Today I have a recipe for Roasted Brussels Sprouts with Balsamic and Thyme as a part of our simple seasonal vegetable side dish series here on Healthy Seasonal Recipes. You’ll want to hang onto this one because is the best way way to cook Brussels sprouts in the oven! They’re made with only a few basic ingredients, but the results are utterly delicious!

close up of roasted Brussels sprouts

Why This is a Great Brussels Sprouts Recipe

As you know, we love sharing easy yummy Brussels sprouts recipes, and this recipe for Basic Roasted Brussels Sprouts is the latest in the series of healthy side dishes!

To make them, simply toss the trimmed and halved Brussels sprouts with some basic seasoning, and let the oven do the rest of the work. Then yoiu can serve them with holiday dinners or as a delicious side dish for a weeknight meal or Sunday supper. They are finished off with balsamic vinegar (or balsamic reduction) for added flavor. You can also get creative and flavor them in different ways, depending on your menu.

If you aren’t familiar with the Brussels sprouts recipes we’ve shared over the years, don’t miss this Shaved Brussels Sprouts Salad or this Brussels Sprouts Slaw with Blue Cheese not to mention these steamed Brussels Sprouts with garlic  and the ones that are sautéed with chorizo. For Thanksgiving I always make these Brussels Sprouts with Hazelnuts. I’ve also made Maple Syrup Roasted Brussels Sprouts with Bacon! OMG!! I’ve also made Brussels Sprouts Pasta Carbonara and Sheet Pan Chicken and Brussels Sprouts.

Ingredients For Roasted Brussels Sprouts with Balsamic and Thyme

  • 8 cups Brussels sprouts, trimmed and halved
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon chopped thyme
  • 1 teaspoon coarse kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup chopped toasted sliced almonds
  • 2 tablespoons balsamic vinegar or balsamic glaze

5 Tips for the best Roasted Brussels Sprouts

  1. First and foremost, you have to use a hot oven. When you’re roasting veggies, you want to roast them with high heat so that they don’t steam in their own juices. You can read more about how liquid impedes caramelization here.
  2. Cut your Brussels sprouts in half, or not. When you are picking out the Brussels Sprouts at the grocery store, keep in mind that you just want to make sure they are all the same size. I like to cut them in half so that they cook more quickly. I figure since I am trimming them anyway, I may as well cut them in half. Plus I like the way the flat surface gives more opportunity for a good sear!
  3. Avoid burning. Because you’re going for browning, you don’t want to add things that, when chopped fine, will burn like garlic. If you do want to add garlic to roasted vegetables, that’s fine, just stir it in toward the end and only roast it for the last 5 or so minutes. I left it out entirely here since I wanted this recipe to be as easy as possible.
  4. Choose the right pan. You want a large rimmed baking sheet or a heavy roasting pan that’s large enough to prevent crowding. I personally almost exclusively use half sheet pan for roasting veggies because it has enough surface area to spread out the veggies. You can get them at Williams Sonoma or the Pampered Chef. Or if there is a restaurant supply store that is open to the public that will be the cheapest place to find them. One thing to know about half sheet pans is that they are made out of reactive aluminum and you shouldn’t use them with acidic ingredients. That’s why I drizzle the Balsamic on after it’s in the serving dish.
  5. Season it up! Speaking of balsamic vinegar. I used balsamic here because it is so simple and the sweetness of the vinegar goes so well with the roasty toasty nuttiness of the Brussels sprouts. I also used thyme since I have some growing in my garden (still!) and it goes wth a variety of flavors. We added in alsmonds too for even more nutty flavor. You can also sprinkle on Parmesan cheese too! instead of brussels sprouts you can use a squeee of lemon jucie and a sprinkle of lemon zest instead!

Step-By-Step Instructions For This Recipe

  1. Preheat oven to 425 degrees F. Trim the Brussels sprouts by cutting off the woody stem end. Take a momemnt to remove the outer leaves and cut them in half through the stem end.
  2. Toss Brussels sprouts with oil, thyme salt and pepper in a large bowl. Spread out in a single layer on a large rimmed baking sheet. Tip: For the best browning, make sure the flat sides touch the large baking sheet. Roast, stirring once or twice until softened and browning in spots, 20 to 25 minutes.
  3. Remove from the oven, transfer to a serving platter or bowl. Just before serving, sprinkle with almonds and drizzle with balsamic vinegar.

FAQs and Expert Tips

Can roasted brussels sprouts be made ahead?

Keep leftover Balsamic Brussels Sprouts in an airtight container for up to three days. Brussels sprouts can get overly soft and let off a sulfurous aroma when they are reheated in the oven, so I don’t recommend roasting them and then reheating that way. Instead, quickly rewarming them in the microwave only until they are steaming hot is a great way to make them ahead. You can also prep them in advance by trimming and cutting them in half. That way they can easily be tossed together and roasted in no time.

Are roasted Brussels sprouts good for you?

Brussels sprouts are low in calories, and high in dietary fiber. They are a member of the brassica family which are high in antioxidants, vitamins, and minerals which are known for a multitude of health benefits.

close up of roasted Brussels sprouts

Menu Ideas For This Recipe

Because Thanksgiving is only one night, I should say that if you want to make it a meal on another night, these Roasted Brussels Sprouts would be divine served with these delicious Coffee Crusted Pork Chops by My Gluten-Free Miami!

And to really take that meal to the next level add in these Salt and Vinegar Smashed Sweet Potatoes by Allergylicious. Seriously… Brussels, sweet potatoes and pork chops… dinner is served!

side view of a dish filled with roasted brussels sprouts

More Roasted Vegetable Recipes

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make these recipes, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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close up of roasted Brussels sprouts

Balsamic Roasted Brussels Sprouts Recipe

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6 cups 1x
  • Category: Side dish
  • Method: Oven
  • Cuisine: American

Description

These roasted brussels sprouts with balsamic and thyme are the perfect Thanksgiving vegetarian side dish! And they’re ready in 45 minutes leaving you time to focus on the rest of the meal.


Scale

Ingredients

  • 8 cups Brussels sprouts, trimmed and halved
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon chopped thyme
  • 1 teaspoon coarse kosher salt
  • ¼ teaspoon pepper
  • ¼ cup chopped toasted sliced almonds
  • 2 tablespoons balsamic vinegar or balsamic glaze

Instructions

  1. Preheat oven to 425 degrees F.
  2. Toss Brussels sprouts with oil, thyme salt and pepper in a large bowl. Spread out in a single layer on a large rimmed baking sheet. Roast, stirring once or twice until softened and browning in spots, 20 to 25 minutes.
  3. Remove from the oven, transfer to a serving platter or bowl. Just before serving, sprinkle with almonds and drizzle with balsamic vinegar.

Notes

Make Ahead

Brussels sprouts can get overly soft when they are reheated so I don’t recommend roasting them and then reheating. But you can prep them in advance by trimming and cutting them in half. That way they can easily be tossed together with the seasoning and roasted.


Nutrition

  • Serving Size: 1 cup
  • Calories: 122
  • Sugar: 3 g
  • Sodium: 828 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 12 g
  • Fiber: 5 g
  • Protein: 5 g