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Home » Recipes » Recipes

Balsamic Roasted Brussels Sprouts with Toasted Walnuts

Published: Oct 9, 2017 · Modified: Nov 17, 2022 by Marisa Moore·

1.3K shares
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Balsamic Roasted Brussels Sprouts with Walnuts

These vegan Balsamic Roasted Brussels Sprouts with Walnuts make the perfect fall side dish. Add them to the Thanksgiving table too

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

Fall brings in new vegetable options. 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.

Brussels sprouts can be fried, glazed, roasted, sautéed, and you can make easy air fryer Brussels sprouts for a crispy, light finish.

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…

How to Make Roasted Brussels Sprouts

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.

How to make the best roasted Brussels sprouts

  • Trim the Brussels sprouts. Remove the hard, tough root so that you’ll have a more pleasant dish. I prefer to slice them in half too to maximize roasting space!
  • Give the Brussels sprouts room to breath. Leaving space on the baking sheet will allow the Brussels sprouts to caramelize. Crowding the pan causes them to steam and be soggy and less flavorful.
  • Cook at a high temperature. Heat the pan ahead of time if you can. This will allow the sprouts to get a lovely sear – that means more flavor!

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. You can also ma

Roasted brussels sprouts in bowl with balsamic glaze on a spoon

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

Balsamic Roasted Brussels Sprouts with Walnuts

Marisa Moore, RDN
These vegan Balsamic Roasted Brussels sprouts with Walnuts make the perfect fall side dish. 
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine American, Mediterranean
Servings 6 people
Calories 77 kcal

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

  • ⅓ 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
Tried this recipe?Let us know how it was!

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Comments

    5 from 6 votes (1 rating without comment)

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    Recipe Rating




  1. Jill

    August 18, 2018 at 1:27 pm

    5 stars
    Now I have to seek out smoked sea salt. I bet that adds an amazing extra layer of flavor. Roasted brussels sprouts are so good.

    Reply
  2. Natalie

    August 18, 2018 at 1:08 pm

    5 stars
    I love brussels sprouts! This dish looks delicious and I love the addition of walnuts that add crunch and make it so festive too!

    Reply
  3. Sherri @ Sweet Enough

    August 18, 2018 at 12:15 pm

    5 stars
    OMG! I love these, Marisa! Totally pinning for my Thanksgiving table. It will be here before we know it! I may or may need to make two batches because I may or may not eat one whole batch by myself too! LOL 🙂

    Reply
    • Marisa

      August 18, 2018 at 1:05 pm

      Haha. These are super addictive in a good way!

      Reply
  4. Julia

    August 18, 2018 at 9:11 am

    5 stars
    Brussels sprouts are delicious when roasted! And adding balsamic and toasted walnuts just make them even better 🙂

    Reply
    • Marisa

      August 18, 2018 at 1:06 pm

      Yes. The walnuts and balsamic glaze really take it up a notch!

      Reply
  5. Jaclyn Anne

    August 18, 2018 at 8:22 am

    5 stars
    Brussel Sprouts are my FAVORITE veggie! Can’t wait to try this amazing recipe – it looks SO GOOD!

    Reply
    • Marisa

      August 18, 2018 at 1:06 pm

      thank you, Jaclyn! I love it!

      Reply
  6. Jessica @ Nutritioulicious

    November 11, 2014 at 3:00 pm

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

    Reply
    • Marisa

      November 11, 2014 at 5:46 pm

      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
  7. Jeanette | Jeanette's Healthy Living

    November 11, 2014 at 2:00 pm

    Love the walnuts and the balsamic – great side for Thanksgiving!

    Reply
    • Marisa

      November 11, 2014 at 5:46 pm

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

      Reply
  8. Min

    November 11, 2014 at 10:37 am

    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

      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
  9. Katie @ Mom's Kitchen Handbook

    November 11, 2014 at 9:09 am

    I”m on vegetable duty for Thanksgiving this year and bookmarking this one (and pinning!)

    Reply
    • Marisa

      November 11, 2014 at 5:43 pm

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

      Reply
  10. Alanna

    November 11, 2014 at 8:21 am

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

    Reply
    • Marisa

      November 11, 2014 at 5:48 pm

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

      Reply
  11. Rebecca @ Strength and Sunshine

    November 11, 2014 at 8:09 am

    Wow, I bet the smoked salt and sweet balsamic glaze is just fantastic together!

    Reply
    • Marisa

      November 11, 2014 at 5:17 pm

      Thanks Rebecca. I really enjoyed it!

      Reply

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MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

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