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.