Perfectly crispy Brussels sprouts with a sweet-tangy balsamic glaze are about to become your new favorite side dish. Whether you’re looking for quick weeknight dinners, impressive holiday sides, or simply crave that satisfying crunch, these 20 recipes have you covered. Get ready to transform this humble vegetable into something truly spectacular—let’s dive into these delicious creations!
Roasted Brussels Sprouts with Balsamic Reduction
Zestful moments in the kitchen often arrive unexpectedly, like this quiet afternoon when the earthy scent of roasting brussels sprouts fills the air, their caramelized edges glistening with a sweet-tart balsamic reduction that transforms humble vegetables into something truly special.
Ingredients
– 1 ½ pounds fresh brussels sprouts, trimmed and halved
– 3 tablespoons rich extra virgin olive oil
– ¾ teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– ½ cup aged balsamic vinegar
– 1 tablespoon golden honey
– 2 cloves aromatic garlic, minced
– ¼ cup toasted pine nuts
Instructions
1. Preheat your oven to 400°F and position one rack in the center.
2. Trim the stem ends from 1 ½ pounds of fresh brussels sprouts and cut each sprout in half lengthwise.
3. Toss the halved brussels sprouts with 3 tablespoons of rich extra virgin olive oil in a large mixing bowl until evenly coated.
4. Sprinkle ¾ teaspoon coarse sea salt and ½ teaspoon freshly cracked black pepper over the oiled sprouts, tossing again to distribute evenly.
5. Arrange the seasoned brussels sprouts in a single layer on a rimmed baking sheet, cut sides facing down for maximum caramelization.
6. Roast at 400°F for 20-25 minutes until the edges are deeply browned and crispy, rotating the pan halfway through cooking.
7. While the sprouts roast, combine ½ cup aged balsamic vinegar, 1 tablespoon golden honey, and 2 cloves of minced aromatic garlic in a small saucepan.
8. Simmer the balsamic mixture over medium-low heat for 8-10 minutes, stirring occasionally, until reduced by half and thickened to a syrup consistency.
9. Toast ¼ cup pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until golden and fragrant.
10. Transfer the roasted brussels sprouts to a serving platter and drizzle generously with the warm balsamic reduction.
11. Sprinkle the toasted pine nuts over the dressed sprouts just before serving.
A final drizzle of the glossy reduction catches the light, highlighting the contrast between crispy outer leaves and tender centers, while toasted pine nuts add welcome crunch. This dish shines alongside roasted chicken or makes a stunning vegetarian main when tossed with pearled couscous and crumbled goat cheese.
Balsamic Glazed Brussels Sprouts with Bacon
Beneath the crisp autumn air, there’s something quietly comforting about transforming humble ingredients into a dish that feels both rustic and refined. This recipe, with its sweet and savory notes, has become my go-to for quiet evenings or shared gatherings alike.
Ingredients
– 1 pound fresh Brussels sprouts, trimmed and halved
– 4 slices thick-cut applewood smoked bacon, chopped
– 2 tablespoons rich extra virgin olive oil
– 3 tablespoons aged balsamic vinegar
– 1 tablespoon pure maple syrup
– 2 cloves fresh garlic, minced
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut sides down for better caramelization.
4. Roast for 20 minutes until the edges begin to turn golden brown and crisp.
5. While roasting, cook the chopped bacon in a skillet over medium heat for 8–10 minutes until crispy, then transfer to a paper towel-lined plate.
6. Reserve 1 tablespoon of bacon drippings in the skillet, discarding the rest.
7. Add minced garlic to the skillet and sauté for 1 minute until fragrant but not browned.
8. Whisk in balsamic vinegar and maple syrup, simmering for 2–3 minutes until the glaze thickens slightly.
9. Remove Brussels sprouts from the oven and drizzle the warm glaze over them, tossing gently to coat.
10. Fold in the crispy bacon pieces until evenly distributed.
11. Return the baking sheet to the oven for 5 final minutes to set the glaze. The finished sprouts should have crisp-tender leaves with a glossy, deeply caramelized coating. I love serving them alongside roasted chicken or folding them into a grain bowl—their sweet-tangy balance and smoky bacon bits make even the simplest meal feel special.
Honey Balsamic Brussels Sprouts
Mellow autumn afternoons like this one always draw me back to simple, earthy dishes that fill the kitchen with warmth and nostalgia. There’s something quietly comforting about transforming humble Brussels sprouts into something caramelized and complex. This honey balsamic version has become my go-to when I need both nourishment and a moment of quiet reflection.
Ingredients
– 1 pound fresh Brussels sprouts, trimmed and halved
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons thick, golden honey
– 1 tablespoon aged balsamic vinegar
– 2 cloves aromatic garlic, minced
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Place the trimmed and halved Brussels sprouts in a large mixing bowl.
3. Drizzle the rich extra virgin olive oil over the sprouts and toss until evenly coated.
4. Add the coarse sea salt and freshly cracked black pepper, tossing again to distribute the seasonings.
5. Spread the seasoned sprouts in a single layer on the prepared baking sheet, ensuring they have space between them for proper caramelization.
