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.
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.
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.
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.
- 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.
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