Balsamic roasted Brussels sprouts is a favorite holiday side dish at home.
The balsamic-flavored sprouts are easily prepared and a crowd-pleaser. Besides, they are healthy!
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TL;DR
During our college time, we had to prepare a massive food banquet for the 200 boarding school pupils before Christmas.
One of the side dishes that we would prepare in those commercial ovens was oven roasted Brussels sprouts with a balsamic vinegar glaze.
The roasted Brussels sprouts are simply enhanced with complex balsamic flavors.
That turns all the haters into avid Brussels sprouts advocates in an instant!
Choice of Brussels Sprouts
Get green, fresh-looking Brussels sprouts.
The leaves shouldn't be yellow, nor should there be too many black spots.
Black spots are an indication that your sprouts are turning bad (just like a cabbage head).
You can use frozen sprouts too; for that, please read up in the FAQs section further below.
Process Overview
Roasting Brussels sprouts in the oven is super easy! It's one of those side dishes that will save you time, especially if you need a few side dishes for your Thanksgiving, Christmas, or Easter dinner.
Step 1
Rinse off your Brussels sprouts. Trim off the ends of your fresh sprouts and discard yellow, damaged leaves.
Cut your Brussels sprouts into two halves.
Step 2
Place Brussels sprout halves into a mixing bowl.
Pour olive oil and salt over the Brussels sprouts.
Step 3
Season with black pepper and mix everything well so that all brussels sprouts are coated.
Step 4
Prepare a sheet with parchment paper and spread Brussels sprout halves over the parchment paper.
Spread Brussels sprouts equally, cut side face down.
Step 5
Roast your sprouts halfway through.
Turn your sprouts the other way, cut side up, and continue to roast your sprouts in the oven.
Roast your Brussels sprouts until they are crisp, cooked through, and golden/brown.
Step 6
Take the still-hot roasted Brussels sprouts back into a mixing bowl and pour balsamic vinegar over the sprouts. Toss sprouts to coat evenly with balsamic vinegar.
Serve up your Brussels sprouts as a side dish when they are still hot.
📖 Recipe
Balsamic Roasted Brussels Sprouts Recipe
Ingredients
- 1.1 pound Brussels Sprouts trimmed and cleaned
- 2 Tablespoon Olive Oil
- ¼ Teaspoon Black Pepper Ground
- ½ Teaspoon Salt
- 2 Tablespoon Balsamic Vinegar
Instructions
- Rinse your Brussels sprouts to get rid of impurities and pesticides. Pat dry your sprouts to get rid of excess water.1.1 pound Brussels Sprouts
- Trim off ends and get rid of yellow damaged leaves with black spots.
- Cut your sprouts into two halves and place them into a mixing bowl.
- Pour olive oil and sprinkle salt and black pepper over the sprouts. Mix all well so that your sprouts are coated well.2 Tablespoon Olive Oil, ¼ Teaspoon Black Pepper Ground, ½ Teaspoon Salt
- Preheat your oven to 350° Fahrenheit/ 180° Celsius.
- Keep a sheet pan ready with parchment paper and spread the Brussels sprouts over the sheet. Turn the Brussels sprouts cut side face down.
- Roast your Brussels sprouts at 350° Fahrenheit/ 180° Celsius halfway through. That means take them out after 15 minutes and turn your Brussels sprouts cut side face up.
- Finish roasting your sprouts for the remaining 15 minutes until cooked through, crisp and golden/ brown.
- Place your cooked, still-hot sprouts into a mixing bowl and coat with the balsamic vinegar. Toss so that the Brussels sprouts are properly seasoned.2 Tablespoon Balsamic Vinegar
- Serve up your balsamic Brussels sprouts.
Equipment
- 8" Chef Knife
Nutrition
Serving Ideas
I love crispy roasted Brussels sprouts with a steak such as filet mignon and a sauce (or else it gets too dry).
Actually, you can serve up Brussels sprouts with most meat dishes, and that can include a turkey roast, glazed ham, brisket, roast chicken, pork loin roast, roasted duck, and grilled fish.
Roasted Brussels sprouts go well with mushrooms, cauliflower, green beans, broccoli, potatoes, sweet potatoes, squash, cabbage, and carrots.
FAQs
Yes, rinse your Brussels sprouts in clean water to get rid of impurities and pesticides. If you use homegrown Brussels sprouts, trim and cut them in two and just leave your sprouts to swim in water with a dash of vinegar. This will bring out all those pesky tiny worms. I found that placing whole Brussels sprouts in vinegar water didn't work because the worms are in between the layers. Pat dry your Brussels sprouts with a clean kitchen towel to get rid of excess water.
Take a Brussels sprout into your hand and trim off the sprout end. Don't cut too much off, just whatever is necessary. Take off damaged yellow leaves or leaves with a lot of black dots. Continue to prepare your Brussels sprouts for roasting.
Brussels sprouts should be looking fresh and bright green. Your Brussels sprouts have gone bad if they smell rotten or are about to smell spoiled. Look out for black spots on your sprouts and yellow leaves, that's a sign your Brussels sprouts are not fit to be eaten.
I recommend roasting your Brussels sprouts at 350 degrees Fahrenheit/ 180 Celsius so that they get nice and crispy but not overcooked and black. Roast your sprouts for about 25-30 minutes in total.
Yes, you can, but you need to thaw your frozen Brussels sprouts first. Keep the sprouts overnight in the fridge to thaw. Thaw completely, pat dry quickly with a clean kitchen cloth, and follow the roasting instructions.
No, I wouldn't recommend roasting the sprouts ahead of time because the much-wanted crispiness will be missing. But you can do the following; pre-roast your sprouts halfway through and roast the remaining time in the oven just before you intend to serve your balsamic-glazed Brussels sprouts. That way the vegetables will still be relatively crispy.
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