These vegan Balsamic Roasted Brussels Sprouts with Walnuts make the perfect fall side dish. Add them to the Thanksgiving table too
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…
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
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Balsamic Roasted Brussels Sprouts with Walnuts
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
- 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.
Rebecca @ Strength and Sunshine
Wow, I bet the smoked salt and sweet balsamic glaze is just fantastic together!
Marisa
Thanks Rebecca. I really enjoyed it!
Alanna
I adore Brussels sprouts. And with smoked sea salt?? I must try that!
Marisa
Yes! A nice combo. Let me know what you think!
Katie @ Mom's Kitchen Handbook
I”m on vegetable duty for Thanksgiving this year and bookmarking this one (and pinning!)
Marisa
Thanks! I will be making it too! So easy and delicious.
Min
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.
Marisa
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 🙂
Jeanette | Jeanette's Healthy Living
Love the walnuts and the balsamic – great side for Thanksgiving!
Marisa
Thanks Jeanette! They will be making an appearance on my Thanksgiving table.
Jessica @ Nutritioulicious
Definitely can’t go wrong with Brussels sprouts and balsamic, especially a balsamic syrup!
Marisa
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 🙂
Jaclyn Anne
Brussel Sprouts are my FAVORITE veggie! Can’t wait to try this amazing recipe – it looks SO GOOD!
Marisa
thank you, Jaclyn! I love it!
Julia
Brussels sprouts are delicious when roasted! And adding balsamic and toasted walnuts just make them even better 🙂
Marisa
Yes. The walnuts and balsamic glaze really take it up a notch!
Sherri @ Sweet Enough
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 🙂
Marisa
Haha. These are super addictive in a good way!
Natalie
I love brussels sprouts! This dish looks delicious and I love the addition of walnuts that add crunch and make it so festive too!
Jill
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.