Roasted Brussels Sprouts Recipe with Balsamic Vinegar - Best Recipe! (2024)

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by Todd + Diane

This is the roasted brussels sprouts recipe that can change everything. Simple and classic roasted brussels spouts with balsamic vinegar is always a surprise hit at on our Thanksgiving menu.Roasted Brussels Sprouts Recipe with Balsamic Vinegar - Best Recipe! (1)

Update: Click here for more fabulousBrussels Sprouts Recipes.

That little green veggie used to torture kids all across America. As you read this, know that somewhere, some mom is forcing their child to eat brussels sprouts. However for me, I must admit that I like them. Quite a bit.

I was a lucky child who grew up in a brussels sprout-free household. I don’t think I had even seen a brussels sprout until I came down here to Southern California. So by the time that I actually tried them, I had no preconceived gag reflexes. I simply ate and enjoyed.

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Favorite Classic Roasted Brussels Sprouts Recipe

Now, there are many food items which I hated as a child and have grown to love. I couldn’t stand tomatoes as a kid (it was the texture) but now can’t imagine a summer without them. Tomatoes are easily one of my favorite things to grow and eat straight from the vine. And beans just weren’t my thing growing up. Not the green bean type, I was cool with those, but black beans or re-fried beans or anything of the such. Straight out hated them. But now the gagging is gone and I can actually heartily enjoy a good pinto or especially beans cooked with duck fat. So tasty!

If you do have an aversion to brussels sprouts, we understand. But as grandma would say, “Just try a little bit. You never know, you might actually like it.” That open minded approach has allowed me to embrace and enjoy foods I would never have expected.

Roasted Brussels Sprouts with Balsamic Vinegar is a Fantastic Combination of Flavors

This recipe for brussels sprouts roasted with balsamic vinegar is easily my favorite way to have them. It’s quick, simple and tasty. At the restaurant where I used to manage, we had a medley of roasted veggies with balsamic vinegar, and I always found myself snagging the brussels sprouts, beets, and sweet potatoes for a little munchie. The sweet tang of the balsamic vinegar livens up the little mini-cabbages quite nicely. If they are roasted correctly, the roasted brussels sprouts will still have a slight bit of crunch to the texture, and not seem mushy. Hope you like these roasted brussels sprouts as much as we do.


How Long To Bake or Roast Brussels Sprouts?

  • Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Because of this,cooking times will vary.
  • Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.
  • Most average brussels sprouts are about the size of a quarter coin, or slightly larger. Bake them at 400 degrees F for about 30 minutes. This will give a nice caramelized and slightly crispy outside.
  • If you want a really crispy and charred outside, broil the brussels sprouts until they are crispy. Do this after they have been cooked through.

Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.

Roasted Brussels Sprouts Recipe with Balsamic Vinegar - Best Recipe! (6)

Roasted Brussels Sprouts w/ Balsamic Vinegar Recipe

Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.
If you want to do a medley of veggies like those mentioned above, since they all would have different roasting time we suggest that you roast them individually then toss everything together when you are ready to serve.

4 from 7 votes



  • 1 1/2 pounds (680 g) Brussels Sprouts
  • 3 Tablespoons (45 ml) extra-virgin Olive Oil
  • 1 Tablespoon (15 ml) Balsamic Vinegar
  • Sea Salt , to taste
  • Fresh Cracked Pepper , to taste


  • Preheat oven to roast at 375°F. Lightly oil a baking sheet pan.

  • Peel the outer, beat-up layers of the brussels sprouts off. Trim the end, then cut brussels sprouts in half.

  • In a large bowl, toss together olive oil, balsamic vinegar, salt and fresh cracked black pepper. Then add the brussels sprouts and toss evenly with the oil mixture.

  • On the prepared baking sheet pan, then spread out the brussels sprouts, cut side down. Roast in oven for 15 min., flip the sprouts to cut side up, then roast for 10-15 minutes more or until gently browned.

    Serve warm.

Nutrition Information per Serving

Calories: 113kcal, Carbohydrates: 11g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 29mg, Potassium: 444mg, Fiber: 4g, Sugar: 3g, Vitamin A: 855IU, Vitamin C: 96mg, Calcium: 48mg, Iron: 2mg

Course: Side Dish, Vegetables

Cuisine: Oven, Vegetable, Vegetarian

Calories: 113

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  • Not all brussels sprouts are created equal

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Roasted Brussels Sprouts Recipe with Balsamic Vinegar - Best Recipe! (7)

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74 comments on “Roasted Brussels Sprouts w/ Balsamic Vinegar”

  1. Heather August 7, 2019 @ 9:41 pm Reply

    These turned out delicious! I darn near polished off a batch all on my lonesome for supper tonight. Will definitely be making them again, and they smelled gorgeous whilst baking to boot.Roasted Brussels Sprouts Recipe with Balsamic Vinegar - Best Recipe! (10)

    • August 9, 2019 @ 1:44 pm Reply

      Thanks Heather for the feedback! We’re so glad you enjoyed them!

