Easy Oven-Roasted Brussels Sprouts With Balsamic Vinegar

Brussel sprouts with balsamic vinegar

The Spruce

 

  • Total: 30 mins
  • Prep: 5 mins
  • Cook: 25 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
90 Calories
7g Fat
6g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 90
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 42mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 7%
Protein 2g
Calcium 26mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasted Brussels sprouts have become a mainstay on restaurant menus as well as the dinner table—perhaps so much so that recipes featuring additional flavors are more than welcome. This quick-and-easy dish takes Brussels sprouts to the next level by roasting them with a mixture of balsamic vinegar and olive oil that is lightly seasoned with salt and pepper. The result is tender sprouts that develop a nice caramelized, crunchy exterior, which is sure to be a crowd-pleaser, whether it's for a weeknight meal or as part of a holiday spread.

This recipe is vegetarian, vegan, and gluten free, making it an ideal side dish for holiday gatherings when you need to address various diet restrictions. It would also be a wonderful component of a meat-free holiday menu.

Ingredients

  • 2 to 3 cups Brussels sprouts
  • 3 tablespoons balsamic vinegar
  • Dash of coarse salt (sea salt or kosher salt)
  • Freshly ground black pepper, to taste
  • 3 tablespoons olive oil

Steps to Make It

  1. Gather the ingredients.

    Brussels sprouts, balsamic vinegar, olive oil, and salt and pepper
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  2. Heat the oven to 375 F.

  3. Give the Brussels sprouts a rinse in cold water and dry on a paper towel.

    Rinse and dry Brussels sprouts
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  4. Trim off the ends of the sprouts if they are large and firm. If they are smaller and more tender, just cut off the brown end. Pull off any loose outer leaves. Slice the sprouts in half lengthwise.

    Trimmed brussels sprouts
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  5. Place the Brussels sprouts in a single layer on a foil-lined baking sheet.

    Brussels sprouts for roasting
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  6. In a small bowl, whisk together the vinegar, salt, and pepper.

    Vinegar and seasonings
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  7. While whisking, slowly drizzle in the olive oil. Whisk until combined.

    Whisking olive oil and vinegar
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  8. Drizzle the oil-and-vinegar dressing over the sprouts, reserving a little for serving, and gently toss to coat.

    Dressed Brussels sprouts
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  9. Roast in the oven for 25 minutes, turning once. The sprouts are done when they are browned and caramelized.

    Browned Brussels sprouts
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  10. Serve the Brussels sprouts with an extra drizzle of the dressing if you wish, but they are also delicious just as they are from the oven.

    Roasted Brussels sprouts with balsamic vinegar
    The Spruce
  11. Enjoy.

    Recipe Tips

    • Make sure to use sea salt or kosher salt rather than regular table salt. Kosher salt dissolves fast and disperses its flavor throughout food quickly, while sea salt contributes different flavor notes depending on the minerals it contains. You also absolutely must use freshly ground black pepper.
    • While boiling Brussels sprouts brings out their bitter flavor, roasting them creates a nuttier taste. But even roasting can't rescue sprouts that have lingered in your refrigerator for weeks. Remember, the fresher the sprout, the sweeter the taste.

Recipe Variations

  • After the Brussels sprouts have finished roasting, transfer to a bowl and toss with 1 teaspoon honey. Serve hot.
  • Add a squeeze of fresh lemon juice to the roasted sprouts to brighten the flavor.
  • Mix chopped fresh herbs with the sprouts before roasting.
  • Toss the roasted Brussels sprouts with toasted pine nuts and dairy-free Parmesan-style cheese.
  • Turn your roasted sprouts into a salad by mixing them with minced garlic, halved cherry tomatoes, and 1-inch pieces of raw or blanched asparagus. Add more dressing, if desired, and chill until cold.
  • Serve them as an appetizer with a side of grainy, Dijon, or spicy brown mustard for dipping.