These Roasted Brussels Sprouts with Balsamic, Grapes & Figs makes for a perfect healthy holiday side dish or even as a regular weeknight dinner! With just a handful of ingredients, you’ll have this made in no time!
There’s something about a bowl of caramelized sticky roasted Brussel sprouts – with their tiny little leaves all crispy and golden. I just can’t help myself when I get my hands on them.
Brussel sprouts are in season right now, and they are perfect as Thanksgiving side dishes. They’re also just great for breakfast, lunch and dinner if you’re like me and obsessed with the little guys. These Balsamic Roasted Brussel Sprouts with Grapes & Figs will make you even MORE in love.
Why This Recipe Works
Brussels sprouts get a bad rep but with this roasted Brussels sprouts with balsamic recipe, you’ll have people reaching for seconds. They’re crispy on the outside, tender on the inside, and are so flavourful.
You don’t need that many ingredients to make this. While these ingredients are on the seasonal side, they’re relatively easy to find!
This Brussels sprouts recipe is also very versatile. They work for everyday weeknight dinners but they’re great for entertaining as they look super fancy without much effort. You can also easily double or triple the recipe for a crowd.
Table of contents
Brussels Sprouts – The Brussels sprouts are trimmed and halved for this recipe. To do so, simply slice off and discard the bottom end of each Brussels sprout and then remove any wilted or discoloured leaves on the outside. Then cut them in half from top to bottom.
Red Grapes – Make sure you get the seedless grapes. You don’t want your guests or family to awkwardly spit out the seeds while they’re enjoying this roasted Brussels sprouts with balsamic recipe.
Age Balsamic Vinegar – You want a quality balsamic vinegar for this recipe and a little goes a long way.
Figs – Thanks to the natural sweetness in the fruit and balsamic, there isn’t any need to add copious amounts of sugar as we see in other holiday sides. Figs are such a delicious seasonal addition to this recipe.
Candied Pecans – This gives your dish a nice crunch!
How To Make This Recipe
Step 1: Preheat oven to 400 F and toss the Brussels sprouts, grapes and figs with the olive oil.
Step 2: Transfer to a parchment lined baking sheet and sprinkle with thyme leaves, salt and pepper. Roast for about 30-35 minutes, turning the Brussels sprouts at least once to evenly roast with some tongs.
Step 3: Once the Brussels sprouts are caramelized, and the grapes and figs are slightly shrivelled, remove from the oven, and coat with the aged balsamic vinegar. Top with the candied pecans and serve this roasted Brussels sprouts with balsamic recipe while still warm.
Roasting Brussel sprouts allows them to caramelize and develop a ton of flavour all on their own, so you also don’t need to add a ton of fat. A little bit of olive oil is enough!
Don’t be worried that you are burning the Brussels sprouts. There is so much flavour from a caramelized sprout that you’re going to want to let them darken in colour.
Brussels sprouts have lots of fibre, antioxidants, and are low in calories so this is a great side dish to have to balance out heavier holiday mains.
Here are some common questions I get with this roasted Brussels sprouts with balsamic recipe!
If you don’t have thyme, rosemary works as well. Alternatively, if you can’t get fresh herbs, you can substitute with dried herbs.
If your sprouts aren’t caramelizing, you might be overcrowding your pan. Try a larger sheet pan such as this one.
You’re welcome to substitute the candied pecans for anything your heart desires. Any candied nut works or you can skip it if you want.
More Recipes You May Like
Want more delicious vegan recipes that you can make for the holiday season? Try these ones linked down below!
What are some of your healthier go-to holiday sides?
Roasted Brussels Sprouts with Balsamic, Grapes & Figs (Vegan, Gluten Free)
- Preheat oven to 400 F.
- Toss the Brussels sprouts, grapes and figs with the olive oil and lay on a baking sheet lined with parchment paper. Sprinkle with thyme leaves, salt and pepper.
- Roast for about 30-35 minutes, turning the Brussels sprouts at least once to evenly roast.
- Once the Brussels sprouts are caramelized, and the grapes and figs are slightly shriveled, remove from the oven, and coat with the aged balsamic vinegar.
- Top with the candied pecans and serve warm.
Have you tried these Balsamic Roasted Brussel Sprouts with Grapes & Figs?Leave me a comment below with your top picks!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.