These oven roasted honey balsamic brussels sprouts are tossed with balsamic reduction for a quick, easy and healthy side dish!
Table of Contents
Why you will LOVE This Recipe
Roasted veggies in the fall and winter are a GO-TO dish in the FFF kitchen. From roasted potatoes and asparagus to roasted delicata squash and BEYOND, roasted food is the BOMB and its the perfect cozy dish to cook up this time of year. You are going to LOVE todays recipe, a roasted brussel sprouts with balsamic vinegar recipe, because its got so much zingy flavor with some richness to bring it all together. Its healthy, easy to throw together, and doesnt lack in the flavor department at all! Give it a try this holiday season, and you’ll be glad you did.
Ingredients Needed
This is not your typical brussels sprouts recipe, like my shaved brussels sprouts recipe, that calls for a bit of oil, salt and pepper and thats it. Dont get me wrong, brussels sprouts that are seasoned simply are still SO DELISH, but this time i wanted to dress them up a bit! Here is everything you’ll need to gather up to make roasted brussel sprouts recipe balsamic:
- Brussels Sprouts
- Olive Oil
- Garlic
- Salt and Pepper
- Slivered Almonds
- Pompeian Balsamic Vinegar
- Honey
- Goat Cheese
How to cut Brussels Sprouts
Its time to prepare your sprouts for roasting! First, you’ll want to slice off the ends of each brussels sprout, discarding them. Also check for wilted or discolored leaves- these can also be discarded. Now, slice your sprouts in half and they are ready to be transformed into oven roasted balsamic brussel sprouts!
How to make Roasted Balsamic Brussels Sprouts
Roast
Turn on the oven and let it preheat. Toss the trimmed and halved brussels sprouts in a bowl with some oil and garlic and spread them evenly on a baking sheet. Place it in the oven and roast, flipping halfway through the cook time.
Toast
Arrange the slivered almonds on a small baking sheet and place them in the oven with the sprout to toast until they are lightly golden brown. Remove them from the oven and set aside.
Boil
While the sprouts are roasting, combine the honey and balsamic vinegar in a small pot and bring it to a boil. Reduce the heat so that its lightly simmering, and cook until its reduced by half and coats the back of a teaspoon. Set aside to thicken.
DEVOUR
Once the brussels sprouts have finished roasting, place them in a bowl and toss with the balsamic reduction, almonds and goat cheese until everything is mixed well. Serve it up and enjoy!
How to make sure brussel sprouts are crispy?
If you want to make sure your brussel sprouts are crispy, set your oven to 400 degrees F or higher. Roasting them in an oven at low temperatures won’t let them brown properly. All you’ll end up with are boiled-up, soggy brussel sprouts. So you need to preheat your oven to the right temperature. and toss them with a good amount of oil before cooking them.
Serving Suggestions
While brussels sprouts have a flavor that pairs deliciously with many proteins and side dishes, for this recipe I recommend serving it with some air fryer pork tenderloin or perhaps some bacon wrapped chicken thighs. Add some air fryer potato wedges to the plate and you have a delicious, nutritious meal that the whole family will enjoy!
How to Store Leftover Brussel Sprouts?
Place your leftover brussel sprouts in an airtight container and store them in the fridge. This will keep for 3 to 4 days. To reheat them, allow them to go to room temperature and toss them in a well-oiled baking pan. Place them in a 350 degree F oven for 5 minutes until heated through.
Ingredients
- 1 Lb of Brussels sprouts trimmed and halved lengthwise (You will need about 1 1/2 Lbs before trimming)
- 1 Tbsp Olive oil
- 1 tsp Garlic minced
- Salt/Pepper
- 3 Tbsp Slivered almonds
- 1/2 Cup Pompeian Balsamic Vinegar
- 1 tsp Honey
- 2 Oz Goat Cheese crumbled (about 1/4 cup)
Instructions
- Preheat your oven to 400 degrees.
- In a large bowl toss the trimmed Brussels sprouts with the olive oil and garlic until well coated. Spread out onto a baking sheet and bake for 15 minutes. Stir the Brussels around and continue baking until brown and crispy, about 10 more minutes.
