Balsamic Brussels Sprouts makes for an easy side dish for the holidays or any gatherings. The flavors of balsamic vinegar, honey and sriracha pairs really very well and you can taste sweetness, tanginess and slight kick from sriracha.

I love roasting any vegetables as they bring out the flavors so well. The first time I made them I just roasted them with olive oil, salt and pepper. Then, I kept experimenting and once I tried them out in some restaurant, I tried to identify the flavors. I randomly made them this way as a salad dressing.

They are so easy and quick to make. The taste is incredible. I use the same recipe to make Brussels Sprouts Tacos.

There are four main ingredients;

Olive Oil- Use good quality of Olive Oil. It does make a huge difference in roasting any kind of vegetables.

Balsamic Vinegar- I used fig balsamic vinegar. You can use any dark balsamic vinegar. Instead balsamic you can also use low-sodium soya sauce.

Honey- Honey gives them sweet flavor and pairs well with balsamic.

Sriracha- The perfect heat and balances out all the flavors.

Pomegranate arils are more for garnish or looks. You can also roast some whole garlic cloves while roasting the sprouts.  

Print Recipe

Roasted Brussels Sprouts

Roasted Brussels Sprouts at high temperature and then tossed in balsamic, honey and sriracha dressing. Simple, easy and delicious side dish.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Salad, Side Dish

Cuisine: American

Keyword: balsamic, BrusselsSprouts, holidays, roasted, thanksgiving, vegetarian

Servings: 4 servings

Author: Devangi Raval

Ingredients

• 1 lb Brussels sprouts, approximately
• 2 tbsp Olive Oil
• ¼ tsp salt
• ¼ tsp black pepper
• 1-2 tbsp balsamic Vinegar
• 1 tsp honey
• 1 tbsp sriracha sauce
• ¼ cup pomegranate arils

Instructions

• Pre-heat oven to 400 F.
• Trim the outer layers if it looks bruised or browned leaves. Cut them in half or quarters if they are huge.
• I like them into smaller pieces to get better roasting or char on them. Transfer them to a mixing bowl, in another small bowl add olive oil, salt and pepper. Whisk the oil mix. Pour the oil mix on the sprouts.
• Toss them to mix well and make sure the olive oil is coating each of them.
• Roast them in the oven for about 30 minutes or until they have the char on them turning and tossing them at 15 minutes interval. After 15 minutes, I will quickly give them a toss to change the position in order to get browning on all sides.
• While they are in the oven-make the dressing.
• In the same mixing bowl, we used earlier mix the balsamic vinegar, honey, sriracha and if you like you can add 1 tsp of extra olive oil too. Give it a nice whisk. Once the sprouts are done roasting, remove them in the balsamic dressing. Toss with the help of tongs or two salad spoons until they are well coated.
• Garnish them with pomegranate arils. Serve.

Notes

Vegan Sub- Swap maple syrup or agave for honey. 

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XO, Devangi