| | | |

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts

These balsamic roasted brussels sprouts were so easy to make and tasted fantastic. It took me a long time to become a fan of brussels sprouts but this recipe would have made me love them much sooner had I tried it. I simply seasoned the brussels sprouts and sliced onion with olive oil, salt, and pepper then roasted them until golden and tender. Once they were removed from the oven I drizzled a mixture of balsamic vinegar, honey, and dijon mustard over them on the sheet pan before serving. These balsamic roasted brussels sprouts were very tasty and even my husband and daughter, who are not the biggest fans of brussels sprouts, enjoyed them.

Balsamic Roasted Brussels Sprouts

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 on top then season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.

Balsamic Roasted Brussels Sprouts

Roast in the oven for 20-25 minutes, stirring once halfway through cooking time, until golden and tender.

Make the sauce while they are roasting by combining the balsamic vinegar, honey, and dijon mustard in a bowl; whisk until well combined. Set aside.

Drizzle sauce, to taste, on the roasted veggies and toss to coat evenly. Serve immediately. Enjoy.

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Author: Pam

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
  • tsp dijon mustard

Instructions

  • Preheat the oven to 375 degrees. 
  • Place the brussels sprout halves and sliced onion on the baking sheet. Drizzle the olive oil on top then season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.
  • Roast in the oven for 20-25 minutes, stirring once halfway through cooking time, until golden and tender.  
  • Make the sauce while they are roasting by combining the balsamic vinegar, honey, and dijon mustard in a bowl; whisk until well combined. Set aside.
  • Drizzle sauce, to taste, on the roasted veggies and toss to coat evenly. Serve immediately. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

Leave a Reply to angiesrecipes Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

  1. Oh wow, Pam! 😮

    That looks really tasty, think I’d enjoy that very much, actually! 🙂

  2. I love Balsamic so this has to be good. Enjoy your day, Diane

  3. I love brussel sprouts but my family is less than enthused about them. Going to have to try out this recipe on them!