Balsamic Baked Brussels Sprouts
Golden brown and crispy balsamic baked Brussels sprouts tossed in butter, balsamic vinegar, honey, and Creole seasoning deliver a quick and easy side dish. A new healthy addiction for New Year’s resolutions, holidays, and simple weeknight meals.
These tiny cabbages are on my list of top ten favorite vegetables. I used to hate them, until a friend introduced me to roasted, not boiled, Brussels sprouts. It made all the difference (I’m sure the honey helped). She also roasted them fresh, not after they had been dying in the bottom of the fridge for a week.
Superfood Jackpot
Not only are roasted Brussels sprouts easy to prepare, but they’re loaded with nutrients, packed with fiber, and bursting with antioxidants. These beauties are right up there with broccoli, cauliflower, kale, cabbage, and, my favorite, collard greens. Who said dieting has to be boring and restrictive?
The key to enjoying healthy food is making it super delicious. A touch of butter (or olive oil) and balsamic vinegar covers a multitude of sins. It’s incredible how tasty healthy food can be with the right sauce.
How to Bake Brussels Sprouts
- Prep the Brussels sprouts, cut them in half through the stem, and place them in a large bowl. (Photo 1)
- Brown the butter over medium heat until fragrant, then let it cool slightly. Mix it with the balsamic vinegar and honey for an easy dressing. (Photo 2)
- Season the sprouts with salt, pepper, and Creole seasoning, and toss them with the balsamic honey dressing to coat. (Photo 3)
- Roast them at 400℉ (205℃) until tender, 20-25 minutes, stirring once or twice during roasting. (Photo 4)
- Serve immediately with the rest of the dressing on the side.
Tips and Notes
- Replace the browned butter with olive oil for a dairy-free version.
- Cut bigger sprouts into quarters to ensure even cooking.
How to Make Ahead and Store
Roast these babies a day or two ahead, then reheat in the oven or air fryer. Cooked Brussels sprouts stay tastier longer than raw. They also freeze well, unlike raw vegetables, which turn into mush.
What Pairs Well With Brussels Sprouts
Making a menu for these guys is super easy because they go well with just about everything. From prime rib or meatloaf to roast pork or chicken. Mashed potatoes or risotto also provide excellent company.
More Deliciously Healthy Vegetable Recipes
By Imma
Balsamic Baked Brussels Sprouts
Ingredients
- 1½ pounds (680g) Brussels sprouts
- 2-3 tablespoons (28-45g) butter
- 2 tablespoons (30ml) balsamic vinegar
- 1 tablespoon (21g) honey
- salt and pepper to taste
- Creole seasoning to taste
Instructions
- Preheat the oven to 400℉ (205℃).
- Trim the ends of the Brussels sprouts, remove dry or bruised leaves, and peel away loose outer leaves. Cut each one in half through the stem, and place in a large bowl.
- In a medium skillet, heat the butter over medium heat until fragrant and golden brown, 4-5 minutes, being careful not burn it. Let it cool slightly.
- In a small bowl, mix the browned butter, balsamic vinegar, and honey.
- Sprinkle the sprouts with salt, pepper, and Creole seasoning, followed by half of the balsamic honey mixture. Toss to coat.
- Arrange them cut-side down on a baking sheet lined with parchment paper and place them on the middle rack in the oven.
- Roast until tender, 20-25 minutes, stirring once or twice. Taste as you go, and add more of the dressing and seasonings as desired.
- Serve immediately with the rest of the dressing on the side.
Tips & Notes:
- Salt to taste is personal. Start with ¾ teaspoon each of salt, pepper, and Creole seasoning, then adjust after tasting.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
