Balsamic Roasted Brussels Sprouts

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!

balsamic brussels sprouts

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

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.

Brussels sprouts with balsamic on a baking sheet

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!

Roasted brussels sprouts with balsamic vinegar recipe

More Favorite Fall Side Dishes

If you love these roasted balsamic Brussels sprouts, try my Shredded Brussels Sprouts Salad, classic Roasted Brussels Sprouts, or one of these delicious fall side dishes next:

For more fall recipes, check out this post!

balsamic brussel sprouts

Balsamic Roasted Brussels Sprouts

rate this recipe:
5 from 6 votes
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Serves 4
These balsamic Brussels sprouts are a delicious fall or winter side dish! Sweet maple syrup and roasted onions balance the balsamic's tangy flavor.

Ingredients

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

For Serving

  • 2 cups cooked farro
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh lemon juice, more to taste
  • ½ teaspoon Dijon mustard
  • cup toasted pecans
  • cup dried cranberries
  • Handful of microgreens, optional
  • Sea salt and freshly ground black pepper

Instructions

  • 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.

Notes

Note: this salad is good hot or at room temperature.
For a gluten-free version: skip the farro or use quinoa instead.

 

 

30 comments

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  1. L L
    11.16.2019

    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
      11.18.2019

      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
        11.18.2019

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

  2. Chitra Patel
    11.11.2018

    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

  3. Loretta Bozza
    02.06.2018

    5 stars
    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!

  4. Jean
    12.09.2017

    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.

  5. Felicia
    10.30.2017

    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
      10.31.2017

      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!

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

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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.