information.
Tips + Modifications:
Roasted Brussels sprouts are best enjoyed straight out of the hot oven.
You can omit the pecans if you would prefer.
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
Serving: 2.5cups | Calories: 475kcal | Carbohydrates: 24g | Protein: 4g | Fat: 42g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Sodium: 636mg | Potassium: 250mg | Fiber: 3g | Sugar: 17g | Vitamin A: 250IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 1mg