Balsamic roasted Brussels sprouts are a sweet and tangy side dish that will make anyone like to eat their vegetables!
It took me until I was an adult to like and appreciate Brussels sprouts. The smell, the color and the flavor didn’t appeal to me at first when I was a child. I’m not sure when I started liking Brussels sprouts, but I can’t get enough of them when they’re in season!
Brussels sprouts can be a little bitter and earthy in flavor, so I generally like to roast or sauté them. I really like their versatility as a veggie. You can make Brussels sprouts super savory with garlic and lemon and herbs. Or you can make them sweet with a little honey or maple syrup.
This particular balsamic roasted Brussels sprouts recipe is the best of both worlds. The balsamic vinegar adds both a tangy bite and a slight sweetness to the Brussels sprouts. The best part of this recipe is its simplicity. Fewer than five ingredients and just 20 minutes makes for a great addition to dinner!
Balsamic Roasted Brussels Sprouts
- 1 ½ pounds Brussels sprouts
- ¼ cup olive oil
- salt and pepper to taste
- 1 tablespoon balsamic vinegar
Preheat oven to 400 degrees.
Meanwhile, wash your Brussels sprouts, slice off the ends and cut them in half.
Place the Brussels sprouts in a bowl and toss with half the olive oil, salt and pepper. Once coated, place the Brussels sprouts on a baking sheet and cook for 25 minutes.
Once cooked, allow to cool for 5-10 minutes.
Pour the Brussels sprouts back into the bowl and coat with remaining olive oil and balsamic vinegar.
Adjust seasoning as necessary and serve.