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Maple and Balsamic Roasted Brussels Sprouts

Sharon Palmer

Who doesn’t love roasted Brussels sprouts these days? These cruciferous veggies have gone from hated to adored over the past couple of years. And the chief reason is the discovery that these petit choux (small cabbages) roast up so nicely. This easy winter roasted recipe calls upon maple syrup, balsamic vinegar, cranberries, hazelnuts, red onions, and rosemary to really bring on the flavor. This completely vegan, gluten-free recipe for Maple and Balsamic Roasted Brussels Sprouts will be one of your favorite dishes for a comforting home-cooked meal, potluck recipe, or holiday side-dish…I promise!

Place ingredients in a baking dish and drizzle on the vinaigrette before roasting until golden brown.

Watch me cook up this recipe in my own kitchen during my Instagram Live Plant-Based Cooking Class: Making Vegetables Addictive episode, which you can find on IGTV here.

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Maple and Balsamic Roasted Brussels Sprouts

1 Star2 Stars3 Stars4 Stars5 Stars
(6 votes, average: 4.17 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 12 minutes
  • Cook Time: 35 minutes
  • Total Time: 47 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This classic, caramelized, vegan, gluten-free recipe for roasted Brussels sprouts is your new favorite comfort food side dish for all of your favorite meals.




  • 2 pounds Brussels sprouts
  • 1 red onion, sliced
  • ½ cup coarsely chopped hazelnuts
  • 1/2 cup dried cranberries (may use 1 cup fresh or frozen if available)



  1. Preheat oven to 375 F.
  2. Trim ends of Brussels sprouts and slice them in half. Arrange evenly on a baking sheet.
  3. Arrange onion slices, hazelnuts, and cranberries over Brussel sprouts and toss together gently.
  4. To make vinaigrette: In a small dish, mix together, olive oil, maple syrup, vinegar, garlic, smoked paprika, salt and pepper (as desired), and rosemary.
  5. Drizzle vinaigrette over vegetables and toss with tongs to distribute.
  6. Place in top rack of oven and roast until gold brown, about 30-35 minutes. Remove from oven, cool slightly, and serve. Makes 8 servings.
  • Category: Side Dish, Vegetables
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 143
  • Sugar: 5 g
  • Sodium: 29 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 16 g
  • Fiber: 6 g
  • Protein: 5 g

Keywords: best brussels sprouts, brussels sprout recipe, vegan brussels sprouts

For other plant-based vegetable side-dishes, try the following recipes:

Roasted Orange Ginger Carrots
Broccoli Walnut Au Gratin
Mashed Potatoes and Heirloom Carrots with Basil, Garlic, and Olive Oil

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4 thoughts on “Maple and Balsamic Roasted Brussels Sprouts

  1. […] If you happen to’ve been hesitant to leap on the Brussels sprouts prepare, there are a large number of the way so that you can get pleasure from them. Gone are the times of merely boiling these tiny cabbages. Now, roasting is the best way to go. Sharon Palmer, RDN, pairs scrumptious and heat fall flavors excellent for any weight-loss plan in her recipe for Maple and Balsamic Roasted Brussels Sprouts. […]

    • I have not done this before, but it’s a great idea. I do like the way the brussels sprouts get caramelized when they are cooked at high, dry temperatures though. Let me know how it works!

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