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
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