These roasted balsamic Brussels sprouts have a delicious crispy texture and sweet, tangy flavor. You'll want to eat them straight off the baking sheet!
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.
Balsamic Brussels Sprouts Recipe Ingredients
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.
Halve the Brussels sprouts, and drizzle them with the oil, balsamic, and honey. Season them with salt and pepper, and toss to coat. Spread them in a single layer on a 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!
Roast at 425°F until tender and golden brown. Depending on the size of your sprouts, the cook time could range anywhere from 20 to 30 minutes.
Season to taste, and toss the Brussels sprouts with the pecans and pomegranates. Garnish with fresh parsley just before serving.
How to Serve Balsamic Brussels Sprouts
Because they’re so simple to make, balsamic roasted Brussels sprouts are a great 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.
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. Check out this post to find 50 more of my favorite holiday sides!
More Favorite Veggie Side Dishes
If you love these oven roasted Brussels sprouts with balsamic, try making one of these vegetables next:
- Green Beans Almondine
- Roasted Carrots
- Citrus Roasted Beets
- Sautéed Mushrooms
- Garlic Mashed Cauliflower
- Mashed Sweet Potatoes
- Maple Roasted Acorn Squash
- Roasted Broccoli
Balsamic Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- 1½ tablespoons balsamic vinegar
- 2 teaspoons honey or maple syrup
- ½ teaspoon sea salt
- Freshly ground black pepper
- ⅓ cup toasted pecan halves
- 2 tablespoons dried cranberries or pomegranate arils
- Fresh parsley leaves, for garnish
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the Brussels sprouts on the baking sheet and drizzle with the olive oil, balsamic, and honey. Sprinkle with the salt and several grinds of pepper, toss to coat, and spread evenly on the baking sheet.
- Roast for 20 to 30 minutes, or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts. Season to taste.
- Transfer to a serving dish and gently toss with the pecans and cranberries. Garnish with parsley and serve.
It’s all ready to take to my daughter & son-in-law’s house. It looks delicious!
I hope everyone enjoyed!
There were no leftovers! It was delicious and looked very festive with the pomegranate arils, parsley, and pecans.
Can I use frozen Brussels Sprouts?
Frozen pomegranate seeds?
Hi Veronica, If you can, I’d recommend using fresh produce for this recipe. The sprouts will get more crispy, and the pomegranates will have a juicier texture.