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Close-up of crispy roasted Brussels sprouts with balsamic glaze, dried cranberries, pecans, and parsley.

Roasted Brussels Sprouts with Balsamic

Golden roasted Brussels sprouts with a tangy balsamic glaze, toasted pecans, and dried cranberries. A simple yet elegant side dish perfect for fall dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • Baking Sheet
  • Parchment paper

Ingredients
  

Main Ingredients

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons extra-virgin olive oil
  • 1.5 tablespoons balsamic vinegar
  • 2 teaspoons honey or maple syrup
  • 0.5 teaspoon sea salt

For Serving

  • 0.33 cup toasted pecan halves
  • 2 tablespoons dried cranberries or pomegranate arils
  • fresh parsley leaves for garnish

Instructions
 

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Place the Brussels sprouts on the baking sheet and drizzle with the olive oil, balsamic, and honey. Sprinkle with the salt and several grinds of pepper and toss to coat. Arrange the Brussels sprouts cut side down in a single layer, leaving a little space around each one.
  • Roast for 20 to 30 minutes, or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts. Season to taste.
  • Transfer to a serving dish and gently toss with the pecans and cranberries. Garnish with parsley and serve.

Notes

For extra flavor, add a sprinkle of grated Parmesan cheese before serving. Leftovers can be stored in an airtight container for up to 3 days.
Keyword holiday recipes, roasted vegetables, Thanksgiving side dishes