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Roasted Balsamic Brussel Sprouts

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Roasted Balsamic Brussel Sprouts

Somehow, as we grow up, our taste buds change and those nasty little yucky green leafy things we used to hide in our milk are suddenly good.  Brussel Sprouts have now become our go to side dish.  We LOVE them.  At least once a week we buy them fresh and roast them for an accompaniment to whatever we are having for dinner.

Brussel Sprouts

Roasting Brussel Sprouts is very easy.  You buy them, cut the stems off, cut them in have and toss them a little olive oil.  Spread them out on a baking sheet and roast them at 450 degrees for 10-15 minutes. (Though you can leave them in the oven for as long as 30 minutes if you want them really crunchy.)

Roasted Brussel Sprouts

The sprouts become caramelized in the heat and become sweet.  Heaven.  Healthy.  Heavenly healthy.

So, the last time I made roasted sprouts I simply added some white balsamic vinegar to them while they were on the baking sheet before putting them in the oven.  The heat just melded the balsamic flavor into my sprouts, making them even sweeter and crunchy.

Roasted Balsamic Brussel Sprouts

Roasted Balsamic Brussel Sprouts

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Balsamic vinegar pairs nicely with the earthiness of the Brussels sprouts. This dish is simple and easy to make.

Ingredients

  • 2 cups fresh Brussel Sprouts
  • salt and pepper for sprinkling
  • 2 tablespoons good olive oil
  • 4 tablespoons white balsamic vinegar

Instructions

  1. Preheat oven to 400 degrees.
  2. Do not wash the Brussel sprouts. Instead, simply trim off the stems and discard the outer leaves (and any other leaves that look yellow.)
  3. Cut the sprouts in half and place in a bowl.
  4. Add the olive oil and mix the sprouts with the oil. sprinkle with a little salt and pepper if desired.
  5. Add the sprouts to the baking sheet, spreading out in a single layer.
  6. Drizzle the balsamic vinegar on the sprouts then place in oven for 15-30 minutes. Shake the pan halfway through roasting to evenly distribute the heat.

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**I say 15-30 minutes:  15 minutes if you want them to still be a little tender and 30 minutes if you want them really caramelized.

Roasted Balsamic Sprouts BeautyandtheBeets

CHOW!!

Helen Corbin

Tuesday 14th of May 2013

Your Mommy must be be so very proud of you :-)

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