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Jenn’s Fave Holiday Recipe: Roasted Brussels Sprouts With Balsamic Reduction

This Question of the Week is coming straight from our table to yours! Every Friday for the next month, each FBG will be sharing her favorite healthy holiday recipe! 


I know, I know. It’s shocking that I didn’t go with some sort of kale recipe, but for the holidays there is one dish that I always make. Be it Thanksgiving or Christmas or just a holiday party, I’m kind of known for bringing greens to the party. And this roasted Brussels sprouts with balsamic reduction is pretty much the easiest yet most delicious veggie side dish you can bring. Hearty and filling and yet good for you, it screams special! (Although, shhh! We won’t tell if you make it on a regular ol’ weeknight. I do so weekly!)

Roasted Brussels Sprouts With Balsamic Reduction Recipe

1 pound Brussels sprouts
2 tablespoons olive oil
1 tsp salt
1 tsp freshly ground black pepper
1/4 cup balsamic vinegar reduction (easily made like this or a store-bought balsamic reduction, like this one that I adore)

1. Preheat oven to 425 degrees.

2. Cut Brussels sprouts in half lengthwise (like in the photo above) and place in a large bowl. Add olive oil, salt and pepper to bowl, and toss the Brussels sprouts to evenly coat.

3. Place Brussels sprouts cut side down on a large baking sheet and place in the oven for 8 minutes. Once 8 minutes are up, remove from the oven and flip the Brussels sprouts over. Continue roasting for 8 to 12 minutes more, until fork-tender and nicely browned and caramelized (again, like above pic!).

4. Place roasted Brussels sprouts evenly on a pretty dish and drizzle with the balsamic vinegar reduction. Serve  immediately or keep warm in an oven warming drawer until din-din time!

See? Simple. Easy. Delicious. And the balsamic vinegar reduction really takes things up a notch, both in presentation and flavor. Do you have a favorite holiday veggie dish? What is it? —Jenn

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