Balsamic Roasted Brussel Sprouts (Vegetable Candy)

Balsamic Roasted Brussel Sprouts (Vegetable Candy)

A healthy dessert that completely transcends what Brussel Sprouts are thought to be. Time to remove that image of the Brussel Sprouts you used to acquire at the school Cafeteria. These  Balsamic Roasted Brussel Sprouts are classy, creative, fun, and kids absolutely adore them! A dessert where you don't have to sacrifice enjoyment, your health, or feel bad eating. So pop one in your mouth and taste the experience, you deserve this! This recipe works beautifully with our Pistachio Balsamic and Koroneiki EVOO!


  • 2 pounds Brussels sprouts
  • 4 tablespoons Pistachio Balsamic, DIVIDED
  • 3 tablespoons Koroneiki EVOO
  • 3 cloves garlic, crushed
  • 1 teaspoon salt, plus additional to taste
  • Freshly ground black pepper, to taste
  •  cup roasted salted pistachios, roughly chopped
  •  cup dried cranberries, roughly chopped


  1. Place rack in center position of oven. Preheat oven to 450°F. Line a rimmed sheet pan with aluminum foil and, if desired, lay a sheet of parchment paper on top; set aside.
  2. Wash the Brussels sprouts and trim each one by cutting off a small piece of the end and discarding any brown leaves; cut each sprout in half, lengthwise (except for tiny sprouts, which you may leave whole).
  3. In a large bowl, whisk together 3 tablespoons of the balsamic vinegar with all of the olive oil, crushed garlic, salt, and pepper. Add the Brussels sprouts to the bowl and gently stir to coat. Dump the Brussels sprouts onto the prepared sheet pan and spread them into a single layer.
  4. Cook for 10 minute, stir and flip over the Brussels sprouts, and then cook for 10 to 15 minutes more or until the sprouts have crispy, golden brown exteriors and tender interiors. Taste (but blow on it will be hot!) and add more salt and pepper, if desired. Drizzle with the remaining 1 tablespoon balsamic vinegar and sprinkle with the chopped pistachios and cranberries; gently toss to combine. Serve immediately.


  1. Cook your Brussels sprouts on a large rimmed half sheet pan. Lining it with foil will make clean-up easier. And if you're worried about sticking, you can lay a sheet of parchment paper on top of the foil.
  2. Medium-sized Brussels sprouts are recommended for this recipe. Very small Brussels sprouts probably won't need to be sliced in half. Very large Brussels sprouts may require a longer cooking time.
  3. If you don't have a garlic press to crush the garlic cloves, you can mince them finely and then carefully smash a bit with the side of the knife.
  4. Feel free to swap out the pistachios for another toasted nut, like chopped walnuts or pecans. Also, you may use dried cherries instead of cranberries, if you wish.

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