  2. Cassie Sweet October 8, 2017 @ 3:18 pm Reply

    We only ate brussels sprouts at Thanksgiving because my mother loved them. Her seven children and husband hated them! Once I grew up and realized you could do more with them than boiling and buttering I love them. They make great slaw as well as this balsamic recipe.

  3. Karen P December 27, 2016 @ 5:34 am Reply

    Roasted Brussels sprouts and broccoli for Xmas dinner only used toasted sesame oil and honey ginger white balsamic vinegar. Oh boy, yummy!

  4. Bethany January 5, 2014 @ 1:21 pm Reply

    I made these, our second attempt at brussels sprouts, last night and everyone liked them. Thanks for the recipe!

  5. Joanne McNulty November 26, 2013 @ 7:25 pm Reply

    Grew some of these in my front yard one year and they grew big and tall and luscious. As I was cutting them late in the fall my city neighbor commented on how disappointed I must be to grow flowers all summer and not have them bloom. LOL

  6. Spongepark October 29, 2013 @ 7:12 am Reply

    I’ve just tried it by myself. So tasty ! It is a simple, quick, and lovely recipe for a lazybones and a disaster in the kitchen like me. A BIG FAT THANK YOU for your beautiful recipe !

  7. Brian March 20, 2013 @ 11:36 pm Reply

    This is the recipe I first used to try brussel sprouts about a week ago. I had grown up never being exposed to them as well. It was very tasty, thanks!

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Roasted Brussels Sprouts Recipe with Balsamic Vinegar - Best Recipe! (2024)


Do I need to boil brussel sprouts before roasting? ›

Yes, you can cook fresh Brussels sprouts without boiling them. You can roast, sauté, grill, or even microwave them for alternative cooking methods that can enhance their flavor and texture.

What gives brussel sprouts a better taste? ›

In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.

How do you get the bitterness out of roasted brussel sprouts? ›

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.

Why are my roasted brussel sprouts not crispy? ›

Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.

Should you cut brussel sprouts in half before cooking? ›

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

Is it better to parboil brussel sprouts before roasting? ›

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

Why are my roasted brussel sprouts bitter? ›

The flavor components that contribute to a bitter flavor are concentrated in the center of the brussels sprout. If you slice the the veggie in half, it helps to release some of those compounds during the cooking process. Smaller is better when it comes to tenderness and flavor.

Why do you soak brussel sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Why are my roasted brussel sprouts tough? ›

Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.

Why are my roasted brussel sprouts mushy? ›

They are one of my favorite veggies in the whole wide world! When overcooked, Brussels sprouts turn mushy and release excess sulphur (the thing that makes cabbage and Brussels sprouts smell like cabbage and Brussels sprouts)—not good eats.

Do you need to blanch brussel sprouts before roasting? ›

Blanching is optional, but it allows you to roast at a higher temperature to crisp up the edges. I blanched my Brussels sprouts for just a few minutes before shocking them with cold water. Toss the Brussels sprouts with olive oil, salt, and pepper until well coated. The key, actually, is to add quite a bit of salt.

Do you cut the ends off brussel sprouts before roasting? ›

No matter how you're going to cook your Brussels sprouts, you'll want to trim them first. At the base of each sprout is the spot where it was originally connected to the plant. Unless you've just cut the sprouts off the stalk yourself, this area will have become dry and browned during storage.

Are roasted brussel sprouts unhealthy? ›

Brussels sprouts make a healthy addition to any diet and are easy to incorporate into side dishes and entrees. People often enjoy them roasted, boiled, sauteed, or baked.

Can you roast brussel sprouts ahead of time and reheat? ›

Can be made ahead of time: These roasted Brussels sprouts aren't crispy. While the roasting does provide a nice char flavor, it also leaves them soft. This means they can easily be made ahead of time and reheated for easy meal prep or leftovers.

Do you need to parboil brussel sprouts? ›

Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried. However, it's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan.

Why not to boil brussel sprouts? ›

Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.

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