Herb-Roasted Brussels Sprouts with Maple-Balsamic Glaze

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Oven-roasted Brussels sprouts tossed in fresh herbs and finished with a sweet and tangy maple-balsamic glaze for a flavorful side dish. This American-inspired holiday recipe (vegetarian), ready in about 35 minutes, pairs Brussels sprouts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 150 cal/serving

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Ingredients

1 lb trimmed and halved Brussels sprouts
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh thyme leaves
1 tbsp chopped fresh rosemary leaves
2 tbsp maple syrup
1 tbsp balsamic vinegar

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Instructions

Step 1: Preheat oven to 400°F. In a large bowl, toss 1 lb trimmed and halved Brussels sprouts with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp fresh thyme leaves, and 1 tbsp chopped fresh rosemary until evenly coated.
Step 2: Spread Brussels sprouts in a single layer on a baking sheet. Roast in the oven for 20-25 minutes, stirring halfway through, until edges are caramelized and crispy.
Step 3: Meanwhile, whisk together 2 tbsp maple syrup and 1 tbsp balsamic vinegar in a small bowl.
Step 4: Remove Brussels sprouts from oven and immediately drizzle with the maple-balsamic glaze. Toss gently to coat and serve warm.