Balsamic Roasted Brussels Sprouts and Shallots

Easy! Brussels Sprouts roasted with shallots, tossed with balsamic vinegar and toasted walnuts.

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Yield: Serves 6 to 8


  • 2 pounds Brussels sprouts, tough outer leaves removed, base trimmed, sprouts cut in half
  • 2 tablespoons extra virgin olive oil
  • Several large shallots, peeled and thickly sliced, about a cup
  • 4 cloves garlic, peeled, sliced in half
  • 2 tablespoons plus 2 teaspoons balsamic vinegar
  • Salt
  • Pepper
  • 3/4 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
  • 1/2 cup walnuts, toasted (optional)


1 Sauté shallots in olive oil: Heat the olive oil in an oven-safe sauté pan on medium high heat. Add the shallots, spread them out in an even layer, lower the heat to medium low, and let them cook for 6 to 8 minutes, until softened and lightly browned.

balsamic-brussels-sprouts-method-1 balsamic-brussels-sprouts-method-2

2 Add brussels sprouts, garlic, balsamic: Preheat oven to 425°F. Add the brussels sprouts and the garlic to the shallots. Cook for 5 to 6 minutes more, until the sprouts begin to brown.

Drizzle with 2 Tbsp of balsamic vinegar. Sprinkle with salt and pepper. Toss to coat.

3 Bake in oven: Place in oven, uncovered. Cook for 15 to 20 minutes, until cooked through and caramelized on the edges.


4 Sprinkle with balsamic, thyme, walnuts, salt, pepper: Remove from oven. Sprinkle with remaining 2 teaspoons of balsamic vinegar, the thyme, and toasted walnuts (if using). Stir to combine. Add more salt and pepper to taste.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Scott Z

    Fantastic and Simple


  • Michelle

    YUM! This recipe looks delicious! I’d love to make these for Thanksgiving dinner. Do you think I can make them the morning of and take them in a small slow cooker to keep them warm?

    • Emma Christensen

      Hi, Michelle! I think the sprouts would tend to overcook in a slow cooker. Instead. I’d recommend partially roasting them in the morning for about 10 minutes until they’re mostly done but still a little crunchy in the middle, and then finishing them in the oven just before serving. Good luck!

  • Betty

    This looks really yummy!

  • Gwyn Walton

    For many years I could not get my hubby to try Brussels Sprouts! He loves cabbage but would absolutely refuse to try Brussels Sprouts due to it being forced upon him on his childhood years. In the past couple years I kept showing him delicious recipes made with Brussels Sprouts and he said “Eww NO”, followed by the “face it Dear, you will NEVER get me to eat those despicable things”. Then one day out of the blue we were trying to decide on a side for a meal and he said ok what about that Brussels Sprouts recipe you were telling me about? I’m like HOLY CRAP which one?? So we decided on one and he as been hooked every since and I get to say “I told you SO!” LOL. Now he looks for recipes with Brussels Sprouts. We both deeply respect you as a cook and chef and when one day one of your Brussels Sprout recipes showed up in my email… I said what about this? Since then we’ve tried at least 4 of your Brussels Sprout recipes and we love every one! I am extremely grateful because honestly I think the first one I got him to eat was one of yours! Now we have all my grown children eating them and that’s a first! Thank you Elise!

    This one is one of our favorites!

  • Nancy

    Made a half-recipe just for myself. Fabulous! Will be bringing a double recipe to Thanksgiving potluck. I’m tempted to toss in some sliced shiitake mushrooms. Thoughts?

    • Elise Bauer

      Hi Nancy! The shiitakes would take the dish in a different direction, though probably a very good one. I just haven’t tried them with brussels sprouts before, have you?

  • Meghan

    Could you make these ahead of time? Do everything except roast, cover, and roast the next day?

    • Elise Bauer

      Hi Meghan, sure, you could easily assemble the day before and roast the day of.

  • Laura ~ Raise Your Garden

    For me this is the deal. You won’t find a food, not even any other green vegetable that has the power to suppress your appetite like a Brussel Sprout. No lie! So yes, it’s scientifically proven. (And in my own life.) When I was loosing those last stubborn 10 pounds of baby fat I relied on “Sprouts” to curve my over-the-top appetite! It worked. They shut down your appetite. Try it!!!!

  • Jo

    Some people don’t like Brussels Sprouts because they have a working copy of the gene TAS2R38. This gene makes a protein that binds with a chemical called PTC (phenylthiocarbamide) which makes brassicas taste terribly bitter. It’s not our fault, it’s genetics!

    • Elise Bauer

      But what if you eat other brassicas without a problem, like broccoli and cauliflower? In my father’s case, he’s just singled out brussels sprouts. I think it may have more to do with overcooking them, which can make them bitter. Or not removing the outer leaves which are more bitter. That said, thanks for letting us know about the genetic reason!

    • Dawn

      Hmm, and some of us with IBS might find them bitter, but then we find a nice recipe, but then get an overload of fructans and sorbitol = 2 days in the bathroom. Unfortunately, brussels are toxic for me :( I can eat about 2 small sprigs of broccoli or cauliflower, but otherwise I get the same effect. Jealous of all of those of you who can eat them with abandon! :P

  • mike

    Your hashed brussels sprouts with lemon has been a real “go to” for years. I like the looks of this variation on one of my favorite vegetables.

  • Sandy S

    Isn’t it funny how specific our tastes are for Brussels sprouts?! I had no idea. I thought people either liked them or not, period. Being of the first camp, I tend to show sympathy for those who do not care for them, by offering to eat their share! I do agree that fresh sprouts are the way to go whenever possible. My favorite are the smallish ones for their sweet tenderness and fast cooking, Looking forward to trying this new recipe! Toasted walnuts sound like such a good complimentary flavor!!

  • Monica Smith

    A favorite veggie. I like to steam them in microwave and hate the new fad of undercooked veggie overall. With the leftover brussels I mash with the leftover roasted potatoes and parsnips. then fry in butter , (goose or duck fat is better still) and serve with gravy and meat. Mmmmm yummy.

  • Patricia

    OMG – that close-up photo is making me drool!! I am a big fan of your Maple Glazed Roasted Delicata Squash and Brussels Sprouts recipe (I would put this as a link, but I don’t know how), but I may need to give this one a try this year. Our Farm CSA is doing a thanksgiving basket which will include a big stalk of brussel sprouts. Thanks again for all of you fantastic recipes. EVERY one I have tried has been a big hit. I am sure that this will be too!!

  • Renee

    We actually love brussels sprouts. A lot of people buy the frozen ones and then wonder why they don’t like them! Some frozen vegetables are great; but brussels sprouts isn’t one of them, in my opinion. Fresh brussels are so cute!! We also love fresh thyme and look forward to trying your recipe!