Maple-Balsamic Roasted Brussels Sprouts and Spiralized Onions

Maple-Balsamic Roasted Brussels Sprouts and Spiralized Onions

Better late than never, I say! Today, I’m sharing the easiest Thanksgiving side dish that...

Better late than never, I say!

Today, I’m sharing the easiest Thanksgiving side dish that your family and friends will LOVE – it’s only four-ingredients, it’s spiralized, and the end result is the most flavorful, perfectly crispy and tender Brussels sprouts.

If you’re like me and do everything last-minute, make this dish and all will be saved!

Also, I’m sharing my Thanksgiving menu with all of you (Lu and I are hosting Thanksgiving this year!) as well as some exciting upcoming Black Friday/Cyber Monday deals on the Inspiralizer!

Brussels sprouts are my favorite – I always order them when I’m at a restaurant, especially if they say somewhere in the recipe description “glazed” or “crispy”. That’s the way Brussels should always be when you’re eating them whole or halved: crispy on the outside, tender on the inside, and glazed with flavor.

These sprouts are so easy to make – and they happen all in the oven. They can be made in advance and then popped in the oven or in a skillet to re-warm them later in the day. The spiralized onions give the sprouts that extra aromatic kick, but if you want to skip the onions, try using spiralized sweet potatoes instead.

In the end, I added some chopped pecans for crunch, but that’s totally up to you – add pecans, pomegranates, toasted almonds, pepitas, goat cheese, any extra garnishes to add flavor and color!

I’ll be certainly making these sprouts this Thanksgiving, along with the following:


There’s a mixture of traditional and healthy alternatives in this meal. For instance, I’ll load up on Cauliflower Mash, Sweet Potato Wedges, and the Quinoa & Butternut Squash Salad and have a taste of the “other” stuff. It’s all about balance – and having healthier options to load up on is crucial.

Happy Thanksgiving!

Black Friday & Cyber Monday Deals

Mark your calendar! This Friday will start the three-day weekend sale on the Inspiralizer!

On our website, starting on Black Friday (11/25) all the way through to 11:59pm EST on Cyber Monday (11/28), the Inspiralizer will be 20% off – no discount code needed!

If you prefer to purchase on Amazon, the Inspiralizer will be on sale on Black Friday only, 20% off! Click here to purchase on Amazon.

However you decide to purchase, I hope you take advantage of this extended sale! The Inspiralizer is such a great holiday gift, and of course, the cookbooks make the gift even better, providing recipes to go along with the tool!

Thank you for all your support – and I hope you Inspiralize someone this holiday season!!

Learn how to spiralize onions with this tutorial video and make sure you subscribe to our YouTube channel for more spiralizing inspiration:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 5 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Maple-Balsamic Roasted Brussels Sprouts and Spiralized Onions

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4


  • 1 pound Brussels sprouts
  • 2 tablespoons + 2 teaspoons extra virgin olive oil divided
  • 1 tablespoon pure maple syrup
  • 1 tablespoon balsamic vinegar
  • kosher salt
  • freshly cracked pepper
  • 2 large red onions
  • 2 tablespoons chopped pecans to garnish (optional)


  • Preheat the oven to 400 degrees. Take out two baking sheets.
  • Slice off the tough ends of the Brussels sprouts and pull off any yellow outer leaves. Slice them in half. In the bottom of a medium mixing bowl, add 2 tablespoons of the olive oil, all of the maple syrup and balsamic. Stir to combine and add in the Brussels sprouts. Season with salt and pepper and toss again to combine.
  • Transfer the seasoned Brussels sprouts to one of the baking sheets and roast for 30 to 35 minutes, until crisp on the outside and tender on the inside. Shake the pan every 15 minutes to brown the sprouts evenly.
  • Meanwhile, peel and spiralize the onions with Blade A. Place the onion noodles in the same large bowl used to toss the sprouts and drizzle with remaining oil (two teaspoons.) Season generously with salt and pepper and add them to the other baking sheet, trying not to overcrowd the noodles (the noodles will steam instead of roast if they’re overlapping.) Bake alongside the Brussels sprouts for 20 minutes or until cooked through and beginning to crisp, shaking the pan once to make sure the noodles cook.
  • Toss the finished Brussels and onion noodles together and serve with an extra pinch of kosher salt, for an extra salty kick. Garnish with pecans if desired.

Maple-Balsamic Roasted Brussels Sprouts and Spiralized Onions

with love, Ali

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Recipe Rating


  • Oh wow! This was a knockout post for me! I made your spiralized sweet potato, chicken sausage and corn recipe last night, and it was delicious!! But my "other brand spiralizer" was giving me fits trying to do the sweet potato!!! I told my husband I hoped you had yours on sale soon and I was going to send you a message to ask!!! YAY!! Also, I was looking for a brussel sprouts recipe to make for Thursday...and here it is! Happy Holidays to you and your family and thanks so much for all you do for us :)
    • Yay! I'm so happy I shared this recipe then! Happy holidays to you and yours as well, Gail!
  • I will absolutely make this one. It looks and sounds fabulous! Thanks, and Happy Thanksgiving!
    • Carol, thank you - happy Thanksgiving to you and your family!
  • OMG - bringing brussels as a side for a Thanksgiving of 25 people...this is going to be such a hit! Thanks for sharing11
  • What if I omit the onions? Do you think it will taste as good?
    • Yes, of course - but the onions give it that extra flavor!
  • This recipe looks so delicious! Can't wait to try it.
  • Going to try these tonight with spiral ham. Re nutritional info, it would be so helpful for those of us who are diabetic if the fiver and carb info could be included with the WW points. I love skinnytaste because they provide that info routinely.
    • Patti, we always include that info, but we're having technical difficulties with our site right now, so we can't update it! Thanks for your patience.
      • I do not see the calorie count also. Pleasee continue to show this with your recipes. It is so helpful.
  • Dear Ali, these were a huge hit at my Thanksgiving table. It is fantastic to have a new tradition to add to my favorites! Thank you!
  • oh my gosh, this was divine! i have to admit, i had everything on hand besides red onion, so I threw in some shallots with the brussles...sadly making this not inspiralized! but it was still amazing!
  • I made these for my small family Thanksgiving and it was a huge hit!! No leftovers here! Thanks for the great recipe, Ali!
  • Made this for Christmas dinner. It was really good, however, I felt there should make been less onions (and I'm a big onion fan). Maybe my big red onions were bigger than you meant, but the Brussels sprouts seemed to get lost. My mother said to add them all, but I think it would have been better if I'd gone by your picture. You were so right about the onions steaming if they are overcrowded. Everything was all eaten, so they obviously still tasted good.
    • We're so happy you made this! Thank you for your feedback!