Balsamic Brussels Sprouts are a delightful blend of caramelized edges and tender centers, making them a standout side dish. The rich, tangy balsamic glaze enhances their natural sweetness, creating a flavor profile that’s both bold and balanced. With just 10 minutes of prep and 30 minutes of cooking, this recipe is as simple as it is satisfying.
Each bite offers a perfect harmony of textures—crispy on the outside, soft on the inside—paired with a glossy, savory-sweet finish. These sprouts are not only a feast for the taste buds but also a nutritious addition to any meal. Whether you’re a Brussels sprouts enthusiast or a skeptic, this dish is sure to win you over with its irresistible charm.
What You’ll Need?
- 1 pound Brussels sprouts, trimmed and halved (ensure they’re similar in size for even cooking)
- 2 tablespoons extra-virgin olive oil (or avocado oil as a substitute)
- 1½ tablespoons balsamic vinegar (use aged balsamic for a richer flavor)
- 2 teaspoons honey or maple syrup (maple syrup works for a vegan option)
- ½ teaspoon sea salt (adjust to taste)
- Freshly ground black pepper (to taste)
- ⅓ cup toasted pecan halves (substitute with walnuts if preferred)
- 2 tablespoons dried cranberries or pomegranate arils (for a sweet-tart contrast)
- Fresh parsley leaves, for garnish (optional but adds a pop of color)
How to Make It?
- Preheat the oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
- Prepare the Brussels sprouts: Place the halved Brussels sprouts on the baking sheet. Drizzle with olive oil, balsamic vinegar, and honey (or maple syrup). Sprinkle with sea salt and several grinds of black pepper. Toss to coat evenly.
- Arrange for roasting: Place the Brussels sprouts cut side down in a single layer, leaving a little space around each one to ensure they roast instead of steam.
- Roast: Place in the preheated oven and roast for 20 to 30 minutes, or until the sprouts are tender and golden brown around the edges. (Smaller sprouts may cook faster, so check at the 20-minute mark.)
- Season to taste: Once roasted, taste and adjust seasoning with additional salt or pepper if needed.
- Add the finishing touches: Transfer the roasted Brussels sprouts to a serving dish. Gently toss with the toasted pecans and dried cranberries (or pomegranate arils). Garnish with fresh parsley leaves for a vibrant finish.
- Serve: Enjoy warm as a side dish or a flavorful addition to your meal!
Perfect Pairings: Serving Suggestions
These Balsamic Brussels Sprouts are a versatile side dish that pairs beautifully with roasted chicken, grilled salmon, or even a hearty grain bowl. For a festive touch, serve them alongside a holiday roast or as part of a vegetarian spread. They also make a great addition to a charcuterie board for a pop of color and flavor!
Mix It Up: Recipe Variations
Want to switch things up? Try adding crumbled goat cheese or feta for a creamy twist, or swap the pecans for walnuts or almonds. For a savory kick, sprinkle with crispy bacon bits or a pinch of red pepper flakes. If you’re feeling adventurous, drizzle with a balsamic glaze for extra richness.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread the Brussels sprouts on a baking sheet and warm in a 350°F oven for 5-10 minutes, or microwave in 30-second intervals until heated through. Avoid overcooking to maintain their texture and flavor.
Time-Saving Hacks
Short on time? Prep the Brussels sprouts the night before by trimming and halving them, then store in a sealed container in the fridge. You can also toast the pecans ahead of time. When ready to cook, simply toss everything together and roast—easy and efficient!
Equipment Essentials
A sturdy baking sheet and parchment paper are key for even roasting and easy cleanup. If you don’t have parchment paper, lightly grease the baking sheet to prevent sticking. A sharp chef’s knife will make trimming and halving the Brussels sprouts a breeze.
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 and toss to coat. Arrange the Brussels sprouts cut side down in a single layer, leaving a little space around each one.
- 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.