These Maple Balsamic Roasted Brussels Sprouts are crispy, beautifully caramelized, and full of rich flavors. Elegant enough to be the perfect vegan side dish for your next holiday meal but easy enough to serve on a busy weeknight.
Prep the Brussels Sprouts: Place the Brussels sprouts in a colander and rinse with water. Remove any discolored leaves. For each sprout, chop off the stem then turn and chop lengthwise. Remove any leaves that fall off. Repeat for each Brussels sprout. (for full prep details and photos scroll up to the blog post).
Prep the shallots: For each shallot, cut off the stem and the top. Cut the shallot in half lengthwise, remove the outer skin, and cut each into 2 or 3 strips. (See photos above).
Add the balsamic glaze, maple syrup, mustard, water, and spices to a mixing bowl. Stir to combine. Add the Brussels sprouts to the mixing bowl and stir until the sauce evenly coats all of the Brussels sprouts.
Spread the Brussels sprouts on a lined baking sheet. Place each sprout cut side down and remove any excess leaves. Add the shallots to the baking sheet. Try not to crowd the baking sheet as this will cause the vegetables to steam rather than roast.
Place the baking sheet in the oven and roast for 20 minutes, or until the Brussels sprouts and nicely browned and crispy.
Garnish with Vegan Bacon Bits or Vegan Parmesan (optional). Serve and enjoy right away.