This Roasted Brussels Sprouts recipe is one of my favorite side dishes, and one of the easiest to make, too. You only need a few ingredients, but the combination of the vegetables and the balsamic vinegar makes for an intensely flavorful and healthy side.
I know that some people don’t care for Brussels Sprouts, but they are one of my favorite vegetables. They’re hearty and fresh all at once and SO good when roasted in the oven. Roasted vegetables are always the best!
The balsamic vinegar in this recipe adds just the right amount of sweetness to balance out the Brussels sprouts. It makes this side dish taste decadent, despite the fact that it’s very healthy. Plus, it’s easy to make!
You have to give Brussels sprouts a chance! Roasting them brings out the BEST flavor! They are crispy, not mushy, and SO good! They are the perfect side dish to any meal and a MUST make for Thanksgiving and Christmas.
Despite having complex flavors, this roasted Brussels sprouts recipe has just 5 ingredients. Be sure to check out the recipe card at the bottom of the page for the exact amounts.
- Brussels sprouts
- Olive oil
- Balsamic vinegar
- Kosher salt
- Freshly ground black pepper
How to Make Roasted Brussels Sprouts
This recipe couldn’t be easier, and it only takes a few minutes of work. The bulk of the recipe time comes when the veggies are in the oven.
- Prep. Preheat the oven to 400F.
- Prepare the Brussels sprouts. Cut the thick ends off of the Brussels sprouts. If the Brussels sprouts are big, cut them in half. Add all of them to a mixing bowl.
- Season. Toss the Brussels sprouts with the olive oil and balsamic vinegar, then season with salt and pepper. Place the Brussels sprouts in a baking dish.
- Bake. Put the Brussels sprouts in the oven and bake until they’re tender on the inside. This should take 30-40 minutes. Remove from the oven and serve warm.
Tips for Success
Here are some tips for making perfect roasted Brussels sprouts.
- Don’t crowd the pan. When you put the Brussels sprouts in the baking dish, make sure they’re not touching too much. If the Brussels sprouts are crowded, then they won’t be able to crisp up, and the texture won’t be great.
- Don’t be afraid of browning. The outer layers of the Brussels sprouts will get brown and crispy in the oven, which adds a nice bit of crunch to the recipe. Don’t pull the veggies from the oven just because they’re browning. Keep cooking until the Brussels sprouts are tender on the inside, and let some color develop on the outside.
- Cut the Brussels sprouts to the same size. Try to have all the Brussels sprouts be roughly the same size. That might mean leaving small ones whole, and cutting larger ones in half, or even in quarters. If the Brussels sprouts are all the same size, they’ll cook at the same speed.
- Use a nice quality vinegar. You don’t ever need to break the bank for balsamic vinegar. But using a nice quality vinegar will make for much better roasted Brussels sprouts. Some cheaper balsamic vinegars are overly sweet or overly acidic, and some aren’t even 100% vinegar.
Here are a few ways to mix up the recipe!
- Make them spicy. Since Brussels sprouts are quite hearty, they can take a little bit of a kick. Add some chili flakes and garlic before baking to give some spice to these veggies.
- Add bacon. Brussels sprouts and bacon are a classic combination. To add some bacon, simply mix in chopped up bacon after taking the Brussels sprouts out of the oven. You can also replace the olive oil with bacon fat if you want a second layer of bacon flavor.
- Make them cheesy. You don’t tend to think of Brussels sprouts and cheese as going together, but this dish goes really well with parmesan cheese. After taking the sprouts out of the oven, sprinkle grated parmesan cheese on top, or add some larger parmesan flakes.
- Freshen them up. Add chopped fresh herbs like thyme, rosemary, basil, or parsley! You can also add a little fresh lemon juice.
- Sweeten them up. When they come out of the oven, garnish with dried cranberries, dried cherries, or golden raisins for a pop of sweetness.
- Add nuts. Garnish with chopped pecans, walnuts, pine nuts, or almonds for a nice crunch!
You really can serve this simple vegetable side dish with any meal. Here are a few ideas!
How to Store & Reheat
You can store this dish in an airtight container in the fridge for 5 days.
Oven: To reheat extras, heat your oven to 350F and place the brussels sprouts on a baking sheet lined with parchment paper. Warm for about 8-10 minutes, stirring halfway through, until they reach your desired temperature.
Air Fryer: The air fryer is great for reheating roasted vegetables. Pop them in the air fryer for just a few minutes until they are heated through. They will crisp back up!
Microwave: You can reheat the sprouts in the microwave, but they might get a little mushy. Simply place your desired amount on a microwave-safe plate and zap it until warmed through. The time required will vary according to how much you are reheating. A single serving will usually reheat in about 40-60 seconds.
Can This Recipe Be Frozen?
Fresh is best, but you can freeze roasted Brussels sprouts to use as a quick and easy side dish later. Store in an airtight container in the freezer for up to 4 months. You can reheat them frozen in the oven.
More Brussels Sprouts Recipes
More Roasted Vegetable Recipes
Roasted Brussels Sprouts
These roasted Brussels sprouts only use 5 ingredients, but they’re the perfect vegetarian side dish. They’re easy to make, and the balsamic vinegar pairs perfectly with the Brussels sprouts.
- 1 pound Brussels sprouts, rinsed
- 2 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
Preheat the oven to 400 degrees F.
Cut off the ends of the Brussels sprouts. If the Brussels sprouts are large, cut in half. If they are small, it is ok to leave them whole. If they are extra large, you can quarter them, must make sure they are all the same size.
Place sprouts in a medium bowl. Toss with olive oil and balsamic vinegar. Season with salt and pepper.
Pour Brussels sprouts on a large baking sheet, making sure they aren’t touching and roast for 30 to 40 minutes or until sprouts are tender but crispy on the outside. Make sure you stir them a couple of times while they are roasting. Serve warm.
Calories: 121kcal, Carbohydrates: 12g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 31mg, Potassium: 455mg, Fiber: 4g, Sugar: 4g, Vitamin A: 855IU, Vitamin C: 96mg, Calcium: 51mg, Iron: 2mg
Have you tried this recipe?
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