Side Dish: United States – Roasted Brussels Sprouts with Balsamic and Toasted Almonds
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
10 min
Cook
25 min
Total
35 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 1 / 2 lb (680 g) Brussels sprouts, trimmed and halved 3 tbsp (45 ml) extra-virgin olive oil Salt to taste Freshly ground black pepper to taste 2 tbsp (30 ml) balsamic vinegar 1 tbsp (15 ml) maple syrup 1 / 3 cup (30 g) sliced almonds, toasted
Show original ingredient measurements
1 1 / 2 lb / 680 g Brussels sprouts, trimmed and halved 3 tbsp (45 ml) extra-virgin olive oil Salt to taste Freshly ground black pepper to taste 2 tbsp (30 ml) balsamic vinegar 1 tbsp (15 ml) maple syrup 1 / 3 cup (30 g) sliced almonds, toasted
Instructions
1. Preheat oven to 425°F (220°C). Toss Brussels sprouts with olive oil, salt, and pepper; spread cut side down on a baking sheet. 2. Roast until deeply browned and tender, 20–25 minutes. Whisk balsamic with maple syrup; drizzle over hot sprouts and toss. Scatter with toasted almonds and serve.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 227 kcal
Carbohydrates: 21.5 g
Protein: 7.4 g
Fat: 14.6 g
Saturated fat: 1.8 g
Sugar: 8.3 g
Sodium: 45 mg
Potassium: 734 mg
Calcium: 99 mg
Iron: 2.78 mg
Vitamin A: 65 µg RAE
Vitamin C: 144.5 mg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.