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 first-ever posts on Love & Lemons (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 such a good one to have in your back pocket during the holiday season.
Balsamic Brussels sprouts are no harder to make than regular roasted Brussels sprouts, but the addition of the vinegar and a little honey really gives them restaurant-quality flavor. They’re sweet, tangy, caramelized, and crisp around the edges. I love to toss them with pecans, parsley, and bursty pomegranates for more of a composed side dish, but they’re equally tasty straight off the baking sheet.
What You’ll Need to Make Balsamic Brussels Sprouts
Here’s what you’ll need to make this balsamic Brussels sprouts recipe:
- Brussels sprouts, of course! Look for sprouts that are firm and vibrant green. Trim off the tough ends and remove any loose outer leaves before you get going on the recipe.
- Balsamic vinegar – It gives the sprouts amazing tangy flavor.
- Honey or maple syrup – It 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 – It adds rich flavor and ensures that the sprouts become browned and tender as they bake.
- Pecans – I love their crunch against the tender Brussels sprouts.
- Pomegranate seeds – A sweet and tangy accent for the sweet and tangy sprouts. Dried cranberries are great here too.
- Parsley – Its fresh flavor brightens the final dish.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Roast Balsamic Brussels Sprouts
You can find the complete recipe with measurements at the bottom of this post, but for now, here’s a step-by-step overview of how it goes:
First, prep the Brussels sprouts. Trim off the tough ends and remove any loose outer leaves. Halve the Brussels sprouts, and place them on a large sheet pan lined with parchment paper.
Next, add the seasonings. Drizzle the sprouts with the oil, balsamic, and honey. Season them with salt and pepper, and toss to coat. Spread them in a single layer on the sheet pan.
- Tip: I like to arrange my sprouts with the flat sides down so that they brown underneath while the leaves crisp up on top!
Then, roast at 425°F until the sprouts reach tender, golden brown perfection. Depending on the size of your sprouts, the cook time could range anywhere from 20 to 30 minutes.
Finally, season to taste, and mix the Brussels sprouts with the pecans and pomegranates. Garnish with fresh parsley just before serving.
So easy!
Variations
This balsamic Brussels sprouts recipe is delicious as written, but lots of variations would be great here too.
- Toss the crispy sprouts with grated garlic after roasting.
- Top them with grated Parmesan cheese.
- Sprinkle them with fresh herbs like rosemary or thyme instead of parsley.
- Replace the pecans with toasted walnuts.
Let me know what variations you try!
Serving Suggestions
Because they’re so simple to make, balsamic roasted Brussels sprouts are a great veggie 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 love to serve this recipe at holidays like Thanksgiving and Christmas. It’s fantastic with classics like
If you want more veggies to round out the meal, try my mashed cauliflower or green beans almondine!
More Favorite Brussels Sprouts Recipes
If you love these oven roasted Brussels sprouts with balsamic, try making one of these Brussels recipes next:
- Roasted Brussels Sprouts
- Sautéed Brussels Sprouts
- Shaved Brussels Sprout Salad
- Roasted Vegetables
- Wild Rice Pilaf
Looking for more holiday recipe ideas? Check out these 50 Thanksgiving Side Dishes!
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
- â…“ 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.
Can i roast ahead of time and reheat thanksgiving day for dinner?
This was so delicious with dinner last night. I had pecans, and the rest of the family enjoyed it with slivered almonds. My kids went back for seconds. It can be any time of the year, but it did look like the perfect festive dish of red and green with the pomegranate for Christmas.
I’m so glad you all loved them!
This is my new favorite roasted Brussels sprout recipe. So delicious roasted with the balsamic, honey and olive oil. Adding the pecans, dried cranberries and pomegranate arils really took it to the top. Yum!
Hi Annika, I’m so glad you love the recipe!
Hi — Great recipe! One comment — why not mix the coating ingredients in a bowl, then add the sprouts, toss gently, and transfer to sheet pan.? Seems much easier, and gives a more uniform coating, than drizzling/tossing them on a sheet pan lined with parchment that slides around! Best!
You can absolutely do that – I like to do it on the pan to save washing an extra dish, but it’ll work great either way.
Made a few adjustments to use what I had on hand: apple cider vinegar for balsamic and slivered almonds for the pecans. YUM! Make this, you won’t regret it.
I’m so glad you loved them!
Can you make this dish ahead of time and reheat? Would like to make for thanksgiving but worried about oven space + temperatures day of.
Hi Katie, The Brussels sprouts have the best texture on the day they’re cooked, but you could definitely roast them a few hours before the meal on Thanksgiving and reheat or serve them at room temp. You also have some flexibility with the oven temperature. Though we recommend 425°F for this recipe, anywhere from 375°F-450°F could work as long as you adjust the bake time accordingly. Hope this helps!
This recipe is amazing! It will make anyone love brussels sprouts! I have made it with pomegranate seeds as well as dried cranberries and both are delicious. This has earned a place at my Thanksgiving table as well as year round.
It’s all ready to take to my daughter & son-in-law’s house. It looks delicious!
I hope everyone enjoyed!
There were no leftovers! It was delicious and looked very festive with the pomegranate arils, parsley, and pecans.
Can I use frozen Brussels Sprouts?
Frozen pomegranate seeds?
Hi Veronica, If you can, I’d recommend using fresh produce for this recipe. The sprouts will get more crispy, and the pomegranates will have a juicier texture.