This 2-Ingredient Glaze Will Make Basic Roasted Brussels Sprouts Your Favorite Fall Dish

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Autumn brings with it the start of Brussels sprout season, and, honestly, we couldn't be more excited. Once upon a time, these veggies were potentially controversial, with lots of '80s and '90s babies absolutely loathing their bitter taste. In recent history, however, Brussels sprouts have been genetically engineered to taste better and have a longer shelf life, both of which are objectively wins. Nowadays, we go crazy for sprouts roasted in the oven or air fryer (which is the key to quick, crispy Brussels sprouts) and served alongside a delicious fall family dinner. Whether you've baked a cottage pie or picked up a golden rotisserie chicken at the grocery store, Brussels sprouts are the greens you want on your fall table.

Brussels sprouts are delicious when roasted to crunchy perfection with just olive oil, S&P, and maybe some Parm, but what if we told you that there were two pantry ingredients you already have that would make the ideal glaze for your side dish? You only need to mix up balsamic vinegar and maple syrup to make a sweet side dish that will have your loved ones fighting over the last few sprouts on the serving plate! Simply mix the maple syrup and balsamic in a bowl — the exact ratio is up to you, but half and half is a good place to start — and baste the mixture onto your sprouts, which have been previously cut in half and set face-down on a prepped baking sheet. Season as you'd like — thyme really makes this concoction sing — and roast until they get crispy.

Because this is a very basic dish, it helps if you use good-quality ingredients. Fresh Brussels sprouts are preferred for roasting, as they will have the best texture. If you know how to store Brussels sprouts in the freezer the right way, you can avoid sogginess, but that's not always a guarantee. If you are hand-selecting sprouts at the store, look for tightly curled leaves that are mostly green, without spots or discoloration. The stems should be dry without being wizened. Smaller sprouts will yield a sweeter flavor, which is likely what you want for this particular preparation.

Also ensure that you choose the right maple syrup and balsamic vinegar — though that doesn't mean you need to break the bank. Costco, for example, sources its Kirkland Signature Aged Balsamic Vinegar from Modena, Italy, and it's widely considered to be a good product. When choosing your maple syrup, don't grab the stuff you'd use on pancakes — that's generally a light syrup by grade, while a dark maple syrup will provide a more robust flavor that really lights up your taste buds when roasted. Feel free to thin your maple balsamic mixture out with some nice olive oil if it's too viscous for smooth basting. For a creamy, cool, tangy finish, consider sprinkling crumbled Gorgonzola cheese over your Brussels sprouts before serving. Italians know that this close relative of blue cheese is the perfect match for sweet vinegar.