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Maple Balsamic Brussels Sprouts and Potatoes
The Fitchen

Maple Balsamic Brussels Sprouts and Potatoes

5 from 5 votes
This honey balsamic brussels sprouts and potatoes recipe is oven roasted side dish perfection. The brussels and potatoes are tossed in a mixture of maple, balsamic vinegar, stoneground mustard, and olive oil.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 Serves 6-8 as a side
Course: Side Dish
Cuisine: American
Calories: 265
Ingredients Method

Ingredients
  

  • 4 cups brussels sprouts halved
  • 4 cups potatoes chopped
  • 3 Tablespoons balsamic vinegar
  • 3 Tablespoons stoneground mustard
  • 3 Tablespoons olive oil
  • 1 Tablespoon maple syrup
  • 1 Tablespoon fresh rosemary
  • 1 Tablespoon fresh thyme
  • 2 teaspoons black pepper
  • 1/2 teaspoon sea salt

Method
 

  1. Prepare sprouts and potatoes. Chop the stem off the brussels sprouts and remove outer leaves. Chop in half and rinse thoroughly. Set aside to dry. Chop potatoes to the same size as brussels sprout halves.
  2. Preheat oven to 375º and line two baking sheets with parchment paper.
  3. Spread brussels sprouts on one sheet and potatoes on the other.
  4. Whisk together balsamic, mustard, olive oil, maple syrup, herbs, pepper, and salt. Pour half over the brussels sprouts and half over the potatoes. Mix them up to coat evenly.
  5. Place the potatoes in the oven and bake 10 minutes. After 10 minutes have passed, add brussels sprouts and cook 30-40 minutes until everything is tender.