Roasted Brussels sprouts with walnuts
August 5, 2026 · 3 min read
Brussels sprouts earn their reputation only when they are boiled to mush. Roast them hot instead, cut-side down until the flat faces caramelize and the loose leaves char, and they turn sweet and nutty. Toasted walnuts add crunch and a second layer of that toasty flavor, and a balsamic drizzle brightens the whole pan. It is a MIND-plate side built on three ingredients: a green vegetable, nuts, and olive oil doing the cooking.
The dish runs on two short tracks. The sprouts roast on a sheet pan while the walnuts toast in a dry skillet, so both are ready at the same time. Whisk the balsamic, toss everything together, and it is done.
Ingredients
- 1 1/2 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup walnuts, roughly chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey (optional)
Steps
- Heat the oven to 425°F. Toss the halved Brussels sprouts with the olive oil, salt, and pepper on a sheet pan, then spread them cut-side down in a single layer. Roast 20 to 25 minutes until the cut sides are deeply browned and the edges have crisped.
- While the sprouts roast, toast the chopped walnuts in a dry skillet over medium heat, shaking the pan often, 3 to 4 minutes until fragrant and lightly colored. Tip them out so they stop cooking.
- Whisk the balsamic vinegar with the honey, if using, until smooth. Scrape the roasted sprouts into a bowl, add the toasted walnuts, and toss with the balsamic drizzle. Serve warm.
How it comes together
Makes 4 servings — read left to right; each column combines what's behind it.
PrepTrim the stem ends and halve each sprout through the core so the flat side sits on the pan and browns; roughly chop the walnuts.
| 1½ lb · 680 g Brussels sproutstrimmed and halved | Roast the sprouts | Toss with balsamic and serve | |
| 2 tbsp · 27 g olive oil | |||
| ½ tsp salt | |||
| ¼ tsp black pepper | |||
| ¾ cup · 90 g walnutsroughly chopped | Toast the walnuts | ||
| 2 tbsp · 32 g balsamic vinegar | |||
| 1 tbsp · 21 g honeyoptional |
Scaling adjusts quantities only — cooking times and pan sizes may need judgment. Grams are rounded for the kitchen.
Notes and swaps
The single move that makes or breaks this side is contact with the pan. Spread the sprouts cut-side down in one layer with room between them; crowd the pan and they steam gray instead of browning. Pecans or slivered almonds stand in for walnuts, and a splash of balsamic glaze works if you want it thicker and sweeter than plain vinegar. Skip the honey for a sharper, drier finish, or add a pinch of red pepper flakes with the salt for heat. Leftovers reheat best in a hot oven or skillet, not the microwave, which softens the crisp edges you worked for.
The macros here are an estimate for one of four servings. Tell MIND Diet Companion (coming soon) "roasted Brussels sprouts with walnuts and balsamic" and it logs the vegetable, nut, and olive-oil groups the plate covers, so you can see how the day is shaping up against the MIND pattern.
FAQ
Do I need to boil the Brussels sprouts before roasting? No. Raw halved sprouts roast through in 20 to 25 minutes at 425°F, and going straight to the oven is what gives you crisp edges. Boiling first leaves them waterlogged and they never brown.
Why are my sprouts soft instead of crisp? Two usual causes: the pan is crowded, or the oven is not hot enough. Give each sprout space, set them cut-side down, and keep the heat at 425°F so the cut faces sear rather than steam.
Can I make this ahead? The parts hold better than the assembled dish. Roast the sprouts and toast the walnuts up to a day ahead, then reheat the sprouts in a hot skillet and toss with the walnuts and balsamic just before serving so nothing goes soggy.
Is this a side or a main? It is built as a side for four. To push it toward a light main, fold in cooked farro or white beans and double the walnuts. New to reading a recipe like this? Here is how to read a recipe at a glance.
Can I leave out the honey? Yes. The honey rounds the balsamic's edge, but the sprouts and walnuts carry plenty of natural sweetness on their own. Leave it out for a sharper, savory drizzle.