Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Sugar Free Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze

Alyssa Reinbolt
Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Servings 4


  • Cast Iron Skillet or Oven Safe Skillet


  • 1 tbsp Extra Virgin Olive Oil
  • 1 lb Brussels Sprouts, rinsed and cut in half
  • c Balsamic Vinegar
  • 1 tbsp Maple Grove Sugar Free Maple Syrup
  • 2 tbsp Parmesan cheese finely shredded (optional)


  • Preheat the oven to 400°, making sure the oven rack is in the center position
  • In your oven-safe skillet, (I prefer cast iron), heat the olive oil over medium-high heat.
  • When the oil is hot (test by spritzing a little water and looking for a sizzle), add the brussels sprouts and season with salt and pepper. Stirring occasionally until the sprouts get a light brown coloring.
  • Transfer the skillet into the preheated oven and roast for 15-20 minutes. Halfway through, stir them around. When they have a rich brown color, remove from the oven.
  • As the brussels sprouts are roasting, make the balsamic glaze in a smaller skillet on the stove. Add the balsamic vinegar and maple syrup to the pan over medium-high heat. Bring the mixture to a boil then reduce to a simmer until it reduces down to a thick syrup.
  • Serve on a plate with the balsamic glaze drizzed over top, sprinkle with finely shredded parmesan cheese.
Keyword brussels sprouts