The Balsamic Glaze on these Roasted Brussels Sprouts will turn any brussels sprout hater to a lover. The pop of pomegranate make this perfect for the holidays! Easy, low in calories, healthy, and absolutely delicious!
Happy Hump Day (aka Wednesday) folks! I thought I would make today an extra special day with something that makes me really happy. Brussels Sprouts. Hands down one of my favorite vegetables to eat around this time of year is brussels sprouts!
The funny thing is I rejected these beauties for the longest time. They had a “bad rap” growing up as the stinky disgusting small cabbage that no one knew how to cook properly so they always turned out nasty. Oh… how I was wrong.
Brussels Sprouts have quickly become a favorite of mine. I love them pan seared, shaved, grilled, and roasted. But when you combine my love of brussels sprouts with my obsession of Balsamic Vinegar. Glorious, Delectable, Mind Blowingly good things begin to happen. Namely these Balsamic Roasted Brussels Sprouts and Asapargus.
Where did the asparagus come from you ask?
Well, everything I make here on JHE is something that we literally eat right after I photography it. And though I LOVE brussels sprouts to earth and back my son does not. So asparagus it is, because he just picks those up and eats them by the spear.
This dish is guaranteed to be on my Thanksgiving and Christmas table this holiday season.
Sorry, spoiler alert for those of you reading who are coming over! 🙂
The flavor profile with the sweet balsamic vinegar and earthy vegetables combined with a pop of pomegranate is delicious. You’ll have a hard time stopping at one serving.
These Balsamic Roasted Brussels Sprouts take 30 minutes to make, but really the oven is doing most of the work. They can easily be made the day ahead … ahem… meaning your life got even easier! They are gluten free and the balsamic glaze is swoon worthy!
I cannot wait for ya’ll to try this recipe. It holds a special place in my heart because it’s two of my favorite things – I know it will quickly become a favorite of yours as well.
PS. one of my tips when roasting brussels sprouts is laying them on the pan flesh side down first so that the inside gets nice and caramelized, that’s how all the balsamic flavor is locked into the sprouts! Bon Appetite my friends!
Balsamic Roasted Brussels Sprouts & Asparagus
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6-8 1x
- Category: Gluten Free, Side Dishes, Vegetables, Thanksgiving, Christmas
- Method: Oven
- Cuisine: American
The pop of pomegranate makes this roasted brussels sprout recipe perfect for the holidays! Easy, low in calories, healthy, and absolutely delicious!
- 1 bunch of asparagus, cut into 1” strips
- 20 oz. brussel sprouts, halved
- 4 tablespoons balsamic vinegar (get a good balsamic!!)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1/4 cup pomegranate seeds
- Preheat oven to 400.
- Add brussel sprouts, asparagus, balsamic vinegar, olive oil, sea salt, and ground pepper to a bowl. Toss to mix. Let sit for 5 minutes to let things soak in.
- Spread mixture on a baking sheet and bake for 20 minutes.
- Remove from oven and top with pomegranate seeds.
- Serving Size: 1/2 cup
- Calories: 61
- Sugar: 4 g
- Sodium: 305 mg
- Fat: 2 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: thanksgiving side dish recipe, roasted brussels sprouts recipe, christmas side dish recipe
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
Want More Brussels Sprouts Recipes?
Autumn Kale Shaved Brussel Sprout Salad
Honey Soy Roasted Brussels Sprouts
Pan Sauteed Brussels Sprouts with Caramelized Onions & Bacon
Wow, I need to get some brussel sprotus soon. I love all of these veggies. So healthy. I could eat the entire batch myself!
haha.. I almost did eat the entire batch myself! 🙂
I love roasted brussels sprouts! This one looks fantastic! Great photos too!
Thank you so much Andi!
Roasted Brussels sprouts are the best! Love the idea of balsamic vinegar with them.
They so are! Definitely my favorite way to cook them! Can’t wait to hear what you think with the balsamic!
Girl your photography lately is BEYOND!!!! This is so gorgeous I can’t handle it!
ooh.. thanks sweet friend! That means alot! 🙂
This looks like such a great side dish, especially for this time of year! Thanks for sharing! 🙂
Thanks so much Kristyn! So glad you liked it!
Oh my goodness, Krista. Most people ooh and ahh over desserts and sweets, but veggies are what excite me (believe it or not). I ADORE asparagus and brussels sprouts and am pinning this recipe NOW! This is happening at my house soon!
I hate to admit it, but I too discriminated against Brussels Sprouts for a very long time. Now I have no idea what I was thinking!! And I love that you added pomegranate seeds to these, they look like little jewels!
haha… I totally understand. Glad we both got over our discrimination! 🙂
Looks amazing! I was a little afraid of Brussels sprouts too but I definitely want to try this (:
You’ll love them! It’s a great place to start if you’re unsure of brussels sprouts
I love everything about this dish! I love brussels sprouts but I haven’t roasted them… yet. This is going to be on my table soon!
Roasted is one of my favorite ways to make them!