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Close up of a serving spoon scooping some roasted brussels sprouts
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5 from 1 vote

Roasted Brussels Sprouts

Recipe from Two Peas and Their Pod

These roasted Brussels sprouts only use 5 ingredients, but they're the perfect vegetarian side dish. They're easy to make, and the balsamic vinegar pairs perfectly with the Brussels sprouts.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: Italian
Keyword: balsamic brussels sprouts, balsamic roasted brussels sprouts, crispy brussel sprouts, recipe for brussels sprouts in oven
Servings: 4
Calories: 121kcal


  • 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.


Calories: 121kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 31mg | Potassium: 455mg | Fiber: 4g | Sugar: 4g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 51mg | Iron: 2mg