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5 from 1 vote

Roasted Balsamic Brussels Sprouts with Shallots

These Roasted Balsamic Brussels Sprouts with shallots 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.
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: balsamic vinegar, brussels sprouts, shallots
Servings: 4 servings
Calories: 124kcal


  • 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.


Topping ideas
¼ cup shaved or shredded Parmesan cheese, optional
¼ cup pomegranate arils (seeds), optional
Balsamic glaze or an additional teaspoon of balsamic vinegar.
Homemade 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.


Calories: 124kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 322mg | Potassium: 491mg | Fiber: 5g | Sugar: 4g | Vitamin A: 856IU | Vitamin C: 97mg | Calcium: 54mg | Iron: 2mg