Balsamic Roasted Brussels Sprouts with Toasted Walnuts

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A little smoky, a little sweet this easy vegan Balsamic Roasted Brussels Sprouts recipe may become your new fall favorite.

Balsamic Roasted Brussels Sprouts with Walnuts

It’s been a gorgeous fall. In addition to the great weather and beautiful foliage, I’m loving the return of cool season vegetables. Brussels sprouts are one of my favorites – especially baby Brussels sprouts. Over the past few weeks, I’ve tasted them in many ways: fried, glazed, roasted and sautéed with apples.

One of my favorite preparations was at Ecco restaurant here in Atlanta. As I went in for a second helping of their Brussels sprouts with hazelnuts, I analyzed the recipe. In my attempt to reverse engineer it, I tasted balsamic vinegar, a hint of sweetness, olive oil and maybe garlic. That was enough to try it at home. Here’s my take…

I like working with baby Brussels sprouts. They are sweeter, cook faster and so darn cute!

The smoked sea salt is my little secret for adding a hint of deep, smoky flavor. Bacon works too but I wanted to keep this one vegan. I used a balsamic vinegar syrup (just balsamic vinegar and brown sugar cooked down) to add sweetness and tanginess at the same time. The earthy flavor of toasted walnuts rounds out the dish and delivers a little extra crunch.

This Brussels sprouts recipe was so easy to make. I may or may not have eaten the entire batch… in a day. It’s the perfect side dish for fish and it would be an easy vegetable side for your Thanksgiving feast.

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Balsamic Roasted Brussels Sprouts with Walnuts
Prep Time
5 mins
Cook Time
20 mins
Total Time
20 mins
 
Course: Side Dish
Cuisine: American, Mediterranean
Servings: 6
Calories: 77 kcal
Ingredients
  • 1/2 lb . baby Brussels sprouts halved
  • 1 T extra virgin olive oil
  • 1/2 t smoked sea salt
  • Fresh cracked black pepper to taste
  • 3/4 c toasted walnuts
  • 2 t balsamic syrup (recipe below)
Balsamic Syrup
  • 1/3 c balsamic vinegar
  • 1 T light brown sugar
Instructions
  1. Preheat the oven to 400°F.

  2. Toss the baby Brussels sprouts with the extra virgin oil, oil, smoked salt and cracked black pepper. Spread the Brussels sprouts onto a baking sheet. Don't crowd the pan. Roast the Brussels sprouts for about 20 minutes (or until slightly browned), turning once.
  3. When done, add the toasted walnuts and balsamic syrup. Serve warm or room temperature.
  4. Make the balsamic syrup: Add the balsamic vinegar and brown sugar to a small saucepan. Gently heat until the sugar dissolves, small bubbles form on top and the mixture thickens. Store any leftover syrup in a sealed jar or bottle in the refrigerator for up to a month.

12 Comments on Balsamic Roasted Brussels Sprouts with Toasted Walnuts

    • Marisa
      November 11, 2014 at 5:17 PM (2 years ago)

      Thanks Rebecca. I really enjoyed it!

      Reply
  1. Alanna
    November 11, 2014 at 8:21 AM (2 years ago)

    I adore Brussels sprouts. And with smoked sea salt?? I must try that!

    Reply
    • Marisa
      November 11, 2014 at 5:48 PM (2 years ago)

      Yes! A nice combo. Let me know what you think!

      Reply
    • Marisa
      November 11, 2014 at 5:43 PM (2 years ago)

      Thanks! I will be making it too! So easy and delicious.

      Reply
  2. Min
    November 11, 2014 at 10:37 AM (2 years ago)

    I seriously think balsamic and brussels sprouts were made for each other! so so good! The cold front has finally come in this morning (woke up to a chilly morning! we’re in the 40s baby!), and I wish I could stay in and enjoy a bowl of delightful treat today.

    Reply
    • Marisa
      November 11, 2014 at 5:45 PM (2 years ago)

      It was in the low 70s here today and marvelous but that cool weather is reportedly en route! Balsamic and Brussels sprouts are a match made in heaven for sure 🙂

      Reply
    • Marisa
      November 11, 2014 at 5:46 PM (2 years ago)

      Thanks Jeanette! They will be making an appearance on my Thanksgiving table.

      Reply
  3. Jessica @ Nutritioulicious
    November 11, 2014 at 3:00 PM (2 years ago)

    Definitely can’t go wrong with Brussels sprouts and balsamic, especially a balsamic syrup!

    Reply
    • Marisa
      November 11, 2014 at 5:46 PM (2 years ago)

      Thanks Jessica! It was my first time making the syrup. Never knew it was so easy! Now I’m thinking what else I can add it to 🙂

      Reply

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