Name: Balsamic Roasted Brussel Sprouts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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

Jump to Recipe

These Balsamic Roasted Brussel Sprouts are so easy to make for a healthy side dish. They’re loaded with sweet nutty flavor and will quickly become a favorite!

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. My family mostly ate green peas with onions or green beans.

roasted brussel sprouts with balsamic on a white plate

I honestly do not remember where or when that was when I finally tried brussel sprouts. But I am so glad I finally tried them. I feared them for no reason at all.

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.

For years, my favorite recipe was these Sauteed Brussel Sprouts. But I decided it was time to try roasting fresh brussel sprouts in balsamic vinegar and a olive oil last week. To say the least, I am hooked and have made these twice in one week!

Roasting brussel sprouts gives them a completely different flavor. It’s a nutty, sweeter taste. And honestly the crispier the better.

I love to serve them with this Grilled Chicken or this Honey Dijon Pork Tenderloin. Whatever you serve them with your guests will be thrilled.

Balsamic Brussel Sprouts on a white plate

How to Make Roasted Brussel Sprouts with Balsamic

Preheat oven to 400 degrees

Wash fresh brussel sprouts and trim the ends off.

Slice them in half (from the end to tip)

Place them in a bowl and add the vinegar, oil and pepper

sliced uncooked Brussel Sprouts tossed in balsamic vinegar

Toss lightly and place on a baking sheet, cut side down

Uncooked sliced Brussel Sprouts spread on a baking sheet with balsamic vinegar

Bake for 20 minutes, tossing once to make sure they are evenly browned. I have even gone a little longer depending on the size of the brussel sprout.

ENJOY!!

Balsamic Brussel Sprouts recipe on a rectangle white plate.

Try these easy side dish recipes too:

Garlic Parmesan Roasted Broccoli

Spicy Asian Zucchini

Sauteed Spinach with Garlic

Simple Baked Cabbage

Roasted Green Beans

a clickable button that says More Delicious Recipes

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!

5 from 7 votes

Print Pin Rate

Course: Side Dish, vegetable

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 152kcal

Author: Sherri Hagymas

Ingredients

▢ 1 lb of fresh brussel sprouts trimmed and cut in half lengthwise.
▢ 3 tablespoon of olive oil
▢ 3 tablespoon of balsamic vinegar
▢ pepper to taste

Instructions

Preheat oven to 400 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 20 minutes, tossing once.

Notes

You can use frozen brussel sprouts as well. Just thaw them first and remove any excess water. Then increase the baking time to 30-40 minutes.

Sprinkle them with a little parmesan cheese after they come out of the oven for an even bolder flavor.

Nutrition

Nutritional Disclosure

Nutrition information is automatically calculated and should only be used as an approximation.

Tried this recipe?We love seeing your pictures! Mention @ToSimplyInspire or tag #ToSimplyInspire!

Comments

madden mobile coins

November 06, 2016 at 5:46 am

Hello, excellent websites you’ve gotten right now

Sadie Seasongoods

October 10, 2015 at 6:54 am

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)

Miz Helen

October 06, 2015 at 11:34 am

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

swathi

October 04, 2015 at 7:00 pm

This roasted brussels sprout looks delicious thanks for sharing with Hearth and soul blog hop, pinning.

Rebecca Lowe

October 02, 2015 at 11:42 pm

I love Brussel sprouts! These look delish! Stopping by from Link Party Palooza.

Robyn @ Simply Fresh Dinners

October 02, 2015 at 6:47 pm

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 🙂

Iryna

October 02, 2015 at 9:24 am

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.

Jann Olson

October 02, 2015 at 12:19 am

Looks Yummy! Thanks for sharing the recipe with SYC. Pinning.
hugs,
Jann

AnnMarie

October 01, 2015 at 6:11 pm

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!

Julie

October 01, 2015 at 10:58 am

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

Cathy

September 30, 2015 at 9:50 pm

I love brussel sprouts, it’s knowing how to make them that is hard! I am going to give this a try tomorrow!
Cathy

FABBY

September 29, 2015 at 1:01 pm

Love these Brussels sprouts! Thanks for the recipe.
Happy Fall. I’m pinning.
FABBY

GiGi Eats

September 29, 2015 at 9:26 am

Well, you’ve motivated me to get some brussels sprouts today! 😉

Candace

September 27, 2015 at 5:47 pm

I love brussel sprouts! These look so easy and delicious. Pinned :)! Thanks for the recipe.