Candied Brussel Sprouts

Brussel sprouts are my favorite veggie this year and I am so glad I finally gave them a chance after years of never liking them. The only way I tried them previously was steamed and plain.

Roasting them is my favorite way to prepare them and with this mix of balsamic and dijon, I thought it would be a perfect pair of flavors as we head into the holiday season.

Brussels are high in vitamin C and K and are a good source of fiber, potassium and B vitamins as well.


  • 2 tbsp olive oil
  • 1 bag of shredded Brussel spouts (or 2 pounds of fresh Brussel sprouts halved)
  • 2 tbsp of balsamic vinegar
  • 2 tbsp of Dijon mustard
  • Salt and pepper to taste
  • Parmesan cheese (optional)
  1. Preheat oven to 425F and line a baking sheet with parchment paper.
  2. Place Brussel sprouts in a large bowl. Add balsamic vinegar, dijon mustard, and olive oil and mix together so it coats well. Season with pepper and salt.
  3. On the baking sheet distribute evenly. Roast until tender, about 15-20 minutes.
  4. Transfer to a serving bowl and sprinkle with parmesan cheese, if desired.
  5. Serve and enjoy!
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