Balsamic Brussels sprouts are an oven-roasted side dish made with halved Brussels sprouts, garlic, olive oil, and a sweet-tangy balsamic glaze. This recipe focuses on caramelized edges, balanced acidity, and simple ingredients.
A Quick Look at the Recipe
✅ Recipe Name: Balsamic Brussels Sprouts
🕒 Ready In: ~35 minutes
👪 Serves: 4 servings
🍽 Calories: ~220 per serving (estimated)
🥣 Main Ingredients: Brussels sprouts, balsamic vinegar, honey, pecans, pomegranate seeds
📖 Dietary Info: Gluten-free; vegetarian
👌 Difficulty: Easy - roast and drizzle
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The Brussels sprouts are roasted until tender and golden, then tossed with balsamic vinegar and honey for a glossy finish. Toasted pecans and pomegranate seeds add texture and a pop of freshness just before serving.
If you enjoy roasted vegetable sides like this, you might also like our Turnip Greens, Mushroom Stuffed Sweet Potatoes, or Creamed Spinach. These recipes use similar roasting techniques and pair well with weeknight dinners or holiday-style meals.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Balsamic Brussels Sprouts:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Balsamic Brussels Sprouts:
- Recipe Notes & Tips:
- How to Store:
- Balsamic Brussels Sprouts FAQs:
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- Balsamic Brussels Sprouts
Why You'll Love Balsamic Brussels Sprouts:
Sweet and savory balance: Roasted sprouts pair perfectly with tangy balsamic and a touch of honey.
Festive touch: Pomegranate seeds add color and freshness, making it great for holiday tables.
Nutty crunch: Toasted pecans give texture and richness.
Easy yet elegant: Simple prep with gourmet flavor.
Wholesome ingredients: A nutrient-packed side that feels indulgent but is still healthy.
Key Ingredients:
- brussels sprouts. Halved for even roasting. Choose firm, bright green sprouts for the best flavor.
- balsamic vinegar. Use a good-quality vinegar for the richest flavor. A balsamic glaze can also be used for extra sweetness.
- toasted pecans. Toasted for crunch and nuttiness. Walnuts or almonds can also work.
- pomegranate seeds. Add freshness, juiciness, and a pop of color. Dried cranberries can be swapped in if pomegranates aren't available.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make It Vegan: Swap the honey for maple syrup or agave nectar.
- Use Different Nuts: Replace pecans with walnuts, almonds, or pistachios.
- Skip the Pomegranate: Omit or substitute with dried cranberries added after roasting.
- Add Extra Garlic Flavor: Roast whole garlic cloves alongside the Brussels sprouts instead of minced garlic.
- Make It Spicy: Add a pinch of red pepper flakes before roasting for a subtle kick.
How to Make Balsamic Brussels Sprouts:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, and pepper until evenly coated.
- Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and caramelized.
- In a small bowl, whisk together balsamic vinegar and honey. Drizzle over roasted Brussels sprouts and toss to coat.
- Transfer to a serving dish and top with toasted pecans and pomegranate seeds.
Recipe Notes & Tips:
- Cut Brussels Sprouts Evenly: Halving them helps ensure even roasting and better caramelization.
- Roast Cut-Side Down: Placing the sprouts cut-side down encourages browning and crisp edges.
- Add Balsamic After Roasting: Drizzling the balsamic glaze after roasting prevents it from burning in the oven.
- Toast the Pecans First: Lightly toasting the nuts enhances flavor and keeps them crunchy.
- Taste Before Serving: Adjust sweetness or acidity with a little extra honey or balsamic if needed.
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How to Store:
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in a 375°F oven for 8-10 minutes to re-crisp, or reheat in a skillet. Microwave only if needed, the sprouts will soften.
Freezer: Not recommended, as Brussels sprouts lose texture and become mushy after thawing.
Balsamic Brussels Sprouts FAQs:
To make balsamic Brussels sprouts crispy, roast them cut-side down in a hot oven and avoid overcrowding the pan. Adding the balsamic glaze after roasting helps keep the sprouts from getting soggy.
Balsamic vinegar should be added after roasting so it doesn't burn or turn bitter in the oven. Tossing the sprouts with balsamic once they're caramelized keeps the flavor bright.
Balsamic Brussels sprouts can be vegan by swapping honey for maple syrup or another plant-based sweetener.
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Balsamic Brussels Sprouts
Ingredients
- 1 pound brussels sprouts, halved
- 3 garlic cloves, minced
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ cup toasted pecans
- ½ cup pomegranate seeds
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, and pepper until evenly coated.
- Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and caramelized.
- In a small bowl, whisk together balsamic vinegar and honey. Drizzle over roasted Brussels sprouts and toss to coat.
- Transfer to a serving dish and top with toasted pecans and pomegranate seeds.
Nutrition
Notes
- Cut Brussels Sprouts Evenly: Halving them helps ensure even roasting and better caramelization.
- Roast Cut-Side Down: Placing the sprouts cut-side down encourages browning and crisp edges.
- Add Balsamic After Roasting: Drizzling the balsamic glaze after roasting prevents it from burning in the oven.
- Toast the Pecans First: Lightly toasting the nuts enhances flavor and keeps them crunchy.
- Taste Before Serving: Adjust sweetness or acidity with a little extra honey or balsamic if needed.
Yum says
These balsamic Brussels sprouts are so good! They came out perfectly caramelized and the balsamic flavor is just right. I’ll definitely be making these again.