Roasted Balsamic Brussels Sprouts

These Balsamic Roasted Brussels Sprouts are crackly and caramelized with red onion, then tossed in a sweet and tangy honey balsamic glaze. An straightforward, flavorful side dish made in about 30 minutes that is reliable for weeknight dinners, Thanksgiving or Christmas!

If you're looking for an straightforward way to make Brussels sprouts that everyone will actually want to eat, these Balsamic Roasted Brussels Sprouts are one of the favorites! Brussels sprouts and red onion are roasted at high heat until tender and caramelized, then tossed with a sweet and tangy glaze made with balsamic vinegar, honey and Dijon mustard.

Everything comes together in about 30 minutes with just a handful of simple ingredients. These roasted Brussels sprouts are straightforward enough for a weeknight dinner, but they also make a satisfying Thanksgiving or Christmas side dish.

What goes in

• 2 pounds brussels sprouts, halved
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ tsp black pepper
• ½ tsp mustard seeds
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 teaspoons Dijon mustard

How it comes together

1. Preheat oven to 425 degrees F and line a baking sheet with foil.
2. Use a wide bowl, toss together brussels sprouts, red onion, olive oil, salt, pepper and mustard seeds. Transfer to prepared baking sheet and spread out evenly.
3. Roast veggies for 25 to 30 minutes, stirring only once in between, until sprouts are tender and slightly browned.
4. In a small bowl, whisk together balsamic vinegar, honey and Dijon and drizzle over roasted veggies. Serve and enjoy!