Maple Glazed Brussels Sprouts Walnuts (Printable)

Brussels sprouts with rich maple glaze and crunchy walnuts make a perfect, flavorful vegetable side for any table.

# What You'll Need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tablespoons pure maple syrup
03 - 2 tablespoons olive oil
04 - 1 tablespoon balsamic vinegar
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper

→ Nuts

07 - 1/2 cup walnut halves, roughly chopped

→ Garnish

08 - 1 tablespoon fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together maple syrup, olive oil, balsamic vinegar, sea salt, and ground black pepper until well combined.
03 - Add the halved Brussels sprouts to the bowl and toss thoroughly to ensure even coating with the glaze.
04 - Spread Brussels sprouts cut-side down in a single layer on the prepared baking sheet.
05 - Roast for 15 minutes until slightly golden, then remove sheet from oven.
06 - Sprinkle chopped walnuts over the roasted sprouts and gently toss to incorporate.
07 - Return baking sheet to oven and continue roasting for 8 to 10 minutes, until the Brussels sprouts are tender and walnuts lightly toasted.
08 - Transfer the Brussels sprouts and walnuts to a serving bowl, garnish with fresh parsley if desired, and serve immediately.

# Expert Hacks:

01 -
  • Ready in under forty minutes so you can whip it up for any busy weeknight or a holiday meal
  • Uses basic pantry staples that pack big flavor into every bite
  • Pairs beautifully with just about any main dish from roast chicken to hearty grain salads
  • Makes Brussels sprouts irresistible even for skeptics thanks to a crowd-pleasing maple glaze
02 -
  • High fiber makes this dish great for digestion and feeling full
  • Walnuts add healthy fats along with crunch
  • Gluten free and vegetarian so it suits many dietary needs
03 -
  • Toast walnuts separately and add them at serving for maximum crunch if preparing ahead
  • Let the sprouts cool for a minute before transferring to a bowl so the glaze does not slide off
  • Always taste the glaze before tossing to make sure it is balanced sweet and tangy

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