Oven-Roasted Balsamic Brussels Sprouts

CATEGORIES: Kate, Oven Baked, Vegetables
Last week when I was in Utah, I kept joking that Louisiana winters have made me soft–it was burn-your-face-off cold and windy. But really, while I was gone, it was still pretty darn cold here, too–when I finally made it back, I had the most incredibly gorgeous 1 1/2-hour drive home from the airport where it was clear and cold and the trees, especially the ones in the swamps, were all covered in ice. When I got out of the car at home, it was totally silent except for the icy branches clinking together and it was so magically melancholy because I knew the ice would melt and it would probably be soggy and brown the next day. Which it was.
I know, I know, this post is about Brussels sprouts and I’m yammering on about the stupid ice storm, right? My point is…unless it’s a winter fairytale outside, winter is winter and I’m always glad to see spring around the corner. So even though it’s only February and even though it’s only been genuinely cold here since November, I’m totally ready to welcome spring. Brussels sprouts are great at this time of year because they have kind of a wild, earthy smell that make spring feel like it’s right around the corner.
Brussels sprouts have kind of a bad reputation and it’s true, they can be a little strong. But I love roasting because they come out sweeter, less bitter, and a little crispy rather than mushy. Plus, they pack an amazing nutritional punch, especially when you use a little extra-virgin olive oil.
You can roast them a la Ina Garten with just some olive oil and Kosher salt, but I love it with some balsamic vinegar and garlic (almost exactly how we do our grilled asparagus!). You’ll need 1 lb. fresh Brussels sprouts (frozen sprouts aren’t great–they come out mushy and smelly), 3-4 cloves fresh garlic, some balsamic vinegar, extra-virgin olive oil, Kosher salt, and freshly ground black pepper.

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. At this point, you’ll probably notice some of the outer leaves begging you to pick them off. Do it. Just gently slip your fingers over the sprout and peel off anything that wants to come off. If the whole sprout is falling apart, toss it, but generally, you’ll get at least 2 leaves off of each sprout.

After you have deuglified the sprouts, slice them each in half and place them in a medium bowl. In a small bowl, whisk together some vinegar, oil, salt, pepper, and garlic. Pour it 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. Try to convince your children that they’re giants and they’re eating teeny tiny cabbages. It might work! My kids, however, were not convinced that they were giants or that they liked Brussels sprouts, but hey, I tried, right?


  1. I love the Brussels Sprouts, just plain with salt and some lemon juice. But this recipe seems wonderfull!… Iยดll try it at home, this is one of my favorite vegetables!…your work, just lovely as always!…kisses from argentina

  2. 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!!

  3. 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!

  4. 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! ๐Ÿ™‚

  5. 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…

  6. 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!

  7. 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.

  8. Patti–Definitely like tiny little cabbages. If you like cabbage, I bet you'll like these! ๐Ÿ™‚

    Marya–Nope, it doesn't. In fact, my daughter only ate them because they smelled so good. Boiling or steaming, on the other hand…

  9. 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!

  10. 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.

  11. 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!

  12. 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.

  13. 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!

  14. 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."

  15. 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.

  16. 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. ๐Ÿ™‚

  17. These are now our favorite way to prepare brussel sprout! Delish in a foil pouch on the grill also! Thanks for sharing…

  18. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.