So good even my kids love them! These balsamic brussels sprouts are baked in the oven and are the perfect winter side dish for any meal. They are hands down my favorite way to prepare brussels sprouts.

As a kid I never liked brussels sprouts. It wasn’t that I didn’t like the veggie itself, it was more about how they were prepared. We rarely had brussels sprouts, but when we did they were frozen and basically just boiled. I think we added butter to them, and that was it. Dull, boring and I found them exceptionally bitter. Apparently, boiling brussels sprouts is the worst way to cook them and brings out the bitterness, who knew! Fast forward to adulthood, and I am now a brussels sprouts lover. This particular recipe is my absolute favorite way to prepare them. I hope you’ll give them a try and fall for this tasty and nutritionally dense veggie!

The balsamic vinegar in this recipe really balances the natural bitterness and nutty flavor of the brussels sprouts. Caramelized shallots and hazelnuts season, add interest, and texture to this delicious dish. Baking brussels sprouts is my favorite way to prepare them. I’ve tried them on the stove top and in the air fryer, and can’t quite get the same crispy browning; they end up being a little on the mushy side. Oftenstimes,- these types of brussels sprouts dishes in restaurants are fried and oozing with oil. Baking these balsamic glazed brussels sprouts provides the same great flavor, maintains the crunchy texture of the brussels, but without the excess oil. A delicious, healthy alternative.

Health Benefits of Sprouts

Brussels sprouts are a cruciferous veggie, related to—you guessed it broccoli, cauliflower, and collard greens. These little “mini cabbages” pack a lot of punch for their size. According to Healthline they are high in vitamin K, vitamin C, fiber, and folate. In fact, brussels sprouts have more vitamin C than oranges! Top it off with some shallots and protein-packed hazelnuts and this is a mighty nutritious and delicious side dish. More please!

Additionally, these balsamic brussels sprouts are great leftover. They hold up well for up to 5 days, can be re-heated if you prefer them warm, or I sometimes enjoy eating them cold—as long as it is not too chilly outside! Make a double batch and enjoy a tasty veggie side for days.

These brussels sprouts are also one of my go-to Thanksgiving side dishes. As a kid we always had the traditional green bean casserole, but over the years we’ve swapped out green beans for brussels. A green for a green. If you are looking to change up your Thanksgiving menu and add a showstopper side dish this balsamic brussels sprouts recipe is for you!

How to Make Balsamic Brussels Sprouts

This is a really easy side to make, just requires a little chopping then you bake! To start preheat the oven to 425°. Then wash the brussels sprouts peeling off any leaves that are yellowing or chopping off brown spots. Chop off the ends of the brussels sprouts and then cut them in half. Toss the brussels on a baking sheet, or glass roasting pan.

Next peel and thinly slice the shallots. Use your fingers to separate the layers of the shallots and sprinkle them over the brussels sprouts on the baking pan. Add the hazelnuts to the baking pan. I often buy whole hazelnuts and have to chop them in half first. Hazenut pieces work best for this recipe. Give the brussels, shallots, and hazelnuts a toss by hand to evenly mix everything together on the baking sheet.

Lastly, drizzle the balsamic vinegar and olive oil over everything on the baking sheet. Season with coarse salt and pepper and toss in the oven. Bake for approximately 20-25 minutes until brussels and shallots begin to brown. If you prefer your brussels more firm and crunchy, opt for closer to 20 minutes. Once out of the oven, add a final drizzle of balsamic vinegar and olive oil, then these are ready to enjoy!

Balsamic Brussels Sprouts

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Delicious baked balsamic brussels sprouts with shallots and hazelnuts. This nutritious veggie bake is the perfect winter side dish to warm your soul.

• Author: Erica
• Prep Time: 10
• Cook Time: 25
• Total Time: 35 minutes
• Yield: 8–10 1x
• Category: Vegetarian
• Method: Baked
• Cuisine: Healthy
• Diet: Vegan

Ingredients

Units USM Scale 1x2x3x

• 1 pound bag of fresh brussel sprouts
• 2 shallots
• 1/2 cup of chopped hazelnuts
• 1/4 cup of balsamic vinegar
• 1/4 cup of olive oil
• Coarse salt and pepper to taste

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Instructions

1. Preheat the oven to 425°.
2. Wash the brussels sprouts. Remove any yellowing leaves or brown spots. Cut the ends and chop the brussels in half. Add the halved brussels to your baking sheet or large glass baking dish.
3. Peel and finely slice the shallots. Use your fingers to separate the layers of the shallots and add them to the baking pan.
4. Add the hazelnuts to the baking pan and use your hands to mix the brussels, shallots, and hazenuts.
5. Drizzle the balsamic vinegar and olive oil over the brussels mixture on the baking pan. Season with coarse salt and pepper.
6. Toss in the oven to bake for 20-25 minutes, until the veggies begin to brown. Drizzle with a little more balsamic and olive and then this is ready to serve. Yum!

Notes

Great as leftovers, can keep in the refrigerator for up to 5 days.