30-Minute Roasted Brussels Sprouts
Brussels sprouts halved and roasted until caramelized, then tossed with golden raisins, chopped pistachios, and balsamic vinegar for a sweet-savory side dish with textural contrast. Quick enough for weeknight dinners, impressive enough for holiday tables.
Ingredients
- 16 ounces brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oilneutral oil1:1vegan
neutral flavor if preferred
- ½ tsp salt
- ½ tsp black pepper
- 3 tablespoons golden raisins
- 3 tablespoons pistachios, shelled and chopped
- 1 tablespoon balsamic vinegar
Instructions
- 1
Preheat oven to 425 degrees.
- 2
Toss trimmed and halved brussels sprouts in a large rimmed baking pan with olive oil, salt, and black pepper.
- 3
Roast for 15 minutes.
- 4
Remove from oven and add raisins, pistachios, and balsamic vinegar, stirring gently to combine.
- 5
Return to oven and roast for an additional 5 minutes.
- 6
Transfer to a serving dish and serve immediately.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350-degree oven for 5-7 minutes.
Trim and halve brussels sprouts up to 1 day ahead. Do not roast in advance; best served fresh.
Serve immediately as a side dish alongside roasted chicken, pork, or fish.
Common Mistakes
Do not skip tossing halfway through first roast to avoid uneven browning.
Do not overcook beyond 20 minutes total to avoid burnt edges.