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!
You guys, I’m so excited to share with you all my absolute favorite brussels sprouts recipe! I can’t even begin to tell you how easy these are to make. You can quickly throw these delicious brussels sprouts together in just under 30 minutes and I they look absolutely gorgeous on your table. I was inspired for this recipe after making these maple balsamic chicken breasts last week. After drizzling that sauce over top of my veggies, I was instantly obsessed and knew I had to re-create this ASAP!
Why You’ll Love this Recipe
- Healthy and flavorful!
- Easily made in under 30 minutes with just a few simple ingredients.
- Not only makes a delicious weeknight dinner, but it makes a great holiday side dish for Thanksgiving or Christmas as well.
- This recipe is super versatile and would taste delicious using broccoli or cauliflower too.
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.
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 veggies to a prepared sheet pan lined with parchment paper and spread out evenly.
- Roast in the oven – Place the veggies in the oven at 425 degrees F for 25 to 30 minutes, stirring only once in between, until the brussels sprouts are tender and slightly browned.
- Make the sauce – In a small bowl, whisk together balsamic vinegar, honey and Dijon and drizzle the mixture over the roasted veggies. Serve on a platter and enjoy!
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 brussel sprouts to your Thanksgiving or Christmas menu for a delicious side dish! Other holiday sides include healthy mashed potatoes, pomegranate glazed brussels sprouts, sausage and herb stuffing, and these honey butter dinner rolls.
Prepping and Storage
Leftovers can be stored in a sealed, airtight container for 4-5 days in the fridge. You can easily reheat them in the oven or air fryer at 350 degrees F for a few minutes until warmed through.
Pin this now to find it later
Pin ItFollow on Instagram
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!
Balsamic Roasted Brussels Sprouts
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
These were delicious! Will definitely make again. I didn’t have mustard seeds and couldn’t find in the store so I sprinkled a small amount of ground mustard on them. The balsamic is what really does it. Thanks for the recipe.
Your food looks amazing! I can’t wait to start using your recipes
Unbelievably easy and delicious! I love brussel sprouts but this watched them up to another world! Thank you! ❤️
Hi! I want pay tribute to how AMAZING this recipe is! I make this recipe multiple times a month. I’ll have it for dinner and leftovers for lunch. I gave this recipe to a friend who makes Balsamic Brussels Sprouts often but never added the Dijon and Mustard Seed. She said she won’t be making the old recipe any longer… just this one! I’ve even turned a couple of Brussels Sprouts haters in to fans with this recipe. Thank you so much for sharing!! 🙂
Cut up and added small red potatoes! Along with the onion, delicious!
Just made this recipe – so delicious! I didn’t have red onion so I omitted, cooked them a little longer because I like them a little more browned and crispy. The balsamic dressing is so great paired with the sprouts! I wasn’t really a huge fan of Brussels sprouts – this made me a fan. So tangy and sweet. Will definitely make again
I am doing whole30 – so no honey…. ever try the finishing sauce without it? maybe with coconut aminos?
Hi! I’m confused, it says to pre heat oven to 425F, so that means bake, but then in the recipe it says roast, in a pan? So what should I do?? Bake them in the oven? or roast them in a pan?
Thanks
regards
Vanessa
I just meant roast the veggies in the oven on the baking pan 🙂
Made these tonight with some peach-glazed pork chops, and they were delicious. This is only the second time I’ve ever made or eaten sprouts, and I think I’m hooked!
I finally made this tonight, having saved this on Pinterest ages ago. WOW!!!!! We loved this. Thank you so much. I didn’t have mustard seeds but used celery seeds instead. It was wonderful. Served it as a side with spaghetti & meat sauce. Great compliment!