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. 

 

roasted Brussels sprouts recipe with balsamic vinegar on plate outside

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.

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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 recipe with balsamic vinegar on sheet pan

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.
roasted Brussels sprouts recipe with balsamic vinegar | whiteonricecouple.com

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. 

Brussels sprouts vary in size! Guide to brussels sprouts sizes | @whiteonrice

Roasted Brussels Sprouts w/ Balsamic Vinegar Recipe

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.
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.
4.23 from 9 votes

Ingredients

  • 1 1/2 pounds (680 g) Brussels Sprouts
  • 3 Tablespoons (45 ml) extra-virgin Olive Oil
  • 1 Tablespoon (15 ml) Balsamic Vinegar
  • Salt , to taste
  • Fresh Cracked Pepper , to taste

Instructions 

  • Preheat oven to roast at 375°F (190°C). Lightly oil a baking sheet pan.
    Preheat oven
  • Peel the outer, beat-up layers of the brussels sprouts off.  Trim the end, then cut brussels sprouts in half.
    Trimming brussels sprouts
  • 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.
    Pouring tablespoon of oil over brussels sprouts
  • Spread the brussels sprouts evenly on the prepared baking sheet pan.
    Spreading brussels sprouts on 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. Serve warm.
    Roasted brussels sprouts on baking sheet pan

Nutrition Information per Serving

Calories: 113kcal, Carbohydrates: 11g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 29mg, Potassium: 444mg, Fiber: 4g, Sugar: 3g, Vitamin A: 855IU, Vitamin C: 96mg, Calcium: 48mg, Iron: 2mg

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