These Balsamic 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.
Balsamic Brussel Sprouts
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.
How to Make Balsamic Brussel Sprouts
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
How Long to Roast Brussel Sprouts
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!!
Looking for some more new healthy side dishes? Try these easy recipes:
Garlic Parmesan Roasted Broccoli
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
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
Nutrition
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Sadie Seasongoods
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
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
This roasted brussels sprout looks delicious thanks for sharing with Hearth and soul blog hop, pinning.
Rebecca Lowe
I love Brussel sprouts! These look delish! Stopping by from Link Party Palooza.
Robyn @ Simply Fresh Dinners
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
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
Looks Yummy! Thanks for sharing the recipe with SYC. Pinning.
hugs,
Jann
AnnMarie
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
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
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
Love these Brussels sprouts! Thanks for the recipe.
Happy Fall. I’m pinning.
FABBY
GiGi Eats
Well, you’ve motivated me to get some brussels sprouts today! 😉
Candace
I love brussel sprouts! These look so easy and delicious. Pinned :)! Thanks for the recipe.