These Roasted Balsamic Brussels Sprouts will win over any Brussels sprouts hater! I know because growing up I also used to hate them.
They were always steamed and bland. But in time, I discovered really good crispy restaurant quality Brussel sprouts!
Then one day, many years ago, I had the famous Erewhon roasted Brussels sprouts in Los Angeles.
They were crispy, caramelized, and perfectly balanced with sweet, savory, and tangy flavors.
After years of buying them, I finally created my own version at home! And honestly, I think mine are even better.
These roasted balsamic Brussels sprouts are crispy on the outside, tender on the inside, and full of flavor.
The combination of balsamic vinegar, maple syrup, garlic powder, and dried cranberries makes them completely irresistible. It’s the perfect cozy recipe for fall and the holiday season!
Serve them as a healthy side dish or bring them to Thanksgiving or holiday dinner — they always disappear FAST!
Health Benefits of Roasted Balsamic Brussels Sprouts
Brussels sprouts are packed with vitamin C, fiber, and antioxidants that support your immune system and gut health.
They help lower inflammation and support natural detoxification in the body.
Balsamic vinegar contains polyphenols, which promote heart health and balance blood sugar.
Maple syrup adds a touch of sweetness and minerals like manganese and zinc.
Dried cranberries and pomegranate seeds provide antioxidants that support skin health and energy.
Pistachios add healthy fats and plant-based protein for balance.
This dish is a delicious way to enjoy a nutrient-dense, anti-inflammatory side dish during the holidays.
The Secret Is In the Balsamic Vinegar
The balsamic vinegar really shines in this recipe! Especially if you top it off with a little more at the end, a thick vinegar really makes a difference.
This one is my favorite! It’s a rich, aged Italian balsamic that gives the Brussels sprouts an incredible depth and sweetness.
It balances their natural bitterness and creates that restaurant-quality flavor we all love. I recommend using a high-quality balsamic — the thicker and more syrupy, the better! You’ll definitely taste the difference in every single bite.
The Perfect Time and Temperature
The BEST Brussels sprouts are roasted hot and fast.
I find the sweet spot is 425°F (aka 220°C) for approximaitely 25-30 minutes.
This high temperature gives them crispy edges while keeping the centers tender.
Place them cut side down on the baking sheet for the best caramelization. Avoid lining your baking sheet with parchment paper —the direct contact helps them brown better.
If your sprouts are extra large, cut them into quarters for even cooking.
After 30 minutes, give them a toss and roast for 5 more minutes to finish crisping.
That’s the key to golden, crispy perfection! Every oven is different, so it’s important to see where your desired crispiness lies, sometimes it’s closer to 20-25 minutes but I personally like them SUPER crispy.
What You’ll Need For this Recipe (& product recommendations)
Brussels sprouts
Avocado oil
Balsamic vinegar (aged, Italian-style is best)
Maple syrup
Sea salt
Garlic powder
Dried cranberries (I get these apples juice sweetened ones!)
Pomegranate seeds
Salted Pistachios or Sliced almonds
Why You’ll Love These Roasted Brussels Sprouts
These roasted Brussels sprouts have the perfect mix of sweet, savory, and tangy flavors.
The balsamic glaze adds richness and depth without overpowering the dish. Dried cranberries bring a subtle sweetness and a festive pop of color.
A drizzle of maple syrup helps the Brussels caramelize beautifully in the oven. Garlic powder adds a warm, savory note that balances the sweetness perfectly.
Pomegranate seeds and pistachios add crunch and brightness, making this dish feel special and elevated. Even if you’ve never liked Brussels sprouts, this recipe will completely change your mind.
Looking for healthy plant-based holiday side dishes?? check these out!
Perfectly Fluffy Garlic Chive Mashed Potatoes
Refined Sugar Free Cranberry Sauce (my favorite family recipe)
Mushroom Wild Rice Stuffing in Roasted Acorn Squash
Vegan & Gluten Free Pumpkin Pie
FLUFFY Vegan Whipped Cream
Roasted Balsamic Brussels Sprouts with Dried Cranberries (Erewhon inspired)
Ingredients
- 1 lb. Brussels sprouts washed, trimmed and halved (quartered if large) remove any dirty excess leaves
- 1 tbsp avocado oil
- 2 tsp thick Italian balsamic vinegar see product recommendation above - plus extra for drizzling at the end
- 1 1/2 tsp maple syrup
- ¼ tsp sea salt
- ½ tsp garlic powder
- 2 tbsp dried cranberries see product recommendation above for apple juice sweetened
- 2-3 tbsp pomegranate seeds can omit if you don’t have
- 3 tbsp chopped salted pistachios or sliced almonds
Instructions
- Preheat oven to 425°F (220°C).
- Trim Brussels sprouts and remove any discolored outer leaves.
- Cut large sprouts into halves or quarters for even cooking. In a large bowl, toss Brussels sprouts with the avocado oil, balsamic vinegar, maple syrup, sea salt, and garlic powder.
- Arrange them cut side down on an unlined baking sheet.
- Roast for 25–30 minutes until golden and looking crispy.
- Remove from oven (you can remove any leaves that are very crispy and set aside.
- Toss the remaining Brussels on the baking sheet then roast for another 5 minutes or until desired crispiness.
- Remove from the oven and plate, topping with dried cranberries, pomegranate seeds, pistachios or slivered almonds before serving.
- Drizzle a little balsamic vinegar on top if you like.
- Note: If you want to make this ahead of time remove after 30 minutes then roast for 5 minutes before serving and then add the toppings right before serving.
If you enjoyed this recipe, please leave a 5 star review and comment below! It’s much appreciated and feel free to tag me on social media so I can check it out 🙂
Leave a Reply