Roasted Brussels Sprouts with Balsamic Vinegar & Maple Syrup

by: Sylvie Fulson  /  Copy Editor, Copywriter, Plant-Based Cook, Wife, Mom

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These roasted Brussels sprouts with balsamic vinegar and maple syrup (Rosenkohl mit Balsamico-Essig und Ahornsirup) are so quick and easy to prepare, yet so delicious! This may just be your new favorite go-to recipe for roasted frozen Brussels sprouts.

Yep, you read that right. I use frozen Brussels sprouts for this recipe. No washing or trimming - what a time-saver! And they turn out perfectly and deliciously crispy every time.

I actually didn’t realize you could roast frozen veggies until one day I wondered about it, googled it, and sure enough you could put frozen veggies directly into a hot oven and they taste just as good as using fresh.

Which is awesome, ‘cause using frozen veggies is a real time-saver and they are just as nutritious as fresh ones.

And while I’ve always loved roasting Brussels sprouts before, I did not enjoy washing, and trimming and cutting them in half or quarters, depending on their size.

So I was delighted when I tried roasting frozen ones with spectacular results. If you can find baby Brussels sprouts, even better! The smaller they are, the more tender and flavorful they are.

Another vegan roasted Brussels sprouts recipe?

Oma Gerhild does have a recipe for vegan roasted Brussels sprouts, if you omit the bacon. Brussels sprouts roasted with olive oil, salt, and pepper are so stinkin’ good! (No pun intended, haha!)

But when I made the decision a while back to cut out oil from my diet, my heart sank at the thought of no longer eating roasted veggies. I didn’t know at the time that I could still roast veggies, including Brussels sprouts, without oil, with delicious results.

And then this yummy oil-free recipe was born. The combination of tangy balsamic vinegar and maple syrup coats this traditional German vegetable in a wonderful glaze that is sweet and tangy, and helps roast these little green gems to crispy perfection.

My taste buds are going crazy just thinking about it! This is officially my favorite way to eat this little green veggie.

My 6-year-old son also loves these balsamic Brussels sprouts and often asks for seconds when we have them for dinner. They also make a delicious snack! I could eat them like candy. And I do.

A note about roasting frozen Brussels sprouts

I’ve noticed some like to put their prepared baking sheet in the oven while it preheats so that the baking sheet gets nice and hot. Once the oven is ready, they put their prepared frozen Brussels sprouts (or other frozen veggies) directly onto the hot baking sheet and then back in the oven to roast.

The idea is that the hot baking sheet defrosts the veggies quicker and makes them crispier. I have not tried this method, and my veggies always turn out crispy without that extra step. But since putting the baking sheet in the oven does not require any extra effort, it might be worth trying and comparing.

Also, if you can find baby Brussels sprouts, even better! The smaller they are, the more tender and flavorful they are.

Oma says:

One of our favorite vegetables are Brussels sprouts. When Sylvie told me about her easy recipe using FROZEN sprouts, I was intrigued. Adding the balsamic vinegar ... oh YES!!! 

Now, we have a new favorite to add to our collection! In fact, they would make a perfect addition to our Thanksgiving table or as a Christmas side dish.

How to roast frozen Brussels sprouts

Start by gathering the five simple ingredients this recipe calls for: frozen Brussels sprouts, balsamic vinegar, maple syrup, salt, and pepper.

In a large bowl, combine equal parts balsamic vinegar and maple syrup. I use one tablespoon each.

Cut Brussels sprouts in half.

Add cut Brussels sprouts to the balsamic vinegar and maple syrup mixture and stir until the Brussels sprouts are evenly coated. I like to use my hands!

Spread Brussels sprouts evenly onto the prepared baking sheet, sprinkle generously with salt and pepper, and place in 400 degree oven.

Remove from oven when Brussels sprouts are nice and golden brown, about 20 minutes or so, and enjoy!

Ready to make these Easy Roasted Brussels Sprouts?

Print Recipe

Roasted Brussels Sprouts with Balsamic Vinegar & Maple Syrup

Take your roasted Brussels sprouts to the next level with the tanginess of balsamic vinegar and the sweet flavor of maple syrup. They make a perfect side dish for weeknight dinners or your next holiday meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings:

Makes 3 - 4 servings

Ingredients:

• 1 (around 1 pound [500 gram]) bag frozen Brussels sprouts
• 1 tablespoon (15 milliliter) balsamic vinegar
• 1 tablespoon (15 milliliter) pure maple syrup
• salt & pepper

Instructions:

1. Heat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Remove frozen Brussels sprouts from the freezer and let them sit for a few minutes to thaw slightly.
3. Meanwhile, add balsamic vinegar and maple syrup to a large bowl and stir to combine.
4. Using a sharp knife, cut Brussels sprouts in half, discarding any loose outer leaves, and add to vinegar and syrup mixture. Stir until Brussels sprouts are evenly coated. (I like to use my hands.)
5. Spread the Brussels sprouts out in a single layer on prepared baking sheet. If time allows, lay them flat side down. Pour any remaining vinegar/syrup mixture over Brussels sprouts. Sprinkle with salt and pepper.
6. Roast in oven for 20 minutes or until Brussel sprouts are golden brown.

Notes/Hints:

• This recipe works with fresh Brussels sprouts as well.
• It's a good idea to let them sit out for a few minutes before cutting into them.
• You can leave Brussels sprouts whole, but you’ll have to increase roasting time.
• Store leftovers in an airtight container. They are just as delicious the next day!
• Want to use oil? Make Oma's Brussels sprouts but omit the bacon to keep it vegan.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

11.03.2021 revision update

Need that “all’s good with the world” feeling? Comfort food will do that. Get your copy of Oma's German favorites in her Comfort Foods e-Cookbook.

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

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Roasted Brussels Sprouts with Balsamic Vinegar & Maple Syrup

By Sylvie Fulson

These roasted Brussels sprouts with balsamic vinegar and maple syrup are so delicious! This may just be your new favorite go-to recipe for roasted FROZEN Brussels sprouts.

Ingredients: frozen Brussels sprouts, balsamic vinegar, maple syrup, seasonings,

For the full recipe, scroll up ...

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More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.