6. Roast for 20 minutes at 400°F until the edges begin to turn golden brown and crispy.
7. While the sprouts roast, combine the thick, golden honey, aged balsamic vinegar, and minced aromatic garlic in a small bowl, whisking until smooth.
8. Remove the baking sheet from the oven and drizzle the honey-balsamic mixture evenly over the partially roasted sprouts.
9. Return the baking sheet to the oven and roast for an additional 10-12 minutes at 400°F until the glaze has thickened and the sprouts are deeply caramelized with crispy edges.
10. Transfer the finished sprouts to a serving dish using a spatula.
Sweet caramelized edges give way to tender centers in these Brussels sprouts, with the honey’s warmth balancing the balsamic’s gentle tang. I love serving them alongside roasted chicken or scattering them over creamy polenta for a comforting autumn meal that feels both elegant and deeply satisfying.
Balsamic Roasted Brussels Sprouts and Sweet Potatoes
Often, the simplest combinations reveal the deepest comforts, especially when autumn’s chill settles in and the kitchen becomes a sanctuary. Oven-roasted vegetables transform humble ingredients into something golden and caramelized, filling the home with warmth that feels like a gentle embrace. This pairing of earthy Brussels sprouts and sweet potatoes, kissed with balsamic, is one of those quiet rituals that nourishes both body and soul.
Ingredients
– 1 pound of firm, vibrant Brussels sprouts, trimmed and halved
– 1 large, orange-fleshed sweet potato, peeled and cubed into 1-inch pieces
– 3 tablespoons of rich extra virgin olive oil
– 2 tablespoons of syrupy, aged balsamic vinegar
– 2 cloves of fragrant garlic, minced
– 1 teaspoon of coarse sea salt
– ½ teaspoon of freshly cracked black pepper
– 1 tablespoon of fragrant fresh thyme leaves
Instructions
1. Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the halved Brussels sprouts and cubed sweet potato.
3. Drizzle the rich extra virgin olive oil and syrupy, aged balsamic vinegar over the vegetables.
4. Add the minced fragrant garlic, coarse sea salt, and freshly cracked black pepper to the bowl.
5. Toss everything thoroughly with your hands until each piece is evenly coated, ensuring no dry spots remain.
6. Spread the vegetables in a single, uncrowded layer on the prepared baking sheet, leaving space between pieces for proper browning.
7. Roast in the preheated oven for 20 minutes, until the edges of the sweet potatoes begin to soften.
8. Remove the baking sheet from the oven and sprinkle the fragrant fresh thyme leaves evenly over the vegetables.
9. Use a spatula to flip and stir the vegetables, redistributing them into a single layer.
10. Return the baking sheet to the oven and roast for another 15–20 minutes, until the Brussels sprouts are crispy and deeply browned and the sweet potatoes are tender when pierced with a fork.
11. Remove from the oven and let rest for 5 minutes on the baking sheet before serving. Really, the magic happens in that final roast—the balsamic reduces to a sticky glaze while the vegetables achieve a perfect balance of crisp exterior and tender heart. Resting allows the flavors to settle and intensify, making each bite a harmony of sweet, savory, and earthy notes. Try serving it alongside a creamy goat cheese crostini or folded into a grain bowl for a complete, comforting meal.
Garlic Balsamic Brussels Sprouts
Vividly golden and caramelized, these garlic balsamic Brussels sprouts emerge from the oven transformed—their humble, earthy nature elevated by a sweet-tangy glaze that clings to each crisp-edged leaf. There’s a quiet satisfaction in preparing them, a slow unfolding of flavors that feels both grounding and deeply comforting. They’re the kind of side dish that quietly steals the spotlight, a testament to how simple ingredients can become something extraordinary.
Ingredients
– 1 pound fresh Brussels sprouts, trimmed and halved
– 3 tablespoons rich extra virgin olive oil
– 4 cloves garlic, minced
– 2 tablespoons aged balsamic vinegar
– 1 tablespoon pure maple syrup
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Trim the stem ends from 1 pound of fresh Brussels sprouts and slice each sprout in half lengthwise.
3. In a large mixing bowl, whisk together 3 tablespoons of rich extra virgin olive oil, 2 tablespoons of aged balsamic vinegar, 1 tablespoon of pure maple syrup, 4 cloves of minced garlic, ½ teaspoon of coarse sea salt, and ¼ teaspoon of freshly cracked black pepper until fully combined.
4. Add the halved Brussels sprouts to the bowl and toss thoroughly with the marinade until every piece is evenly coated.
5. Spread the Brussels sprouts in a single layer on the prepared baking sheet, ensuring they aren’t overcrowded to promote even browning.
6. Roast in the preheated oven for 20 minutes, then remove the baking sheet and use a spatula to flip each sprout halfway through cooking.
7. Return the baking sheet to the oven and continue roasting for another 10-15 minutes, until the sprouts are deeply caramelized with crispy, browned edges.
8. Remove from the oven and let rest for 2 minutes before serving to allow the flavors to meld.
Zesty and aromatic, these sprouts offer a delightful contrast of textures—crispy outer leaves giving way to tender, almost buttery centers. The garlic infuses each bite with warmth, while the balsamic glaze adds a glossy, sweet-tart finish that lingers pleasantly. Try scattering them over creamy polenta or pairing with roasted chicken for a meal that feels both rustic and refined.
