Brussels sprouts have a bad reputation, but if you haven’t discovered oven-roasting these little gems, you’re missing out! A simple roster of olive oil, garlic, and balsamic transform these once-hated veggies to the most popular dish on the table. The edges get a little crispy and caramelized and I’ll almost bet you’ll be eating them right off the pan!
Ingredients Needed
- Brussels Sprouts – Use fresh Brussels sprouts (frozen sprouts aren’t great–they come out mushy).
- Extra Virgin Olive Oil – A good quality extra virgin olive oil has fruity flavor that adds depth to this recipe. However, if you prefer, you can absolutely use a light olive oil for lighter flavor.
- Balsamic vinegar
- Fresh garlic – Use fresh garlic here, not garlic powder or jarred garlic.
- Kosher salt
- Black pepper
How to Make Oven-Roasted Balsamic Brussels Sprouts
- Preheat your oven to 425°F and line a baking sheet with aluminum foil. Rinse your sprouts.
- Working one sprout at a time, cut off the tough end, leaving the stem part at the bottom that holds it together. Pull off any broken or ugly leaves.
- Cut the sprouts in half through the small stem, OR in thirds like I’m doing. Cutting into thirds is a little tricker, but I just like to have more surface area for roasting! If you cut into thirds, the trick is to leave a small piece of the stem at the bottom to hold each third together.
- Whisk together vinegar, oil, salt, pepper, and garlic. Pour over the sprouts and toss them so they’re evenly coated.
- Spread the sprouts onto the prepared baking sheet and roast for 20-25 minutes or until the sprouts are tender and a little crispy. Remove from the oven and sprinkle with a little more vinegar and some more Kosher salt to taste. Serve immediately.
Storing and Other Tips
- Roasted Brussels sprouts are definitely best hot out of the oven. If you do have leftovers, store them in an airtight container in the fridge and consume within 2-3 days for best results.
- Wondering what to serve these with? Good news– Brussels sprouts pair beautifully with anything involving bacon, prosciutto, fish, chicken, or steak! You really can’t go wrong.
Frequently Asked Questions
These are best made fresh!
Not necessarily. Some claim that a soak in salted water for 20-30 minutes before cooking helps them cook evenly. I have never done this, though. If you’d like to try it, just make sure your Brussels sprouts are thoroughly dry before following the recipe as outlined.
I find it’s not necessary but, if your sprouts are on the large side, a quick blanch in boiling water for 2 minutes followed by an ice bath can help soften the inside while allowing the exterior to crisp up beautifully when roasted. Just be sure to pat them dry before following the recipe as outlined.
Yes! Cut larger sprouts into quarters and smaller sprouts into halves.
Oven-Roasted Balsamic Brussels Sprouts
Equipment
Ingredients
- 1 pound Brussels sprouts fresh
- 1 ½ tablespoons extra-virgin olive oil
- 2 ½ tablespoons balsamic vinegar divided
- 3-4 cloves garlic, fresh minced
- ½ teaspoons Kosher salt plus more for sprinkling before serving
- ¼ teaspoons freshly ground black pepper
Instructions
- Preheat oven to 425℉. Line a baking sheet with parchment or aluminum foil and set aside.
- Rinse sprouts in cool water and then chop off the tough ends. Pull any straggly leaves off the sprouts and then chop each sprout in half vertically. Place in a medium bowl.
- In a small bowl, whisk together oil, 1 ½ tablespoons of the balsamic vinegar, minced garlic, salt, and the freshly ground black pepper. Drizzle over the chopped sprouts and then toss to combine. Spread the sprouts out evenly over the baking sheet and roast for 20-25 minutes or until the sprouts are tender-crisp.
- Remove from oven, transfer to a serving dish, drizzle with the reserved tablespoon of vinegar, and sprinkle with kosher salt to taste. Serve immediately.
Notes
- Roasted Brussels sprouts are definitely best hot out of the oven. If you do have leftovers, store them in an airtight container in the fridge and consume within 2-3 days for best results.
- Wondering what to serve these with? Good news– Brussels sprouts pair beautifully with anything involving bacon, prosciutto, fish, chicken, or steak! You really can’t go wrong.
Questions & Reviews
I'm new to your blog but I'm pretty sure I am already addicted I plan on spreading the word about all these delicious and fun recipies!
Loving your pictures! I'm hoping to save up enough for a good camera soon so my blog pictures can look as good 🙂
love brussels sprouts! usually roast them, and love the idea of adding the balsamic! they are now on the shopping list 🙂
I think I'll take this on as a challenge. I've tried to like Brussels sprouts–I really have–but I may just be able to do it when they're paired with balsamic vinegar. Definitely something to try.
I LOVE balsamic brussel sprouts!! I've never tried roasting them… they look delicious!!
kate, just made another batch of taco soup. yum! taking some over to the rands to share! thanks! love
It's my husband that I have to convince he's a giant eating tiny cabbages, maybe this will be the trick and he won't turn up his nose when he sees them at the dinner table. So excited to try this recipe out!
Despite what my children might think, I think this looks awesome. I am always looking for another healthy side to serve. Thanks you awesome ladies you!
This is the only way I will eat Brussels sprouts! I adore roasting vegetables (I convinced a former broccoli hater to eat broccoli after I roasted it and she loved it!) and adding the vinegar gives it such great flavor. They don't even taste like Brussels spouts. Yum.
Brussels sprouts are my 5 year old's favorite food. She begs for them all the time! I'm definitely going to give these a try!