Oven-Roasted Balsamic Brussels Sprouts

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 – 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. 
  
• Garlic – Use fresh garlic here, not garlic powder or jarred garlic.

How to Make Oven-Roasted Balsamic Brussels Sprouts

1. Preheat your oven to 425 and line a baking sheet with aluminum foil. Rinse your sprouts.
   
2. 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.
   
3. 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.
   
4. Whisk together vinegar, oil, salt, pepper, and garlic. Pour over the sprouts and toss them so they’re evenly coated.
   
5. 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

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.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Print Rate SaveSaved!

Ingredients

• 1 pound fresh Brussels sprouts
• 1 1/2 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons balsamic vinegar divided
• 3-4 cloves fresh garlic minced
• 1/2 teaspoons Kosher salt plus more for sprinkling before serving
• 1/4 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.
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• In a small bowl, whisk together oil, 1 1/2 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.

Keyword: brussels sprouts, vegetables

Author: Our Best Bites

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