Maple Balsamic Brussels Sprouts

This sweet & tangy sauce elevates Brussels sprouts in a jiffy!
  • 15 min

    To prep

  • Easy


  • 4


  • Calories


  • Salt reduction


  • Seasonality

    Fall, Winter

  • 2 tablespoons olive oil
  • 6 sprigs thyme
  • 5 cups halved brussels sprouts (about 1lb)
  • 3 tablespoons aged balsamic vinegar
  • 2 teaspoons maple syrup
  • 4 teaspoons Yondu
  • 1 small red onion, peeled and sliced
  • 2 tablespoons toasted pecan pieces
  • 2 tablespoons pomegranate seeds


    1. In large skillet, heat oil over medium-high. Add thyme and Brussels sprouts cut side down. Cook until brown, about 5 minutes.
    2. Combine balsamic, maple syrup and Yondu; add to pan with onions. Cook, stirring occasionally, until sauce thickens and sprouts are cooked through, another 5 minutes.
    3. Remove to a serving bowl. Garnish with pecan pieces and pomegranate seeds.

    Use this method instead of the oven to save on time.

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