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.
Me too, I never liked these babies until recently we started forcing ourselves to eat them and have made them so many different ways that now we love them.These look so delicious, but as I was admiring your shots I thought B would never eat them b/c he hates vinegar…well, he just walked by glancing at your photos & said a big “yum” to it…maybe it’s a sign 😉
All those caramelised edges are making me hungry! Great shots guys (again!). I’m so jealous of your garden, I can’t wait to settle and plant one of my own.
I was definitely a Brussels sprouts hater when I was a kid, but I’ve come to love them now. However, I will only eat them roasted — not boiled, broiled, sauteed. Just roasted. Brings out the sweetness.
Sounds like a great recipe. Annie just bought some brussels sprouts, so we’ll be cooking some in the near future.
I was lucky that my mom knew how to prepare Brussels sprouts properly, so I never had to hate on the sprout. However, when I was younger I despised fish. I have figured out that it was because of the damn fish sticks, which was my only fish eating experience. Now fish is one of my favourite things to eat. But I still can’t abide fish sticks. Zenchef, if you read this, PLEASE tell me what tortured chain of reasoning led you to smoke herbes de provence. DYING to hear that story! 🙂
I’ve never had brussel sprouts the way you’ve prepared them, but surely, they’re delicious. I used to adore brocolli, then went through a period of despising them. Now, I’ve learned that I’ve again accepted them enough to enjoy 🙂
Your dogs are too cute! I love the possum entry. In my family, we will use ‘possum’ as an endearment of sorts. For example, “That poor possum” can be used in reference to a friend who’s ill.
Everyone has their eccentricities, I suppose :-p
My confession is about something i used to love but not anymore: I once tried to smoke some herbes de provence. I was young and stupid. Now i can’t stand herbes de provence anymore. Go ahead, make fun of me! 🙂
LOVE brussels sprouts! The best way is to roast them, i agree!
I too, grew up being a brussels sprouts hater.
After having roasted brussels at Mario Batali’s LUPA in nyc, we were instantly converted.
We roast them all the time and sprinkle some Pecorino Romano on top and serve them room temperature. A great first course!
Great photos!
Stacey Snacks
when i was a kid i hate mushrooms and beans! i could spot it like a mile away. now i love both. i still don’t eat much of sweet red beans though. the first time i ate brussel sprouts was only couple years ago and i loved it! and it’s so cute too – like a mini cabbage. i have a thing with mini things.. hehe.
wow. the color and char on those is just amazing. they look so, so, so delicious! i love brussel sprouts! and your pup is so cute! i love that he’s guarding your sprouts for you 😉
I love brussel sprouts…even as a kid. My own kids complain and say they look like skulls (boys!). What I hated was canned cream corn…yuck! My father loved that stuff.
I can relate totally to your experience — I never had brussels sprouts as a kid either and now (after having tried them for the first time in adulthood) I love them! I am tucking this recipe away for future use! 🙂
As a kid I couldn’t stand okra…even now I am wary, although we are slowly learning to be friends! 🙂
Great comments everyone! It’s so fun to see how so many of us have learned to appreciate foods we hated as kids. Thanks to those who love our garden & pups. We love them too. 😉 After laying the pathways, we didn’t have fingerprints for a year. Bacon with brussels sprouts sounds mighty tasty, Julia. We are going to have to try that. Thanks for the advice, Beth. And Annie, we may just have to take you up on the seed offer. We have a few favorites which are coming back up for us, but one can’t have a tasty enough tomato. Have you tried sun golds? It’s our current favorite.
Keep those stories coming! Love it! -WORC
The brussels sprouts I can live without, but is that your yard?? I can’t stop looking at that gorgeous path and that wall and the cute doggie too!
When I was a kid, I hated sweet potatoes. I didn’t like the texture or the taste and refused to eat them. Today, I absolutely LOVE them. I would eat them every day if I could. Lucky for me, living in Japan they also love sweet potatoes. Although they are not the orange fleshed variety (they have purple skin and white flesh) they are still yummy! On another note- I just started reading your blog and I love it. Thanks for all that you are sharing!
How funny that you’re talking about food you hate as a kid. I just blogged about a food I hated as a kid–bittermelon! And now, I can eat it without gagging…matter of fact, I like it quite a bit now. As for tomatoes, I didn’t understand the hype until I grew my own. Now, I totally understand why people love tomatoes. Btw, if you want seeds to any uncommon tomato variety, please send me an email and I will be happy to send some your way (I have over 250 varieties in my seed bank).