Roasted Brussels Sprouts with Balsamic and Thyme

Roasted Brussels Sprouts with Balsamic and Thyme

With the cold rolling in, these roasted Brussels Sprouts will warm up your home and your heart without a doubt. This nutrient-dense, keto-friendly recipe is a perfect side for any fall or winter dish, and you’ll be the start of the dinner party for making a veggie dish that even the kiddos will love.


  • 8 cups Brussels sprouts, trimmed and halved
  • 2 tsp extra-virgin olive oil
  • 1 tsp chopped thyme
  • 1 tsp coarse kosher salt
  • ¼ tsp pepper
  • ¼ cup chopped toasted sliced almonds
  • 2 Tbsp balsamic vinegar or balsamic glaze


  1. Preheat oven to 425 degrees F.
  2. Toss Brussels sprouts with oil, thyme salt and pepper in a large bowl. Spread out in a single layer on a large rimmed baking sheet. 
  3. Roast, stirring once or twice until softened and browning in spots, 20 to 25 minutes.
  4. Remove from the oven, transfer to a serving platter or bowl. 
  5. Just before serving, sprinkle with almonds and drizzle with balsamic vinegar.
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