Brussels Sprouts with Farro & Pomegranate

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 9 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.


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


  • 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.


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. 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.

  2. J

    5 stars
    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.

  3. Rachel

    5 stars
    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.

  4. Inge from

    I love your blog!

  5. 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!

  6. Shari

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

  7. Rachel

    5 stars
    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!

  8. Ralph from

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

  9. 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!

  10. Amy from

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

  11. Corrine

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

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

  13. libby from

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

  14. Rachel

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

  15. Libby from

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

  16. 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.

  17. Mary from

    Wow ! So many colors ! I love it ! 🙂

  18. 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.

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

A food blog with fresh, zesty recipes.
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.