Roasted Brussels Sprouts with Balsamic and Thyme

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!

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

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!

More Roasted Vegetable Recipes

• This is surprisingly easy, but full of flavor: Roasted Cauliflower with Curry.
• Our Roasted Beets with Balsamic is another winter veggie recipe to try.
• In this recipe for Roasted Carrots they can be made with or without Onions. They go with everything! Or for an even easier option, these Roasted Baby Carrots are easy to toss into the oven with no prep work.
• These Roasted Green Beans with Almonds are classic and elegant! 
• Try making Roasted Broccoli with Cauliflower with Cheese too! 
• These Roasted Parsnips and these Roasted Turnips are both great ways to use underappreciated root veggies. 
• We make this Roasted Butternut Squash with Smoked Paprika all the time and it is amazing! 
• Did you know you can even roast cabbage? It’s true! Try this Curry Roasted Cabbage!

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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