Balsamic Brussels Sprouts with Cranberries and Pecans
Nestled among the quiet comfort of my kitchen, I find myself returning to this simple preparation again and again, the way one might revisit a favorite passage in a well-loved book. There’s a quiet magic in how humble ingredients transform together, filling the air with a sweet, caramelized aroma that feels like a warm embrace on a cool evening. This dish has become my go-to for moments that call for both simplicity and a touch of elegant comfort.
Ingredients
– 1 ½ pounds of firm, vibrant green Brussels sprouts, trimmed and halved
– 3 tablespoons of rich extra virgin olive oil
– ½ cup of plump, sweet dried cranberries
– ½ cup of raw pecan halves
– 3 tablespoons of aged, syrupy balsamic vinegar
– 2 tablespoons of golden, liquid honey
– 1 teaspoon of coarse kosher salt
– ½ teaspoon of freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F to ensure even, consistent roasting.
2. Toss the trimmed and halved Brussels sprouts with the extra virgin olive oil, coarse kosher salt, and freshly cracked black pepper in a large mixing bowl until each piece is evenly coated.
3. Spread the seasoned Brussels sprouts in a single layer on a large, rimmed baking sheet, arranging them cut-side down to maximize caramelization.
4. Roast the sprouts at 400°F for 20 minutes, until the edges are deeply browned and the cut sides are tender when pierced with a fork.
5. Sprinkle the raw pecan halves evenly over the partially roasted sprouts and return the pan to the oven for 5 more minutes, toasting the nuts until fragrant.
6. Remove the baking sheet from the oven and immediately drizzle the aged balsamic vinegar and golden honey over the hot sprouts and pecans, tossing gently to coat everything in the glossy glaze.
7. Fold in the plump dried cranberries, allowing the residual heat to soften them slightly and release their sweetness into the dish.
8. Let the finished dish rest for 2-3 minutes on the baking sheet before serving, allowing the flavors to meld together.
Draped in that glossy balsamic-honey glaze, each bite offers a delightful contrast: the crisp-tender sprouts give way to the buttery crunch of pecans and the sudden burst of tart-sweet cranberries. I love serving this warm in a shallow bowl, perhaps alongside a simple roast chicken or scattered over a bed of creamy polenta, where the vibrant colors and complex flavors can truly shine.
Parmesan Balsamic Brussels Sprouts
Maybe it’s the chill in the air or the way golden hour lingers a little longer, but lately, I’ve found myself craving something simple yet deeply satisfying—a dish that feels like a quiet exhale at the end of a long day. These Parmesan Balsamic Brussels Sprouts are just that, a humble side that transforms into something memorable with a few thoughtful touches. They remind me that sometimes, the most comforting meals come from paying gentle attention to the little things.
Ingredients
– 1 pound firm, vibrant Brussels sprouts, trimmed and halved
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons syrupy aged balsamic vinegar
– ¼ cup finely grated nutty Parmesan cheese
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F to ensure even roasting from the moment the sprouts hit the pan.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until each piece glistens lightly.
3. Arrange the sprouts in a single layer on a parchment-lined baking sheet, cut sides down, to encourage caramelization.
4. Roast for 20–25 minutes, until the edges are crisp and golden brown and the centers are tender when pierced with a fork.
5. Drizzle the balsamic vinegar evenly over the hot sprouts, tossing gently to coat—the heat will help the vinegar cling and reduce slightly.
6. Sprinkle the grated Parmesan cheese over the sprouts while they’re still warm, allowing it to melt softly into the crevices.
7. Let the sprouts rest for 2–3 minutes off the heat to let the flavors settle and the cheese adhere. Perhaps the best part is the contrast—crispy, caramelized edges giving way to tender centers, with the tangy balsamic and salty Parmesan weaving through each bite. I love serving them alongside seared salmon or folding them into a grain bowl with farro and toasted walnuts for a hearty, autumnal meal.
Balsamic Brussels Sprouts with Pancetta
Mellow autumn afternoons like this one always draw me toward the kitchen, where the earthy scent of roasting vegetables fills the air with quiet comfort. There’s something deeply satisfying about transforming humble Brussels sprouts into a dish that feels both rustic and refined, especially when paired with the salty richness of pancetta. This simple preparation lets each ingredient speak for itself while creating a beautiful harmony on the plate.
Ingredients
– 1 pound firm Brussels sprouts, trimmed and halved
– 4 ounces thick-cut pancetta, diced into small cubes
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons aged balsamic vinegar
– 1 tablespoon golden honey
– 3 cloves fresh garlic, thinly sliced
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Place the diced pancetta in a cold, large skillet and turn the heat to medium-low, rendering the fat slowly for about 8-10 minutes until the pieces become crispy and golden brown.
3. Use a slotted spoon to transfer the crispy pancetta to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the skillet.
4. Toss the halved Brussels sprouts in the skillet with the reserved pancetta fat and olive oil, ensuring each piece is lightly coated.
5. Arrange the Brussels sprouts in a single layer on your prepared baking sheet, cut-side down, which helps them develop a beautiful caramelized crust.
