Crispy Sage & Balsamic Brussels Sprouts with Toasted Walnuts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Perfectly caramelized Brussels sprouts with aromatic sage, sweet balsamic glaze, and crunchy toasted walnuts for a flavorful vegetarian side that elevates any meal. This American-inspired vegetarian recipe, ready in about 35 minutes, pairs Brussels sprouts, olive oil, fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 12 oz halved Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a large baking sheet, spreading in a single layer.
  2. Step 2: Roast for 20-25 minutes, flipping halfway through, until sprouts are deeply golden brown and crispy at the edges.
  3. Step 3: While sprouts roast, heat a small skillet over medium heat. Add 1/4 cup finely chopped fresh sage leaves and 1/4 cup chopped walnuts, toasting for 2-3 minutes until sage is crisp and walnuts are fragrant.
  4. Step 4: In the same skillet, add 1 tbsp balsamic vinegar and 1 tsp maple syrup, cooking for 1 minute until slightly thickened and fragrant.
  5. Step 5: Remove roasted Brussels sprouts from oven and toss immediately with the sage-walnut mixture and balsamic glaze. Sprinkle with 2 tbsp grated Parmesan cheese and serve hot.

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