Nutrition: 112 Calories | 9.2g Net Carbs | Protein 5.1g
Soon to be a new favorite, these Simple Oven Roasted Brussel Sprouts with Balsamic Vinegar are a sweet and tangy side dish the whole family will enjoy.
Oven Roasted Brussel Sprouts are a regular side at our dinner meals. It’s kind of funny to me because I remember despising them as a kid. But we always had them steamed. Oven roasted Brussel sprouts are a game changer. Something magic happens in the oven. As the Brussel sprouts roast, they get sweeter and the the leaves that fall off get crunchy. Then, add in the sweet tanginess of balsamic vinegar, and they start disappearing off my baking sheet before I can get them to the dinner table. My oldest daughter actually requests them regularly, and she’s opposed to most green vegetables.
Prep the Brussel Sprouts
The first step for this recipe is the prep the Brussel Sprouts. Trim off the bottom of the stem and remove any blemished leaves. Then, cut the Brussel sprouts in quarters and really small ones in half. If any unblemished leaves come off while your trimming, that’s ok. Keep them and add them to the cut Brussel sprouts on a baking sheet. These individual leaves get really crunchy and delicious while they’re roasting.
After you’ve prepped all of your Brussel sprouts, arrange them in a single layer on a baking sheet. Drizzle the Brussel sprouts with olive oil and season with salt and pepper. Toss the Brussel sprouts around to make sure they are all seasoned and coated in the olive oil. Then, redistribute them evenly on the baking sheet. Roast the Brussel sprouts at 425º for 20-25 minutes until they are tender, starting to brown, and the leaves are getting crispy.
Toss in Balsamic Vinegar after Roasting
The final step is to pour the balsamic vinegar over the roasted Brussel sprouts immediately after they come out of the oven. Toss the sprouts in the vinegar and let them set for 3-5 minuets. As the Brussel sprouts cool, they will absorb the vinegar, and you’ll have sweet and tangy roasted Brussel sprouts. I’ve tried adding the vinegar before roasting, but it doesn’t work. The raw Brussel spouts can’t absorb the vinegar and just ends up getting cooked onto the baking pan.
Looking for meal ideas? Try these great recipes with your Oven Roasted Balsamic Brussel Sprouts: Garlic Lemon Spatchcock Chicken, Lemon Herb Instant Pot Chicken Breast, Smokey Balsamic Pork Loin Roast, and Garlic Honey Cornish Hens.
Simple Oven Roasted Brussel Sprouts with Balsamic Vinegar
Soon to be a new favorite, these Simple Oven Roasted Brussel Sprouts with Balsamic Vinegar are a sweet and tangy side dish the whole family will enjoy.
Total Time: 35 min
Prep Time: 10 min
Cook Time: 25 min
Ingredients
- 2 lbs Brussel Sprouts
- 2 Tbsp Olive Oil
- Salt and Pepper to Taste
- 3 Tbsp Balsamic Vinegar
Directions
- Pre-heat the oven to 425º. Prepare the Brussel sprouts by trimming the stems and discarding. Remove any blemished leaves and discard. Then halve or quarter the Brussel sprout and place on a baking sheet. Repeat with all the Brussel sprouts.
- Drizzle the cut Brussel sprouts with olive oil and toss to coat them all. After tossing, even them out into one layer on the baking sheet. Season with salt and pepper to taste.
- Bake the Brussel sprouts for 20-25 minutes until they are soft and some leaves are starting to brown and get crispy.
- When the Brussel sprouts are cooked, remove them from the oven. Drizzle the balsamic vinegar over the sprouts and toss to coat. Let sit about 5 minutes to absorb all the vinegar. Then serve and enjoy.
Nutrition:
Yield: 6 servings, Serving Size: about 1 Cup
Amount Per Serving: Calories: 112, Total Fat: 5g, Saturated Fat: 0.8g, Cholesterol: 0mg, Sodium: 334.6mg, Carbohydrates: 14.9g, Fiber 5.7g, Sugars: 4.5g, Protein 5.1g
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