A balsamic Brussels sprouts recipe was one of our first-ever posts on Love & Lemons (10+ years ago now!), so I’ll always have a soft spot for this classic side dish. I wanted to share a new, updated version of it this fall because it’s such a good one to have in your back pocket during the holiday season. Balsamic Brussels sprouts are no harder to make than regular roasted Brussels sprouts, but the addition of the vinegar and a little honey really gives them restaurant-quality flavor. They’re sweet, tangy, caramelized, and crisp around the edges. I love to toss them with pecans, parsley, and bursty pomegranates for more of a composed side dish, but they’re equally tasty straight off the baking sheet.
What You’ll Need to Make Balsamic Brussels Sprouts
Here’s what you’ll need to make this balsamic Brussels sprouts recipe:
Brussels sprouts, of course! Look for sprouts that are firm and vibrant green. Trim off the tough ends and remove any loose outer leaves before you get going on the recipe. Balsamic vinegar – It gives the sprouts amazing tangy flavor. Honey or maple syrup – It helps the vinegar caramelize into a gorgeous balsamic glaze. Its sweetness also offsets the slight bitterness of the Brussels sprouts and the acidity of the balsamic. Extra-virgin olive oil – It adds rich flavor and ensures that the sprouts become browned and tender as they bake. Pecans – I love their crunch against the tender Brussels sprouts. Pomegranate seeds – A sweet and tangy accent for the sweet and tangy sprouts. Dried cranberries are great here too. Parsley – Its fresh flavor brightens the final dish. And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Roast Balsamic Brussels Sprouts
You can find the complete recipe with measurements at the bottom of this post, but for now, here’s a step-by-step overview of how it goes: First, prep the Brussels sprouts. Trim off the tough ends and remove any loose outer leaves. Halve the Brussels sprouts, and place them on a large sheet pan lined with parchment paper. Next, add the seasonings. Drizzle the sprouts with the oil, balsamic, and honey. Season them with salt and pepper, and toss to coat. Spread them in a single layer on the sheet pan.
Tip: I like to arrange my sprouts with the flat sides down so that they brown underneath while the leaves crisp up on top!
Then, roast at 425°F until the sprouts reach tender, golden brown perfection. Depending on the size of your sprouts, the cook time could range anywhere from 20 to 30 minutes. Finally, season to taste, and mix the Brussels sprouts with the pecans and pomegranates. Garnish with fresh parsley just before serving. So easy!
Serving Suggestions
Because they’re so simple to make, balsamic roasted Brussels sprouts are a great veggie side dish for any fall or winter meal. Serve them alongside a quick pasta like Fettuccine Alfredo or Spaghetti Aglio e Olio on a weeknight, or pair them with Creamy Mushroom Polenta on a weekend when you have more time to cook.
Toss the crispy sprouts with grated garlic after roasting. Top them with grated Parmesan cheese. Sprinkle them with fresh herbs like rosemary or thyme instead of parsley. Replace the pecans with toasted walnuts.
Let me know what variations you try! I also love to serve this recipe at holidays like Thanksgiving and Christmas. It’s fantastic with classics like
mashed potatoes, green bean casserole, sweet potato casserole, mac and cheese, and more.
If you want more veggies to round out the meal, try my mashed cauliflower or green beans almondine!
More Favorite Brussels Sprouts Recipes
If you love these oven roasted Brussels sprouts with balsamic, try making one of these Brussels recipes next:
Roasted Brussels Sprouts Sautéed Brussels Sprouts Shaved Brussels Sprout Salad Roasted Vegetables Wild Rice Pilaf
Looking for more holiday recipe ideas? Check out these 50 Thanksgiving Side Dishes!
