Balsamic Brussels Sprouts

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.

A plate of roasted Brussels sprouts with a drizzle of balsamic vinegar splashing down on it

You may think you’ve previously known how to appreciate roasted Brussels sprouts. Yet you haven’t. Not yet. Even the sworn Brussels sprouts loathers among us swoon to the transformation that occurs when you slide Brussels sprouts in the oven and the crisped outer leaves are juxtaposed with the tender inner core. Because when roasted, Brussels sprouts transform into something that’s profoundly lovely and entirely contrary to the sodden, stinky, overcooked steamed small cabbages of our childhood. But you can’t truly understand Brussels sprouts bliss until you’ve experienced them with the added loveliness of being doused with the pleasant tang of balsamic vinegar.–Renee Schettler

Balsamic Brussels Sprouts

  • Quick Glance
  • (13)
  • 15 M
  • 35 M
  • Serves 4
4.8/5 - 13 reviews
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Ingredients


Directions

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.

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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.

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Comments

  1. I made these and I loved them! I did add an extra clove of garlic. When it tells you to move them around after 10 minutes I did drizzle a tablespoon more olive oil after the first 10 minutes they were starting to burn. These had the perfect amount of balsamic vinegar. A recipe keeper.

    1. Thanks, Roxane! We’re delighted that you loved them, and thanks for the tip on the extra oil.

  2. Simply delish! Had this girl eating leftovers and I don’t even like sprouts. We’ve tried a few recipes, this the winner!

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