Balsamic Roasted Brussels Sprouts
These balsamic roasted Brussels sprouts were easy to make and tasted fantastic. It took me a long time to become a fan of Brussels sprouts, but I would have loved them sooner had I tried this recipe. These balsamic roasted Brussels sprouts were delicious, and even my husband and daughter, who aren’t the biggest fans of Brussels sprouts, enjoyed them and thought they paired nicely with some steak, loaded mashed potato casserole, and dinner rolls.
Balsamic Roasted Brussels Sprouts
Ingredients:
- 10 oz Brussels sprouts, halved lengthwise
- ¼ red onion, sliced
- 1½-2 tbsp olive oil, to taste
- Sea salt and freshly cracked pepper, to taste
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1½ tsp Dijon mustard
How to Make Balsamic Roasted Brussels Sprouts:
Preheat the oven to 375 degrees.
Place the Brussels sprout halves and sliced onion on the baking sheet.
Drizzle the olive oil over them, then season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.
Roast for 20-25 minutes, stirring once halfway through, until golden and tender.
Meanwhile, make the sauce by combining the balsamic vinegar, honey, and Dijon mustard in a bowl; whisk until well combined. Set aside.
To serve, drizzle the sauce to taste over the roasted veggies and toss to coat evenly.
Serve immediately. Enjoy.
Equipment
Ingredients
- 10 oz brussels sprouts, halved lengthwise
- ¼ red onion, sliced
- 1½-2 tbsp olive oil, to taste
- Sea salt and freshly cracked pepper, to taste
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1½ tsp dijon mustard
Instructions
- Preheat the oven to 375 degrees.Â
- Place the Brussels sprout halves and sliced onion on the baking sheet.
- Drizzle the olive oil over them, then season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.
- Roast for 20-25 minutes, stirring once halfway through, until golden and tender.
- Meanwhile, make the sauce by combining the balsamic vinegar, honey, and Dijon mustard in a bowl; whisk until well combined. Set aside.
- To serve, drizzle the sauce to taste over the roasted veggies and toss to coat evenly.
- Serve immediately. Enjoy.
Simple yet so yummy!
I love brussels sprouts !!!
Oh wow, Pam! 😮
That looks really tasty, think I’d enjoy that very much, actually! 🙂
I love Balsamic so this has to be good. Enjoy your day, Diane
A great recipe to give brussels sprout good flavor.
I love brussel sprouts but my family is less than enthused about them. Going to have to try out this recipe on them!
Could I roast them ahead of time, pop them back in the oven to heat up then toss with the balsamic mix?
Carol,
I think that would work just fine! I wouldn’t roast them all the way through, pull them while they are still a bit crisp so they can finish cooking when you reheat them with the balsamic.
-Pam