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.
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!
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 š
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
Ingredients
- 1 pound Brussels sprouts rinsed
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper to taste
Instructions
- 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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I don’t hate them, I just don’t like them maybe because I’ve never had them this way. I need to give them a second, or third, chance, LOL.
I honestly am not a brussel sprout fan but these *sound* good š I am going to try to give them another shot here at Thanksgiving!
I can’t believe I’m admitting this, but I don’t think I’ve ever tried brussels sprouts! I always hear the bad things and have gotten it in my mind that I don’t like them. I just showed my husband your post (he feels the same) and told him we were trying this recipe at Thanksgiving! Thanks for helping me step outside the box š
I still can’t get into Brussels sprouts because they’re just too bitter for me, but my hubby loves them and would love this recipe!
Yum! I’ve been thinking about brussel sprouts a lot lately… I guess I should just make some already! Sounds great with the balsamic. Beautiful photos!
LOVE the counters and I lOVE the sprouts! You have such beautiful pictures!
I don’t know why brussels sprouts get such a bad wrap. These look delicious!
I don’t know why brussels sprouts get such a bad wrap- this looks delicious!
My mom and I were just talking about trying brussels sprouts yesterday. Thanks for sharing the recipe. I’m gonna give it a try!
~ingrid
They look amazing Maria. This is the only way to get me to eat brussel sprouts. So delicious with the balsamic vinigar.
I love Brussels sprouts and I love balsamic vinegar – but I’ve never had them together! This is one I definitely need to try.
This is going onto our Thanksgiving table! Lovely and scrumptious! Also, I’m with you– this is one of my all-time favorite vegetables.
Roasted brussel sprouts are my favorite way of preparing this super healthy vegetable.
What a delicious way to enjoy a vegetable that many people are afraid to eat. I love the flavors!
Can I do this with the frozen ones?
Finally a way that I like them! I’ve tried various methods TRYING to like them, but now I do – thank you!
I made these tonight and they were absolutely delicious!!! Any idea on the nutritional information on them?
Just tried these! Have never eaten brussel sprouts in my life, but made them and served them to my husband and parents. They were great and everyone liked them! Thank you!
How perfect!? Always looking for simple easy ways to include veggies in our meals! And brussels sprouts happen to be a favorite in our house!
I never remove the ends, just clean them – they get a cross with a knife, and they will be cooked.
I had never tasted brussel sprouts until I attended a Christmas dinner at my nephews home. Ā He roasted the brussel spouts just as the recipe stated but he included in the balsamic vinegar Ā a little honey!! Ā I have included brussel sprouts in my weekly menus. Ā I love themā¤ļø