Balsamic Roasted Brussels Sprouts have a gorgeous caramelization and a sweet, nutty flavor that makes them the perfect simple side dish!
So I have an admission, I’m one of those people who went their whole life just *knowing* that they didn’t like Brussels sprouts, only to grow up and meet a guy who loved them, taste them for the first time, and realize they are so good!! Now I cook Brussels sprouts a few times a month. There is so much you can do with them, I never get bored.
One of the simplest recipes I have for them is Balsamic Roasted Brussels Sprouts. It only has a few ingredients and I can mix everything together in a few minutes, then pop it in the oven to cook while I get the rest of dinner ready. All you need to do is trim the Brussels sprouts and cut them in half, then put them in a bowl and toss them with balsamic vinegar (a good, syrupy, aged balsamic is best if you have it), olive oil, and salt. Then lay them on a baking sheet cut side down. Bake them at 400°F for 30-40 minutes, or until the cut side gets a nice brown caramelization. I usually toss them once when there are about 10 minutes left to get a little brown on the uncut side, but even if you don’t they’ll still be good. The roasted Brussels sprouts have this great, almost nutty flavor, and the caramelized balsamic adds a subtle sweetness.
When you pull them out of the oven they are ready to eat. You can finish them with a few more drizzles of that amazing aged balsamic vinegar, or you can toss a little Parmesan cheese on them. You can even add a little bacon to the recipe and roast them with bacon for extra flavor. Like I said before, there are so many things you can do with Brussels sprouts this is just a simple starting place.
- 1 lb Brussels Sprouts trimmed and halved
- 3 Tbsp Olive oil
- 3 Tbsp Aged Balsamic Vinegar
- 1 tsp Salt
- Preheat oven to 400°F
- Toss ingredients together and place on a baking sheet cut side down.
- Bake for 30 - 40 minutes, tossing once when there is about 10 minutes left to go, or until cut side is nicely browned.
If you are a Brussels sprouts fan you’ll also love this recipe: