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Roasted Brussels Sprouts in a white bowl with a gray napkin and two forks
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Balsamic Roasted Brussels Sprouts with Walnuts

These vegan Balsamic Roasted Brussels sprouts with Walnuts make the perfect fall side dish. 
Course Side Dish
Cuisine American, Mediterranean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 6 people
Calories 77kcal

Ingredients

  • ½ lb baby Brussels sprouts halved
  • 1 T extra virgin olive oil
  • ½ t smoked sea salt
  • Fresh cracked black pepper to taste
  • ¾ c toasted walnuts
  • 2 t balsamic syrup (recipe below)

Balsamic Syrup

  • c balsamic vinegar
  • 1 T light brown sugar

Instructions

  • Preheat the oven to 400°F.
  • 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.
  • When done, add the toasted walnuts and balsamic syrup. Serve warm or room temperature.
  • 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.

Notes

Tips for Perfect Roasted Brussels Sprouts:
  • Preheat the oven. To get a lovely char, you need to make sure the oven is hot before adding the vegetables.
  • Don't crowd the pan. Adding too much food to the pan will cause the Brussels sprouts to steam not roast.
  • Be mindful of the oil. Though you don't want to drench the Brussels sprouts in oil, the olive oil will help with browning so don't skimp. 

Nutrition

Calories: 77kcal