Balsamic Roasted Brussels Sprouts
These Balsamic Roasted Brussels Sprouts make the perfect side dish that is so flavorful and easily made in under 30 minutes! The honey balsamic glaze is simply incredible!
I’m thrilled to share my absolute favorite brussels sprouts recipe with you! These delicious sprouts come together quickly in just under 30 minutes, and they look absolutely stunning on your table. I was inspired to create this dish after making maple balsamic chicken breasts last week. Once I drizzled that sauce over my veggies, I was instantly obsessed and knew I had to recreate it ASAP!
Why You’ll Love this Recipe
- Healthy and flavorful!
- Easily made in under 30 minutes with just a few simple ingredients.
- Perfect for weeknight dinners and a fantastic holiday side dish for Thanksgiving or Christmas.
- This recipe is incredibly versatile; you could use broccoli or cauliflower too.
Ingredients You’ll Need
- Brussels Sprouts: You’ll need 2 pounds for this recipe. Rinse well, trim the ends, and slice them in half.
- Red Onion: Roasted red onions give a wonderful flavor! You can substitute with white or yellow onions or shallots.
- Olive Oil: Use a good-quality cold-pressed olive oil for the best taste.
- Balsamic Vinegar: The star of this dish, adding rich, tangy flavor! Opt for a quality balsamic vinegar.
- Honey: Lightly sweetens the sprouts without refined sugar, though maple syrup is a great alternative.
- Dijon Mustard: Adds a zesty kick!
- Mustard Seeds: Enhance the mustard flavor.
- Salt & Black Pepper: For seasoning and flavor enhancement.
Cooked crumbled bacon would be an amazing addition tossed with these roasted brussels sprouts, along with walnuts or pecans!
How to Make Balsamic Roasted Brussels Sprouts
- Prep the Veggies: In a large bowl, toss together brussels sprouts, red onion, olive oil, kosher salt, pepper, and mustard seeds. Transfer the veggies to a prepared sheet pan lined with parchment paper and spread them out evenly.
- Roast in the Oven: Place the veggies in a preheated oven at 425°F for 25 to 30 minutes, stirring once, until the sprouts are tender and lightly browned.
- Make the Sauce: In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard, then drizzle the mixture over the roasted veggies. Serve on a platter and enjoy!
How to Serve
These Balsamic Roasted Brussels Sprouts are perfect for any meal, whether as a side for easy dinners or at holiday gatherings!
Prepping and Storage
Store leftovers in a sealed, airtight container for 4-5 days in the fridge. Reheat in the oven or air fryer at 350°F for a few minutes until warmed through.
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Hope you enjoy these Balsamic Brussels Sprouts! If you love this recipe as much as I do, please leave a five-star rating below and tag me on Instagram using the hashtag #eatyourselfskinny!