↑
  • Dinner Recipes
  • Breakfast Recipes
  • Dessert Recipes
  • Side Dishes
  • Recipes
    • Dinners
    • Slow Cooker
    • Appetizers and Sides
    • Breakfast
    • Dessert
    • Beverages
    • Bread
    • Holiday Recipes
    • Kid-Friendly
  • Blog View
  • About
    • Disclosure/Privacy Policy
  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • Youtube
  • Blog View
  • About
  • Privacy Policy
  • Advertise/PR
  • DISNEY
  • DINNERS
  • DRINKS
  • DESSERTS

Mom On Timeout

Serving up real food for real families!

  • Home
  • Recipes
    • Slow Cooker
    • Appetizers and Sides
    • Breakfast
    • Entree
    • Dessert
    • Beverages
    • Holiday Recipes
      • Christmas Recipes
      • Thanksgiving Recipes
      • Valentine’s Day Recipes
      • St. Patrick’s Day Recipes
      • Easter Recipes
      • Halloween Recipes
    • Bread
    • Kid-Friendly
  • 5 Ingredients
  • Appetizers
  • Favorites


You are here: Home / Recipes / Side Dishes / Roasted Brussels Sprouts

Roasted Brussels Sprouts

November 5, 2023

Jump to Recipe
three image collage of roasted brussels sprouts topped with pistachios, pomegranate seeds and balsamic glaze. the sprouts are in a wood serving spoon and on a white and pink serving plate. center color block with text overlay.

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!

Looking for more side dishes to round out your menu? You’ll love our Garlic Green Beans, Twice Baked Potato Casserole and Mashed Potatoes!

Top down view of roasted brussels sprouts on a pink and white serving dish. the sprouts are topped with pomegranate seeds and thyme along with a balsamic glaze.

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.

top down view of roasted brussels sprouts on a large white and pink platter. Pomegranate seeds and pistachios garnish the gorgeous dish.

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!

free email course

5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

  • 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.
top down view of roasted brussels sprouts on a large white and pink platter. Pomegranate seeds and pistachios garnish the gorgeous dish.

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.

  1. 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.
  2. 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.
  3. 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.

three image collage showing how to roast brussels sprouts step by step.

Storage Information

  • 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.

Balsamic Glaze

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!

top down view of roasted brussels sprouts on a large white and pink platter. Pomegranate seeds and pistachios garnish the gorgeous dish.

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.

wooden spoon with roasted brussels sprouts sitting on more sprouts.

More Ways to Enjoy Brussels Sprouts

  1. Air Fryer Brussel Sprouts with Garlic and Parmesan
  2. Oven Roasted Brussel Sprouts with Butternut Squash and Apples
  3. Cheesy Brussels Sprouts with Bacon
  4. Fall Apple Salad

More Delicious Roasted Veggies

  1. Whole Roasted Cauliflower
  2. Roasted Beets
  3. Oven Roasted Potatoes
  4. Honey Glazed Carrots
  5. Oven Roasted Herb and Garlic Parmesan Potatoes
Top down view of roasted brussels sprouts on a pink and white serving dish. the sprouts are topped with pomegranate seeds and thyme along with a balsamic glaze.
Print Pin
5 from 1 vote

Roasted Brussels Sprouts

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!
Course Side Dish
Cuisine American
Keyword how to roast brussels sprouts, Oven Roasted Brussels Sprouts, roasted brussels sprouts, roasted brussels sprouts recipe
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Servings 6
Calories 253kcal
Author Trish – Mom On Timeout

Ingredients

Roasted Brussels Sprouts

  • 1 ½ pounds Brussels sprouts
  • 3 tablespoons olive oil
  • ¼ teaspoon salt to taste
  • â…› teaspoon freshly ground black pepper to taste
  • ½ cup shelled pistachios roughly chopped

Balsamic Glaze

  • 1 cup balsamic vinegar high quality
  • ¼ cup brown sugar

Garnish

  • ½ cup pomegranate seeds
  • sprigs of thyme

Instructions

  • 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

Balsamic Glaze

  • 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.

Assembly

  • 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

Notes

Storage Information
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.

Nutrition

Calories: 253kcal | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 139mg | Potassium: 637mg | Fiber: 6g | Sugar: 20g | Vitamin A: 882IU | Vitamin C: 98mg | Calcium: 79mg | Iron: 2mg

By Trish - Mom On Timeout November 5, 2023 Christmas, Christmas Recipes, Fall, Holiday Recipes, Ingredient, Nuts, Recipes, Side Dishes, Thanksgiving, Thanksgiving Recipes, Thanksgiving Side Dishes, vegetables

Previous article:
« Brown Butter Garlic Green Beans
Next article:
Sweet Potato Salad »
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I’m Trish!

Welcome to Mom On Timeout where I’m serving up real food for real families! Dinners, desserts, and everything in between!
Read More…

categories

archives

Popular Posts

white bowl with handles filled with zuppa toscana soup and topped with cheese. Kale, sausage and bacon can be seen in the soup.
crockpot chili in a ladle held above the crockpot and the rest of the chili.
chicken-stir-fry
best-tater-tot-casserole-recipe-hamburger-green-beans

Some of my favorites…

Berry cobbler served on white round plate and topped with vanilla ice cream. Baking dish with the rest of the berry cobbler recipe can be seen in the background.
Strawberry Cake Roll with one slice cut off at the end sitting on wood board topped with powdered sugar and fresh strawberries.
Slice of hummingbird cake recipe on a white round plate sitting in front of cake stand with rest of cake on it.
Top down look at croissant french toast bake in baking dish made with blueberries and topped with a dusting of powdered sugar.
Top down view of recipe for cream cheese mints on parchment paper flattened with the tines of a fork. Four pastel colors are shown: pink, blue, green and yellow in a symmetrical grid layout.

Copyright ©2025, Mom On Timeout. All Rights Reserved.
Design by Pixel Me Designs
  • Facebook
  • Twitter
  • Pinterest

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.