Roasted Brussels Sprouts with Balsamic Vinegar – this is my absolute favorite way to eat these little Brussels sprouts. Simply toss Brussels sprouts in a little olive oil, balsamic vinegar, and salt and pepper and let the oven do the work.
Mmmm, Brussels sprouts. Yes, I sad Mmmm! I love Brussels sprouts. I don’t know why this vegetable is hated by so many. They are probably one of my top ten favorite vegetables (I love all vegetables, so they really are high on the list.)
If you haven’t tried roasted Brussels sprouts, please give these cute little sprouts a chance. Roasted Brussels sprouts make the perfect vegetable side dish for Thanksgiving or any day. I love eating Brussels sprouts year round, but especially during the fall months. And they are always the perfect side dish for any holiday meal. And I promise they won’t taste like your grandma’s mushy Brussels sprouts. Roasted Brussels sprouts are the BEST! They are crispy, caramelized and SO good!
Tips for Roasting Brussels Sprouts
- Wash the Brussels sprouts under cold water.
- Cut the hard ends off of the Brussels sprouts with a sharp knife.
- Cut the Brussels sprouts in half, making sure all of the Brussels sprouts are the same size. If the Brussels sprouts are extra large you can cut them into quarters. If the Brussels sprouts are really small you can leave them whole.
- Place the Brussels sprouts on a large baking sheet, making sure they don’t touch. If they are too close the Brussels Sprouts will steam and not get crispy. You want crispy Brussels sprouts, not soggy sprouts!
- Make sure they are evenly coated with olive oil and balsamic vinegar.
- Generally season with kosher salt and black pepper.
- To get crispy Brussels sprouts, make sure you roast them at a high heat. I set the oven to 400 degrees F.
- Toss the Brussels sprouts once while they are roasting to make sure all sides get crispy.
- Roast until the sprouts are nice and crispy, this will take about 40 to 45 minutes.
Roasted Brussels Sprouts, the Perfect Side Dish
Roasted Brussels sprouts with balsamic vinegar are the perfect holiday side dish. “How to cook Brussels sprouts?” you might ask. Glad you asked because they are so so easy! All you have to do is toss the sprouts in a little olive oil, balsamic vinegar, and salt and pepper. Then, the oven will do the rest of the work. Roasting Brussels sprouts is the BEST way to cook them.
The thin outer leaves will crisp up and caramelize while roasting. The center of the sprouts stay tender and juicy. I like popping the sprouts into my mouth straight from the baking sheet. Sometimes they don’t even make it to the table 🙂
These are the tastiest Brussels Sprouts! You will become a Brussels Sprouts fan after making and eating roasted Brussels Sprouts. They are easy to make and will become your new favorite vegetable!
If you like these easy roasted Brussels Sprouts, you will also like:
Roasted Brussels Sprouts with Balsamic Vinegar
- 1 pound Brussels sprouts rinsed
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper to taste
- Preheat the oven to 400 degrees F.
- Cut off the ends of the Brussels sprouts. If the Brussels sprouts are large, cut in half. If they are small, it is ok to leave them whole. If they are extra large, you can quarter them, must make sure they are all the same size.
- Place sprouts in a medium bowl. Toss with olive oil and balsamic vinegar. Season with salt and pepper.
- Pour Brussels sprouts on a large baking sheet, making sure they aren't touching and roast for 30 to 40 minutes or until sprouts are tender but crispy on the outside. Make sure you stir them a couple of times while they are roasting. Serve warm.
Have you tried this recipe?
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