Balsamic Brussels Sprouts Salad

Maple balsamic Brussels sprouts are irresistibly sweet & tangy in this hearty side, and caramelized roasted onions add delicious depth of flavor.

Balsamic Brussels Sprouts with Onions & Farro

Let the Thanksgiving countdown begin!

This year we’re starting with the vegetable that everyone used to hate that everyone now loves – Brussels sprouts! This recipe is a spin on one of our first-ever blog posts. In that recipe, I roasted the sprouts with a combo of balsamic vinegar and maple syrup. As a result, they become nicely sweet and caramelized and have a great tang from the balsamic vinegar. This recipe is identical, except I roasted onions along with the Brussels sprouts and mixed them with nutty farro to make this a more substantial dish.

Balsamic Brussels Sprouts with Onions & Farro

So, I made these roasted maple balsamic Brussels sprouts!

The basic concept of this recipe is the same – I roast Brussels sprouts on high heat with maple and balsamic, but this time, I added a few extra components.

  • Oven-roasted onions – This easy addition goes a long way. Slicing a red onion, roasting with your Brussels sprouts, and tossing it in the final dish adds a punch of sweet, caramelized flavor to this side.
  • Farro – Farro makes this side a little heartier, but even more, it adds yummy nuttiness and chewy texture.
  • Cranberries – They’re festive for fall! Also, they add sweetness, chewiness, and a pop of color here.
  • Pecans – You couldn’t have great a roasted Brussels sprouts dish without a little crunch, so I tossed in a handful of toasted pecans. In addition, their flavor is wonderful with the maple/balsamic/cranberry combination.
  • Lemon juice + Dijon – It wouldn’t be one of my recipes without a squeeze of lemon, right? These ingredients are essential for adding a bright finish to this dish!

I really love the balance of flavors and textures here – it’s perfect as a holiday side dish, but it’s also a great weeknight dinner.

Balsamic Brussels Sprouts with Onions & Farro

Bonus – if you end up with leftover farro and Brussels sprouts, you’re already halfway to having Farro Fried Rice the next night!

Balsamic Brussels Sprouts with Onions & Farro

4.8 from 8 reviews

Balsamic Brussels Sprouts Salad

Prep time
Cook time
Total time
These balsamic Brussels sprouts are a tangy winter side dish. Serve them on their own or the farro salad in the second half of this recipe for a more substantial dish.
Recipe type: Side dish
Serves: 4
Maple Balsamic Brussels Sprouts
  • 1 pound Brussels sprouts, sliced in half
  • 1 small red onion, sliced into wedges
  • Extra-virgin olive oil, for drizzling
  • 1½ tablespoons balsamic vinegar
  • 1 teaspoon maple syrup
For the Farro Salad
  • 2 cups cooked farro
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh lemon juice, more to taste
  • ½ teaspoon Dijon mustard
  • ⅓ cup toasted pecans
  • ⅓ cup dried cranberries
  • Handful of microgreens (optional)
  • Sea salt and freshly ground black pepper
  1. Make the Brussels Sprouts: Preheat the oven to 425°F and line a large baking sheet 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.
  2. Make the Farro Salad: 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.
Note: this salad is good hot or at room temperature.
For a gluten-free version: skip the farro or use quinoa instead.




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Rate this recipe (after making it):  

  1. Actually this looks like a very healthy lunch, in addition to a yummy T-day sidedish.

  2. bahaha its so true – it was the most hated vegetable forEVER, and now everyone can’t get enough of it. this looks amazing, the cranberries and pecans would be such a great addition.

  3. Mary from

    Wow ! So many colors ! I love it ! 🙂

  4. Nancy

    Brussel sprouts are amazing and this combo looks divine. We are making it for the upcoming holiday and perhaps will have a trial run this week. Maybe pomegranate seeds as a garnish ? Thanks for your lovely inspirations.

  5. Libby from

    This looks gorgeous! I’m printing out the recipe right now and will try. Thank you!

  6. Rachel

    This recipe looks beautiful and sounds delicious! Can’t wait to try it out.

  7. libby from

    Oh hi! this is exactly what my body is craving.

  8. I love brussel sprouts! They are my new addiction! This recipe looks wonderful! Thank you for sharing!

  9. Corrine

    Made these brussel sprouts today! So good! And such a nice change from the regular roasted ones!

  10. Amy from

    So gorgeous! Healthy and beautiful – what more could you want?

  11. Sabrina from

    Love the idea of maple and cranberries with all the rest, yes brussels have certainly become beloved, but I’ve only seen them paired with bacon and parm, not as part of a more healthy salad! Thank you!

  12. Ralph from

    While this might not be my favorite vegetable, our family enjoys it. This is a perfect way to prepare it for Thanksgiving dinner.

  13. Rachel

    I made this for a Friendsgiving potluck, and it was delicious! I subbed cranberries for pomegranate seeds and pecans for hazelnuts, but otherwise followed it to the letter. The leftovers made a great next-day-brunch when I added some fried eggs. Thanks for sharing!

