Roasted Brussels Sprouts
on Jan 21, 2021, Updated Jun 28, 2024
This post may contain affiliate links. Please read our disclosure policy.
These are not your Grandma’s Brussels sprouts that as a kid made you run the other way. Roasted Brussels Sprouts are baked in the oven and are crispy, caramelized and totally yummy.
I never liked Brussels sprouts as a child because of the way they were prepared. They were soggy, mushy and I couldn’t stomach them. The key is to roast the Brussels sprouts. Trust me, your opinion will change if you have never tried them this way.
Roasted Brussels Sprouts
Brussels sprouts make for the perfect side dish. They compliment a variety of main courses like chicken, beef or seafood. I also think they make a great appearance on your holiday menu as well.
When you are picking out Brussels sprouts at the store you want to look for ones that are bright green in color and that look firm. Also, grab the ones that have tightly packed leaves. I prefer to pick larger Brussels sprouts if I can because they won’t cook as fast and they brown nicely.
Roasted Brussels sprouts are done in a jiffy. They only take about 25 minutes of bake time and then you are ready to serve. They also taste great reheated the next day.
Ingredients
- Brussels sprouts: looks for ones that are bright green without too many dark blemishes
- Olive oil: this helps the Brussels sprouts to roast up nicely and get a little crispy on the cut side
- Pomegranate: we’re adding two unique ingredients to this dish that add a little pop of color and sweetness, you’ll love a little pomegranate with your veggies!
- Pistachios: these are the second unique ingredient that add a nice flavor and some crunchiness to this dish
- Balsamic Vinegar: you are going to gently cook it down on the stove to make a balsamic glaze that goes perfectly with the vegetables, fruit, and nuts
Recipe Instructions
- Roast up your Brussels sprouts with a little oil and salt and pepper.
- Just before the are done, add the pistachios and roast just a bit longer.
- Remove from the oven and add the balsamic glaze and some pomegranate arils.
- Serve and enjoy!
- Full instruction follow.
Frequently Asked Questions
There is nothing worse than soggy Brussels sprouts. If they are soggy and mushy-they are probably overcooked. You want a crisp on the outside Brussel sprout, so watch that cooking time.
Crunchy vegetables like Brussels sprouts have a lot of health benefits. They can protect your body against certain types of cancer, reduce high blood pressure, high cholesterol, heart disease and also diabetes. They are high in fiber and contain vitamins, minerals and antioxidants making them a solid choice for your diet.
Brussels sprouts originate from the city from which they got their name Brussels, Belgium. They are not native to the United States and do not grow in the wild.
In the United States, Brussels sprouts are in season September to March. Brussel sprouts, like it’s cabbage family, do well when temperature turn a bit colder.
I rinse my Brussel sprouts in cold water as part of the prep work. It only takes a minute and sheds all the dirt and dust that might be on the vegetable.
I trim the end of each Brussel sprout. The end has a hard, nubby piece and you don’t want to eat those. Then I remove any yellow or discolored leaves.
More Recipes
- Oven Roasted Potatoes
- Roasted Carrots
- Easy Roasted Beets
- Easy Roasted Cauliflower Recipe
- Simple Maple Roasted Butternut Squash
If you’ve tried this Roasted Brussels Sprouts recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Roasted Brussels Sprouts
Ingredients
For the sprouts
- 1.5 pounds Brussels sprouts
- 3 tablespoons olive oil
- salt, to taste
- pepper, to taste
- 1/2 cup pomegranate seeds
- 1/2 cup shelled pistachios,, roughly chopped
- a few sprigs of thyme, to garnish
For the balsamic glaze
- 1 cup balsamic vinegar
- 1/4 cup brown sugar
Instructions
- Preheat the oven to 375ºF.
- Wash and trim the Brussels sprouts and cut them in half. Put them into a roasting dish drizzle over the olive oil and toss to coat the sprouts. Add salt and pepper to taste.
- Roast for 15 minutes then toss. Add a little more oil if the sprouts are looking dry. Scatter over the pistachio nuts and roast for another 10 minutes.
- Meanwhile make the balsamic glaze: Add the balsamic vinegar and brown sugar to a medium sized saucepan set over a low heat. Stir until the sugar has dissolved then bring to a simmer for around 8 minutes, stirring occasionally. The balsamic vinegar will reduce by half in volume will visibly thicken and should coat the back of a spoon.
- Remove from the heat and set aside to cool.
- When the sprouts are roasted, remove from the oven and scatter the thyme and pomegranate seeds over the Brussels sprouts.
- Transfer to a serving platter and drizzle over the balsamic glaze. Serve immediately.
Notes
- The Brussels sprouts will sizzle and blister when roasted. This gives them the most wonderful flavor. The sprouts will still have a little bit of bite which is exactly how they should be served. The juicy pomegranate seeds and crunchy pistachio nuts are perfect partners to this tasty and vibrant side dish that goes with just about anything and is very festive!
- Higher quality balsamic vinegar will take less time to reduce. The time given of 8 minutes is approximate. The glaze is ready when it has reduced by half, thickened and coats the back of a metal spoon.
- If you find it is too thick and not pourable you can rescue it by adding boiling water a teaspoonful at a time. If you do introduce more water you may need to put it back over the heat for a couple of minutes until it reaches the desired consistency.
- If it’s too thin let it simmer for a bit a longer.
- It will thicken further as it cools.
- The brown sugar sweetens the balsamic vinegar. This can be omitted, in which case the balsamic vinegar will not take as long to reduce.
- You could substitute the balsamic vinegar with pomegranate molasses.
- Storage: Store in the refrigerator for up to 24 hours. The Brussels sprouts can be reheated in a skillet on the stove. Alternatively add a layer of foil to the baking dish and reheat in a hot oven for 10 minutes.
Nutrition
Put away your childhood apprehensions about Brussels sprouts and try this recipe. Roasted Brussels Sprouts are delicious, crispy and will make a great side dish to any meal.
