Roasted Balsamic Brussels Sprouts

Roasted Balsamic Brussels Sprouts.jpg

I’m a complete Brussels Sprouts fiend. I. LOVE. THEM. Shredded, raw, drowned in bacon, covered with an egg…you name it, I’ve probably eaten them that way. But this recipe is my go-to for a side dish that everyone loves, goes with anything, and is easy to make (especially in large batches).

We had ours with a simple AIP friendly Kielbasa sausage, just to channel my inner-Irishman. So good!

Roasted Balsamic Brussels Sprouts


  • 6 cups organic Brussels Sprouts, sliced
  • 2 tbsp cooking fat, melted
  • 2 tbsp Balsamic vinegar
  • 1 tbsp raw honey
  • 1 tsp sea salt
  • 1 1/2 tsp garlic powder


  1. In a large bowl, pour the melted cooking fat over the Brussels Sprouts.
  2. Add the seasonings and stir to coat evenly.
  3. In a small pot, combine the vinegar and honey. Bring to a quick boil, then reduce and simmer for about 5 minutes (you will notice the vinegar smell beginning to “cook off”).
  4. Pour over the Brussels Sprouts and toss.
  5. Spread the sprouts across a large parchment-paper lined baking sheet.
  6. Bake at 420 degrees until sprouts are tender and and begin to crisp, approx 20 minutes. Stir every few minutes to ensure even “crisping”.
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