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 very first Love & Lemons posts (10+ years ago now!), so I’ll always have a soft spot for this classic side dish. I wanted to share a new and updated version of this this fall because it’s great to have in your back pocket during the holiday season.
Balsamic Brussels sprouts are no more difficult to make than regular roasted Brussels sprouts, but adding vinegar and a bit of honey really gives them that restaurant-quality flavor. They are sweet, tangy, caramelized, and crispy on the edges. I love tossing them with pecans, parsley, and bursty pomegranate for more of a composed side dish, but they’re equally delicious right 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 buds that are firm and vibrant green. Cut off the tough end and remove any loose outer leaves before you continue with the recipe.
- Balsamic vinegar – It gives the sprouts a wonderful tangy taste.
- Honey or maple syrup – This 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 – This adds a rich flavor and ensures that the sprouts turn brown and tender during cooking.
- Pecans – I love their crunch against the soft Brussels sprouts.
- Pomegranate seeds – A sweet and tangy accent for sweet and tangy sprouts. Dried cranberries are also great here.
- Parsley – Its fresh flavor enhances the final dish.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Split the Brussels sprouts, and drizzle them with 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 edges on the bottom so they brown on the bottom while the leaves are crispy on top!
Roast at 425°F until tender and golden brown. Depending on the size of your sprouts, the cooking time can be from 20 to 30 minutes.
Season to taste, and toss the Brussels sprouts with the pecans and pomegranate. Garnish with fresh parsley 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 with a quick pasta like Fettuccine Alfredo o Spaghetti Aglio and Olio on a weeknight, or pair them up Creamy Mushroom Polenta on a weekend when you have more time to cook.
I also love to serve this recipe around holidays like Thanksgiving and Christmas. It is incredible in classics like mashed potatoes, green bean casserole, sweet potato casserole, mac and cheese, etc. Look this post to find 50 more of my favorite holiday pages!
More Favorite Veggie Side Dishes
If you love oven roasted Brussels sprouts with balsamic, try making one of these vegetables next:
Balsamic Brussels Sprouts
This balsamic Brussels sprouts recipe is one of our favorite ways to cook Brussels sprouts! They become soft and caramelized in the oven, and the vinegar and honey add a deliciously sweet and aromatic flavor.
- 1 pound Brussels sprouts, cut and divided
- 2 spoon extra-virgin olive oil
- 1½ spoon balsamic vinegar
- 2 teaspoon honey or maple syrup
- ½ teaspoon sea salt
- Freshly ground black pepper
- ⅓ cup toasted pecan halves
- 2 spoon dried cranberry or pomegranate arils
- Fresh parsley leaves, for decoration
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Place Brussels sprouts on baking sheet and drizzle with olive oil, balsamic, and honey. Sprinkle with salt and a few grinds of pepper, mix, and spread evenly on the baking sheet.
- Roast for 20 to 30 minutes, or until tender and golden brown around the edges. The exact time depends on the size of your sprouts. Season to taste.
- Transfer to a serving dish and gently toss in the pecans and cranberries. Garnish with parsley and serve.