- Make sure to trim the ends off the sprouts as they can be woody. Remove any browned or yellowed leaves as well, as they can be bitter.
- Toss the brussels sprouts throughly with other ingredients so that the oil, balsamic and seasonings coat them evenly.
- Spread the sprouts on the sheet pan in an evenly, with a little space in between them, so that they roast and brown evenly.
- Toss the brussels sprouts halfway through the cooking time so they evenly brown on all sides.
Substitutions and Variations
- Pistachios and Cranberries - The pistachios and cranberries give this dish a sweet and salty flavor, while also adding crunch and texture. Dried cherries, dried apricots, chopped pecans or walnuts could also be used as alternatives.
- No Balsamic - If you don't like the flavor of balsamic, it can be omitted. Increase the olive oil to 1/3 cup to make a more mildly flavored dish.
- Sweet - Add 2 Tablespoons of pure maple syrup for extra sweetness.
- Bacon - Add chopped cooked bacon to add a smoky flavor to these sprouts.
- Spicy - Add 1/4 teaspoon of crushed red pepper flakes to spice things up a bit.
Alternative Cooking Methods
Air Fryer - These sprouts can be cooked in the air fryer at 350˚ for approximately 20 minutes until browned and fork tender.
Stove Top - Heat a skillet on the stovetop over medium heat with the olive oil. Add the trimmed and halved brussels sprouts along with the salt and pepper. Cook the sprouts, stirring occasionally until they start to brown, about 10-15 minutes. Add in the balsamic, pistachios and cranberries and cook for an additional 5-10 minutes until the balsamic becomes syrupy and the brussels sprouts are fork tender.
Make Ahead Instructions
To make these balsamic brussels sprouts ahead of time, simply trim and half the sprouts and toss them with the remaining ingredients in a mixing bowl. Cover the bowl with plastic wrap and store them in the refrigerator for up to 12 hours. When it's time to roast them, place them in an even layer on a sheet pan lined with parchment paper or foil and roast as directed.
Roasted brussels sprouts can be cooled completely and stored in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 2 months. Leftovers can be thawed in the refrigerator and reheated in the oven to crisp them up again.