Balsamic Brussels Sprouts
This Balsamic Brussels Sprouts recipe features brussels sprouts coated and roasted to a golden brown perfection, then drizzled with a balsamic and honey mixture. This great side dish, with its red and green colors, will look perfect on your next Christmas or Thanksgiving table.
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A delicious side dish, this is easily made with a couple bowls and a sheet pan. Even though it is straight forward, these delicious brussels sprouts are packed with a ton of different flavors. The pecans provide a natural hint of sweetness and nutty flavor. Pomegranate seeds give it a pop of red color while also lending its sweet, tangy flavor.
Make sure that you slice the brussels sprouts in half before roasting. Halved brussels sprouts will ensure that everything cooks evenly, and provides more surface area for the wonderful glaze. This is an easy recipe to customize, too. Add more or less honey to adjust sweetness. You can also give it a squirt of fresh lemon juice to introduce some more tang.
Serve this as a Thanksgiving or Christmas dinner side. Even though it has festive colors, this is a great side dish any time of the year! Pair it with a roast chicken or turkey for a cozy, filling meal.
Why You’ll Love This Recipe:
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.
Ingredients to Make Balsamic Brussels Sprouts:
- brussels sprouts. Halved for even roasting. Choose firm, bright green sprouts for the best flavor.
- garlic cloves. Freshly minced garlic roasts alongside the sprouts for aromatic depth.
- balsamic vinegar. Use a good-quality vinegar for the richest flavor. A balsamic glaze can also be used for extra sweetness.
- olive oil. Helps caramelize the sprouts while keeping them tender inside.
- honey. Balances the acidity of balsamic and enhances caramelization. Maple syrup is a good substitute.
- 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.
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.
Recommended Equipment
Recipe Notes & Tips:
- Trim the sprouts: Remove any yellow leaves and trim the ends before halving.
- Roast cut-side down: Place sprouts cut-side down on the baking sheet for maximum caramelization.
- Don’t overcrowd: Spread sprouts in a single layer—overcrowding leads to steaming instead of roasting.
- Use parchment: Prevents sticking and makes cleanup easier.
- Toast pecans separately: Toast in a dry skillet or oven until fragrant, then add after roasting so they stay crisp.
- Adjust sweetness: Add more or less honey to taste depending on how tangy you like the balsamic glaze.
- Make ahead: Roast sprouts ahead, then reheat and add pecans and pomegranate just before serving.
- Serving idea: Pairs beautifully with roast chicken, turkey, or pork for a complete meal.
Serving Suggestions:
- Cauliflower Soup
- Breaded Parmesan Chicken
- Shrimp Foil Packs
- Seafood Stew
- Ranch Oven Baked Pork Chops
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.
FAQs:
Yes, but fresh sprouts roast much better. If using frozen, thaw and pat dry to reduce excess moisture.
Absolutely, just leave them out or substitute with pumpkin seeds or sunflower seeds for crunch.
Yes, drizzle with balsamic glaze after roasting for a shortcut.
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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
- Trim the sprouts: Remove any yellow leaves and trim the ends before halving.
- Roast cut-side down: Place sprouts cut-side down on the baking sheet for maximum caramelization.
- Don’t overcrowd: Spread sprouts in a single layer—overcrowding leads to steaming instead of roasting.
- Use parchment: Prevents sticking and makes cleanup easier.
- Toast pecans separately: Toast in a dry skillet or oven until fragrant, then add after roasting so they stay crisp.
- Adjust sweetness: Add more or less honey to taste depending on how tangy you like the balsamic glaze.
- Make ahead: Roast sprouts ahead, then reheat and add pecans and pomegranate just before serving.
- Serving idea: Pairs beautifully with roast chicken, turkey, or pork for a complete meal.
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