6. Roast for 20-25 minutes, until the edges are deeply browned and the centers are tender when pierced with a fork.
7. While the sprouts roast, whisk together the balsamic vinegar and honey in a small bowl until fully combined.
8. During the last 5 minutes of roasting, scatter the thinly sliced garlic over the Brussels sprouts to toast lightly without burning.
9. Remove the baking sheet from the oven and immediately drizzle the balsamic-honey glaze over the hot sprouts.
10. Gently toss everything together, then fold in the reserved crispy pancetta, sea salt, and black pepper until evenly distributed.
Perfectly balanced between sweet and savory, these Brussels sprouts emerge with crispy edges and tender centers that soak up the glossy balsamic glaze. The pancetta adds little bursts of salty crunch that contrast beautifully with the caramelized sprouts, making this dish wonderful served alongside roasted chicken or scattered over creamy polenta for a comforting autumn meal.
Maple Balsamic Brussels Sprouts
Often, the simplest transformations yield the most profound comfort. On quiet afternoons like this, when the light slants golden through the kitchen window, I find myself drawn to roasting vegetables, watching as heat coaxes out their hidden sweetness. These maple balsamic Brussels sprouts are a testament to that gentle alchemy, a dish that feels both humble and deeply luxurious.
Ingredients
– 1 ½ pounds of firm, vibrant green Brussels sprouts
– 3 tablespoons of rich extra virgin olive oil
– 3 tablespoons of deep, dark balsamic vinegar
– 2 tablespoons of pure, golden maple syrup
– 3 cloves of aromatic fresh garlic, minced
– ½ teaspoon of coarse, flaky sea salt
– ¼ teaspoon of freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F to ensure a consistent, hot environment for roasting.
2. Trim the tough stem ends from the Brussels sprouts and slice each one in half lengthwise.
3. In a large mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, maple syrup, and minced garlic until fully emulsified.
4. Add the halved Brussels sprouts to the bowl and toss thoroughly until every piece is glistening with the marinade.
5. Sprinkle the sea salt and cracked black pepper over the sprouts and toss once more to distribute the seasoning evenly.
6. Tip: For maximum caramelization, arrange the Brussels sprouts in a single layer on a parchment-lined baking sheet, ensuring they are not crowded.
7. Roast in the preheated oven for 20 minutes, then remove the sheet.
8. Using a spatula, carefully flip each Brussels sprout half to expose the uncooked sides.
9. Tip: Listen for a faint sizzle when you return the pan to the oven—this indicates the surface is properly searing.
10. Continue roasting for another 10-15 minutes, until the edges are deeply browned and crispy and the outer leaves are almost blackened in spots.
11. Tip: The sprouts are perfectly done when you can easily pierce the thickest part with the tip of a knife with little resistance.
12. Remove the baking sheet from the oven and let the sprouts rest for 2-3 minutes before serving to allow the flavors to settle.
Each bite offers a wonderful contrast—crispy, almost burnt edges giving way to a tender, almost creamy interior. The sweet maple and tangy balsamic create a glossy glaze that clings to every fold and crevice. For a delightful textural surprise, try scattering them over a bed of creamy polenta or folding them into a warm grain salad with toasted pecans.
Balsamic Brussels Sprouts with Goat Cheese
There’s something quietly comforting about Brussels sprouts, their tightly wrapped leaves holding the promise of caramelized edges and tender hearts. Today, I’m leaning into that simplicity with a dish that feels both rustic and refined, where balsamic vinegar and creamy goat cheese come together to create something truly special.
Ingredients
– 1 pound fresh Brussels sprouts, trimmed and halved
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon aged balsamic vinegar
– 2 ounces creamy goat cheese, crumbled
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Toss the trimmed and halved Brussels sprouts with rich extra virgin olive oil, coarse sea salt, and freshly cracked black pepper until evenly coated.
3. Arrange the Brussels sprouts in a single layer on the prepared baking sheet, cut-side down, to maximize caramelization.
4. Roast for 20-25 minutes at 400°F until the edges are deeply browned and crispy, and the centers are fork-tender.
5. Drizzle the aged balsamic vinegar over the hot Brussels sprouts immediately after removing them from the oven.
6. Gently toss the sprouts to distribute the balsamic glaze evenly.
7. Transfer the balsamic-glazed Brussels sprouts to a serving dish.
8. Sprinkle the creamy goat cheese crumbles over the warm sprouts, allowing them to soften slightly.
During these final moments, the goat cheese begins to melt into the crevices, creating pockets of tangy creaminess against the crispy, caramelized sprouts. For a beautiful presentation, serve them alongside seared salmon or fold them into a grain bowl with quinoa and roasted walnuts—the way the sweet-tart balsamic cuts through the richness feels like autumn on a plate.
Balsamic Brussels Sprouts and Quinoa Salad
Zestful moments in the kitchen often arrive unexpectedly, like this quiet afternoon when the earthy scent of roasting brussels sprouts mingles with the nutty aroma of quinoa, creating a salad that feels both grounding and gently celebratory. Balsamic vinegar adds its sweet-tart whisper, tying everything together in a bowl that’s as comforting as it is vibrant.
