These crispy balsamic brussel sprouts are an easy, healthy side dish! The brussel sprouts are mixed with honey, balsamic vinegar, dijon and pecans and roasted until crispy! If you’re looking for a low carb thanksgiving recipe, this is a great one! It’s also paleo and vegan. You don’t want to miss it!
My dad is a brussel sprouts expert. Any time we’re visiting my parents, he roasts or grills brussel sprouts for the whole family. When he started making them is when I fell in love with them.
Ask my 8 year old self and I would have gagged at the word. Now I’m in love with them! Especially when they’re extra crispy like this recipe. The way you cook them and roast them definitely matters when it comes to making tasty brussel sprouts!
How do I make brussel sprouts tasty?
The two things that contribute to a tasty brussel sprouts recipe is the flavor and the texture. The flavor has to enhance the vegetable and the brussel sprouts need to get browned and crispy in the oven.
This recipe includes honey, balsamic vinegar, dijon and pecans. The combination of flavors adds a little sweet, a little spice and a little tang. And the pecans add an extra crunch that makes them so good!
To make this balsamic brussel sprouts recipe extra crispy, you have to have the right amount of fat and roast them in the oven for the right amount of time. I used coconut oil in this recipe for fat, then you’ll roast them in the oven for 20-25 minutes at a high heat to get them crispy and crunchy.
How do I roast balsamic brussel sprouts?
To roast balsamic brussel sprouts, mix them with the flavors then spread them out on a large baking sheet. Roast them at 425°F for up to 25 minutes, until the edges are browned and crispy. Halfway through roasting, remove them from the oven and stir them once.
How do you caramelize brussel sprouts?
To caramelize brussel sprouts, roast the vegetables with the honey and balsamic vinegar. The sugars in the honey a vinegar break down and help to caramelize the brussel sprouts when they cook.
What ingredients are in crispy balsamic brussel sprouts?
I’ve mentioned most of them already, but there’s only a handful of ingredients you need for this crispy balsamic brussel sprouts recipe. And they’re all healthy too!
- brussel sprouts
- coconut oil
- garlic
- balsamic vinegar
- dijon mustard
- honey
- pecans
If you have these ingredients then you’re ready to go! I love this recipe because it’s great for a weekday, but it’s also delicious for the holidays, especially Thanksgiving. The pecans add a nutty, festive flavor and some extra crunch!
How do you make balsamic glazed brussel sprouts?
To make crispy balsamic brussel sprouts, start by halving the brussel sprouts. If they’re extra large ones, you can quarter them. Here’s a pro tip: make sure all of the pieces of brussel sprouts are the same size so they cook evenly.
In a small bowl, whisk together the coconut oil, garlic, balsamic vinegar, mustard, honey, pecans, salt and pepper. After that, pour it over the cut brussel sprouts and toss to coat them completely.
Finally, dump them onto a large baking pan and roast for 20-25 minutes at 425°F, tossing half way through. Allow to cool on the pan for a few minutes before serving.
Can’t wait for you to try this healthy recipe! It’s such a perfect side dish and super simple to make.
If you make this recipe, don’t forget to follow me on Instagram and tag me in your stories with @What_MollyMade so I can see it and feature you!
More healthy recipes:
- 1 pound brussels sprouts
- 2 clove garlic
- 4 tablespoons balsamic vinegar
- 1 tablespoon melted coconut oil
- 1 tablespoon Dijon mustard
- 2 tablespoon honey
- 1/4 cup pecans
- 1 teaspoon salt
- ¼ teaspoon pepper
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Preheat oven to 425°F and set out a large baking pan.
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Cut brussels in half and place in a large mixing bowl. In a separate smaller bowl, whisk together the garlic cloves, balsamic vinegar, melted coconut oil, Dijon mustard, honey, pecans, salt and pepper. Pour the mixture over the brussel sprouts and stir well to coat.
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Pour brussel sprouts on prepared baking sheet and bake in preheated oven for 20-25 minutes, stirring halfway.
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Remove from the oven and allow to cool on the pan for 5-10 minutes before serving.
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