Roasted Brussels sprouts with balsamic and maple star in this delicious autumn recipe. Serve it as a side dish, or enjoy it as a light meal on its own!
This balsamic Brussels sprouts recipe is an updated spin on one of our first-ever blog posts. In that recipe, I roasted the sprouts with a combination of balsamic vinegar and maple syrup. As a result, they became sweet and caramelized, with a great tang from the balsamic vinegar. This balsamic Brussels sprouts recipe starts in the same way, except that I roast the sprouts with onions. Then, when the veggies come out of the oven, I toss them with nutty farro to make a more substantial side dish.
The combination of the oven roasted Brussels sprouts with balsamic, the roasted onions, and farro is sweet, savory, hearty, and delicious. This recipe would be a fantastic addition to a Thanksgiving or holiday menu, but I like it so much that I often make it for lunch or a regular weeknight dinner. I hope you love it too!
Balsamic Brussels Sprouts Recipe Ingredients
This roasted balsamic Brussels sprouts recipe features some of my favorite fall ingredients:
- Brussels sprouts, of course! You’ll cut most of them in half, but if you have any particularly little sprouts, go ahead and leave them whole.
- Red onions – Once they roast, they add a punch of sweet, umami flavor to this recipe.
- Balsamic vinegar and maple syrup – The stars of the show! They help the veggies caramelize in the oven, and they fill this recipe with sweet and tangy flavor.
- Farro – Farro makes this recipe nice and hearty, but more importantly, it adds nutty flavor and chewy texture. If you can’t find farro, use wheat berries, or substitute wild rice or quinoa for a gluten-free option.
- Cranberries – I love their sweet/tart flavor and chewy texture here.
- Pecans – For crunch! Plus, their rich flavor is wonderful with the maple syrup and balsamic.
- Lemon juice and Dijon mustard – They give the balsamic Brussels sprouts a delicious bright finish.
If you’re not vegan, a little feta or Parmesan cheese would be delightful here too!
Serve this dish warm from the oven, or enjoy it at room temperature. It will keep in the fridge for up to 2 days, but I like it best on day 1, when the sprouts are nice and crisp.
Find the complete recipe with measurements below.
Roasted Brussels Sprouts with Balsamic Serving Suggestions
Thanks to the hearty roasted veggies, nuts, and farro, this salad could easily pass as a meal on its own. Enjoy it for lunch, or pair it with a bowl of pumpkin soup or butternut squash soup for a light, yet comforting, dinner.
These roasted Brussels sprouts with balsamic are also a fantastic Thanksgiving or holiday side dish. Serve them with classic dishes like green bean casserole, sweet potato casserole, and mashed potatoes, or check out this post for more festive recipe ideas. Don’t forget the apple crumble or pumpkin pie for dessert!
More Favorite Fall Side Dishes
- Maple Roasted Acorn Squash
- Wheat Berry Salad
- Roasted Delicata Squash
- Roasted Beets with Citrus
- Pomegranate Rice Salad
For more fall recipes, check out this post!
Balsamic Roasted Brussels Sprouts
Maple Balsamic Brussels Sprouts
- 1 pound Brussels sprouts, sliced in half
- 1 small red onion, sliced into wedges
- Extra-virgin olive oil, for drizzling
- 1 1/2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- Roast the Brussels Sprouts: Preheat the oven to 425°F and line a large sheet pan with parchment paper. Spread the Brussels sprouts and red onion wedges onto the baking sheet and drizzle with olive oil, the balsamic vinegar, maple syrup, and generous pinches of salt and pepper. Toss to coat and roast until tender and browned around the edges, 30 to 40 minutes.
- In a large bowl, combine 1 tablespoon olive oil, the lemon juice, Dijon mustard, and pinches of salt and pepper. Add the farro and toss. Add the Brussels sprouts, along with the pecans and cranberries. Toss and season to taste with more salt, pepper and lemon juice. Serve with microgreens for garnish, if using, and enjoy.
For a gluten-free version: skip the farro or use quinoa instead.