These Balsamic Roasted Brussel Sprouts will change the way you think about this veggie. They are loaded with sweet nutty flavor for a wonderful, extremely healthy side dish!
I am really not sure when my love of Brussel sprouts began. I absolutely know that I never had them when I was growing up. They were a taboo word in my day. Associated with total yuck!
Balsamic Roasted Brussel Sprouts
I am so glad I finally tried them. I honestly do not remember where or when that was though. I feared them for no reason at all. They are just little cute cabbages. They taste like cabbage too.
Brussel sprouts are SO good for us too since they are loaded with vitamin K-1 and Vitamin C. They are also an antioxidant, like their friends cabbage, cauliflower, kale and broccoli. Cancer fighting veggies! Yay!
For years, my favorite way to cook is the simply saute them in coconut oil and garlic. (I have always used frozen brussel sprouts too) Delish!
I decided it was time to try roasting fresh brussel sprouts in balsamic vinegar and a olive oil last week. And now….I am hooked. I made these twice in one week!
You must try these!
Balsamic Roasted Brussel Sprouts Ingredients
1 lb of fresh brussel sprouts, trimmed and cut in half lengthwise.
3 TBSP of olive oil
3 TBSP of balsamic vinegar
pepper to taste
How to Make Roasted Brussel Sprouts
Preheat oven to 375 degrees
Wash fresh brussel sprouts and trim the ends off a little.
Slice them in half (from the end to tip)
Place them in a bowl and add the vinegar, oil and pepper
Toss lightly and place on a baking sheet, cut side down
How Long to Roast Brussel Sprouts
Bake for 10 – 15 minutes, tossing once to make sure they are evenly browned.
ENJOY!!
Balsamic Roasted Brussel Sprouts
These Balsamic Roasted Brussel Sprouts will change the way you think about this veggie. They are loaded with sweet nutty flavor for a wonderful, extremely healthy side dish!
Ingredients
- 1 lb of fresh brussel sprouts trimmed and cut in half lengthwise.
- 3 TBSP of olive oil
- 3 TBSP of balsamic vinegar
- pepper to taste
Instructions
-
Preheat oven to 375 degrees
-
Wash fresh brussel sprouts and trim the ends off a little.
-
Slice them in half (from the end to tip)
-
Place them in a bowl and add the vinegar, oil and pepper
-
Toss lightly and place on a baking sheet, cut side down
-
Bake for 10 - 15 minutes, tossing once.
Try these other healthy side dishes too:
Candace says
I love brussel sprouts! These look so easy and delicious. Pinned :)! Thanks for the recipe.
GiGi Eats says
Well, you’ve motivated me to get some brussels sprouts today! 😉
FABBY says
Love these Brussels sprouts! Thanks for the recipe.
Happy Fall. I’m pinning.
FABBY
Cathy says
I love brussel sprouts, it’s knowing how to make them that is hard! I am going to give this a try tomorrow!
Cathy
Julie says
Hi there, I make brussels sprouts a lot in my house too. I love that you added to the recipe balsamic vinegar.
TFS.
Julie xo
AnnMarie says
This is one of those “why didn’t I think of that moments”! I roast my Brussels sprouts in olive oil and herbs but never thought to add balsamic vinegar. This is a must try! Thanks for sharing!
Jann Olson says
Looks Yummy! Thanks for sharing the recipe with SYC. Pinning.
hugs,
Jann
Iryna says
I love this recipe! That’s the way I usually cook brussell sprouts. But I don’t always add balsamic vinegar. But I agree, it definitely adds a nice twist to the dish.
Robyn @ Simply Fresh Dinners says
Oh wow, Sherri, these brussels sprouts are the best! We have Canadian Thanksgiving here next weekend and this is going on the menu. Thanks for a great recipe 🙂
Have a fun weekend 🙂
Rebecca Lowe says
I love Brussel sprouts! These look delish! Stopping by from Link Party Palooza.
swathi says
This roasted brussels sprout looks delicious thanks for sharing with Hearth and soul blog hop, pinning.
Miz Helen says
We will just love your Brussels Sprouts! Thanks so much for sharing with Full Plate Thursday and have a wonderful day.
Come Back Soon!
Miz Helen
Sadie Seasongoods says
You are definitely hitting my savory spot with these!! I can’t get enough brussels sprouts (well, if they’re cooked right). Thank you for linking up at Snickerdoodle Sunday- hope to see your latest makes & makes tonight!!
Sarah (Sadie Seasongoods)
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