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 spotted fresh brussel sprouts at Costco so I picked some up knowing you had a recipe for them. I’d forgotten balsamic vinegar was involved and was a little concerned when I looked up the recipe since I’m not a fan. I’m so glad I did it your way anyway! Wow! They were so good. I kept snitching them from the cookie sheet as I was transferring them to a serving dish and they kept disappearing one by one! I ate the leftovers after dinner and am ready to make them again tonight! Thank you!
I added bacon and they were even more divine. Thanks for the recipe.
I bought my first stalk of brussel sprouts and found your recipe to make them taste great! 🙂 Thank you!
These are now our favorite way to prepare brussel sprout! Delish in a foil pouch on the grill also! Thanks for sharing…
My mom hates Brussels sprouts and never made them for us, but this post convinced me to branch out and try them. They’ve gone into regular rotation – love them! – although I have to keep a few separate for my bizarre, seasoning-hating daughter (and because he copies everything she does, my son, too). She’ll eat them plain but prefers raw, of all things. 🙂
If you put on just a little savory it is awesome! Savory is an old herb-not sure even what it is. My mom used summer savory and there is winter savory. I have not been able to find any labeled like that though. However, I did find just savory. It is that little extra that is perfect.
Made them, loved them (and so did my 7 yo) The hubby and 5 yo wouldn’t touch them…
OH MY WORD!! These were DIVINE!!! Thank for sharing. I’ll be making these OFTEN!
I am 40 years old and I have never eaten a brussel sprout. I'm going to be brave and try your recipe.
Bought the sprouts! Let me just say, this was no small moment in my life. I was the kiddo that stayed at the table until 12am because she wouldn't eat her brussel sprouts. I saw them at the grocery store today and they are awfully cute and not as gag inspiring as I remember them so I'm taking them to my mothers tomorrow and trying your recipe with her. This will either be a great Valentine's present for her when I try them & love them OR bring back annoying parenting memories when I try them & still hate them, either way I think she'll get a kick out of it. My 3-year-old has already informed me that he will not be eating them. After asking what they were at the grocery store and me telling him that they were baby cabbages his response was, "oh. I don't eat cabbage patch kids, mom."