This delicious Roasted Brussels Sprouts recipe is a simple yet impressive side dish for any occasion! The Brussels sprouts are roasted until crispy, tossed with pistachios and pomegranates and coated with a luscious balsamic glaze creating a symphony of flavors and textures that is hard to resist!
Roasted Brussels Sprouts Recipe
This easy roasted Brussels sprouts recipe will turn even the staunchest sprouts haters into sprouts lovers! Our simple yet delicious Roasted Brussels Sprouts are tossed with olive oil and seasoned to perfection.
They’re roasted until golden, then topped with a homemade, two ingredient balsamic glaze that adds a touch of sweetness. The finishing touch is pistachios and fresh pomegranate seeds for a satisfying crunch that is both delicious and gorgeous!
We call these Brussels Sprouts are Christmas sprouts because of the pop of red from the pomegranates and the bright green from the pistachios and sprouts. This easy recipe is simple enough for a weeknight dinner yet impressive enough for your holiday table.
Why You’ll Love This Recipe
This show-stopping roasted Brussels sprouts with balsamic is an impressive side dish is complete with a sweet and tangy balsamic glaze, crunchy pistachios, and a burst of color from the pomegranate seeds. These roasted Brussels sprouts are simply sensational!
- Quick and Easy. We’re talking about 10 minutes of prep time and just enough time in the oven for you to get the balsamic glaze ready and the family to get hungry.
- Versatile. This is one of those side dishes that goes with just about everything. We enjoy this with our Garlic Herb Roast Chicken, Crockpot Turkey Breast and of course as a delicious side for Thanksgiving and Christmas.
- Gorgeous. With the jewel-like pomegranate seeds contrasting with the bright green hues from the pistachios and sprouts, the aromatic thyme as a garnish – this dish is a delight to the senses.
How To Roast Brussel Sprouts
Roasted to golden perfection and drizzled with a sweet balsamic reduction, no one is able to resist the perfect blend of flavor and texture in this oven roasted Brussels sprouts recipe. This delicious recipe is topped with crunchy pistachios and pomegranate seeds creating a side dish that’s both delicious and impressive.
- Wash and trim. Prepare Brussels sprouts by removing the bottom of each Brussels sprout where the tough stem is. Remove any loose, damaged, or yellow leaves on each sprout. Cut in half from the top to the bottom.
- Roast. Place in roasting dish or on baking sheet cut side down and roast at 400°F for about 15 minutes. Toss and add a little olive oil if the sprouts are looking dry.
- Add pistachios. Toss pistachios on top and reduce temperature to 375°F. Continue roasting until fork tender and golden brown, about 5 to 10 more minutes.
If you like your sprouts really charred, keep temperature at 400°F and add another 5 minutes to the cooking time.
- Leftover Brussels sprouts can be stored in an airtight container in the refrigerator for up to 2 days.
- Make ahead by preparing as directed, refrigerating and then reheating in the oven, skillet or air fryer before serving.
- I do not recommend freezing this recipe as the texture of the sprouts gets soggy.
The balsamic glaze adds incredible depth of flavor and a hint of sweetness to this oven roasted Brussels sprouts recipe. You need just two ingredients: balsamic vinegar and brown sugar.
- Use the highest quality balsamic vinegar for the best results. It reduces quicker and has better flavor. Reduce the mixture until it coats the back of a metal spoon.
- If it gets too thick, add hot water a teaspoon at a time.
- Too thin? Let it simmer until it reaches your desired consistency keeping in mind that it will thicken as it cools.
- The balsamic glaze can be made ahead of time, up to 2 weeks in advance, to cut down on prep time for this dish. Warm slightly before drizzling on roasted brussel sprouts.
This glaze is one of my all-time favorite things! We use it on top of grilled veggies and meats and serve it alongside fresh fruit and cheese on charcuterie boards – so delicious!
Can I use frozen Brussels sprouts?
I recommend using fresh sprouts for this recipe. Frozen sprouts tend to become a bit soggy. If you only have frozen, thaw completely and pat dry to remove any excess moisture.
How do I get really soft sprouts?
Cover the roasting dish or baking sheet with foil for the first 10 to 15 minutes. This will trap the steam and create a softer sprout. Remove the foil for the last 5 to 10 minutes.
Can I make these sprouts extra crispy?
Sure! There are a few ways to do this. One, make sure you don’t over crowd your roasting dish or baking sheet, give them space! Two, roast for a longer period of time. Three, don’t move the sprouts. The longer they stay in one position, the crispier they will get.
How long to roast Brussels Sprouts?
Anywhere from 15 to 25 minutes depending largely on the size of the sprout and how dense their leaves are. Freshness can also play a role. The most important thing is to check your sprouts while roasting. When they are fork tender, they’re done!
Do I have to add the pistachios?
Absolutely not! If you have a nut allergy or just don’t like pistachios, that can easily be omitted from the recipe. You can also replace with almonds, walnuts or any other nut you like.
More Ways to Enjoy Brussels Sprouts
- Air Fryer Brussel Sprouts with Garlic and Parmesan
- Oven Roasted Brussel Sprouts with Butternut Squash and Apples
- Cheesy Brussels Sprouts with Bacon
- Fall Apple Salad
More Delicious Roasted Veggies
- Whole Roasted Cauliflower
- Roasted Beets
- Oven Roasted Potatoes
- Honey Glazed Carrots
- Oven Roasted Herb and Garlic Parmesan Potatoes
Roasted Brussels Sprouts
Roasted Brussels Sprouts
- 1 ½ pounds Brussels sprouts
- 3 tablespoons olive oil
- ¼ teaspoon salt to taste
- ⅛ teaspoon freshly ground black pepper to taste
- ½ cup shelled pistachios roughly chopped
- 1 cup balsamic vinegar high quality
- ¼ cup brown sugar
- ½ cup pomegranate seeds
- sprigs of thyme
- Preheat the oven to 400°F.
- Wash and trim the Brussels sprouts, pat dry. Cut the sprouts in half and place in a large, oven safe, roasting dish.1 ½ pounds Brussels sprouts
- Drizzle the Brussels sprouts with the olive oil, salt and pepper and toss to combine.3 tablespoons olive oil, ¼ teaspoon salt, ⅛ teaspoon freshly ground black pepper
- Roast in the oven for 10 to 15 minutes (shorter for smaller sprouts, longer for larger sprouts) and then toss. If the sprouts are looking dry, drizzle a teaspoon or two of olive oil over the top.
- Reduce the temperature to 375°F and scatter the pistachio nuts over the top of the sprouts. Return to the oven for an additional 5 to 10 minutes. Sprouts should be fork tender and golden brown. Keep an eye on the pistachios – they should be toasted, not burnt.½ cup shelled pistachios
- Prepare glaze while sprouts finish roasting.
- Add the balsamic vinegar and brown sugar to a medium sized saucepan set over a low heat.1 cup balsamic vinegar, ¼ cup brown sugar
- Stir frequently until the sugar has dissolved. Bring to a simmer, and let simmer for 7 to 9 minutes, stirring occasionally, until the mixture has reduced by half. It should be visibly thick and syrupy. Check for consistency by dipping a spoon in the glaze. If the glaze coats the back of a spoon, it is done.
- Remove from the heat and set aside to cool.
- Remove the sprouts from the oven and scatter the pomegranate seeds on top.½ cup pomegranate seeds
- Drizzle with balsamic glaze and garnish with fresh sprigs of thyme. Serve immediately and enjoy!sprigs of thyme