Balsamic Brussels Sprouts Recipe – Love and Lemons

These roasted balsamic sprouts have a delicious crunchy texture and a sweet, tangy taste. You want to eat them right off the griddle!

Balsamic Brussels sprouts

A Balsamic Sprouts recipe was one of our very first posts on Love & Lemons (over 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 so good to have in your back pocket during the holidays.

Balsamic Brussels sprouts are no more difficult to make than regular roasted Brussels sprouts, but the addition of the vinegar and a little honey really gives them a restaurant-quality flavor. They are sweet, spicy, caramelized and crunchy on the edges. I like to toss them with pecans, parsley, and pomegranates for a more curated side dish, but they’re just as delicious straight off the griddle.

Balsamic Brussels sprouts recipe ingredients

Balsamic Brussels Sprouts Recipe Ingredients

Here’s what you need to make this balsamic sprouts recipe:

  • Brussels sprouts, naturally! Look for sprouts that are firm and vibrant green. Cut off the tough ends and remove any loose outer leaves before starting the recipe.
  • Balsamic vinegar – It gives the sprouts a great spicy taste.
  • Honey or maple syrup – It helps caramelize the vinegar into a beautiful balsamic glaze. The sweetness also offsets the slight bitterness of the Brussels sprouts and the acidity of the balsamic.
  • Extra virgin olive oil – It adds a rich flavor and causes the sprouts to brown and soften during baking.
  • pecans – I like their crunch against the tender Brussels sprouts.
  • pomegranate seeds – A sweet and spicy accent for the sweet and spicy sprouts. Dried cranberries are also great here.
  • Parsley – The fresh taste brightens up the final dish.
  • And salt and pepper – To make all the flavors pop!

Find the full recipe with measurements below.

Brussels sprouts on baking tray with vinegar, olive oil and maple syrup

Halve the Brussels sprouts and drizzle with the oil, balsamic vinegar and honey. Season them with salt and pepper and toss them around. Spread them in a single layer on a baking sheet. Tip: I like to arrange my Brussels sprouts flat side down so they brown on the bottom and the leaves get crispy on top!

Roast at 425°F until soft and golden brown. Depending on the size of your sprouts, the cooking time can range from 20 to 30 minutes.

Season to taste and mix the Brussels sprouts with the pecans and pomegranates. Garnish with fresh parsley just before serving.

Roasted Brussels sprouts with balsamic vinegar

How to serve balsamic sprouts

Because they’re so easy 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 like to serve this recipe on holidays like Thanksgiving and Christmas. It’s fantastic with classics like mashed potatoes, green beans, sweet potato casserole, mac and cheese, and more. Check out this post to find 50 more of my favorite holiday sides!

Balsamic Brussels sprouts recipe

More favorite vegetarian side dishes

If you love these oven-roasted Brussels sprouts with balsamic vinegar, try making one of these veggies:

Balsamic Brussels sprouts

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Serves 4

This balsamic Brussels sprout recipe is one of our favorite ways to cook Brussels sprouts! They soften and caramelize in the oven, and the vinegar and honey add a delicious sweet and tangy flavor.

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tablespoons extra virgin olive oil
  • tablespoons balsamic vinegar
  • 2 teaspoons honey or maple syrup
  • teaspoon sea ​​salt
  • Freshly ground black pepper
  • cup roasted pecans
  • 2 tablespoons dried cranberries or pomegranate seeds
  • Fresh parsley leaves, for garnish
  • Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • Place the Brussels sprouts on the baking tray and drizzle with the olive oil, balsamic vinegar and honey. Sprinkle with salt and pepper several times, toss and spread evenly on the baking tray.

  • Roast for 20 to 30 minutes, or until soft and golden brown around the edges. The exact timing will depend on the size of your sprouts. Season.

  • Transfer to a serving bowl and gently toss with the pecans and cranberries. Garnish with parsley and serve.

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