- Spread the almonds out onto a small baking sheet and place into the oven with the Brussels, just until they lightly brown, about 5-7 minutes. Take out and set aside.
- While the Brussels sprouts roast, combine the Balsamic Vinegar and honey in a small pan and bring to a boil over medium/high heat. Then, reduce the heat to med or med//low so that the vinegar is just lightly simmering. Simmer until reduced by half, and the vinegar coats the back of the spoon, about 10 minutes.* Set aside to thicken and cool while the Brussels finish roasting.
- Once the Brussels sprouts are done, transfer them into a serving bowl and toss with the Balsamic reduction, toasted almonds and goat cheese.
- DEVOUR.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Ingredients
- 1 Lb of Brussels sprouts trimmed and halved lengthwise (You will need about 1 1/2 Lbs before trimming)
- 1 Tbsp Olive oil
- 1 tsp Garlic minced
- Salt/Pepper
- 3 Tbsp Slivered almonds
- 1/2 Cup Pompeian Balsamic Vinegar
- 1 tsp Honey
- 2 Oz Goat Cheese crumbled (about 1/4 cup)
Instructions
- Preheat your oven to 400 degrees.
- In a large bowl toss the trimmed Brussels sprouts with the olive oil and garlic until well coated. Spread out onto a baking sheet and bake for 15 minutes. Stir the Brussels around and continue baking until brown and crispy, about 10 more minutes.
- Spread the almonds out onto a small baking sheet and place into the oven with the Brussels, just until they lightly brown, about 5-7 minutes. Take out and set aside.
- While the Brussels sprouts roast, combine the Balsamic Vinegar and honey in a small pan and bring to a boil over medium/high heat. Then, reduce the heat to med or med//low so that the vinegar is just lightly simmering. Simmer until reduced by half, and the vinegar coats the back of the spoon, about 10 minutes.* Set aside to thicken and cool while the Brussels finish roasting.
- Once the Brussels sprouts are done, transfer them into a serving bowl and toss with the Balsamic reduction, toasted almonds and goat cheese.
- DEVOUR.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
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This post is sponsored by Pompeian, as I am part of their #PantryInsiders, but all opinions remain 100% my own.
Want more Balsamic Vinegar goodness?
Cherry Pistachio Quinoa Salad with Honey Balsamic Vinaigrette
Grilled Mediterranean Vegetable Salad with Sun Dried Tomato Balsamic Vinaigrette
Goat Cheese and Zucchini Stuffed Avocados with Balsamic Reduction
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Roasted Balsamic Brussels Sprouts FAQ
They most certainly are! Brussels sprouts are loaded with vitamins A, C, K, as well as folate and manganese. They are also rich in antioxidants and can aid in fighting illness and disease.
To ensure crispy sprouts, I recommend making sure they are evenly coated in oil before roasting, that the temperature is high enough and the oven is fully preheated, and that you cook them long enough to get that crispy goodness on the outside!
Brussels sprouts are from the same family as cabbage, cauliflower, kohlrabi, broccoli and kale. They are all different parts of the wild cabbage family, and brussels sprouts are the bud.
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional flavor additions (e.g., garlic powder, balsamic vinegar, parmesan cheese)
Instructions
*Prep* Preheat the oven and get your Brussels sprouts ready for their transformation.
*Season* Toss the sprouts with oil and seasonings, then spread them out for even roasting.
*Roast* Watch as they crisp up to perfection in the oven. Timing is key, so keep an eye on them.
*Enjoy* Season to taste and then it’s time to DEVOUR your delicious creation!
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Optional flavor additions e.g., garlic powder, balsamic vinegar, parmesan cheese
Instructions
- Preheat your oven to 400°F and position a rack in the upper third. This ensures optimal heat circulation for roasting.
- On a large rimmed baking sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper, ensuring they’re well coated. Arrange them cut side down for a crispier texture.
- Roast in the preheated oven for 20 to 30 minutes. The sprouts should be dark and crispy on the outside, yet tender inside. Keep an eye on them to prevent burning.
- DEVOUR! Serve the roasted Brussels sprouts warm, seasoned with additional salt and pepper if desired.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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