Roasted Brussels Sprouts with Balsamic Maple Dressing - is there a better Fall side dish?? This Brussels sprouts recipe is vegan, gluten-free, absolutely delicious, and ready in 20 minutes! You'll be reaching for seconds and pouring that balsamic maple dressing over everything!
Related recipe: Broccoli Tofu Stir Fry with Balsamic Sauce
Roasted Brussels sprouts
Brussels sprouts... you either love 'em or hate 'em.
We love them.
My favorite way of cooking Brussels sprouts is roasting them, to get that gorgeous golden brown color and bring out their flavor. But of course, I can't leave you with a basic roasted Brussels sprouts recipe. Let's take these to the next level!
Enter the Balsamic Maple dressing.
Balsamic maple dressing
This easy balsamic maple dressing is the perfect accompaniment to Brussels sprouts. It has a sweet and tangy flavor and balances out the Brussels sprouts natural bitterness.
Pouring the maple dressing over the warm Brussels sprouts really emphasizes that wonderful maple balsamic scent, inviting you to immediately take a bite.
It's a match made in side dish heaven.
This maple balsamic dressing is also amazing over any ol' salad, in a pasta salad, or even as a chickpea salad dressing.
Ready to make these?
Here's what you need:
For the Brussels sprouts:
- ½ lb Brussels sprouts, halved (or quartered if large)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Pretty basic so far. Here's where things get really exciting:
For the balsamic maple dressing:
- ¼ cup Dijon mustard (or mustard of your choice)
- ¼ cup balsamic vinegar
- ⅓ cup olive oil
- 2 tablespoons maple syrup (or use agave syrup for a more budget-friendly option, however this maple syrup is a pretty good price for a large jug!)
- ⅛ teaspoon garlic powder (or one small garlic clove, grated or finely minced)
- Salt and pepper, to taste
Here's what you do:
Step 1: Roast the Brussels sprouts:
Preheat oven to 400 degrees Fahrenheit. Toss the halved Brussels sprouts with olive oil, salt, and pepper, and roast cut-side down for 10 minutes. Carefully flip the Brussels sprouts and roast for another 5-10 minutes, or until cooked to your liking.
Step 2: Make the dressing:
Whisk together all the dressing ingredients from the mustard to the maple syrup. Season with salt and pepper.
DONE! Drizzle over the warm Brussels sprouts to serve.
This recipe really couldn't be easier.
Recipe notes and tips:
→ This recipe makes extra dressing, which is not a bad thing! This dressing will keep in the fridge for about 3 days in a glass jar. It is amazing with a green salad, pasta salad, or a chickpea salad with cucumber and tomato.
→ My favorite way to roast Brussels sprouts (and most vegetables!) is at a high temperature to get that gorgeous brown color. I roast Brussels sprouts at 400F for about 15 minutes.
→ To get the Brussels sprouts crispy, wash them in advance and let them thoroughly dry before roasting. This way they won't steam and will get that nice roasted color.
Other vegan side dishes you will love:
This Brussels sprouts side dish is fantastic with:
- Vegan steaks
- Vegan stuffed acorn squash
- Creamy vegan stroganoff
- Tater tot casserole
- Any holiday dinner - see all my favorite vegan holiday recipes here!
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Roasted Brussels Sprouts with Balsamic Maple Dressing
Ingredients
For the Brussels sprouts:
- 1.5 lb Brussels sprouts, halved (or quartered if large)
- 1 tablespoon Olive oil
- Salt and pepper, to taste
For the maple balsamic dressing:
- ⅓ cup Olive oil
- ¼ cup Dijon mustard
- ¼ Balsamic vinegar
- 2 tablespoons Maple syrup
- ⅛ teaspoon Garlic powder, or 1 small garlic clove, grated or finely minced
- Salt and pepper, to taste
Special equipment
Instructions
Roast the Brussels sprouts:
- Preheat oven to 400F.
- Toss the Brussels sprouts with 1 tablespoon olive oil, spread salt and pepper. Arrange on a large baking sheet cut-side down.
- Roast the brussels sprouts for 10 minutes. Carefully flip the Brussels sprouts and roast on the other side for 5-10 minutes, until cooked to your liking.
Make the maple balsamic dressing:
- In a small bowl, whisk together mustard, olive oil, maple syrup, balsamic vinegar, and garlic powder until combined. Season with salt and pepper to taste (about ⅛ teaspoon each to start).
- Drizzle over warm roasted Brussels sprouts to serve.
Questions? Feedback? I love to hear from you!