Fall in love with brussels with this quick and easy Roasted Brussel Sprouts with Balsamic Vinegar recipe.
Cooking brussels with a little balsamic vinegar makes for the best-roasted brussel sprouts! But don’t stop there. Toss in some bacon or garlic, or cook them up with some sweet maple syrup for brussels in a sweet glaze. The possibilities are limited only by your imagination!
Roasted Brussel Sprouts with Balsamic Vinegar
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Baked Brussel Sprouts Recipe – why we love it!
- Brussels are packed full of vitamin C and are a great vegetable to cook in the winter months.
- These brussels are chopped and simply tossed with some balsamic. They come out of the oven nicely browned and delicious.
- Perfect served as a side with some Slow Cooker Balsamic Roast Beef or Crispy Coconut Chicken Strips, but would also make a tasty appetizer all on their own!
Ingredients and Variations
BRUSSELS: Choose fresh brussels that have tight leaves, and are free of brown spots or wilting leaves. Remember to trim the ends and cut them in half before cooking. Brussels can also be cooked from frozen.
THE VINEGAR: Balsamic vinegar is a very intense and dark vinegar that comes from Italy. It is sweeter and richer than regular white vinegar is. There is a wide range of varieties with differing price points. Cheaper versions will have added caramel flavors, wine vinegar, and other ingredients
VARIATIONS: Make these brussels with bacon, and with garlic for a more complex flavor. Drizzle with some maple syrup or honey for more of a sweet glaze. Add other vegetables like carrots, parsnips or beets for delicious flavor combinations.
How To Make Roasted Brussel Sprouts
Beautifully caramelized brussels in minutes!
- Wash and trim the brussels. Cut in half.
- Toss with the rest of the ingredients.
- Bake in the oven (as per the recipe below).
Best Roasted Brussel Sprouts
To prepare the brussels wash and scrub them gently. Cut off any dead leaves and the stem. Cut in half before baking and place them cut side down before baking.
These brussels only take about 20-25 minutes to cook. Ready in just minutes, they make the best, quick side dish, appetizer or snack.
If there are no fresh brussels in the produce section then frozen brussels will also work with this recipe.
Leftovers
Leftover roasted brussels can be stored in an air-tight container in the refrigerator for 4 days. Freeze any leftover cooked brussels for up to 12 months in an airtight container. Pop them out and reheat for a quick snack.
Other Easy Oven Roasted Sides!
- Oven Roasted Cauliflower – 5 minute prep!
- Roasted Broccolini – with a spicy Asian inspired flair.
- Oven Roasted Asparagus – tasty side or appetizer.
- Roasted Butternut Squash – perfect fall side dish.
Roasted Brussel Sprouts With Balsamic Vinegar
Ingredients
- 1 ½ pounds Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic minced
- salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Wash, trim, and slice Brussels Sprouts in half.
- Combine all ingredients and place brussels sprouts on the baking sheet flat side down.
- Bake 20-25 minutes or until tender.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe adapted from Easy Low Carb.
