Roasted Brussels Sprouts w/ Balsamic Vinegar
This is the roasted brussels sprouts recipe that can change everything. We first published it in 2009 and it’s still a keeper. Simple and classic roasted brussels spouts with balsamic vinegar is always a surprise hit at on our Thanksgiving menu or anytime of year.
Instant Love of Brussels Sprouts
That little green veggie used to torture kids all across America. As you read this, know that somewhere, some mom is forcing their child to eat brussels sprouts. However for me, I must admit that I like them. Quite a bit. I was a lucky child who grew up in a brussels sprout-free household. I don’t think I had even seen a brussels sprout until I came down here to Southern California. So by the time that I actually tried them, I had no preconceived gag reflexes. I simply ate and enjoyed. Update: Click here for more fabulous Brussels Sprouts Recipes.
Sierra Guarding Lunch (from possoms & Dante)
Favorite Classic Roasted Brussels Sprouts Recipe
Now, there are many food items which I hated as a child and have grown to love. I couldn’t stand tomatoes as a kid (it was the texture) but now can’t imagine a summer without them. Tomatoes are easily one of my favorite things to grow and eat straight from the vine. And beans just weren’t my thing growing up. Not the green bean type, I was cool with those, but black beans or re-fried beans or anything of the such. Straight out hated them. But now the gagging is gone and I can actually heartily enjoy a good pinto or especially beans cooked with duck fat. So tasty!
If you do have an aversion to brussels sprouts, we understand. But as grandma would say, “Just try a little bit. You never know, you might actually like it.” That open minded approach has allowed me to embrace and enjoy foods I would never have expected.
Roasted Brussels Sprouts with Balsamic Vinegar is a Fantastic Combination of Flavors
This recipe for brussels sprouts roasted with balsamic vinegar is easily my favorite way to have them. It’s quick, simple and tasty. At the restaurant where I used to manage, we had a medley of roasted veggies with balsamic vinegar, and I always found myself snagging the brussels sprouts, beets, and sweet potatoes for a little munchie. The sweet tang of the balsamic vinegar livens up the little mini-cabbages quite nicely. If they are roasted correctly, the roasted brussels sprouts will still have a slight bit of crunch to the texture, and not seem mushy. Hope you like these roasted brussels sprouts as much as we do.
-Todd.
How Long To Bake or Roast Brussels Sprouts?
- Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Because of this, cooking times will vary.
- Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.
- Most average brussels sprouts are about the size of a quarter coin, or slightly larger. Bake them at 400 degrees F for about 30 minutes. This will give a nice caramelized and slightly crispy outside.
- If you want a really crispy and charred outside, broil the brussels sprouts until they are crispy. Do this after they have been cooked through.
Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.
Roasted Brussels Sprouts w/ Balsamic Vinegar Recipe
Ingredients
- 1 1/2 pounds (680 g) Brussels Sprouts
- 3 Tablespoons (45 ml) extra-virgin Olive Oil
- 1 Tablespoon (15 ml) Balsamic Vinegar , plus more to taste
- 1/2 teaspoon Salt , or more to taste
- Fresh Cracked Pepper , to taste
Instructions
- Preheat oven to roast at 375°F (190°C). Lightly oil a baking sheet pan or line a baking sheet with parchment paper.
- Peel the outer, beat-up layers of the brussels sprouts off. Trim the end, then cut brussels sprouts in half.
- In a large bowl, mix together olive oil, balsamic vinegar, salt and fresh cracked black pepper. Then add the brussels sprouts and toss evenly with the oil mixture.
- Spread the brussels sprouts evenly on the prepared baking sheet pan.
- Roast in oven at 375°F (190°C) for 15 minutes. Flip the sprouts, then continue to roast for 10-15 minutes more or until gently browned. If desired, add a little drizzle of extra balsamic vinegar on top. Serve warm.
This brussels sprouts recipe is just the best. It’s perfect with balsamic vinegar.
Brussels sprouts are my favorite and this recipe is exceptional. Really loved the flavorings.
These turned out delicious! I darn near polished off a batch all on my lonesome for supper tonight. Will definitely be making them again, and they smelled gorgeous whilst baking to boot.
Thanks Heather for the feedback! We’re so glad you enjoyed them!
We only ate brussels sprouts at Thanksgiving because my mother loved them. Her seven children and husband hated them! Once I grew up and realized you could do more with them than boiling and buttering I love them. They make great slaw as well as this balsamic recipe.
Roasted Brussels sprouts and broccoli for Xmas dinner only used toasted sesame oil and honey ginger white balsamic vinegar. Oh boy, yummy!