Ingredients
– 1 pound firm, fresh brussels sprouts, trimmed and halved
– 1 cup fluffy, uncooked quinoa
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons syrupy, aged balsamic vinegar
– 1 teaspoon coarse sea salt
– ½ teaspoon finely cracked black pepper
– ¼ cup toasted pine nuts, fragrant and golden
– ¼ cup crumbled sharp feta cheese
– 2 tablespoons sweet dried cranberries
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Toss the halved brussels sprouts with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper until evenly coated.
3. Spread the sprouts in a single layer on the baking sheet, cut-side down, to encourage caramelization.
4. Roast for 20–25 minutes, until the edges are crispy and deeply browned.
5. While the sprouts roast, rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
6. Combine the rinsed quinoa with 2 cups of water and the remaining ½ teaspoon of salt in a medium saucepan.
7. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until the water is fully absorbed.
8. Fluff the quinoa with a fork and let it cool slightly to avoid wilting other ingredients.
9. In a large bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and ¼ teaspoon of black pepper.
10. Add the roasted brussels sprouts, fluffy quinoa, toasted pine nuts, crumbled feta, and sweet dried cranberries to the bowl.
11. Gently toss everything until the dressing coats each ingredient evenly.
12. Let the salad sit for 5 minutes to allow the flavors to meld together.Velvety quinoa cushions the crisp-tender sprouts, while pops of tangy feta and sweet cranberries dance through each bite. Serve it slightly warm alongside grilled chicken, or pack it for a picnic where its colors and textures hold up beautifully.
Balsamic Brussels Sprouts with Caramelized Onions
Often, I find myself drawn to the kitchen when autumn’s chill settles in, the quiet hum of the oven a comforting companion. There’s something deeply satisfying about transforming humble ingredients into a dish that feels both nourishing and celebratory, like these balsamic Brussels sprouts with caramelized onions. It’s a simple process that rewards patience, filling the kitchen with the most wonderful, savory-sweet aroma.
Ingredients
– 1 ½ pounds of fresh, firm Brussels sprouts, trimmed and halved
– 2 large yellow onions, thinly sliced into half-moons
– 3 tablespoons of rich extra virgin olive oil, divided
– 3 tablespoons of aged, syrupy balsamic vinegar
– 1 tablespoon of golden, runny honey
– ½ teaspoon of finely ground sea salt
– ¼ teaspoon of freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. Heat 2 tablespoons of rich extra virgin olive oil in a large, heavy-bottomed skillet over medium-low heat.
3. Add the thinly sliced yellow onions to the skillet and cook, stirring only occasionally, for 25-30 minutes until they are deeply golden brown and sweetly fragrant.
4. Tip: Resist stirring the onions too often; this allows them to develop a deeper, more complex caramelization.
5. While the onions cook, trim the fresh, firm Brussels sprouts and slice them in half from stem to top.
6. Toss the halved Brussels sprouts with the remaining 1 tablespoon of rich extra virgin olive oil, finely ground sea salt, and freshly cracked black pepper on a large, rimmed baking sheet.
7. Arrange the sprouts in a single, uncrowded layer on the baking sheet, placing them cut-side down.
8. Tip: Laying the sprouts cut-side down ensures they develop a beautiful, crispy, browned surface as they roast.
9. Roast the sprouts in the preheated 400°F (200°C) oven for 20-25 minutes, until the edges are crisp and the centers are tender when pierced with a fork.
10. In a small bowl, whisk together the aged, syrupy balsamic vinegar and golden, runny honey until fully combined.
11. Once the onions are caramelized, add the roasted Brussels sprouts directly to the skillet with the onions.
12. Pour the balsamic-honey mixture over the sprouts and onions in the skillet.
13. Toss everything gently but thoroughly to coat, cooking for just 1-2 more minutes over medium heat to let the glaze thicken slightly and cling to the vegetables.
14. Tip: A final quick toss in the warm skillet helps the glaze adhere beautifully, ensuring every bite is flavorful.
Perfectly balancing crisp-tender sprouts with silky, sweet onions, this dish offers a wonderful play of textures. The reduced balsamic glaze adds a tangy depth that cuts through the richness, making it far greater than the sum of its parts. I love serving it alongside a simple roast chicken or even folding it into a warm grain bowl for a complete, comforting meal.
Balsamic Brussels Sprouts and Butternut Squash
Yesterday, as golden afternoon light spilled across my kitchen counter, I found myself craving the quiet comfort of roasted vegetables—the kind that fill your home with earthy sweetness and your heart with gentle contentment. There’s something deeply soothing about transforming humble ingredients into a dish that feels like autumn itself, warm and generously spiced.
Ingredients
– 1 pound firm, vibrant Brussels sprouts, trimmed and halved
– 2 cups cubed, sweet butternut squash in 1-inch pieces
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons syrupy, aged balsamic vinegar
– 2 tablespoons fragrant maple syrup
– 3 cloves aromatic garlic, minced
– 1 teaspoon finely chopped fresh rosemary
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– ¼ cup toasted pecans, roughly chopped
– 2 tablespoons crumbled tangy goat cheese
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, maple syrup, minced garlic, chopped rosemary, sea salt, and black pepper until fully combined.
