By Kaleigh McMordie - , Updated
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Simple, crispy balsamic roasted brussels sprouts made with just 3 ingredients are a delicious and healthy veggie side dish to go with all of your favorite weeknight meals! (vegan, gluten-free)
This post was originally published January 2016 and has been updated.
Can we all agree that brussels sprouts are the best vegetable out there? Yes? good. Poor guys had to go through a horrible couple of decades with a reputation as the worst vegetable out there due to people boiling the ish out of them, resulting in grey mush. But by now, hopefully you know that brussels sprouts are absolutely delicious if you just cook them right. The right way to cook them? Roasting, of course.
Why You'll Love These Balsamic Roasted Brussels Sprouts
Roasting brussels sprouts results in delightful little sprouts with crispy outer leaves and soft (read: not mushy) interiors. A generous dose of salt and balsamic vinegar add a hit of flavor as the natural sugars in the balsamic vinegar caramelize in the hot oven. And with only 3 simple ingredients (not counting salt and pepper), these delicious brussels sprouts are easy enough for weeknight dinners!
Are Brussels Sprouts Healthy?
We can all agree that eating more vegetables is healthy. But I especially love brussels sprouts for their cancer protective properties. Brussels sprouts are part of a family of vegetables called Brassica (which also includes cauliflower, broccoli and cabbage) that have been associated with a reduced risk of breast cancer.1 So eat all the brussels sprouts!
How do you make crispy roasted brussels sprouts?
These simple roasted brussels sprouts couldn't be easier:
- Wash your brussels sprouts and trim the woody stems off. Remove any wilted leaves and cut brussels sprouts in half vertically.
- Toss brussels sprouts with olive oil, salt and pepper. Arrange them cut-side down on a baking sheet lined with parchment.
- Roast brussels sprouts in a hot oven (425°F) for about 20 minutes.
- Remove the brussels from the oven, toss with balsamic vinegar, and finish with a quick stint under the broiler (about 3-5 minutes).
Tips For Making The Best Brussels Sprouts
- Look for brussels sprouts that are on the smaller side, with tightly closed leaves that are bright green.
- You want your brussels sprouts to roast, not steam, so make sure they have plenty of room on the baking sheet. Spread them in a single layer.
- Keep the single stray leaves that escape during trimming. They roast up super crispy during cooking!
- Using enough oil is key for getting crispy sprouts. You also want to wait until after they've cooked before adding the balsamic vinegar so that they don't just steam in the liquid.
- You can also use a large cast-iron skillet that has been preheated in the oven instead of a sheet pan.
What to Serve with Balsamic Roasted Brussels Sprouts:
- Perfect Pork Tenderloin
- Easy Honey Garlic Salmon
- Rosemary Orange Grilled Chicken
- Slow Cooker Balsamic Braised Short Ribs
- Blackberry Glazed Salmon
- Coffee Rubbed Pork Tenderloin
- Honey Grilled Pork Chops with Grilled Plums
Did you make this recipe? Please leave a star rating in the comments!
Crispy Balsamic Roasted Brussels Sprouts
Simple, crispy balsamic roasted brussels sprouts made with just 3 ingredients are a delicious and healthy veggie side dish to go with all of your favorite weeknight meals! (vegan, gluten-free)
- Author: Kaleigh
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: side dish
- Method: roasted
- Cuisine: American
- 1 lb brussels sprouts (about 4 cups)
- 3 tsp olive oil
- ½ tsp sea salt
- ¼ tsp freshly cracked black pepper
- 2 tbsp balsamic vinegar
Instructions
- Preheat oven to 425° F. Line a baking sheet with parchment paper or foil.
- Wash brussels sprouts, trim ends and cut in half vertically.
- Toss brussels sprouts with oil, salt and pepper until evenly coated. Spread them evenly onto the lined cookie sheet with cut sides down.
- Bake at 425° F for 15 to 20 minutes. Remove and turn oven up to broil.
- Pour balsamic vinegar over brussels sprouts and stir to coat. Return to oven and broil for about 5 minutes, watching carefully so that they do not burn. Remove from oven and serve hot.
Notes
- Look for brussels sprouts that are on the smaller side, with tightly closed leaves that are bright green.
- You want your brussels sprouts to roast, not steam, so make sure they have plenty of room on the baking sheet. Spread them in a single layer.
- Keep the single stray leaves that escape during trimming. They roast up super crispy during cooking!
- Using enough oil is key for getting crispy sprouts. You also want to wait until after they've cooked before adding the balsamic vinegar so that they don't just steam in the liquid.
- You can also use a large cast-iron skillet that has been preheated in the oven instead of a sheet pan.
- Store leftovers in the refrigerator in an airtight container for up to 3-5 days.
Keywords: balsamic brussels sprouts, roasted brussels sprouts
Resources:
- https://jamanetwork.com/journals/jama/article-abstract/1031379
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About Kaleigh McMordie
Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network. Kaleigh can be found at kaleighmcmordie.com.
Reader Interactions
Comments
Sue P says
Super simple! We have these (at least) once a week!
Also, instead of balsamic, try drizzled maple syrup, garlic, slivered almonds, and just a few red pepper flakes.
Mmmm mmmm good!
(They went well with the coffee rubbed pork tenderloin)★★★★★
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