This delicious Jamie Oliver Balsamic Brussels Sprouts recipe is quick, easy, and packed with flavour! Crispy sprouts are roasted to golden perfection, then tossed in sweet balsamic and honey, crunchy pecans, and juicy cranberries. It’s flexible, too—swap cranberries for pomegranate arils for a festive twist. Perfect as a nutritious side dish everyone will love!
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
- 35g (⅓ cup) toasted pecan halves
- 2 tablespoons dried cranberries or pomegranate arils
- Fresh parsley leaves, for garnish
How To Make Balsamic Brussels Sprouts
- Preheat the oven: Preheat your oven to 220°C/425°F and line a baking tray (sheet pan) with parchment paper.
- Prepare Sprouts: Place Brussels sprouts on the baking tray. Drizzle with olive oil, balsamic vinegar, and honey. Sprinkle with sea salt and freshly ground black pepper. Toss gently until well coated, then arrange cut-side down, spaced evenly.
- Roast: Roast in the oven for 20-30 minutes until golden brown and tender, checking occasionally as timing may vary depending on sprout size.
- Serve: Transfer roasted Brussels sprouts to a serving bowl. Gently toss with toasted pecans and dried cranberries (or pomegranate arils). Garnish with fresh parsley leaves and serve warm.
Recipe Tips
- Cut Evenly: Cut Brussels sprouts evenly, so they roast perfectly at the same time.
- Dry Before Roasting: Make sure sprouts are fully dry before roasting to help them become crisp and caramelised.
- Roast Cut-Side Down: Place each sprout cut-side down to get golden and crispy edges.
- Watch Closely: Check regularly after 20 minutes to avoid burning—they cook quickly.
- Add Toppings Last: Toss in pecans and cranberries after roasting, so they stay crunchy and chewy.
How To Store Leftovers?
First, let the leftover Balsamic Brussels Sprouts cool until they reach room temperature. Place in an airtight container and store in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 serving (approx. 137g)
- Calories: 123
- Total Fat: 5g
- Saturated Fat: 1g
- Total Carbohydrate: 15g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 6g
Try More Jamie Oliver 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
Description
This delicious Jamie Oliver Balsamic Brussels Sprouts recipe is quick, easy, and packed with flavour! Crispy sprouts are roasted to golden perfection, then tossed in sweet balsamic and honey, crunchy pecans, and juicy cranberries. It’s flexible, too—swap cranberries for pomegranate arils for a festive twist. Perfect as a nutritious side dish everyone will love!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 220°C/425°F and line a baking tray (sheet pan) with parchment paper.
- Prepare Sprouts: Place Brussels sprouts on the baking tray. Drizzle with olive oil, balsamic vinegar, and honey. Sprinkle with sea salt and freshly ground black pepper. Toss gently until well coated, then arrange cut-side down, spaced evenly.
- Roast: Roast in the oven for 20-30 minutes until golden brown and tender, checking occasionally as timing may vary depending on sprout size.
- Serve: Transfer roasted Brussels sprouts to a serving bowl. Gently toss with toasted pecans and dried cranberries (or pomegranate arils). Garnish with fresh parsley leaves and serve warm.
Notes
- Cut Evenly: Cut Brussels sprouts evenly, so they roast perfectly at the same time.
- Dry Before Roasting: Make sure sprouts are fully dry before roasting to help them become crisp and caramelised.
- Roast Cut-Side Down: Place each sprout cut-side down to get golden and crispy edges.
- Watch Closely: Check regularly after 20 minutes to avoid burning—they cook quickly.
- Add Toppings Last: Toss in pecans and cranberries after roasting, so they stay crunchy and chewy.