Maple Balsamic Brussels Sprouts Recipe Header

There are so many reasons to add Brussels Sprouts to your weekly meal rotation. They’re chock full of antioxidants. And one cup of Brussels Sprouts has more than 150% of the minimum daily target of vitamin C (great for improving vision and stimulating collagen) and also 250% of the recommended daily target of vitamin K (optimal for bone health). I think most people shy away from Brussels Sprouts. I’d argue it’s because they’ve never tasted these Maple Balsamic Brussels Sprouts.

Maple Balsamic Brussels Sprouts Recipe

The most delicious way to prepare Brussels Sprouts is to roast them. But, I’ve tried 100% oven roasting with less than appealing results. I found if you pan fry them in a cast iron skillet first and then transfer them to the oven to roast, they turn out perfect.


Brussels Sprouts – 1 lb.

Olive Oil – 4 T

Minced Garlic – 5 cloves

Maple Syrup – 1 T

Balsamic Vinegar – 2 T

Sea Salt – 1 tsp.


Preheat oven to 400. Trim + slice Brussels Sprouts.

Heat oil in cast iron skillet over medium. Place Brussels Sprouts in skillet, cut side down. Add garlic and sprinkle with salt. Cook until brown.

Transfer skillet to oven for approximately 20 minutes.

Toss in maple syrup and balsamic mixture.

Maple Balsamic Brussels Sprouts Recipe

This Maple Balsamic Brussels Sprouts Recipe tastes amazing.

And studies show eating two cups of Brussels Sprouts per day can slash cellular damage by 30%.

They have the anti-inflammatory power to help fend off type 2 diabetes, rheumatoid arthritis and IBS.

With four grams of fiber per two cups of cooked Brussels Sprouts, they help regulate blood sugar and insulin levels, support digestive health and help feed healthy gut bacteria.

Veggie recipes that satisfy everyone in the family are not easy to come by. For a long time broccoli and peas were the beginning and end of my boys’ veggie adventure. Until this golden Maple Balsamic Brussels Sprout Recipe came along.

Now, Brussels Sprouts are on heavy rotation at our house. Everyday I’m brusselin’, yo. -xo

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