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 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.
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
Toss lightly and place on a baking sheet, cut side down
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.
Try these easy side dish recipes too:
Balsamic Roasted Brussel Sprouts
- 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
- 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.
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