These balsamic Brussels sprouts are first roasted in the oven with olive oil, salt, and pepper and then doused (ok, maybe judiciously drizzled) with balsamic vinegar.
Balsamic Brussels Sprouts
- Quick Glance
- 15 M
- 35 M
- Serves 4
Preheat oven to 400°F (200°C).
In a large bowl, gently toss the Brussels sprouts, oil, garlic, salt, and pepper until evenly coated. Turn the Brussels sprouts mixture on a rimmed baking sheet lined with parchment paper. Roast until crisp and golden brown on the outside and tender on the inside, 20 to 30 minutes, shaking the pan every 10 minutes to help ensure they’re evenly roasted.
Remove from the oven, immediately drizzle the sprouts with vinegar to taste, and toss until coated. (Unless you want to retain the crisp edges on the roasted Brussels sprouts, then simply drizzle and refrain from tossing.) Sprinkle with additional salt and pepper, if desired. Serve hot, room temperature, even cold. Originally published July 8, 2018.
Recipe Testers' Reviews
Everyone needs to try these balsamic Brussels sprouts at least once! They'll make converts of Brussels sprouts haters and Brussels sprouts lovers will scarf them down like candy, even when made with less-than-stellar quality summer (out-of-season) Brussels sprouts! Homey but a little gourmet at the same time.
The roasting caramelizes the natural sugars in the veggies and the balsamic vinegar finishes them off with a little sweetness and a hint of acidity. They’re good right out of the oven and, when tossed with crisp bacon, they make an excellent room-temperature side dish for a picnic or buffet.
I love Brussels sprouts and was especially excited to try this recipe. It took very little time to prep the ingredients, toss everything to coat, and plop the sprouts on a parchment-lined pan and slide them into the oven. I shook the pan a couple of times during roasting and after 20 minutes they were nicely browned and crisp on the outside and fork-tender on the inside. I tossed the sprouts into a bowl and tasted one before adding the balsamic vinegar and they were fabulous! Sweet, tender, and crisp.
I was a little concerned about the amount of balsamic vinegar called for in this recipe [Editor's Note: The recipe originally called for 2 tablespoons of vinegar, not just 1 as currently listed based on our testers' comments] thinking that 2 tablespoons might be too much. I added it and tossed the sprouts with some additional ground pepper. I tasted another sprout and it was indeed very bracing with that amount of vinegar. I didn't think the flavors of the sprouts came through as well after this addition. I also roasted a small pork tenderloin in the hot oven while I was roasting the sprouts and made mashed potatoes on the side. The creamy potatoes did help to calm the vinegar down a bit.
I will definitely be making these Brussels sprouts again, but next time, I'll cut the vinegar by half so the wonderful roasted flavors of the sprouts can shine through.