Roasted Balsamic Brussels Sprouts are roasted with crisp edges, and then tossed in syrupy sweet reduced balsamic vinegar. They are the perfect side dish for your holiday table or really any table of your choosing!
I love Brussels sprouts, and I have made it my mission in life to convert skeptics into fans. It really is all in the way that you cook them. When I told the kids we were having Brussels sprouts with dinner, I was at first met with less than enthused responses. But as soon as I placed these on the dinner table, they were gone almost instantly. These Roasted Balsamic Brussels Sprouts are not the brussies of your youth… especially if what you’re used to are overcooked brussels sprouts out of a can!
In addition to being absolutely delicious (seriously!), brussels sprouts have a ton of health benefits as well. While being high in nutrients such as fiber, vitamin c and vitamin k, they’re also low in calories.
I’ve tossed brussels sprouts with everything from parmesan cheese to cranberries to poppy seeds and bacon. There’s something about the combination of slow-roasted red onions and sweet balsamic glaze that makes this batch of brussels sprouts something really special.
Roasted Balsamic Brussels Sprouts
- 1 lb Brussels sprouts
- 1 red onion
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1 tbsp reduced balsamic vinegar
- Preheat the oven to 425F degrees.
- Cut the brussels sprouts in half and the red onion into chunks.
- Place the brussels sprouts and onions on a baking sheet, drizzle with the oil and salt, and toss to thoroughly coat.
- Roast until the Brussels sprouts are fork tender and the leaves begin to crisp, about 40 minutes.
- Remove from the oven, and toss with the reduced balsamic vinegar.