One of my absolute favorite vegetables are Brussels sprouts. I adore these mini cabbages so much, they’ve become a staple in my diet. This recipe for roasted Brussels sprouts with balsamic vinegar will help you create crispy, flavorful Brussels sprouts that you’ll want to make over and over again.
Roasted Brussels Sprouts
In general, you can boil and steam veggies, but I find roasting to be the most flavorful way to cook veggies. I love the little bit of char you get on vegetables after they’ve been in a hot oven on a hot baking sheet.
For most vegetables, I find that a little bit of olive oil, salt, and freshly ground pepper are all you need to spruce them up. The same applies to Brussels sprouts, too, but the balsamic vinegar just takes them to the next level.
I like to use a very thick, syrup-y kind of balsamic vinegar. Usually if your balsamic vinegar is from the Modena region of Italy, it will have that kind of consistency.
The balsamic has a rich, slightly sweet flavor that pairs well with the slightly sweet, roasted Brussels sprouts. I usually cut all my washed and dried Brussels sprouts in half, then dump them in a bowl with the balsamic vinegar, olive oil, salt and pepper.
After a gentle toss, they’re poured out onto a baking sheet and transferred to an oven set to 400°F. They only need about 20 to 30 minutes in the oven until they’re tender on the inside and crisp on the outside.
I often make roasted Brussels sprouts on weeknights and warm up the extra as a side dish the next day for lunch. They’re filling, scrumptious, and healthy. That’s a definite win in my book!
Roasted Brussels Sprouts
A simple and scrumptious way of cooking Brussels sprouts.
- 1.5 lbs. Brussels sprouts washed, dried, and cut in half vertically
- 1 tbsp Modena balsamic vinegar
- 2-3 tbsp quality olive oil
- freshly ground pepper
Preheat the oven to 400°F. Add the Brussel sprouts to a big bowl. Drizzle the balsamic vinegar evenly over the Brussels sprouts. Do the same with the olive oil. Add a generous pinch of salt and some freshly ground pepper. Give everything a gentle toss to combine.
Dump out the contents of the bowl onto a baking sheet, spread the Brussels sprouts out. Pour any lingering olive oil and balsamic in the bowl over the veggies. Roast the Brussel sprouts for 20 to 30 minutes, giving the pan a shake halfway through. The outside should be crisp while the inside should be tender when pierced with a fork.