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.
If you want to grow brussels sprouts, have a large corner of your garden set aside. The plants will take up at least a 3×7 foot area. And be extremely vigilant about aphids. Good luck! Brussels sprouts are one of my favorites, especially with bacon. 😉
add bacon, i meant to say…
Honestly, I don’t think there’s a better way to prepare brussels sprouts! Unless of course you add back 😉 . And for those who don’t like ’em — your loss because there’s more for me!!
I grew brussels sprouts this year and they were delicious! It’s such a beautiful plant. They’re best after a frost, which may be tough in So. Cal.
I was like most kids in America . . . except I was from Cuba. No matter. I still despised brussels sprouts, until one day, when I tried roasting them.
I’m happy to say I now love brussels sprouts and proudly sing its praises.
You know, I used to LOVE brussel sprouts when I was a kid – and nothing has changed there. I was a real vegetable boy. I am loving the look of these brussels – I have never actually roasted them with balsamic – that is going to change very, very soon.
Just loving your garden too!
I used to think I hated lasagna when I was growing up. I would never eat it. Until I was over at a friends house, and his mum cooked it for dinner. Well, I didn’t want to be rude, so I tried it. It was, of course, the best thing I had ever tasted in my life. After that I remember demanding lasagna all the time (I was pretty bloody young..).
Oh, and artichokes, I hated artichokes. Still do.
Never tried growing brussels, but they look so darn cool on their stalks, I think we might try this year.
Confession #1- I never ate brussel sprouts…(also grew up in a brussel sprouts-free household)
Confession#2- I am in love………with your white dog……..
Regarding the brussels, I think I might try this one, everything tastes so good with balsamic, isn’t it true?
Thanks for sharing
Yum! I love brussels sprouts – I feel like I just recently got over my childhood bias against them and rediscovered just how delicious they are. Here is another great idea for brussels sprouts in this recipe for Slow Roasted Veggies with Garlic Yogurt Dip. Enjoy!
I must say I have only had brussel sprouts once before – it’s not that I don’t like them, they just never seem to cross my path. These look wonderful – I’ll have to hunt some down and try it out! As a kid I hated cooked carrots as a side dish (they were okay in stews). Now with a bit of butter, tarragon and honey I think they’re grand.
I grew up in brussel sprout free home my self. Now I love them assuming they are cooked properly. Your look not only good properly but wonderful!
I wouldn’t eat tomatoes if you held a gun to my head, but butter beans by the pound – now I won’t touch butter beans (texture thing), and I still won’t eat tomatoes raw. But I’m growing: I love salsa, and I actually make my own marinara, a sauce I wouldn’t even look at before. Other than that, I was a pretty free-range kid; Mom used to have trouble keeping carrots in the ground long enough to grow to full size. I was worse than any possum!
I love brussel sprouts too! I saute them with a little olive oild, sherry and salt & pepper until they are nice and carmelized. so yummy.
Most kids have only had them frozen from a bag, so understandably hard to appreciate when served soggy and tasting like dish water. Ugh.
I never liked the big purple eggplants. I can tolerate them now, but still not a favorite food. The texture was like snot to me.
Believe it or not, as a kid, I pretty much ate anything my mom put in front of me!
Roasting really enhances vegetables a lot. I hated bell peppers as a kid and now I eat them all the time, they’re one of my favorite vegetables. (I love your walkway – and your doggie!)
I’m with you on the childhood gaggerific responses to tomatoes and beans. And I’ve also since come to love them massively. I can’t really remember my parents ever serving Brussels sprouts… the first time I remember eating them in earnest was after I met my then boyfriend (now husband) who adored them. That probably helped me be brave enough to try them. Now? I’m a total Brussels sprouts addict; roasted, steamed, grilled, any way at all.
As for growing them, this is actually something I’m familiar with. They’re wicked easy AND they’re super hearty. Can’t go wrong!
As a child I hated anything remotely spicy: mustard, black pepper, etc. Now, I can’t get enough! I am a black pepper fiend.
If you had asked me as a child, I would have said I hated fish. But now I know I had never really eaten seafood at all, barring (hee!) fish sticks and Long John Silver’s. Here in Barcelona, I practically live on fish.
I also didn’t like peanut butter (especially on PB & J, too cloying, too gummy)… and I’m still not a huge fan. Some tastes say the same, I guess!
I LOVE Brussel Sprouts! As a kid, not so much. I roast them in the oven all the time – so good. When I was a kid I hated zucchini, now it’s one of my faves. I’m always telling the boys to try things a few times, cause you never know when your taste buds are going to change their minds.
My childhood memories of sprouts: they came in a box, frozen and were boiled to mushy orbs. Definitely not a favorite then. Roasting and/or sauteing the halved or quartered orbs has made all the difference to us and, like you, we don’t use a recipe. The little sprout never lets us down now, we love them. I have only experimented with fresh, not the frozen, boxed ones. Do you grow your own? I love your garden, your dogs, your posts. Thanks!