Roasted Brussels Sprouts w/ Balsamic Vinegar
This is the roasted brussels sprouts recipe that can change everything. Simple and classic roasted brussels spouts with balsamic vinegar is always a surprise hit at on our Thanksgiving menu.
Update: Click here for more fabulous Brussels Sprouts Recipes.
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.
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
If you want to do a medley of veggies like those mentioned above, since they all would have different roasting time we suggest that you roast them individually then toss everything together when you are ready to serve.
Ingredients
- 1 1/2 pounds (680 g) Brussels Sprouts
- 3 Tablespoons (45 ml) extra-virgin Olive Oil
- 1 Tablespoon (15 ml) Balsamic Vinegar
- Sea Salt , to taste
- Fresh Cracked Pepper , to taste
Instructions
- Preheat oven to roast at 375°F. Lightly oil a baking sheet pan.
- Peel the outer, beat-up layers of the brussels sprouts off. Trim the end, then cut brussels sprouts in half.
- In a large bowl, toss together olive oil, balsamic vinegar, salt and fresh cracked black pepper. Then add the brussels sprouts and toss evenly with the oil mixture.
- On the prepared baking sheet pan, then spread out the brussels sprouts, cut side down. Roast in oven for 15 min., flip the sprouts to cut side up, then roast for 10-15 minutes more or until gently browned.Serve warm.
This recipe is absolutely wonderful!! Thank you.
Brussels Sprouts grow best when the weather is still chilly, but has lots of sunshine….i.e. the Spring and Autumn. This is where the tradition of eating them for Easter dinner, and then again during harvest and Christmas come from…..they are at their freshest then. So try an early spring batch, and then about 60 days before first hard frost, do an autumn crop!
Hi: We grow brussel sprouts every year along with many other veggies, such as broccoli, egg plant, and all the usual veggies. We grow enough for a family of 4 adults and keep on eating well into the winter, since we pack and freeze them. Nothing better than home grown veggies. As for brussel sprouts I have never much liked them but this recipe sounds terrific. I’ll let you know.
I only liked green beans & corn as a child. Every other vegetable my mom boiled until it was mush and the whole house stank!
Now I think I like them all except mushrooms & eggplant 🙂
I’m preparing your recipe for Easter dinner, thanks for sharing.
I gave brussels sprouts a chance after having them served to me boiled and disliking them. I saw someone on tv roasting them and when he said that cooking them in this way made them “a completely different vegetable” and he was SO right. I tried this recipe and loved it and have been making them this way ever since. Thanks!
Your welcome. Grandma used to say that you don’t dislike an ingredient, just the way it was prepared. Find the right way and love can be born.
The ONLY way to cook brussels as far as I’m concerned!!!! Roasting any veggie accentuates it’s sweetness and, especially in brussel sprouts, vanishes the bitterness. Thanks for the beautiful pictures!
My kids LOVE brussel sprouts. They will literally fight over them. I kid you not. I have always roasted them. Was browsing for a twist on them and I think I’ll try yours tonight. Thanks!
I’m weird! Always loved brussel sprouts as a kid whether boiled or in the green giant butter packets. My mom was a lousy cook(then) which is probably why I went into the culinary field – albiet at an advanced age. What made me gag was eggplant. Now my wife makes a turkey-eggplant lasagne that I don’t invite company over for because I don’t want to share and the leftovers are just as good if not better. Grumpy Bob
luv the little sprouts..roasted, steamed. yummmmmm!
i just have one question..they give us gas..and ideas??
According to Dr. Phil that’s good for you. Nice long walks after dinner are always a good idea. Helps clear the air 😉
I know, funny coming from a cookie baker, but I love cooking and have always loved veggies – any kind including brussel sprouts. Tried your recipe and loved it! Have since ad libbed and eliminated the balsamic vinegar – just toss with olive oil, salt, freshly ground black pepper, and freshly ground nutmeg. My mum is from Belgium where nutmeg is added to just about everything. Fantastic!
I successfully grew brussel sprouts for the first time this year. The problem in the past has been those tenacious velvet cabbage worms, and it seemed that without chemicals, the only hope was to pick them off. I could’ve done that all day. This year I dug a little deeper and discovered the BT spray–it worked perfectly. We had a late frost, so the seeds I started in July (WAY too late) managed to produce pretty decent sprouts. The other trick is to shear off the growing tip after the sprouts appear, so the energy goes into them and not the leaves. They are slow growers, so patience is a virtue here. Always worth a try!
Thanks for the insite. I live in Kansas City and have just discovered eating the fresh brussel sprouts and just loved them . I thought I would also try to grow them this year in my small garden. I was wondering how hard they were to grow and about any pests. Your comment helped a lot. thanks.
We haven’t had much success growing them here, but we think it is mostly due to being too warm. Growing up in NE Oregon, brussels sprouts were very easy to grow for Mom. Unfortunately I don’t remember any specifics or pest problems we might have had. I was too young at that point to pay attention. Good luck growing them. There is nothing like growing your own veggies!
Todd
I used to hate mushrooms and olives and butter and bacon as a kid… now I adore all of them! Thanks for the yummy looking brussels sprouts recipe.
I have always liked brussels sprouts. My husband was another story. My way of making them so he not only eats them, but comes back for more is similar to your method here. I brown some butter in a oven-safe skillet, add the balsamic vinegar, then add the raw, halved sprouts (and salt/pepper) to the pan and let them cook for a few minutes. Then place the skillet into a hot oven for say, 5 or 10 minutes, depending on how many are there (don’t overcook). After the quick roast, sprinkle with toasted nuts (pine nuts, chopped almonds, whatever nut you like) and serve. Divine!
Elise: HOW do you keep aphids from absolutely ruining homegrown sprouts? I’m in the Pacific Northwest and the aphids (along with slugs) seem to run the place.
thank you for the delicious and simple recipe. i never ate brussels sprouts as a child, but my boyfriend was practically raised on them and introduced me to them years ago. i have been a devout eater ever since.
brussels sprouts are EASY to grow!!! they can withstand a variety temperatures, and are one of those plants that tastes a million times better when you grow them yourself (ok, ok, all veggies taste better when you grow them, but brussels REALLY taste better!). they are in my garden every year, you should definitely include them in yours.
I grew up eating the frozen ones, boiled, and STILL liked them. I don’t know what it is, I just loved them no matter what.
I just recently roasted some at home for me and Steve, who has never had them. The change in taste from the roasting was amazing. And, even better, I was so, so relieved that he liked them too so I can make them from now on.
Oh my goodness, for all those who live in NYC, or visit, you absolutely MUST try the brussels sprouts at Casa Mono. Your mouth will positively sing. Opera.
Ooh, love Sungolds. Pop them just like candy, except not like candy because I don’t eat much candy, esp. since I acquired the fun torture device known as braces. Anyway!
I love and adore brussels sprouts and in fact wrote about them long ago when I was first falling in love with the little nubbins. How cool do they look on their Tim Burton-ish stalks?! I’ve always loved them roasted, but have yet to try adding balsamic! Going to rectify this immediately, thanks!!
I hated onions as a kid; now couldn’t cook without them of course. Although I still don’t much care for them raw. I hated mustard, too, but now it’s a staple. Kids!