These Roasted Balsamic Brussels Sprouts are a delicious way to get excited about veggies! Simple to make, but bursting with flavor, you can enjoy these beautifully roasted Brussels sprouts as is or level them up with the addition of optional Parmesan cheese and/or pomegranate seeds.
Growing up, I was not a fan of Brussels sprouts. I had only ever had them boiled and they just didn’t appeal to me on any level. But now that I have discovered how amazing they are when roasted, Brussels sprouts are one of our family’s veggie staples! We eat them at least once a week.
These Roasted Balsamic Brussels Sprouts with Shallots serve up one of my (now) favorite vegetables in the perfect way and level it up with some beautiful flavors. If you think you don’t like Brussels sprouts, give this recipe a go and watch it change your mind!
This recipe is easy to prep, but feels like something you’d get at a fancy restaurant. With just the right amount of oomph from balsamic vinegar without it being overpowering, this recipe is the perfect easy vegetable side to any main dish and can even be made as part of meal prep!
Bonus: it fits into basically any eating style! Vegetarian, gluten free, and easily dairy-free when you skip the cheese!
Dairy-free: leave off the cheese. You can add some additional flavor and texture by topping the cooked veggies with toasted pine nuts, chopped pistachios, or any nut you like.
Add some extra balsamic flavor with some Balsamic glaze. This is just balsamic vinegar that is cooked down and reduced to a thick syrup-like consistency. It is very flavorful, but the Brussels sprouts are also delicious without it. To make your own add 1 cup of balsamic vinegar to a small pot. Simmer the vinegar over medium-low heat until it coats the back of a spoon, 12 to 15 minutes. Allow to cool then store in the refrigerator for 3 to 4 weeks.
Want to try this recipe with different veggies? You can sub out the Brussels sprouts for green beans or broccoli. Just check the veggies after 15 minutes to make sure they aren’t getting too brown.
How To Store Leftovers
These Balsamic Brussels Sprouts are delicious fresh from the oven, but they also make great leftovers. They are delicious to make as part of meal prep and enjoyed with hearty main dishes like Instant Pot Garlic Herb Chicken and Instant Pot Mashed Cauliflower and Potatoes.
To store these Roasted Balsamic Brussels Sprouts, allow them to cool completely after cooking, transfer them in a storage container, and store in the refrigerator for up to 4 days. You can warm them up to enjoy or eat them right out of the fridge.
Other veggie sides to add some pizzazz to the dinner table
- 20+ Healthy Vegetable Side Dishes
- Roasted Frozen Broccoli
- Air Fryer Butternut Squash
- Broccoli and Cauliflower Casserole
- Air Fryer Green Beans
- Mexican-Style Corn Quinoa Stuffed Peppers
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Roasted Balsamic Brussels Sprouts with Shallots
- 1 pound Brussels sprouts ends trimmed then cut in half or quarters, depending on size
- 2-3 medium shallots peeled and sliced into 1/2 inch pieces or 1 small red onion, peeled, and quartered
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Preheat oven to 400℉. Lightly oil a sheet pan or line with parchment paper for easy clean up.
- Add cut Brussels sprouts and shallots to a large bowl. Drizzle with the olive oil and balsamic, then add the salt, a few grinds of black pepper, and garlic powder. Toss to coat.
- Spread vegetables out into an even layer on the baking tray. Roast until well browned and crispy in some areas, 18 to 20 minutes.
- After removing the pan from the oven, transfer the vegetables to a serving dish (or leave in the pan if serving directly from the pan). Add desired toppings such as a drizzle of balsamic glaze (see notes), an extra teaspoon of balsamic vinegar, or a sprinkle of Parmesan cheese and/or pomegranate seeds, then serve warm.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Looks good, I am gonna try this at home.