3. Add the halved Brussels sprouts and cubed butternut squash to the bowl, tossing thoroughly until every piece is glistening with the marinade.
4. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they aren’t crowded to allow proper caramelization.
5. Roast for 25 minutes at 400°F, then use a spatula to flip each piece carefully for even browning.
6. Continue roasting for another 10-15 minutes until the Brussels sprouts edges are darkly caramelized and the squash is tender when pierced with a fork.
7. Transfer the roasted vegetables to a serving platter and immediately sprinkle with toasted pecans and crumbled goat cheese while still warm.
Heavenly contrasts emerge in every bite—the crisp-tender Brussels sprouts with their deeply caramelized edges play against the soft, sweet squash, while the pecans add crunch and the goat cheese provides a creamy, tangy finish. This dish feels equally at home alongside a holiday roast as it does tossed into a grain bowl the next day, its flavors deepening overnight like a well-kept secret.
Balsamic Brussels Sprouts with Toasted Almonds
A quiet afternoon finds me returning to this simple preparation, where humble ingredients transform into something quietly spectacular. As the balsamic reduces to a sweet-tart glaze and almonds toast to golden perfection, there’s a gentle satisfaction in watching these elements come together.
Ingredients
– 1 pound fresh Brussels sprouts, trimmed and halved
– 3 tablespoons rich extra virgin olive oil
– 3 tablespoons aged balsamic vinegar
– 1/4 cup raw sliced almonds
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 2 cloves aromatic garlic, minced
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, ensuring each piece glistens with a thin coating.
3. Arrange the sprouts in a single layer on the baking sheet, placing them cut-side down for optimal caramelization.
4. Roast for 15 minutes until the edges begin to turn golden brown and crispy.
5. While sprouts roast, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, shaking frequently until fragrant and lightly golden.
6. Remove sprouts from oven and sprinkle with minced garlic, salt, and pepper, tossing gently to distribute.
7. Return to oven for another 8-10 minutes until sprouts are tender when pierced with a fork and edges are deeply caramelized.
8. Drizzle balsamic vinegar over the hot sprouts, watching as it immediately sizzles and begins reducing.
9. Toss the toasted almonds with the glazed sprouts, allowing the nuts to absorb some of the balsamic glaze.
10. Transfer to a serving dish immediately while still warm.
Velvety soft interiors contrast with crispy, caramelized edges in each bite, while the toasted almonds add satisfying crunch against the sweet-tart balsamic glaze. Serve these warm alongside roasted chicken or fold them into grain bowls where their complex flavors can mingle with other ingredients, creating new harmonies with every combination.
Balsamic Brussels Sprouts and Apple Salad
Now, as the afternoon light slants across my kitchen counter, I find myself drawn to the quiet comfort of preparing this salad, the crisp autumn air whispering through the window. There’s something deeply grounding about the methodical slicing of apples and the earthy scent of roasting Brussels sprouts, a simple ritual that connects me to the season’s gentle shift.
Ingredients
– 1 pound firm Brussels sprouts, trimmed and halved
– 2 medium crisp Honeycrisp apples, cored and thinly sliced
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons aged balsamic vinegar
– 1/4 cup toasted pecans, roughly chopped
– 1/4 cup sharp crumbled goat cheese
– 1 tablespoon pure maple syrup
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with 2 tablespoons of olive oil, ensuring each piece is lightly coated.
3. Arrange the sprouts in a single layer on the baking sheet, cut-side down, which helps them caramelize beautifully.
4. Roast for 20-25 minutes until the edges are deeply browned and crispy, shaking the pan halfway through.
5. Whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and maple syrup in a large bowl.
6. Add the thinly sliced apples to the dressing immediately to prevent browning.
7. Gently fold the roasted Brussels sprouts into the apple mixture while still warm.
8. Sprinkle in the toasted pecans, crumbled goat cheese, flaky sea salt, and black pepper.
9. Toss everything together just until combined, being careful not to break the delicate goat cheese.
Maybe it’s the way the warm, caramelized sprouts melt into the cool, crisp apples, or the crunch of pecans against creamy goat cheese, but this salad feels like autumn itself. I love serving it slightly warm alongside roasted chicken or spooned over a bed of wild rice for a heartier meal, each bite a balance of sweet, tangy, and savory that lingers long after the plate is clean.
Balsamic Brussels Sprouts with Feta and Walnuts
Often, the simplest meals become the most memorable when we pause to notice the transformation of humble ingredients into something truly special. On this quiet afternoon, I find myself drawn to the earthy comfort of brussels sprouts, their tight green layers promising warmth and nourishment as they mingle with tangy balsamic and creamy feta.
Ingredients
– 1 pound fresh brussels sprouts, trimmed and halved
– 2 tablespoons rich extra virgin olive oil
– 3 tablespoons aged balsamic vinegar
– 1/2 cup crumbled creamy feta cheese
– 1/3 cup toasted walnut pieces
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the trimmed brussels sprout halves with olive oil until evenly coated.
3. Arrange the brussels sprouts in a single layer on the prepared baking sheet, cut-side down for optimal caramelization.
