clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Perfectly crispy and tender Brussels sprouts that go from freezer to oven to done in under 20 minutes are the perfect party side dish or better yet entree for us plant based folk! Adorned with sweet dates and spicy caramelized pecans this dish is hard to compete with for the top veggie of the year!

Balsamic Glazed Oven Roasted Brussels Sprouts

  • Author: Mila Furman


  • 2 frozen packages of Brussels sprouts (they usually come in 12 oz bags)
  • 8 dates (sliced up)
  • balsamic vinegar glaze
  • ½ a cup of candied pecans (Note 1)
  • olive oil
  • salt and pepper
  • 12 drops liquid smoke


  1. Preheat oven to 400-degrees
  2. Slice up the Brussels sprouts in half, yes straight out of the freezer.
  3. Place the Brussels sprouts onto a sheet pan, feel free to use the foil pans for super easy clean up.
  4. Drizzle with olive oil, salt and pepper. Toss and place in the oven.
  5. Once the Brussels sprouts are nicely browned and soft on the inside, about 20 minutes, remove from the oven.
  6. Add in balsamic glaze, liquid smoke and dates. Toss everything to combine. Roast for another 3-5 minuts.
  7. Remove from oven, sprinkle candied pecans on top. Serve immediately.


Note 1: Feel free to candy up your own pecans. I personally find it easier to buy the suckers. Because otherwise I have them handy in the pantry and I start munching…and it’s just not necessary.

  • Category: Side Dish
  • Cuisine: Fusion
%d bloggers like this: