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Balsamic Brussel Sprouts

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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 recipe on a rectangle white plate

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.

Balsamic Brussel Sprouts on a white plate

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

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

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!!

Balsamic Brussel Sprouts recipe on a rectangle white plate.

Looking for some more new healthy side dishes? Try these easy recipes:

Garlic Parmesan Roasted Broccoli

Spicy Asian Zucchini

Sauteed Spinach with Garlic

Simple Baked Cabbage

Roasted Green Beans

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 5 votes
Print Pin Rate
Course: Side Dish, vegetable
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 152
Author: Sherri Hagymas

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

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

Serving: 4ounces | Calories: 152kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 454mg | Fiber: 4g | Sugar: 4g | Vitamin A: 855IU | Vitamin C: 96.4mg | Calcium: 51mg | Iron: 1.7mg
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  2. 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)

    Reply

  7. 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.

    Reply

  9. 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!

    Reply
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