4. Roast for 20-25 minutes until the edges are deeply browned and crispy.
5. Drizzle the aged balsamic vinegar over the hot brussels sprouts, allowing it to sizzle and reduce slightly.
6. Sprinkle with coarse sea salt and freshly cracked black pepper while still warm.
7. Transfer the balsamic-glazed brussels sprouts to a serving bowl.
8. Gently fold in the crumbled creamy feta cheese and toasted walnut pieces.
9. Let rest for 2-3 minutes to allow the feta to soften slightly from the residual heat.
After resting, the dish settles into a beautiful harmony of textures and temperatures. Crisp-edged sprouts give way to tender centers, while the warm vinegar glaze clings to cool feta crumbles and crunchy walnuts. This versatile side pairs wonderfully with roasted chicken or can stand alone as a satisfying vegetarian main when served over creamy polenta.
Balsamic Brussels Sprouts and Mushroom Stir-Fry
Wandering through the farmers market this morning, I found myself drawn to the earthy scents of late autumn—the crisp green of brussels sprouts still clinging to their stalks, the deep umami of mushrooms nestled in wooden crates. There’s something quietly comforting about transforming these humble ingredients into a warm, savory dish that fills the kitchen with the aroma of balsamic and herbs. This stir-fry feels like a gentle embrace on a cool evening, a simple yet deeply satisfying way to celebrate the season’s bounty.
Ingredients
- 1 pound fresh brussels sprouts, trimmed and halved
- 8 ounces cremini mushrooms, sliced thickly
- 3 tablespoons rich extra virgin olive oil
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced finely
- 3 tablespoons aged balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons fresh thyme leaves
Instructions
- Heat a large skillet over medium-high heat and add 2 tablespoons of rich extra virgin olive oil.
- Place 1 pound of fresh brussels sprouts, cut-side down, in the hot oil and cook undisturbed for 4-5 minutes until deeply caramelized and golden brown. Tip: Resist stirring too early—this creates a beautiful sear that locks in flavor.
- Add 8 ounces of thickly sliced cremini mushrooms and 1 thinly sliced small yellow onion to the skillet, stirring to combine.
- Cook for 6-7 minutes, stirring occasionally, until mushrooms have released their liquid and onions turn translucent.
- Push vegetables to one side of the skillet and add remaining 1 tablespoon of rich extra virgin olive oil to the empty space.
- Sauté 3 finely minced garlic cloves in the oil for 45 seconds until fragrant but not browned.
- Combine garlic with vegetables and pour in 3 tablespoons of aged balsamic vinegar and 1 tablespoon of pure maple syrup.
- Season with 1 teaspoon of coarse sea salt and ½ teaspoon of freshly cracked black pepper, stirring to coat evenly.
- Continue cooking for 3-4 minutes until the balsamic mixture reduces to a glossy glaze that coats the vegetables. Tip: The sauce should thicken enough to leave a trail when you drag a spoon through it.
- Remove from heat and stir in 2 tablespoons of fresh thyme leaves. Tip: Adding herbs at the end preserves their delicate aroma and bright flavor.
Just out of the pan, the brussels sprouts offer a satisfying crunch against the tender, meaty mushrooms, all wrapped in a sweet-tangy balsamic glaze that clings to every nook. I love serving this over creamy polenta or folding it into warm grain bowls with crumbled goat cheese—the way the sharp cheese melts into the savory vegetables creates little pockets of pure comfort.
Balsamic Brussels Sprouts with Pomegranate Seeds
Under the soft glow of the kitchen light, I find myself drawn to the quiet ritual of preparing these sprouts, their transformation from humble beginnings to something truly special feeling like a small, personal ceremony. There’s a gentle comfort in the way the balsamic glaze caramelizes and the pomegranate seeds burst with tart sweetness, a dish that feels both grounding and celebratory.
Ingredients
– 1 pound fresh Brussels sprouts, trimmed and halved
– 2 tablespoons rich extra virgin olive oil
– 3 tablespoons aged balsamic vinegar
– 1/4 cup sweet pomegranate seeds
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F to ensure even roasting from the moment the sprouts enter.
2. Toss the trimmed and halved Brussels sprouts with rich extra virgin olive oil in a large bowl until each piece glistens lightly.
3. Sprinkle coarse sea salt and freshly cracked black pepper over the sprouts, tossing again to distribute the seasonings evenly.
4. Arrange the sprouts in a single layer on a parchment-lined baking sheet, cut sides down for better caramelization.
5. Roast at 400°F for 20 minutes until the edges turn crispy and golden brown.
6. Drizzle aged balsamic vinegar over the hot sprouts, using a spatula to coat them thoroughly.
7. Return the baking sheet to the oven for 5 more minutes until the vinegar reduces to a sticky glaze.
8. Transfer the roasted sprouts to a serving dish, scattering sweet pomegranate seeds over the top while still warm.
What emerges is a beautiful contrast of textures—crispy, caramelized edges giving way to tender centers, punctuated by the juicy pop of pomegranate seeds. The deep, tangy balsamic plays perfectly against the sprouts’ earthy sweetness, making this dish wonderful alongside roasted chicken or simply enjoyed straight from the baking sheet with your fingers on a quiet evening.
