If you think Brussels sprouts are boring, think again! This Jamie Oliver Balsamic Brussels Sprouts recipe totally changed my mind about these little green gems. Roasted until crispy, glazed with a sweet and tangy balsamic-honey combo, and finished with crunchy pecans and juicy cranberries, it’s the kind of side dish that gets more compliments than the main. (inspired by Jamie Oliver)
Ingredients Needed
- 450g (1 lb) Brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- 1½ tablespoons balsamic vinegar
- 2 teaspoons honey or maple syrup
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
To Finish:
- 35g (⅓ cup) toasted pecan halves
- 2 tablespoons dried cranberries or pomegranate arils
- Fresh parsley leaves, for garnish
How To Make Jamie Oliver Balsamic Brussels Sprouts
Preheat the Oven:
Start by preheating your oven to 220°C/425°F. Line a large baking tray with parchment paper so nothing sticks.
Prep the Sprouts:
Grab your trimmed and halved Brussels sprouts and spread them out on the baking tray. Drizzle over the olive oil, balsamic vinegar, and honey (or maple syrup if that’s your thing). Season with sea salt and a good few grinds of black pepper. Use your hands or a spatula to toss everything together right on the tray. Then, flip them all cut-side down so they get maximum caramelisation.
Roast Until Golden:
Pop the tray in the oven and roast for 20–30 minutes. The magic happens fast towards the end, so keep an eye on them after 20 minutes. You’re looking for crispy edges and tender centres. Some charred bits? Even better.
Finish with Toppings:
Once they’re out and still hot, gently toss the sprouts with your toasted pecans and dried cranberries (or those jewel-like pomegranate arils if you want it extra festive). Scatter some fresh parsley on top for a pop of green and a touch of freshness.
Why I Love This Recipe
I first made these balsamic Brussels sprouts on a whim for a Sunday roast and honestly, they were the star of the table. Even my sprout-skeptic husband went back for seconds! I love how Jamie Oliver takes humble ingredients and gives them this bold, modern twist. The balance of sweet, tangy, crunchy, and earthy is just spot-on.
Recipe Tips
- Cut Evenly: To ensure even roasting, try to keep the sprouts the same size. Halve the big ones, and leave the little ones whole.
- Dry Before Roasting: If you’ve washed your sprouts, pat them dry thoroughly. Wet sprouts steam—dry ones roast.
- Roast Cut-Side Down: This helps create that golden, caramelised crust we all want.
- Check Frequently: After 20 minutes, keep an eye out to avoid burning. Sprouts can turn from crispy to charred quickly.
- Toss Toppings After Roasting: Pecans and cranberries go in at the end so they keep their texture and don’t get soggy or burnt.
How To Store This Jamie Oliver Balsamic Brussels Sprout
At Room Temperature:
Let them cool for no more than two hours before transferring to the fridge.
In the Fridge:
Store in an airtight container for up to 3 days. The sprouts stay tasty, though they lose a bit of that roasted crunch.
In the Freezer:
Not ideal. The texture changes and they can become mushy when reheated.
Reheating:
For best results, reheat in a hot oven (190°C/375°F) for 10 minutes to revive their crispiness. A quick blast in the air fryer works well, too.
Nutrition Facts (per serving)
- Calories: 123
- Carbs: 15g
- Protein: 6g
- Fat: 5g
- Sugar: 6g
- Fibre: 5g
- Sodium: Moderate (based on sea salt usage)
Let’s Answer a Few Questions! (FAQs)
Can I make these in an air fryer?
Totally! Just adjust the time to around 15 minutes at 200°C/400°F and shake halfway through.
What can I use instead of pecans?
Walnuts or slivered almonds work just as well. Even pumpkin seeds if you need a nut-free option.
Do I have to use honey?
Nope—maple syrup is just as delicious, and vegan-friendly.
Can I prep these ahead of time?
Yes! You can trim and season the sprouts a few hours in advance. Just roast fresh before serving.
How do I toast pecans?
Place them in a dry frying pan over medium heat for 2–3 minutes until fragrant and lightly golden. Keep an eye on them!
Try More Recipes:
- Jamie Oliver Brussel Sprouts Cottage Cheese
- Jamie Oliver Brussel Sprouts Chilli
- Jamie Oliver Mashed Potatoes And Brussel Sprouts
- Jamie Oliver Brussel Sprouts Worcestershire Sauce
Jamie Oliver Balsamic Brussels Sprouts
Course: Side DishesCuisine: British4
servings10
minutes30
minutes123
kcalCrispy roasted Brussels sprouts with balsamic, honey, pecans, and cranberries—an easy, flavorful side dish everyone loves.
Ingredients
450g (1 lb) Brussels sprouts, trimmed and halved
2 tablespoons extra-virgin olive oil
1½ tablespoons balsamic vinegar
2 teaspoons honey or maple syrup
½ teaspoon sea salt
Freshly ground black pepper
35g (⅓ cup) toasted pecan halves
2 tablespoons dried cranberries or pomegranate arils
Fresh parsley leaves, for garnish
Directions
- Preheat oven to 220°C/425°F and line a baking tray with parchment paper.
- Spread sprouts on tray. Drizzle with olive oil, balsamic vinegar, and honey. Season with salt and pepper.
- Toss to coat and arrange cut-side down.
- Roast for 20–30 minutes until golden and tender.
- Toss with toasted pecans and cranberries. Garnish with parsley. Serve warm.
Notes
- Cut Evenly: To ensure even roasting, try to keep the sprouts the same size. Halve the big ones, and leave the little ones whole.
- Dry Before Roasting: If you’ve washed your sprouts, pat them dry thoroughly. Wet sprouts steam—dry ones roast.
- Roast Cut-Side Down: This helps create that golden, caramelised crust we all want.
- Check Frequently: After 20 minutes, keep an eye out to avoid burning. Sprouts can turn from crispy to charred quickly.
- Toss Toppings After Roasting: Pecans and cranberries go in at the end so they keep their texture and don’t get soggy or burnt.