These simple and quick Roasted Brussels Sprouts are perfect for your Thanksgiving dinner. They are made in the oven and are mess-free! The crunchy mini cabbages are so delicious they will have everyone reaching for seconds!
I first tasted Brussels sprouts at a neighbor’s Thanksgiving dinner when I was living in the US. They’d made roasted Brussels sprouts with bacon. And one bite had me hooked.
Since then, I have made it a point to cook Brussels sprouts a few times each year. We really love it roasted in winter (like my flavorful oven-roasted carrots) when they are fresh and tiny.
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Why You’ll Love This Recipe
- In winter, these cute, small sprouts have the best flavor!
- It’s the perfect Thanksgiving recipe that pairs so well with turkey and cranberry sauce.
- They are perfectly crispy from the olive oil and delicious thanks to the Balsamic vinegar.
Recipe Ingredients
| Brussels Sprouts | Olive oil | Balsamic vinegar |
| Garam Masala | Pomegranate & Thyme | Salt & Pepper |
See the recipe card for full information on ingredients and quantities.
Variations
Seasoning: Garam masala gives an extra kick to the roasted Brussels sprouts recipe. You can leave it out or put any other seasoning you love.
Garnish: Instead of pomegranate arils, try toasted nuts, seeds, or even coconut for a delicious crunch (which I now realize I should have done)!
How To Make Roasted Brussels Sprouts
Step 1: Trim and halve the Brussels sprout.
Step 2: Drizzle olive oil. Sprinkle salt, garam masala, and freshly ground pepper.
Step 3: Toss until each sprout is completely coated in the dressing.
Step 4: Spread the sprouts in a thin, single layer and bake in the oven.
Step 5: Before the roasted sprouts are just about done, add Balsamic vinegar to them.
Step 7: Garnish with pomegranate arils, fresh thyme leaves, and sea salt.
Final Step: Serve and savor!
Pro Tips
- The key to cooking roasted Brussels sprouts with balsamic is no-holds-barred. By that, I mean very high heat. When you bake them at the right temperature, the outer part of the sprouts caramelizes creating a wonderfully sweet and nutty flavor.
- Use small Brussels sprouts. The bigger ones have a harsher taste.
Recipe FAQs
No, you don’t need to boil them. Just roast the Brussels sprouts in the oven at a very high temperature and that’ll give you the best texture!
The roasted Brussels sprouts recipe is simply the easiest (and frankly the most delicious) way to use these tiny cabbages. There are plenty of other ways you can cook Brussels sprouts:
1. The classic is Brussels sprout and bacon.
2. For some cheesy goodness, try roasted Brussels sprouts with parmesan.
3. Roasted Brussels sprouts and potatoes (or sweet potatoes) are also delicious.
4. You can dress them up with a tangy lemon mustard vinaigrette too.
How To Serve Roasted Brussels Sprouts
I love roasted Brussels sprouts because they go so well with so many different dishes. Here are some ideas to get you started:
- As a side dish to creamy, crunchy Thai peanut noodles or soft and pillowy sweet potato gnocchi.
- Shred the roasted sprouts and fill them into homemade tofu potstickers or vegetable cheese falafel.
More Thanksgiving Recipes
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these Roasted Brussels Sprouts as much as we do!
📖 Recipe
Roasted Brussel Sprouts
Ingredients
- 14 oz / 400 gms Brussel Sprouts trimmed and halved
- 1.5 tbsp Extra virgin olive oil
- 1.5 tsp Garam Masala
- Salt & Pepper to taste
- 1 tbsp Balsamic vinegar
- Pomegranate arils for garnish
- Fresh thyme for garnish
Instructions
- Preheat your oven to 200C. Line a baking tray with parchment paper.
- Ina large bowl, toss the Brussel sprouts with olive oil, garam masala, salt and pepper.
- Spread in a single layer on your baking sheet. Bake for 20-25 minutes. Add the balsamic vinegar at the end of your baking time, about 5 minutes before you are ready to pull them out of the oven.
- Your Brussel sprouts should be golden, crisp from the outside and cooked through.
- Garnish with pomegranate arils and fresh thyme leaves. Serve warm immediately Enjoy!.
Notes
- You can store the leftover Brussels sprouts in an air-tight container in the refrigerator for 2-3 days.
- You can reheat them in a microwave or for 5 minutes in a pre-heated oven.
Easyfoodsmith says
I absolutely love brussel sprouts but sadly i am the only one in the house who enjoys having them! So, it has been a while since I had them. Your post made me crave these 😀
Natasha Minocha says
I think they've just got a bad rep! 😀 They are so good...You should make a small portion just for yourself! xx