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Balsamic Brussels Sprouts

Course Side Dish
Servings 4
Calories 228 kcal


  • 1 1/2 lb Brussels sprouts cut in half through the core
  • 2 tbsp olive oil extra virgin
  • 1/4 cup pecan coarsely chopped
  • 1/4 cup walnut coarsely chopped
  • 1-2 tbsp aged balsamic vinegar
  • 1 shallot finely chopped
  • salt to taste
  • pepper to taste
  • bacon bits optional
  • capers optional
  • parmesan shredded, optional


  1. Preheat oven to 400 degrees F.

  2. Clean and trim Brussels sprouts, then mix Brussels sprouts and chopped shallot in a medium-sized bowl and toss with olive oil, salt and pepper.

  3. Pour onto a baking sheet and spread evenly.

  4. Then, clean and trim your cauliflower and chop into florets.

  5. In a bowl, mix cauliflower, olive oil, and salt and pepper.

  6. Pour onto baking sheet evenly next to the Brussels sprouts.

  7. Bake uncovered for 20 minutes. Then rotate and flip the sprouts and cauliflower and bake for another 10-15 minutes. *Rotating and flipping helps them brown evenly so they are crispy on the outside and tender on the inside.

  8. Take out the pan and divide the cauliflower and Brussels sprouts into separate, medium-sized bowls.

  9. In your cauliflower bowl, add the chopped parsley, olive oil, pumpkin seeds and additional salt and pepper, red pepper flakes and lemon juice. Mix it all together.

  10. In your Brussels sprouts bowl, add the aged balsamic vinegar and chopped nuts. Mix.

  11. Check for seasoning and serve!

Recipe Notes

Don't forget that you can bake your Brussels sprouts and cauliflower at the same time. So check out the recipe for "Roasted Cauliflower with Lemon" below!

Nutrition Facts
Balsamic Brussels Sprouts
Amount Per Serving
Calories 228 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 1g6%
Sodium 44mg2%
Potassium 733mg21%
Carbohydrates 18g6%
Fiber 7g29%
Sugar 5g6%
Protein 7g14%
Vitamin A 1280IU26%
Vitamin C 145.1mg176%
Calcium 80mg8%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.