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.
I made these, our second attempt at brussels sprouts, last night and everyone liked them. Thanks for the recipe!
Grew some of these in my front yard one year and they grew big and tall and luscious. As I was cutting them late in the fall my city neighbor commented on how disappointed I must be to grow flowers all summer and not have them bloom. LOL
I’ve just tried it by myself. So tasty ! It is a simple, quick, and lovely recipe for a lazybones and a disaster in the kitchen like me. A BIG FAT THANK YOU for your beautiful recipe !
This is the recipe I first used to try brussel sprouts about a week ago. I had grown up never being exposed to them as well. It was very tasty, thanks!
We grew brussel sprouts when my kid were little. We live in the midwest. You have to take off the bottom half almost of the stalk and then not harvest them until fall. They were wonderful.
Brussels sprouts put out leaves all the way up a long tall stalk. Each sprout forms in the junction of the leaf and stalk. The stalk and leaves are worthless. The leaves are removed by a quick downward twist when the sprouts are half-grown and the leaves start to wilt and turn brown. (or you can cut them off about 2 inches away from the sprout.) This directs the plant energy into the sprouts and the sprouts will grow larger. Individual bottom sprouts can be picked when good size early. Late in the fall the whole stalk can be cut, leaves removed, and roasted on the BBQ. Baste with melted butter. To freeze, divide by size and blanch in boiling water – small 2 minutes, medium 3 minutes and large 4 minutes, and super gigantic 5-6 minutes. Drain, chill, and pack loosely into freezer bags.
My parents told us brussel sprouts were a rare treat that we could only have at Thanksgiving and Christmas. All four of us kids grew up adoring brussel sprouts. Pretty smart parents !!!(P. S. They are easy to grow.)
Wow! I just tried this recipe, it is amazing!! I am munching on the Brussel sprouts as a snack. Will definitely making these again! Thank you!
I always hated swede and celery as a child – and I still do! Not fond of asparagus, aubergine(eggplant) or okra either. But really, I love all other vegetables and pulses. I have always wanted to try something different with Brussels Sprouts and am going to try your recipe tomorrow as it sounds absolutely delicious! (And very simple to do.) Sprouts are in season here in the UK so I will be using fresh ones.
I buy the fresh Brussel Sprouts @ Costco because they are in season right now. They only carry them for a short time BUT this recipe is fabulous.
My Neighbor in So.Cal tried to grow these and was very successful in the growing part, but not in keeping the bugs out part. They grew very well but were covered in teeny tiny bugs that don’t wash off. They were even inside when you cut them open. When they are in season they are cheap to buy so don’t bother trying to grow them.
I made these they were delish !!! Thanks for recipe
I used this recipe on a half bag of frozen brussel sprouts that had been in the freezer for at least a year. If it can make those taste good, I can’t imagine how good it would be with fresh ones :0)
I had never tried brussel sprouts before, and my husband, who claims to hate them, was out of town, so I went ahead and made them. They reminded me of cabbage. Thanks for the recipe. It was nice to try something new!
These are delicious. I sprinkled them with some grated Parmesan at the end. Excellent. Thank you.
Making this now, added onions and some chopped raw bacon on top. Make my bacon in the oven anayways, and love it with sprouts! My dad at Christmas put his nose up at this but my kids had SECONDS! Of brussel sprouts! He just likes his boiled. Um…eww… I however, can not wait!!
Of course! ROAST them! Why didn’t I think of that? And what could be easier than this recipe? No more dragging out extra pots and bowls. No more boiling, icing, drying, cutting….. Its our new fav and my family thinks I’m culinary genius!
Fantastic recipe! Just the way I like to cook. Looking forward to making these with dinner tonight!
Boy! I hated these as a kid – I keep trying to find the right recipe to be able to say “Simply Delicious.”
I believe you may have nailed it:)
Much Appreciated!