  14. Hannah

    Made this for Thanksgiving, so delicious!!!

  15. Shari

    Delish! I made it to go along with turkey and butternut soup and cranberry/apple sauce! Thanks for another excellent recipe!

  16. Casey

    This looks so good! I would love to make this as an easy weekday lunch… does this keep in the fridge for a couple of days? Either way, I can’t wait to make it!

    • Jeanine Donofrio

      Hi Casey – it should keep for a couple of days, let me know if you give it a go!

  17. Inge from

    I love your blog!

  18. Rachel

    This is officially one of my go-to recipes. I am a vegetarian and my boyfriend is an avid meat eater and even he loves it! Great for family potlucks and and a great make-ahead meal.

  19. J

    I make my version of this similarly, but I add my super thick, syrupy sweet balsamic vinegar near the very end of roasting. I use walnut halves and dried fig halves for nut and fruit (figs go in late, just to warm up) , which is a killer combo.

  20. stanp

    Brussels sprouts are a regular veggie for us. At Thanksgiving my wife cooks them in Guinness Stout.
    I like you variation..nice twist ( different for us) with the balsamic vinegar and maple syrup.

  21. There are many things to do with maple balsamic roasted brussels sprouts.

  22. Felicia

    This looks perfect for Thanksgiving, but because I need to prepare other dishes, I’d like to make this the a couple hours before dinner is served. What would you recommend for re-heating? Would you leave out on the counter for a couple hours before re-heating, or popping in the fridge? Thanks!

    • Jeanine Donofrio

      Hi Felicia, for 2 hours, I’d pop it in the fridge and reheat it when you’re ready. I think it’s safer than leaving it out on the countertop. After you re-heat, add a little squeeze of lemon, and salt and pepper to taste. Hope that helps!

  23. Jean

    I made a shredded Brussels sprouts salad similar to this & it called for pomegranate arils. They loved the flavour but did not like the crunchy seeds in the arils. The next time, I will make that an individual add-on.

  24. Lisa

    Farro is not Gluten Free!! It refers to several different types of wheat i.e.: spelt and a few other ancient wheats.

    This recipe sounds and looks beautiful however, if someone were to make it for a guest with Celiac with good intentions (using this recipe found in your GF recipe index), the guest would get sick.

    • Jeanine Donofrio

      The recipe is labeled with a gluten free modification to use quinoa instead.

  25. Loretta Bozza

    This was a very satisfying dinner on its own. Threw in some broccoli and asparagus and it was delicious. Leftovers are going with my daughter for lunch tomorrow. This will definitely be in our rotation. Thanks!

  26. Gmail sign in

    Delish! I made it to go along with turkey and butternut soup and cranberry/apple sauce! Thanks for another excellent recipe!

  27. Chitra Patel

    Just made this for dinner tonight. I used quinoa instead of farro and walnuts instead of pecans because that’s what I had on hand. I also roasted up some butternut squash to add more bulk. For the dressing I added some lemon zest and some more maple syrup and balsamic. I also topped it off with some feta cheese. It turned out amazing!! Tastes like a big bowl of fall goodness

  28. L L

    Am I crazy or did this recipe change? I’ve been using this link for thanksgiving for years and now can’t find my beloved recipe (sprouts with broccolini and some arugula). Is that recipe available still?

    • Jeanine Donofrio

      Hi, here is that recipe:

      1.5 cups Brussels sprouts
      1 bunch broccolini or other seasonal veggie, such as cauliflower or sweet potato
      2-4 tablespoons olive oil
      1-2 tablespoons maple syrup
      1-2 tablespoons balsamic vinegar
      a few handfuls of arugula
      1/4 cup dried cranberries
      Sea salt and fresh black pepper

      Preheat the oven to 375.
      Remove the outer leaves of the Brussels sprouts and cut in half. Chop the broccolini into bite-sized pieces.
      Spread the vegetables on one or two large baking sheets. I roast the broccolini on a separate sheet because it takes less time. Drizzle with the olive oil, maple syrup, and balsamic and season with pinches of salt and pepper. Toss until well-coated. I drizzle a little more on the Brussels sprouts and a little less on the broccolini since it takes more to get the Brussels sprouts to tenderize.
      Roast the broccolini for 20 minutes, until browned but not burnt. Toss halfway through. Roast the Brussels sprouts for 45 minutes, until browned and caramelized. Toss halfway through. Watch and adjust the timing to whenever they look done, and don’t be afraid to deeply caramelize them: the more roasty the better!
      Once roasted, set aside and let cool to about room temperature. Taste and adjust seasoning, adding salt, pepper, maple syrup, or vinegar as needed. You can roast the veggies a few hours in advance. They improve as they sit and the flavors meld together. Warm just before serving.
      Toss the warm veggies with the arugula and cranberries. Taste again, adjusting seasoning to your taste.

      • L L

        Amazing – thank you! This is always a fan favorite (and I’m sure the new recipe is too).

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.