Roasted Brussels Sprouts with Balsamic Vinegar

Name: Roasted Brussels Sprouts with Balsamic Vinegar
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4
Ingredients: 1 pound Brussels sprouts, rinsed; 2 tablespoons olive oil; 3 tablespoons balsamic vinegar; Kosher salt and freshly ground black pepper, to taste

jump to recipe

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.

Roasted Brussels Sprouts in white serving bowl

Brussels Sprouts

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!

Roasted Brussels Sprouts Recipe

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: