These Balsamic Glazed Brussels Sprouts with Walnuts have a sweet and tangy glaze with an added crunch from the walnuts, turning these Brussels sprouts from a simple vegetable to a crowd-pleasing side.
Brussels sprouts often get a bad rap, but when prepared the right way, they become little bites of caramelized goodness.
I have to admit, I never liked Brussels sprouts growing up. They just weren’t my thing—until my daughter introduced me to them. She insisted they could be delicious if cooked the right way, and she was absolutely right. Now, I can’t get enough of these little green gems, especially when they’re roasted to crispy perfection.
Brussels sprouts are in their peak season during the fall and winter, making them a natural choice for holiday meals.
Their earthy flavor pairs beautifully with traditional holiday mains like roasted turkey, ham, or beef, and they can easily be dressed up with festive ingredients like cranberries, nuts, or cheese for a festive presentation.
Along with other sides like delicious stuffed mushrooms and baked breaded broccoli your holiday table will be one to remember!
How do I make balsamic glazed Brussels sprouts with walnuts crispy?
For that perfect texture, arrange Brussels sprouts in a single layer on a baking sheet to avoid overcrowding. Tossing halfway through the cooking time also helps ensure they’re evenly browned and crispy.
How do I reheat Brussels sprouts and keep them crispy?
Preheat to 350°F, spread the Brussels sprouts on a baking sheet, and heat for about 5-10 minutes, or until they’re warmed through. They should come out crispy!
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Helpful Tools:
Reynolds Kitchens Pop-Up Parchment Paper Sheets, 10.7×13.6 Inch, 30 Sheets
KitchenAid 9x13in Nonstick Aluminized Steel Baking Sheet, Contour Silver365 by Whole Foods Market, Organic Walnut Halves & Pieces, 10 OunceTrader Joes Trader Giottos Balsamic GlazeOXO Good Grips 4 Piece Stainless Steel Measuring Spoons with Magnetic SnapsKitchenAid Classic Plastic Cutting Board with Perimeter Trench and Non Slip Edges, Dishwasher Safe, 11 inch x 14 inch, White and Gray
Ingredients Needed:
- Brussels sprouts
- olive oil
- salt
- black pepper
- walnuts
- balsamic glaze
- honey (optional)
Step by step directions:
- Trim and slice the washed Brussels.
2. In a bowl add olive oil, salt and pepper. Toss to coat evenly.
3. Place Brussels flat side down on a lined baking sheet in a single layer. Bake for 15 minutes.
4. Remove from oven, toss and add walnuts. Cook for an additional 10 minutes. When done toss with balsamic glaze and drizzle with honey. Serve hot and enjoy!
Tips for Success:
- Don’t overcrowd the pan—this ensures the sprouts get crispy, not steamed.
- Brussels sprouts are easy to prepare in advance. Trim and halve them the day before, then roast or sauté just before serving to save time.
Storing Cooked Brussels Sprouts with Walnuts
- Allow them to cool completely before storing.
- Transfer to an airtight container and refrigerate.
- Eat within 3-4 days for the best flavor and texture.
Reheating Cooked Brussels Sprouts
- For crispy results, reheat in the oven at 400°F for 5-10 minutes.
- Avoid microwaving, as it can make them soggy.
Balsamic Glazed Brussels Sprouts With Walnuts
- Prep Time: 5 minutes
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: side dish
- Method: oven
- Cuisine: American
Ingredients
- 1 lb. baby Brussels sprouts halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- black pepper to taste
- 3/4 cup walnuts
- 2 tablespoons balsamic glaze
- honey (optional)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Rinse the Brussels sprouts under cold water, then pat dry. Trim off the stem ends. Slice each Brussels sprout in half lengthwise. For larger sprouts, you can cut them into quarters for even cooking.
- Place Brussels sprouts in a bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Spread them on a baking dish lined with parchment paper in a single layer with the cut sides down for even roasting.
- Roast in the oven for 15 minutes, remove tray from oven. Give Brussels a toss, sprinkle walnuts over the Brussels, place back into oven for an additional 10 minutes or until golden brown.
- Remove from the oven and drizzle the balsamic glaze over the Brussels sprouts and walnuts. Toss to coat.
- Optional—sprinkle with a drizzle of honey for added sweetness.
