Green vegetables often get a bad rap from kids and adults—but our roasted Brussels sprouts recipe is fail proof. Marinated in balsamic vinegar, olive oil and seasoned to taste, this side dish is crispy, caramel-y deliciousness!
This recipe is super easy to make! They’re prepped and served to order in 20 minutes—making it a great weeknight side dish—and they’re also elegant enough to serve company. The best part? They’re extra yummy if there’s actually any left over. Just pop the top off the Tupperware container, sprinkle with salt and eat those bad boys cold!
Brussels sprouts are also versatile, pairing well with poultry, beef and fish. You can even follow this recipe and throw them on the grill to cook if you have nice weather. There’s nothing not to love about these delectable, green nuggets of perfection.
If you wish to add a few variations to this recipe, try adding slivered almonds, minced garlic and spices like chili powder or cayenne pepper. It’s fun to experiment with your favorite ingredients and seasonings.
balsamic vinegar roasted Brussels sprouts recipe
- 2 lbs Brussels sprouts, rinsed and trimmed with outer leaves removed
- 6 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 1 Tbsp sesame seeds
- 2 tsp sugar
- 1/2 tsp garlic powder
- 1/4 tsp sesame oil
- salt and pepper, to taste
- Heat oven to 425. Spray three baking sheets with cooking spray and set aside.
- Trim the end of a sprout and remove any loose leaves. Slice the sprout from top to bottom then make a cut shaped like a V to remove the core from each half. Continue with all the sprouts. When all the cores are gone, invert each half to loosen the leaves. Discard all the core parts and place all the loose leaves in a large bowl. The loose leaves will caramelize and get crispy when roasted.
- In a medium bowl, whisk together vinegar, olive oil, sesame seeds, sugar, garlic powder and sesame oil. Add about 1/3 of loose leave to dressing and place on baking sheet. Repeat two more times. Leave as much room between pieces as possible to make sure the sprouts roast not steam.
- Roast pans one at a time in oven. After 10 minutes stir, flipping pieces over. Return to oven for 4 minutes more. Repeat with second and third pans. This process is faster if you have a double oven. Keep pans that have been roasted in a warm place uncovered. They will get soggy if covered.
- When the last pan is roasted, sprinkle with salt and pepper and serve immediately. Enjoy!
Like your Brussels sprouts extra crispy? Leave then in the oven for a few minutes longer to achieve a crunch!