A tasty way to serve Brussels sprouts.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

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  • Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.

  • Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.

  • Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.

Nutrition Facts

150 calories; protein 3g 6% DV; carbohydrates 10.9g 4% DV; fat 11.5g 18% DV; cholesterol 0mg; sodium 120.2mg 5% DV. Full Nutrition
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Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/08/2017
My husband loves roasted brussel sprouts with the onions and balsamic vinegar. I use this recipe with the sprouts cut in half lengthwise rather than whole. I use whatever onions I have on hand but the red onion called for in the recipe is best. I do not use the shallot or fresh rosemary because I never have those on hand. Because I'm lazy, I mix everything together in a large bowl including all the oil and balsamic vinegar plus seasonings -- I use dried Italian seasoning in place of the fresh rosemary. I also add a little bit cayenne pepper to for a little bit more spice to the flavor (less than a 1/4 teaspoon or to taste). I do not cook the balsamic on the stovetop at all -- too many extra steps for me. I put everything on a greased sheet pan and roast for 30 minutes, stir and roast an additional 15-30 minutes because my husband loves them slightly charred. They turn out great and my husband devours them. Every once in a while I add crumbled bacon. Read More
(63)

Most helpful critical review

Rating: 1 stars
03/06/2019
I followed this recipe to the letter and it came out a burned mess! Thinly sliced onions coated with olive oil at 425 degrees for 20 minutes equals burnt! The smoke alarm two rooms away went off at 10 minutes. I will try again at a lower temp and less time. Has potential but the temp and time are way off. Read More
(1)
97 Ratings
  • 5 star values: 76
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/08/2017
My husband loves roasted brussel sprouts with the onions and balsamic vinegar. I use this recipe with the sprouts cut in half lengthwise rather than whole. I use whatever onions I have on hand but the red onion called for in the recipe is best. I do not use the shallot or fresh rosemary because I never have those on hand. Because I'm lazy, I mix everything together in a large bowl including all the oil and balsamic vinegar plus seasonings -- I use dried Italian seasoning in place of the fresh rosemary. I also add a little bit cayenne pepper to for a little bit more spice to the flavor (less than a 1/4 teaspoon or to taste). I do not cook the balsamic on the stovetop at all -- too many extra steps for me. I put everything on a greased sheet pan and roast for 30 minutes, stir and roast an additional 15-30 minutes because my husband loves them slightly charred. They turn out great and my husband devours them. Every once in a while I add crumbled bacon. Read More
(63)
Rating: 5 stars
03/07/2016
I use this recipe often. When I'm in a hurry I add the balsamic to the onion/sprouts before cooking. I've added garlic, chili peppers from the garden and on occasion sea salt. Love roasted sprouts! Read More
(13)
Rating: 5 stars
01/03/2016
These were delicious. I cut my sprouts in slices so I pulled them out of the oven 8 minutes early because they were done. I skipped the onion and added a clove of garlic chips instead...yum! I also didn't have shalots so I just heated up the balsamic and poured it over with just a bit of thyme. My family gave me rave reviews! I will definitely make them again. Read More
(10)
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Rating: 5 stars
04/07/2016
This is an excellent recipe for a roasted vegetable. I did make a some changes. I used four strips of crumbled bacon, omitted the onions and shallots, and added an eighth cup of maple syrup. Very, very tasty! Read More
(7)
Rating: 5 stars
11/15/2016
This is by far the best way to prepare brussel sprouts. I only use a 1/2 lb or brussel sprouts - and the recipe turned out great. I used real aged balsamic vinegar - so didn't have to thicken it and cut down the amount to 2 tablespoons with some sea salt, man you are talking about GOOD . Read More
(5)
Rating: 5 stars
01/04/2015
I didn't use the onions and I had to cook the sprouts in a pan on the stove top because the oven was in use. The flavored were awesome though! It went perfect with the balsamic glazed salmon my wife made. Read More
(3)
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Rating: 5 stars
03/13/2017
It's delicious my husband and I enjoyed this with lobster and salmon! Thanks Read More
(2)
Rating: 5 stars
02/22/2017
Great recipe. I added a tiny bit of honey to the reduction. My little guy kept asking for more. Definitely a winner. Read More
(2)
Rating: 4 stars
12/10/2014
This got mixed reviews from my family. DD didn't think the flavor of the onion blended well with the sprouts. SIL thought it was just okay. I liked it but not as much as I expected. All the flavors are pretty bold. I used white balsamic vinegar to avoid a muddy appearance. I think I would make it again but tweak a bit. Thanks lazy Barb for a new way to cook Brussels sprouts. Read More
(1)
Rating: 1 stars
03/06/2019
I followed this recipe to the letter and it came out a burned mess! Thinly sliced onions coated with olive oil at 425 degrees for 20 minutes equals burnt! The smoke alarm two rooms away went off at 10 minutes. I will try again at a lower temp and less time. Has potential but the temp and time are way off. Read More
(1)
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