Balsamic Brussels Sprouts and Farro Bowl
When the afternoon light slants through the kitchen window just so, I find myself craving something that feels both nourishing and deeply comforting, a meal that unfolds slowly like the fading day. This bowl is that quiet moment captured in grains and greens, where earthy farro meets caramelized brussels sprouts in a dance of textures and gentle acidity.
Ingredients
– 1 cup pearled farro
– 1 pound fresh brussels sprouts, trimmed and halved
– 3 tablespoons rich extra virgin olive oil
– 2 tablespoons aged balsamic vinegar
– 2 cloves aromatic garlic, minced
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– ¼ cup toasted pine nuts
– 2 ounces crumbled sharp feta cheese
Instructions
1. Rinse 1 cup pearled farro under cold running water until the water runs clear.
2. Combine the rinsed farro with 3 cups water in a medium saucepan and bring to a rolling boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer for 25 minutes until the farro is tender but still chewy.
4. Drain any remaining water and fluff the farro with a fork, then spread it on a baking sheet to cool completely—this prevents it from becoming gummy.
5. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
6. Toss 1 pound halved brussels sprouts with 2 tablespoons olive oil, ½ teaspoon coarse sea salt, and ¼ teaspoon freshly cracked black pepper in a large bowl until evenly coated.
7. Arrange the brussels sprouts in a single layer on the prepared baking sheet, cut-side down to maximize caramelization.
8. Roast for 20-25 minutes until the edges are deeply browned and crispy, shaking the pan halfway through for even cooking.
9. While the sprouts roast, heat 1 tablespoon olive oil in a small skillet over medium heat.
10. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
11. Remove the skillet from heat and whisk in 2 tablespoons aged balsamic vinegar to create a warm dressing.
12. Combine the cooled farro, roasted brussels sprouts, and balsamic dressing in a large mixing bowl, tossing gently to combine.
13. Fold in ¼ cup toasted pine nuts and 2 ounces crumbled sharp feta cheese just before serving.
Perhaps what I love most is how the chewy farro cradles those crisp-edged sprouts, each bite giving way to the pine nuts’ buttery crunch and the feta’s salty tang. For a heartier version, top with a softly poached egg, its yolk mingling with the balsamic in the most delightful way.
Balsamic Brussels Sprouts with Crispy Prosciutto
When the afternoon light slants golden through the kitchen window, I find myself reaching for these humble ingredients, a quiet promise of something deeply comforting. There’s a particular solace in transforming the sturdy, earthy sprouts and the salty, paper-thin prosciutto into a dish that feels both rustic and refined, a small, warm triumph on a simple plate.
Ingredients
- 1 pound of firm, vibrant green Brussels sprouts
- 4 ounces of thinly sliced, salty prosciutto
- 3 tablespoons of rich extra virgin olive oil
- 2 tablespoons of syrupy, aged balsamic glaze
- 2 cloves of aromatic fresh garlic, minced
- 1/2 teaspoon of coarse sea salt
- 1/4 teaspoon of freshly cracked black pepper
Instructions
- Preheat your oven to 400°F (200°C) to ensure a hot, consistent environment for roasting.
- Trim the tough stem ends from the Brussels sprouts and slice each one in half lengthwise.
- Arrange the halved Brussels sprouts in a single layer on a large, rimmed baking sheet.
- Drizzle the sprouts evenly with the rich extra virgin olive oil, using your hands to toss and coat every surface thoroughly for even browning.
- Sprinkle the aromatic fresh garlic, coarse sea salt, and freshly cracked black pepper over the oiled sprouts, tossing once more to distribute the seasonings.
- Place the baking sheet in the preheated oven and roast for 15 minutes, until the sprouts begin to turn tender and the edges are lightly browned.
- While the sprouts roast, tear the salty prosciutto into small, rustic pieces, about 1-inch in size.
- After 15 minutes, carefully remove the baking sheet from the oven and scatter the torn prosciutto pieces evenly over the partially roasted sprouts.
- Return the baking sheet to the oven and continue roasting for another 10-12 minutes, until the prosciutto is deeply crisped and the sprouts are fork-tender with caramelized edges.
- Remove the baking sheet from the oven and immediately drizzle the syrupy, aged balsamic glaze over the hot sprouts and crispy prosciutto, tossing gently to create a glossy coating.
Knowing how the glossy balsamic glaze clings to each caramelized sprout and pools around the shards of salty, crisp prosciutto makes every bite a study in contrasts. The tender, almost nutty centers of the sprouts give way to their crispy, charred leaves, a texture that sings alongside the brittle, savory meat. Consider serving them straight from the pan, heaped over a bed of creamy polenta or alongside a simply roasted chicken, where their bold, sweet-and-salty character can truly shine.
Summary
Remarkable how these 20 crispy Brussels sprout recipes transform this humble veggie into something truly special! Whether you’re a longtime fan or new to sprouts, there’s a balsamic-glazed creation here to delight your taste buds. We’d love to hear which recipes become your favorites—drop us a comment below and share your kitchen triumphs on Pinterest. Happy cooking!
