Make Brussels Sprouts (and More) Sparkle With Easy Drizzle


Thanksgiving fact: People usually either adore or loathe Brussels sprouts. I’m in the love ‘em group, especially when the Brussels sprouts are roasted.

A few years ago, during one of my stints in Weight Watchers, I found a wonderful recipe for roasted Brussels sprouts topped with a deeply flavored, sweet and tangy drizzle.

I make it on holidays, adding toasted nuts for a more festive presentation.

(Note: If you think Brussels sprouts are the worst thing ever😒 the drizzle also can be used on roasted green beans.)

The drizzle is a mix of balsamic vinegar and real maple syrup, cooked to a syrupy consistency. Yes, maple syrup is loaded with sugar and balsamic vinegar has a little sugar also. However, this a time when added sugar doesn’t bother me.

Here’s why:

Brussels sprouts are a nutrition bonanza –  low calorie, high fiber and loaded with vitamin C.  If I pile delicious, lightly drizzled Brussels sprouts on my plate, I will have much less room for the true offenders  – the mashed potatoes, dressing, homemade rolls and corn casserole.

It’s a tasty way to reduce some carbs and sugar, with no feeling of deprivation.

Using roasted green beans instead? They, too, are low calorie, high in vitamin C and fiber.  Green beans are filling and also will take up valuable real estate on your plate.

Whatever you eat on Thanksgiving – enjoy the holiday!


Brussels Sprouts with Maple-Balsamic Drizzle

Prep Time 10 minutes
Cook Time 20 minutes


  • 3 Tbsp balsamic vinegar
  • 2 Tbsp maple syrup
  • 2 Tbsp olive oil extra virgin
  • 2 1/4 Tsp kosher salt divided
  • 1/4 Tsp freshly ground pepper
  • 2 lbs Brussels sprouts halved if large. Fresh green beans can be substituted.
  • 1/3 Cup coarsely chopped walnuts, toasted optional. If using green beans, substitute slivered almonds.


  • Preheat oven to 450F
  • Line large baking sheet with parchment paper. Put Brussels sprouts on sheet, separating as much as possible.
  • Mix olive oil with 2 teaspoons salt and pepper. Pour seasoned oil over Brussels sprouts, toss well.
    Roast Brussels sprouts about 10 minutes. Then take pan out, stir and rotate pan, and put pan back in oven.
    In about 7 minutes, check Brussels sprouts; they are done when brown and fork tender. Be careful not to overcook or they will be mushy. (If roasting green beans, cooking time will be shorter.)
    Remove from pan and place in serving dish.
  • While Brussels sprouts are roasting, make drizzle by putting maple syrup, balsamic vinegar and 1/4 tsp kosher salt into small saucepan.
    Set pan over medium high heat. Boil, stirring frequently, until mixture is thick and syrupy, about three minutes.
  • To serve, top Brussels sprouts with toasted nuts, then drizzle with sauce.
Tried this recipe?Let us know how it was!










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