Roasted Brussels Sprouts with Balsamic Vinegar

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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:

pile of baked brussel sprouts in serving dish

Roasted Brussels Sprouts with Balsamic Vinegar

Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes


  • 1 pound Brussels sprouts rinsed
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • Kosher salt and freshly ground black pepper to taste


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. Place sprouts in a medium bowl. Toss with olive oil and balsamic vinegar. Season with salt and pepper.
  4. 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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. My mom used to make the most awful slimy brussel sprouts. I haven’t had the chance to stomach them since. But your description of them sounds so good, that I’ll have to give it a try! Thanks for changing my opinion of them!

  2. I think brussels are my favorite veggie- DEFINTELY in the top 10. Steamed, roasted, shredded into a salad- I don’t think you can go wrong! These look beautiful

  3. Okay, I’ll have to try this. I grew up loving Brussels sprouts, and I mean the horrible ones in the frozen boil-in-the-bag package. I could have eaten those for days, and my sister never understood me. I wouldn’t eat them that way now though, because that’s a little scary.

  4. I had brussels sprouts once when I was a kid on a cruise ship and I haaated it. I’ll admit I’ve been a little afraid to try them again. I think I need to now, esp with this recipe! The counters look amazing, can’t wait to see the rest!

  5. So much fun! I can’t wait to see the kitchen. And I had the best brussels at Westville in New York City. They were fantastic, and I’ve been craving more ever since.

  6. I’m also on Team Brussels! I love those little cuties. And roasted is my absolutely favorite way to eat them. I’ve never even thought to add balsamic to them. mmmm is right! 🙂

    Loving your countertops!!

  7. I totally agree with you. They get a bad rap and are so good. And I always roast them with balsamic vinegar, seems like I got the idea from Ina. No one else here at my house (hub included) likes them, so I get them all to myself when I make them. Maybe I’ll make a big dish full, and see who else of the 60 we are hosting for T-day likes them. I’m looking for different ideas as I’m kind of tired of the same ol’ traditional foods for Thanksgiving.

  8. I absolutely adore brussel sprouts. So many people think they don’t like them and then they try my roasted brussels and they are hooked. I only use olive oil and sea salt so, I am excited to try with the addition of balsamic. Looks delicious.

  9. Your countertops look beautiful! Roasting is my favorite way of preparing brussel sprouts. I like balsamic vinegar on them too. Just made soy glazed brussel sprouts that are finished with balsamic vinegar.

  10. I just got a big basket from Bountiful Baskets . A sweet friend of mine surprised me with it today! Well guess..what…it has Brussel sprouts in it. I have never made them before you so much for sharing your recipe..I will l make them to go along side Sunday dinner!

  11. 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 🙂

  12. This is going onto our Thanksgiving table! Lovely and scrumptious! Also, I’m with you– this is one of my all-time favorite vegetables.

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  14. 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!

  15. I had never tasted brussel sprouts until I attended a Christmas dinner at my nephews home.   He roasted the brussel spouts just as the recipe stated but he included in the balsamic vinegar  a little honey!!   I have included brussel sprouts in my weekly menus.   I love them❤️

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