Healthy Salads and Sides

Balsamic Brussel Sprouts

In recent years, brussel sprouts have become a huge trend. They are everywhere – breakfast, lunch, dinner – salads, sides, and mains – sweet, savory, candied, crispy, or tender. Brussel sprouts do it all! A few months back, I posted one of my favorite recipes EVER for Maple Bacon Brussel Sprouts – these sprouts are incredible because they are sweet AND savory simultaneously. The maple syrup makes them deliciously sweet, yet the bacon is just full of flavor and salt. MMM I want some now!! So, why fix what isn’t broken? Well why not?! Might as well spice things up! This new SAVORY brussel sprout recipe is totally different than the Maple Bacon Brussel Sprouts yet still totally delicious. Prepare your tummies for deliciousness with these Balsamic Brussel Sprouts.


That’s right lady and gents – Balsamic. Alright, alright, alright – so you think you’ve experience Balsamic Brussel Sprouts before. I’ll let you believe that. But trust me, the technique to this recipe is absolutely worth a re-try.

What is they key?

Roasting AND Sauteing

Yep – that’s right – double trouble. I know what you are thinking. But Haley, I don’t have that much time! Friends – that is what is so awesome about this recipe. Roasting initiates the cooking process, by sending direct heat deep into the brussel and crisping up the outer leaves – then sauteing finishes the process, caramelizing to perfection with a perfect balsamic reduction.

I have always had trouble figuring out the perfect amount of time to keep my brussel sprouts cooking. Roasting in the oven alone can cause the sprouts to become crispy (great) but hard and dry in the center (not great). Sauteing in a pan will make them soft (great), but without using a lot of oil or fat, it can be challenging to crisp them up (not great). Steaming prior to roasting / sauteing will decrease cook time (great), but if you are not careful you may be left with a large pile of mushy sprouts (not great).


So yes…

The struggle is REAL!

But I promise you, every time that I have made these Balsamic Brussel Sprouts they have turned out perfectly! They are tender in the center, yet crispy around the edges.

I love using baby bella mushrooms because they are just so tasty! Personally, I buy the pre-washed and chopped variety because they are not THAT much more expensive and they are SO convenient! Cook these babies down in a pan with a little onion, garlic, salt and pepper – forget the brussel sprouts! Yummy! I could I eat these babies alone! (Get it – baby bellas… babies? Oh yeah…)

But back to our topic of discussion – the Balsamic Brussel Sprouts. We have got our sprouts, onion, mushroom, garlic – all roasted and sauteed to perfect, then COATED with a rich balsamic reduction that acts as the perfect glaze, and acid, to tie it all together. I promise you will not be disappointed!


Balsamic Brussel Sprouts
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Every time that I have made this recipe for Balsamic Brussel Sprouts, they have turned out perfectly! Tender in the center, yet crispy around the edges - garlic, onions, and baby bella mushrooms to accent - all glazed with a rich balsamic reduction to tie it all together.

Course: Side Dish
Cuisine: American
Servings: 4 servings
Author: NOMaste Kitchen
  • 3 tbsp olive oil divided
  • 16 oz brussel sprouts
  • 1/2 cup sweet onion diced
  • 2 cloves garlic minced
  • 1/2 cup baby bella mushrooms diced
  • 1/2 cup balsamic vinegar
  • salt and pepper to taste
  1. Preheat oven to 400F. Prepare the sprouts by cutting off the brown ends, removing any yellow outer leaves, and then cutting in half.

  2. In a large bowl, toss brussel sprouts with 1 tbsp olive oil, salt and pepper. Pour sprouts onto a large baking sheet and roast at 400F for 15 minutes (or until tender).

  3. In a large skillet or saucepan, heat remaining oil. Add onion, garlic, and mushrooms - cook for 2-3 minutes. Add vinegar to pan and allow to reduce for another 2-3 minutes, stirring occasionally.

  4. Add sprouts to saucepan and saute until all liquid has been absorbed and brussels begin to caramelize (6-8 minutes).

Recipe Notes

Storage: Refrigerate in an airtight container for up to 1 week.



Loved this balsamic based recipe? Try this other awesome recipe for Balsamic Cucumber Tomato Salad.

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