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!
Ingredient Notes
- Brussels Sprouts –Â Use fresh Brussels sprouts (frozen sprouts aren’t great–they come out mushy).
- Extra Virgin Olive Oil –Â 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.Â
- Garlic – Use fresh garlic here, not garlic powder or jarred garlic.
How to Make Oven-Roasted Balsamic Brussels Sprouts
- Preheat your oven to 425 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 are 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.
Frequently Asked Questions
Can I make these ahead of time? These are best made fresh!
Related Links
Looking for some other fantastic vegetable sides? Check out these favorites:
Garlic Balsamic Asparagus
Bacon-Wrapped Green Bean Bundles
Caramelized Green Beans
Pastry Wrapped Asparagus with Prosciutto
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Oven-Roasted Balsamic Brussels Sprouts
- Total Time: 35 minutes
- Yield: Serves 4
Description
Brussels sprouts are an often under-appreciated vegetable. Roasted with garlic and balsamic vinegar, however, they are a truly delicious side and pack an impressive nutritional punch.
Ingredients
Instructions
- Prep Time: 10 minutes
- Cook Time: 25
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."
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!
Patti–Definitely like tiny little cabbages. If you like cabbage, I bet you'll like these! 🙂
Marya–Nope, it doesn't. In fact, my daughter only ate them because they smelled so good. Boiling or steaming, on the other hand…
Brussels sprouts do have such a bad rap… but as I have found with most vegetables that if you roast them the flavor is unreal! I can’t wait to try these!
I happen to have a bag of brussels sprouts in the freezer (having never made them before, and they were on sale for a really good deal), but now I'm thinking I may have to throw them away and try again with fresh ones. These look SO good.
I totally read this title as "Oven Roasted Atomic Brussel Sprouts" hahaha
Guess what? I have never eaten a brussel sprout. Ever. I think it's time to be a grown up and make them!
Does this version make the house smell of cooking brussel sprouts while it's cooking? That's the big complaint about brussel sprouts in my house — that they stink up everything…
I just can't get myself to eat brussel sprouts. My mom always told me they were like little cabbages (I adore cabbage!)…yeah, they didn't smell like little cabbages so I wasn't buying it. My son on the other hand LOVES brussel sprouts, he has ever since he was little and Grandma fixed them for him.(at least she convinced someone, right?) He also really likes balsamic and garlic. Score!
I may have to try these…they may be the recipe for brussel sprouts I've been waiting for and may even convince me to eat some! My mom would be so proud! 🙂
These look really yummy! I will try them soon and see how my family does! I'm sure I will like them!! Thanks for the tips!
My mouth is literally watering. I've always been a huge fan of brussels sprouts. My family…not fans. I'll try this and see if I can covert them!
You know, my husband HATES Brussels Sprouts so I hadn't made them in YEARS (I loved them as a child). Recently I decided to make some for myself (something I rarely do) and hated the mushiness.
Seriously, were they always like that?
I think this version sounds MUCH more appealing!!
I love the Brussels Sprouts, just plain with salt and some lemon juice. But this recipe seems wonderfull!… I´ll try it at home, this is one of my favorite vegetables!…your work, just lovely as always!…kisses from argentina