Balsamic Roasted Brussels Sprouts

These Balsamic Roasted Brussels Sprouts are crispy and caramelized with red onion, then tossed in a sweet and tangy honey balsamic glaze. An easy, flavorful side dish made in about 30 minutes that’s perfect for weeknight dinners, Thanksgiving or Christmas!

If you’re looking for an easy way to make Brussels sprouts that everyone will actually want to eat, these Balsamic Roasted Brussels Sprouts are one of my favorites! Brussels sprouts and red onion are roasted at high heat until tender and caramelized, then tossed with a sweet and tangy glaze made with balsamic vinegar, honey and Dijon mustard.

Everything comes together in about 30 minutes with just a handful of simple ingredients. These roasted Brussels sprouts are easy enough for a weeknight dinner, but they also make a delicious Thanksgiving or Christmas side dish.

Why You’ll Love This

• Crispy and caramelized – roasting the Brussels sprouts at high heat gives them beautifully browned edges while keeping the centers tender.
• Sweet and tangy – the simple honey balsamic glaze adds the perfect balance of sweetness, acidity and Dijon flavor.
• Quick and easy – everything comes together with just a handful of simple ingredients in about 30 minutes.
• Perfect holiday side dish – these balsamic Brussels sprouts are easy enough for weeknight dinners, but special enough for Thanksgiving or Christmas.

Ingredients You’ll Need

• brussels sprouts – one of my favorite seasonal veggies! You’ll need 2 pounds brussels sprouts for this recipe. Make sure to rinse the brussels sprouts well, trim off the ends and slice them into halves.
• red onion – nothing better than roasted red onions!  You could also use white or yellow onions or shallots.
• olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion).
• balsamic vinegar – this is the star of this dish and adds such a rich, tangy flavor!  Make sure to use a quality balsamic vinegar to get the most flavor.
• honey – lightly sweetens these brussels sprouts without using any refined sugar, but you could also use maple syrup or other natural sweetener.
• dijon mustard – adds a little zip of flavor!
• mustard seeds – adds even more delicious mustard flavor.
• salt + black pepper – needed to season and add flavor to the brussels sprouts.
• optional additions – for even more flavor and texture, toss the finished Brussels sprouts with crispy bacon, toasted pecans or walnuts, dried cranberries, or a sprinkle of Parmesan cheese.

How to Make Balsamic Roasted Brussels Sprouts

1. Prep the Brussels sprouts. Trim off the ends of the Brussels sprouts and slice them in half. Cut the red onion into slices and preheat your oven to 425°F.
2. Season the vegetables. Toss the Brussels sprouts and red onion with olive oil, salt, black pepper and mustard seeds until evenly coated. Spread everything in an even layer on a parchment-lined baking sheet, placing as many Brussels sprouts cut-side down as possible.
3. Roast until caramelized. Roast for 25 to 30 minutes, stirring once halfway through, until the Brussels sprouts are tender with crispy, browned edges.
4. Make the balsamic glaze. While the vegetables roast, whisk together the balsamic vinegar, honey and Dijon mustard in a small bowl.
5. Toss and serve. Drizzle the honey balsamic mixture over the hot roasted Brussels sprouts and onions, toss to coat and serve immediately.

Tips for the Best Roasted Brussels Sprouts

• Don’t overcrowd the pan. Give the Brussels sprouts plenty of room so they roast and caramelize rather than steam.
• Place them cut-side down. Starting the Brussels sprouts cut-side down against the baking sheet helps create those crispy, golden-brown edges.
• Use high heat. Roasting at 425°F helps the Brussels sprouts become tender on the inside while getting beautifully caramelized on the outside.
• Choose similar-sized sprouts. Cut larger Brussels sprouts into quarters if needed so everything cooks evenly.
• Add the balsamic glaze after roasting. Tossing the Brussels sprouts with the glaze once they’re cooked prevents the honey from burning in the oven.
• Serve them right away. Roasted Brussels sprouts have the best crispy texture when they’re fresh from the oven.

How to Serve

• As a side dish – these brussels sprouts make a great side dish served with your protein of choice. Some options include this maple balsamic herb chicken, lemon herb grilled chicken, hummus crusted salmon or this maple dijon glazed salmon.
• In a salad – you could also toss these roasted brussels sprouts with your favorite salad or in this roasted veggie pasta salad.
• In a bowl – I love adding these roasted brussels sprouts in bowl recipes along with your favorite grains, protein and other vegetables.
• As a holiday side dish – add these balsamic roasted Brussels sprouts to your Thanksgiving or Christmas menu alongside my healthy mashed potatoes, sausage and herb stuffing, honey butter dinner rolls and your favorite holiday main dish.

Frequently Asked Questions

Prepping and Storage

• To Prep: Trim and halve the Brussels sprouts and slice the red onion up to 2 days ahead of time. Store them in separate airtight containers in the refrigerator until ready to roast.
• To Store: Store leftover balsamic Brussels sprouts in an airtight container in the refrigerator for up to 4 days.
• To Reheat: For the best texture, reheat the Brussels sprouts in a 350°F oven or air fryer for a few minutes until warmed through and crispy. You can also microwave them, but they won’t be as crisp.

More Brussels Sprout Recipes

• Maple Glazed Butternut Squash and Brussels Sprouts
• Pomegranate Glazed Brussels Sprouts
• Air Fryer Garlic Parmesan Brussels Sprouts
• Brussels Sprouts and Brown Rice Salad
• Ginger Maple Chicken with Brussels Sprouts

Hope you all enjoy these Balsamic Brussels Sprouts and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

5 from 7 votes

Balsamic Roasted Brussels Sprouts

These Balsamic Roasted Brussels Sprouts are crispy and caramelized with red onion, then tossed in a sweet and tangy honey balsamic glaze. An easy, flavorful side dish made in about 30 minutes that’s perfect for weeknight dinners, Thanksgiving or Christmas!

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Servings: 8

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Ingredients 

1x2x3x

• ▢ 2 lb brussels sprouts, halved
• ▢ 1 red onion, sliced
• ▢ 2 Tbsp olive oil
• ▢ 1 tsp sea salt
• ▢ ½ tsp black pepper
• ▢ ½ tsp mustard seeds
• ▢ 2 Tbsp balsamic vinegar
• ▢ 1 Tbsp honey
• ▢ 2 tsp Dijon mustard

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Instructions 

• Preheat oven to 425 degrees F and line a baking sheet with foil.
• In a large bowl, toss together brussels sprouts, red onion, olive oil, salt, pepper and mustard seeds. Transfer to prepared baking sheet and spread out evenly.
• Roast veggies for 25 to 30 minutes, stirring only once in between, until sprouts are tender and slightly browned.
• In a small bowl, whisk together balsamic vinegar, honey and Dijon and drizzle over roasted veggies. Serve and enjoy!

Nutrition

Serving: 1/2 cup | Calories: 100kcal | Carbohydrates: 14.9g | Protein: 4.1g | Fat: 3.9g | Saturated Fat: 0.6g | Sodium: 350.9mg | Fiber: 4.7g | Sugar: 6.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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