Balsamic Roasted Brussel Sprouts are easy and full of flavor. They remind me of what you get in fancy restaurants! We love to serve these with Honey Baked Ham, Stuffed Chicken Breast, and Honey Garlic Salmon!
Balsamic Roasted Brussels Sprouts
I had these at a hotel I stayed at in Denver 10 years ago. I was on a work trip and tired after a long day of filming and decided to order room service. For some reason, the Brussel sprouts looked good so at 11:47 pm, I ordered some. They were the most amazing Brussel sprouts I had ever had, and I spent the last few years trying to perfect the recipe at home. This is that recipe!
How to Prepare Brussel Sprouts
This couldn’t be easier!
- Remove from stems (if necessary)
- Remove any browned edges or imperfections (peel back any leaves that have spots or are discolored. We give these to our chickens!)
- Rinse well in cool water
- Dry completely before roasting
Pro Tip: You can prepare your Brussel sprouts ahead of time and store in the refrigerator until you are ready to cook.
How to Roast Brussel Sprouts
Roasting vegetables is quite possibly my favorite way to eat them. A beautiful caramelization of the natural sugars combined with oil and a light seasoning transforms vegetables into something magical. But what is “roasting” exactly? Back in the day roasting meant there was going to be an open flame. Today, we roast things in an oven. The main difference between roasting and baking is the food itself and the structure of the food. For instance, a brussel sprout is a solid structure that won’t change it’s shape dramatically after roasting. A cake goes into the oven one way (a batter) and comes out an entirely different structure.
When roasting Brussel sprouts I take a couple of things into consideration:
- Size– if they happen to be large, I will cut them in half before roasting. If they are smaller, like the ones we harvested from our garden, I will roast them whole. (these are also the best tasting in my opinion!)
- Freshness– they should be green, not yellow or having black spots. They should also be very firm. If you can find Brussel sprouts still attached to the stem they will last much longer if stored in a cool, dry place.
How to Pick Balsamic Vinegar (excerpt from Gourmet Blends)
- Make sure you examine the ingredients. Does it say red wine vinegar and grape must? This is not pure balsamic vinegar — this is just what it says it is Red Wine Vinegar not Balsamic.
- If it says 6% percent acid this also disqualifies it from being balsamic. It should read 4.5 percent.
- Balsamic Vinegar is produced from white grapes (typically, Trebbiano grapes) and must be aged at least 12 years. This grape is grown in Northern Italy. True balsamic vinegar will have a thick pouring consistency.
Balsamic Vinegar pours thick like syrup and is so flavorful you only need to use a drizzle. The taste is so robust you will not need to use companion oils. Just a small amount expands the taste buds. You can use it on salads, meat and fish dishes, desserts, and fruits. Once you’ve had a taste of the real thing you’ll never go back.
The best part of this recipe, the balsamic goodness! It’s a simple combination of olive oil, balsamic vinegar, fresh garlic, salt, and pepper. Combine these ingredients in a small bowl and then drizzle over the dry Brussel sprouts. After testing this recipe several times I decided to add more balsamic vinegar at the end of the roasting time. This really makes all the natural sweetness of the Brussel sprouts come alive and leaves the most wonderful taste in your mouth.
Balsamic Roasted Brussel Sprouts
- 1 pound fresh Brussels sprouts
- 1.5 tablespoon olive oil
- 3 tablespoon balsamic vinegar, (divided)
- 2 cloves fresh garlic, (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 450°F.
Clean Brussel sprouts in water and trim tough ends and cut in half.
In a small bowl, whisk together oil, half the balsamic vinegar, garlic, salt, and pepper.
Spread the sprouts out evenly over a foil-lined baking sheet. Drizzle the oil mixture over the sprouts, and toss to evenly coat. Spread back into an even layer.
Roast for 20-25 minutes or until the sprouts tender with a crisp outside. Remove from oven.
- Drizzle with the remaining vinegar, and sprinkle with salt to taste.
Not a fan of Balsamic? Try these Parmesan Roasted Brussel Sprouts!